June 24th, 2012

Bergische Knüppel – Overnight variation

Category Overnight, Rolls  Tags: , ,   7 Responses

Bergische Knüppel ÜbernachtThe delicious Knüppel are great as Overnight variation, too.  Kornblumeasked me how to change the recipe so that the dough could ferment overnight and together we developed the overnight variation. And during thinking about it I decided that I would try them, too.

Similar to the Krustis, the dough fermeted slowly overnight and at the next morning I only had to form and bake the rolls. The short proofing (only 30 minutes) helps to get fresh rolls on the breakfast table fastly.

The long fermentation creates more complex aroma then in my first Bergische Knüppel recipe. They had again a great ovenspring, the crust was crisp and crackle during cooling down. The crumb was again niecly soft and fluffy.

I am glad I tried them as overnight roll, too!

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June 23rd, 2012

Schwarzwälder Kirschcreme

Category Dessert  Tags: , , ,   5 Responses

Schwarzwälder KirschcremeA dessert made with curd (Quark) is always  delicious and a good dessert for  a potluck barbecue. The Schwarzwälder Kirschcreme I made for a barbecue at my colleagues home is a variation of the Schwarzwälder Kirschcreme a former Ph.d. student of us loved to make for those occasions.

I refined the cream with some vanilla and mix some Gianduja chocolate with the semisweet chocolate. Before I grate the chocolate with a slicer I froze them for a while to make the grating easier and forms nice little chocolate curls then.

I layered the dessert in small glasses, but it looks great in a big bowl, too.

With a decoration of  some fresh cherries and a little bit of cream makes the dessert to a beautiful eyecatcher.

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June 16th, 2012

Bergische Knüppel

Category Rolls  Tags: , ,   6 Responses

Bergische Knüppel I was very happy with the taste of the “Berliner Knüppel” but their crust was to soft in my opinion. And so I decided to bake another variation, containing less milk but add some butter to the recipe.

I also decrease the time I gave the rolls for proofing. After I realized that their ovenspring was not as high as expected I go down to 35 min and put the rolls in the oven when still a little underproofed. Now they have the kind of ovenspring I was aiming for.

And after changing the recipe so much I decided to change the name, too. Now I call them “Bergische Knüppel” because I am living in the “Bergische Land”.

The rolls are very satisfying now: a complex aroma, crispy crust and soft crumb, that is how a roll should be.

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June 10th, 2012

Berliner Knüppel with Sauerteig

Category Rolls  Tags: ,   5 Responses

Berliner KnüppelLutz baked “Berliner Knüppel”  this week after a recipe from an old cook book. In the first Variation with no preferment he used a relatively high amount of yeast – to high in my opinion – and Lutz described that he could taste the yeast in the baked rolls. I do not like it when the yeast taste is dominating the bread and so I decided to bake Berliner Knüppel with sourdough. In the same time Lutz created a Knüppel-Recipe with Poolish.

The dough of the Knüppel is firm and to form them properly, it is important to roll them strong enough otherwise the rolls will unfold themself in the oven.

The flavour of the rolls is very nice and the crumb is soft and fluffy like it should be, but the the crust is to soft in my opinion. The next time I will try to replace the milk with water and add some butter in the dough to keep the crumb soft.

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June 4th, 2012

Heath bread

Category Bread  Tags: , , ,   13 Responses

Heidebrot This bread is baked memory at a beautiful vacation in the Lüneburger heath two years ago.

In this region, like in other moor and heath regions with meagre farmland, growing grains is difficult. For centuries, buckwheat was grown instead of wheat or rye in this regions, until growing potatoes became popular during the regency of “old Fritz”. In Germany, buckwheat is sometimes called “Heidekorn” what means heath grain, referring to the fact that its mainly grown in heath regions.

Buckwheat is not a real grain, it belongs to the family of Polygonaceae and is related to sorrel and rhubarb. Buckwheat contains not gluten and can added to bread only in small amounts.

When I found some leftover buckwheat flour which I bought during our vacation, I decided to use it an a bread dough.

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June 3rd, 2012

Spelt rye swirls

Category Overnight, Rolls  Tags: , , , ,   35 Responses

Dinkel-Roggen-Spirale

I met my mother, my sister and a very good friend for breakfast and promised to supply us with some rolls.

I planed to bake fresh rolls instead of buying some, but the day before I came home late, so I decided to prepare a dough and let it rise over night. As form for the rolls I thought about makeing them as a swirl. I saw this kind of rolls at Chaosqueen, but she used a roll stemp to achive the swirl.

I do not have this kind of stamp, and so I had to think about another way to get the swirls. And so I roll the dough to strands and wind up the strands to form swirls.

The form looks very nice and their taste was very good, with hints of nuts due to the spelt and rye flour and a deep, complex flavour because of the long fermentation. The crust was crunchy and the crumb fluffy, just as a good roll should be!

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May 29th, 2012

Fraisier–eine Erdbeer-Vanille-Torte

Category Cake & Pastry  Tags: , ,   No Responses

Fraisier

I tend to bake a torte for my dads birthdays. This year I asked him if he like to have a torte with vanilla and strawberries, he liked the idea and so I decided to bake Fraisier. The Fraisier looks pretty cool because the strawberries at the rim are split, so that you can the them nicely.

Sadly I can not tell you how the cake tasted because I am allergic against strawberries. But nearly the whole cake vanished, so I think the guests liked it :-).

We spent a great day in my parents garden. It was niece weather and niece people, so we could just relax.

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May 28th, 2012

Salzekuchen

Category main courses, Tartes & Quiches  Tags: , , ,   2 Responses

Salzekuchen (2)

I like to watch the regional TV shows from other parts of germany because I always learn something new about this region. This time I learned about a pie called “Salzekuchen” in a TV show about the hessian kitchen. After a little search in the internet, I know now that Salzekuchen is also called Ploatz, Plootz or Bloads and is typical for Hesse, Parts of Franconia and the region of Rhön and Hohelohn. It is made of a Bread dough  which is topped with a potato or onion mixture. A typical dish in former days, when the village meets for baking bread. For lunch a part of the dough was set aside and used for Salzekuchen.

I decided to make the potato salzekuchen, but I change the recipe a little bit. The original recipe called for about 200ml canola oil. I think this amount is a little bit to much for nowadays where people normally spend most of their days in offices instead working heavily on a farm.

This lighter variant of Salzekuchen is very delicious and we will eat this again, for sure!

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May 24th, 2012

Sour cream – Curd Ice cream with Raspberries

Category Ice  Tags: , , ,   4 Responses

Schmand-Quark-Eis

The last days were really warm and humid – it seems like summer is already here. And so it is time to start the ice cream season.

In the lab we did already the first ice cream of summer, our favourite lemon yoghurt ice cream.

After we spend a lot of time in a hot train on our way home after work, the boyfriend and me needed something to cool down again. And so I inspected the content of the fridge and decided to prepare a sour cream – curd ice cream with raspberries.

I like this kind of fruit ice creams at hot days very much.

This recipe is easy to prepare and delicious creamy, with potential as favourite ice cream of the summer

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