Monthly Archives: January 2011

January 31st, 2011

Questions about: Ingredients

FragenA reader of “Hefe und mehr” asked me to create a categorie for Tips and Basics about Baking, to make it more easy to find necessary information about baking bread. I’m working at the moment on a little series about Bread baking theorie but until I am satisfied with the my preparations, I offered that she could send me her questions per email or comment.  And she has a lot of questions, so I decided to sort them a little bit and publish my answer here in my blog because they may be of interest for other reader, too.

Today we have a look at ingredients: which amout of yeast and water should I use, what are the benefits of egg in a dough and should I use Butter or oil? Continue reading

January 29th, 2011

Vanilla buns

Vanille-KugelnIn the bakeries of Schmitz & Nittenwilm in cologne you can buy a delicious pastry filled with Vanilla cream. This “Vanillestange” are our most favourite pastry. The Bakery sells other good pastry, too but “Vanillestangen” are our Idea of a perfect pastry. The combination of a fluffy bun filled with  creamy vanilla cream and toped with a thick layer of powdered sugar creates a irresistible pastry. And so you can imaging the shock of my colleagues when we learnt last year that they don’t sell them during summer. Three month without “Vanillestangen”   that is a very hard fate.

When I filled through my new Cookbook the german Version of A piece of cake I found a recipe for vanilla rolls. The vanilla rolls sounded like a smaller version of the beloved “Vanillestangen” so I bookmarked the recipe to try it soon.

But when I planned to bake them some weeks later I reread the recipe and realised that there are some points I don’t like. The dough contains to much yeast and not enough liquid and for this pastry I do not like cardamom ´in the dough, either. And the vanilla cream was in my eyes overloaded with egg yolks.  So I decided to use one of my tried and trusted recipes for the dough and my favourite vanilla cream recipe.

The resulting vanilla buns share just the Idea how they are assembled with the version found in the book the rest is my interpretation. And I like my way because the vanilla buns a great: Gorgeous vanilla cream filled in little buns – this is a worthy alternative for “Vanillestangen”

Vanilla buns

Poolish:

  • 0,5g yeast
  • 125g Milk
  • 125g water
  • 250g flour Type 550

Dough:

  • 10g yeast
  • 25g water
  • 250g flour Type 550
  • 100g sugar
  • 100g butter
  • 4g salt

Topping:

  • 40g melted Butter
  • 50g sugar

Vanilla Cream:

  • 2 tsp. Agartine
  • 200g milk
  • 15g starch
  • 2 yolks
  • 20g butter (room temperature)
  • 1 pinche Salt
  • Pulp of a vanilla bean
  • 30g Water
  • 30g sugar
  • 70g Glucose (The glucose can be replace with normal sugar)
  • 2 egg white

Mix water, flour and yeast for the poolish and ferment it overnight (12 to 16 hours).

The next morning: Mix poolish, water flour and yeast for about 3 min at low speed, then let it rest for about 30 – 40 min. Then knead for 6 min on high speed until medium gluten development.

Now add the sugar spoon by spoon, always knead in between until the sugar is incooperated, then add the next spoon full sugar. Then add the butter, again in small portions.

Rest the dough 1 hour on room temperature.

Divide the dough into pieces of 40g each and form into balls.

Poof on a paper lined baking sheet for one hour.

Bake at 200°C for 20 min.

Directly after baking glaze the small buns with some melted butter and cover them with sugar. Let cool on a wired rack.

For the Vanilla Cream boil Milk with agar, salt, vanilla bean pulp and sugar. Mix egg yolks with starch and stir this into the boiling milk. Boil the mixture for around 2 min, stiring constantly,  then remove it from the heat, add the butter and stir until it is mixed completely. Pour the cream into a bowl and cover the surface with plastic wrap to prevent skin forming. Cool down to 40°C

Now boil sugar, glucose and water until its reach 121°C.  In the meantime whipping the egg white. When the sugar syrup reach the temperature, slowly pour it into the egg white while whipping. Keep whipping until it cool down to 40°C.

Now fold it into the custard and fill the cream to a piping bag with a a long thin tip. Fill each bun with vanilla cream.

I send this recipe to Yeastspotting, Susan’s weekly showcase of yeast baked goods.

Continue reading

January 28th, 2011

Caraway seed Bread

KümmelbrotI love caraway seeds. And so I fell in love directly when I saw Martins Caraway seed bread on his blog Pain de Martin. And while I need a long time to bake the Sourdough bread with roasted oats

this time I bake this bread nearly immidiatly.

It is a bread without prefemend but the long bulk fermentation (simmilar to the yoghurt sesame rolls) creates a nice aromatic taste.

Continue reading

January 20th, 2011

Whole Wheat Sandwichbread

Vollkorn-Sandwichbrot

I liked to eat some soft Whole Wheat bread similar to the yoghurt honey bread which I like very much. But on the other hand I baked this bread often in the last month, so I wanted to try some new recipe.

My plans were: 100% Whole wheat, moist and and soft. And with a complex taste.

So I prepared a whole wheat sourdough and a whole wheat poolish and used a water roux to add a little bit more moisture.

To achive a good gluten development I do a one hour  Autolysis and then knead for a long time because a good developed gluten network is the key to a regular crumb with small pores. Continue reading

January 15th, 2011

Liebster Blog Award

Liebster-Blog-Award Gleich zwei Mal habe ich in der vergangen Woche den “Liebster Blog Award” überreicht bekommen. Nochmals vielen lieben Dank an Kate von” Kate, Küche und mehr” und Stefanie von “Anies Delight”, das war eindeutig das Highlight einer sonst eher traurigen Woche.

Der Award macht im Moment ja ganz schön die Runde in der Blog-Welt. Zum Glück habe ich viele Lieblingblogs, und ein paar haben auch noch keinen “Liebster Blog Award” bekommen. Das hole ich hiermit nach und nominiere:

Die Regeln des Award sind diese:

Dir wurde der Award verliehen und du möchtest ihn gerne weitergeben?
Erstelle einen Post, indem du das Liebster-Blog-Bild postest und die Anleitung reinkopierst (= der Text den du gerade liest). Außerdem solltest du zum Blog der Person verlinken, die dir den Award verliehen hat und sie per Kommentar in ihrem Blog informieren, dass du den Award annimmst und ihr den Link deines Award Posts da lassen.
Danach überlegst du dir 3 – 5 Lieblingsblogs, die du ebenfalls in deinem Post verlinkst und die Besitzer jeweils per Kommentarfunktion informierst, dass sie getaggt wurden und hier ebenfalls den Link des Posts angibst, in dem die Erklärung steht.
Liebe Bloggergemeinde: Das Ziel dieser Aktion ist, weniger bekannte, gute Blogs an’s Licht zu bringen. Deswegen würde ich euch bitten keine Blogs zu Posten, die ohnehin schon täglich 3000 Leser haben, sondern talentierte Anfänger und Leute, die zwar schon ne Weile bloggen, aber immer noch nicht so bekannt sind

January 8th, 2011

Sourdough bread with roasted oat

HaferflockenbrotI fell in love with the sourdough bread with roasted oats when I saw it at Martins blog. And then Petra bake the bread for World Bread Day. And I knew I had to bake it, too.  Ulrike and Ursula where fast then me baked it directly. For me it take much more time. First I had to spent to much time in lab (I had busy times last year) and then I had to start a new starter.

But during Christmas and new years eve I had some off and I spent on of them for bread baking day. I baked Pandoro, Ciabatta, a new year pretzel and the sourdough bread with roasted oat. And to use the oven as good as possible I doubled the recipe.

The gentle kneading methode Martin use is for perfect when both bowls of the kitchen machine are already blocked with dough. Martin mix the dough shortly with a wooden spoon and then fold the dough every 30 min for three times.  After the third folding the gluten was very finely developed. And feeling the soft structure of the dough is better then every kind of meditation for me.

And the resulting bread is great. Airy crumb, crisp crust and the delicious flavour of roasted oatmeal. That is a bread for the “bake it again” list. Continue reading

January 2nd, 2011

Egg liqueur Mousse

Eierlikör-MousseFor me it is not so easy to find of a dessert without Fructose (fruits, lots of vegetables),  Histamine (nuts, chocolate) and Lactose (dairy). The things that come to my mind are (vanilla) ice cream and panna cotta, both made with lactose free products.  But I always like to bring something especially delicious for my mum when we meet for occasions like Christmas or new years eve. Something she likes very much, something that make she forget all of the troubles cooking means for her. And so I keep looking for new Ideas.

Lucky for me Ulrike posted for her project “Cooking without convenience products”a recipe for egg liqueur mousse shortly after christmas. Continue reading