Monthly Archives: March 2010

March 28th, 2010


canelsnurrer (2)Die Schneckenplage geht weiter! Nach den leckeren Kakaoschnecken gab es bei Küchenlatein inzwischen Zimtschnecken in drei Varianten. Die verschlungen Canelsnurrer fand ich besonders schön. Und als ich bei Pain de Martin ein sehr ähnliches Rezept sah, bekam ich den Gedanken an diese Zimtwirbel nicht mehr aus dem Kopf. Gestört hat mich allerdings bei beiden Rezepten die für meine Geschmack zu hohe Hefemenge. Also habe ich ein wenig gebastelt, und meine eigene Variante entworfen.

Damit die Hefe Trieb entwickeln kann, ohne von der hohen Zucker- und Buttermenge gestört zu werden, habe ich den Poolish, Mehl, Wasser und Hefe gemischt und ca 35 min gehen lassen, bevor die restlichen Zutaten hinzugefügt werden. Zucker und Butter werden erst gegen Ende der Glutenentwicklung hinzugefügt, da diese die Glutenentwicklung beeinträchtigen. Continue reading

March 21st, 2010

Crispy Hasselback Potatoes

Kartoffel Hasselback Wenn I saw these beautiful Potatoes at Tastespotting I fell in love on the first sight. She was so beautiful with her slices fanned out. So I checked the recipe and realized that this elegant Potato is easy to prepare, too! I decided to use the recipe on Good Mood Food, which was the simplest recipe. You need only some potatoes, butter, coarse sea salt, a knife and a wooden spoon. Continue reading

March 20th, 2010


Pumpernickel Pumpernickel is not a bread that I can eat, because it contains lots of rye. But my boyfriend love this kind of bread very much and I was always fascinated because this bread is more cooked in its own steam than baked for about 16 hours at low temperature. The enzymes in the rye break down the starch to sugar during baking because the dough is heated slowly. Part of this sugar caramelize and part of it reacts in the maillard reaction where amino acids react with reducing sugars. This reactions give the dark brown, nearly black colour and the slightly sweet taste to the bread.

Pumpernickel is baked in closed tins normally, but I used Weck glass jars. But you should only use mold form only because it is really hard to get the bread out of the tulip. I used both and had to struggle to get the bread out. But luckily jar, bread and even me survived this adventure without injuries 😉

Continue reading

March 12th, 2010

Cacao rolls – Kakaós csigák

Kakaoschnecken (4)They are baked in so many german Food-Blogs at the Moment : Anikós cacao rolls. It took me a while to jump on this bandwagon because I have a lot of work in lab but last weekend I managed somehow to bake them. And I can just repeat that everyone said before: They are divine. Fluffy with the taste of semisweet chocolate, just what you need when you come home after working most of Sunday in lab.

I changed the recipe a little bit (Am I always writing this sentence? I fear that I do this.) The biggest change is that I double the sugar amount in the dough because Zorras mentioned in her post that the rolls are not sweet enough. Then I used a pâte fermentée, but I am sure that the recipe will work without it, too. And then I add a little bit of cardamom into the filling, like Hedonistin did. Continue reading

March 7th, 2010

Multigrain bread

DSC_1713When Steve of Bread Cetera posted a recipe for Multigrain bread recently I knew that this is a recipe I had to try because I love any kind of Multigrain bread!

I changed some smaller details of the recipe due to my pantry: I replaced sunflower seeds with sesame seeds because sunflower seeds survive seldom long enough in our pantry to go into a bread dough. Then I used cracked spelt instead of cracked wheat just because I liked to add another grain into the dough and then I did not get any high gluten flour here so I bake it with normal flour (Type 550). I think that the missing high gluten flour is the reason why I did not get a so open crump! But missing open crumb do not effect the taste! The bread is very delicious, a bread I will bake again! Continue reading