Tag Archives: Egg

October 16th, 2015

Sweet Potato Rolls

Category Rolls, World Bread Day Tags: Butter, Egg, only with yeast, Potatoes, Sahne 10 Responses

And this can happen in our house as well: the fridge is empty when I was sure that there should be some breakfast rolls left. And at nine in the evening not even I start to think about making a quick preferment for rolls. Instead I made a short stocktaking in the kitchen and found some left over boiled potatoes, cream and eggs in the fridge. With them I mixed a sweet dough for rolls. Like the dough for my favourite braid this dough has to rest in the fridge for at least one hour, but can stay there over night as well.

That’s what I did and the next morning I just had to form the rolls, proof and bake them. And even while I normally prefer rolls made with preferment and a more complex flavour, I was quite pleased with them. Due to potatoes and cream they have a very soft, fluffy crumb which can be torn into long fibres. The perfect sweet roll.

Continue reading →

February 12th, 2015

Berliner Ballen with Sweet Starter

Category Cake & Pastry Tags: Egg, fried, raspberry, Sweet starter 4 Responses

I told you already in the last years, that I do not like carnival so much. What I like is baking and eating “Berliner Ballen”, the yam filled german doughnut which is served traditionally during the carnival days. And so I created a new recipe with a lot egg yolks for a very soft crumb and sweet starter for a good flavour and oven spring.

While frying the Berliner I learned a lesson I – in theory – already knew: A glass lid is not as effective in shielding the heat in the pot as a black enameled metal lid. For the first batch I used the glass lid so I was able to observe the doughnuts while frying. But the oven spring was not as good as it should be. So for the next batch I took the metall lid that belongs to my frying pot. And now the oven spring was perfect. The Berliner got the white “collar” – a part of the dough which is lifted out of the hot fat due to the oven spring and which is a sign for a well made Berliner Ballen.

Continue reading →

August 10th, 2014

Crusty rolls with Pâte Fermentée

Category Rolls Tags: Egg, Pâte fermentée, Rolls, Sourdough 26 Responses

When I was small I already loved to eat “Krusti”, crusty rolls with a rustic shape. And nowadays I enjoy baking them even more because now I can sit in front of the oven and observe how the rolls partly unfold giving each roll a individual shape and creates a lot of crust.

Like I did with these breakfast rolls I added some egg yolk as natural lecithin source. The lecithin enhances the volume of the bread and helps to create a soft crumb without influencing the flavour. And a rather short proofing ensures that the rolls has enough power for a good oven spring. For the good flavour I used some pâte fermentée and a spoonfull sourdough and a little bit butter and malt makes the aroma well balanced. A perfect breakfast roll!

Continue reading →

July 19th, 2014

Breakfast rolls

Category Rolls Tags: Buttermilch, Egg, Poppy seeds, Sesame 45 Responses

My Dearest like the crusty rolls from the bakery which have a very soft and fluffy crumb. Such a crumb can not be archived without the use of at least some lecithin in the dough. But I do not want to use isolated lecithin and so I decided to use natural sources. Egg yolk and butter milk have both a high content of lecithin and the butter milk adds a good flavour as well.

The dough is made in the evening and rise overnight in the fridge. The next morning the rolls only has to be formed and baked. In about one and a half hour you have delicious warm rolls for breakfast!

Continue reading →

June 1st, 2014

Brioche

Category Rolls, Special Occasions Tags: Butter, Egg, Eier, Sweet starter 12 Responses

Since some weeks I have some niece little brioche forms sitting in my cupboard which are only waiting for being filled with a new recipe. This long weekend was the perfect time to try the idea of baking Brioche with sweet starter. This strong, not tangy sourdough adds a niece complexity to the dough while the big amounts of egg and butter yield a soft and fluffy crumb.

But this big amount of butter makes it necessary to use a kitchen machine for kneading. When the butter is added, the dough loose all of its strength and becomes soft and smeary. So soft and smeary that I had my doubts if I could knead it to good consistency. But during intensive kneading with the kitchen machine the dough gains back its strength and after 15 min the gluten network was fully developed. But it is worth to find the patience to knead for such a long time because this will result in a fluffy crumb which can be torn into long fibres.

The only thing I will change the next time is that I would form the upper ball for the Brioche à tête a little bit smaller so that the head is easier to recognize.

Continue reading →

April 18th, 2014

Dyeing Easter Eggs

Category Special Occasions, This and That Tags: Eastern, Egg, Eier, Ostereier 11 Responses

To dye easter eggs with different natural dyes is always great fun for me. This year I had the idea to use plant juices instead of the time consuming boiling and filtering of plant extracts I used until now. Since I call an old juice centrifuge my own I bought some red cabbage ad red beet. That the red beet would yield a fair amount of juice I knew, but what would happen with the red cabbage? To my great joy the yield of cabbage juice was amazingly high, too.

I mixed the cabbage juice with baking soda or vinegar and let the hard boiled eggs sit in the solutions for some hours. When I take the eggs from the soution, the red beet juice has dyed them in deep red, while the cabbage juice with soda yielded green eggs. The eggs from the red cabbage juice with pink when I take them out but turned brightly blue during drying. I dipped one of the blue eggs shortly in the red beet juice and so I get a dusky pink egg as well.

Continue reading →

February 2nd, 2014

Nut cake

Category Cake & Pastry Tags: Cake, Chocolate, Egg, Nuss, Vanilla 10 Responses

Some recipes are just what they seemed to be. Like the “simple and delicious nut cake” recipe which I found on Alex’ Blog Foto e Fornelli. The picture was very tempting and I made a mental note to try the recipe as soon as possible. And when my mum called to ask if we want to meet spontaneously at the weekend, I had THE excuse to bake the cake.

It was a good idea to make this cake because everyone liked it very: moist, nutty and chocolaty is a mixture that never fails! A new favourite cake of our family!

Continue reading →

December 29th, 2013

Pandoro (pure Sourdough)

Category Bread, Cake & Pastry, Christmas Cookies Tags: Butter, Egg, Sweet starter, Vanilla 27 Responses

Since I tasted Pandoro many years ago I’m madly in love with this cake/bread. I love the light crumb, the flaky crust and its taste of vanilla and butter.

Until now I baked two different recipes: The Pandoro from the sisters simili which I found on Chili und Ciabatta and the recipe from the SFBI, which Susan published on Wild Yeast. The Pandoro of the Simili-Sisters is a yeast based one, with the butter laminated into the dough, while the SFBI-Recipe uses both sourdough and yeast and the butter is kneaded into the dough.

This year I dared to create my own recipe, with laminated butter for a crumb that can divided into long strands. It is risen with the pure power of a sweet starter. Continue reading →

December 20th, 2013

Meringue Mushrooms

Category Christmas Cookies, Presents from the kitchen Tags: Baiser, Chocolate, Egg, Pilze 8 Responses

Sometimes I see a recipe and I have directly a person in mind who would be like it as small treat.

That happened to me, when I saw the little meringue mushrooms on Food52 shortly before christmas. At this time it was already to late but I kept it in mind the whole year and made it this week as little Christmas present for someone who loves to go on a mushroom foray.

And I was surprised who simple they are made. Who ever made some meringue before will do this easily. You just have to pipe flat, round hats with a big piping tip. The stems are made by moving the tip slowly upwards and the lamella are made by dipping the bottom side of the hat into molten chocolate. You see, it is really easy to do but the effect is great!

A perfect gift for mushroom fan!

Continue reading →

February 3rd, 2013

Pommes Duchess

Category main courses Tags: Egg, Muskat, Potatoes 5 Responses

I complained here about my piping bag with which piping always was a pain.The Christkind seems to read my blog, too and so I found a new, strong one with nice tips under the christmas tree.

And so I needed a niece recipe for the first test of the new piping bag. After thinking about it for a while I remembered that we had not had Pommes Duchess for quite some time because piping needed always a lot of time and strength.

And so I boiled some potatoes, mashed them and mixed the mash with egg.

Drum whirl, entry of the new piping bag…

Before I could realize it, all of the pommes duchess were piped, perfectly easy and fast. And once again the saying proofed true that good tools make your life easier. Thank you, dear Christkind for this great present!

Continue reading →