There is one wish still open for the Bread baking course: yeasted cake! And what would be a better idea to celebrate the seventh blog birthday of “Hefe und mehr” then to make little yeast pastries with a fluffy dough and delicious Quark filling? And as a bonus point this Quark-Streusel-Kolatschen are very variable as well. You can replace the Quarkfilling with a poppy seed filling or make them without quark but with an increased amount of streusel. It is a basic recipe that can changed to meet your own preferences.
When working with doughs containing much sugar and butter you have to take in account that they inhibit gluten development (as described here as well). Due to this fact they are added at the end of the kneading in small portions. And you can feel how the added sugar will change the consistency of the dough and becomes more soft and sticky when the sugar draws away water formerly bound in the dough.
There are only seven days left until the first advent. So we all have to start planning what we want to bake for Christmas. In the last years I published already a lot of different recipe here in the blog. To make it easier to find them I sorted them and summed them up hier:
The idea for this rolls started when I pull a nearly forgotten glas with Pâte fermentée from the fridge saturday night. I planed to prepare some sunday morning rolls and so I added some spelt flour (white and and whole grain) for the nutty flavour and egg yolk, butter and milk for a soft crumb. Together with the fermented dough this promised to yield rolls with a deep, complex flavour.
But it was already late at night and so I place the dough in the fridge to rise there until the next morning. Early on Sunday morning I degased the dough, formed the rolls and let them proof for a rather short time. The short proofing made sure that the rolls develope a good oven spring and that the slash opens widely.
The rolls are perfect for a sunday breakfast: beautiful, crisp with soft crumb and as flavourful as they promised to be!
Apple cake is always a good idea. And after sorting my windfall apples I had a small basket of “to use immediately” apples with small dents. These kind of apples are best in cakes where a beautyful form is not so important, like my alltime favourite apple cake. For the “Zürcher Pfarrhaustorte” (Zurich parsonage cake) I had to select a bit. The good looking halves where used for the apple topping, while the halves with brown spots where grate (of course after removing the brown spots!). The grated apple is then mixed with grounded hazelnuts, sugar and eggs and form so the basic on which I put the halfway sliced apple slices.
For this cake I found more or less only one recipe in the Net and my recipe continue this as well. I make only minor changes like using my favourite short crust pastry with a bit of buckwheat flour to make the dough a bit more nutty. And I baked the cake longer and at lower temperature to ensure that the apples are all soft and tender.
This cake will find its way in my personal favourite folder as it is filling is fruity, moist and not too sweet and can be enjoyed on the next days as well.
Update: We found the failure and the shop is working again.
Sadly, the technical Problems are back. This time there are problems in the bookshop presumably due to rooting problems of the provider. If you want to order a book you can do so by sending a mail to “post @ hefe-und-mehr.de”. I update this post when we fixed the problem!
I’m very sorry for any inconvenience.
This week was laborious and exhausting. And add this twelve hour workdays I was happy about the nourishing whole wheat bread that was waiting for me in my lunchbox in the breaks. A soaker made of seeds, nuts and whole wheat flour keeps this bread long moist and fresh while a wheat sourdough adds the desired flavour.
As whole wheat sourdough tends to develop more acidity as the white flour variant, I build the sourdough in two stage and let it ferment rather short and warm. This makes the sourdough strong and mild. A bit of honey in the dough helps to balance the flavour in a harmonic way.
With all the seeds and its sturdiness it is a perfect bread for cold November days.
Just in time for the blog birthday, we had some technical problems which made it e.g. impossible to comment. The problem is solved for now 🙂
It is the seventh birthday candle I lit today for “Hefe und mehr” and I wonder how time is flying. Did I thought about how much the blog would be a part of my life? I don’t think so. But at this day was the start of a big adventure and things happend I never dreamed they would ever happen, like the advents calender or the book. I learnt a lot in this years, both in baking and taking pictures. And I met a lot of nice people due to the blog. I’m so happy that I clicked the publish button seven years ago.
To celebrate I would like to start another birthday blog event like I did in the last two year. This year I would like to collect recipes for bread baking beginners, fitting the new category I started this year. So here is my wish for this event:
Finally I found it: my perfect vegetarian Burger patty. It is a Aubergine, Beetroot and Champignon mushroom patty which is hold together by chickpeas, rolled oat and buckwheat flour. And this means the patty is not only vegetarian, it is vegan. And it is easily made gluten free by exchanging the rolled oats with rolled millet. An important point for a good binding is to use soaked, uncooked chickpeas and not canned one!
For the mixture of vegetables I tested already different compositions. Already my last try contained mushrooms and beet, and the idea to use aubergine was spontaneously but good. The aubergine adds a good texture to the patty while mushrooms and beet add a deep, earthy flavour which goes well with the hint of smokiness due to the pimenton de la vera. And finally I’m happy with the consistency as well as they have a juicyness without being soft. The patty stays well together while eating and is not mashed like the previous versions.
Together with homemade burger buns (see below or here (vegan) or here), some lettuce, caramelized onion and sauce it is a fantastic burger!
For a good start in our weekend I cooked some delicious burgers. And making burgers means always preparing everything fresh, from bun to the patty and the sauce. Add something special, I decided to make a honey mustard sauce.
The basis for it was a thick syrup made with vinegar and honey, flavoured with some celery. This was then mixed with egg and mustard and oil to make a good mayonnaise. The finishing touch was a pinch of green curry powder and some cress.
So simple and so delicious! Continue reading