{"id":22019,"date":"2019-09-08T09:41:21","date_gmt":"2019-09-08T07:41:21","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=22019"},"modified":"2019-09-08T12:26:18","modified_gmt":"2019-09-08T10:26:18","slug":"greta-garbo-schnitten-2","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2019\/09\/greta-garbo-schnitten-2\/","title":{"rendered":"Greta-Garbo-Schnitten"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"background-image: none; float: left; padding-top: 0px; padding-left: 0px; margin: 5px; display: inline; padding-right: 0px; border-width: 0px;\" title=\"Greta-Gabor-Schnitten (1)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2019\/09\/Greta-Gabor-Schnitten-1-1.jpg\" alt=\"Greta-Gabor-Schnitten (1)\" width=\"200\" height=\"300\" align=\"left\" border=\"0\" \/>Sometimes questions of readers are timed just perfectly. So when Jasmin asked for a way to reduce yeast amount in my heirloom recipe of Greta-Garbo-Schnitten I told her I would try it right away, as I was planning to bake them for my upcoming birthday anyway. Baking Greta-Garbo-Schnitten has two advantages: They are a delicious favourite of mine and they taste best when baked a week in advance. And the second point goes well together with the fact that my birthday was at the end of a very busy week.<\/p>\n<p>And I adjusted the recipe carefully. Reducing the yeast and adding a bit of sweet starter as preferment. As the recipe contains no big amount of liquid, adding a preferment was tricky. I had to reduce the amount of sour cream. Instead I used a bit of cream fraiche which higher amount of fat balances the reduced over all amount.<\/p>\n<p>The recipe worked like a charm with this adjustments. And it is still one of the most delicious treats in the world!<\/p>\n<p><!--more--><\/p>\n<h1><u>Greta-Garbo-Schnitten<\/u><\/h1>\n<p><a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/\">Sweet Starter<\/a><\/p>\n<ul>\n<li>60g Sweet Starter<\/li>\n<li>60g Four Type 550<\/li>\n<li>30g Water<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>Sweet Starter<\/li>\n<li>400g flour Type 550<\/li>\n<li>200g Butter<\/li>\n<li>2 eggs<\/li>\n<li>20g fresh yeast<\/li>\n<li>50g powdered sugar<\/li>\n<li>40g cream fraiche<\/li>\n<\/ul>\n<p>Filling<\/p>\n<ul>\n<li>450g red currant jelly<\/li>\n<li>250g Walnuts or other nuts<\/li>\n<li>150g powdered sugar<\/li>\n<\/ul>\n<p>Glazing<\/p>\n<ul>\n<li>150g coverture<\/li>\n<\/ul>\n<p>Knead the ingredients for the dough to a homogenous dough. Divide into four pieces and let them rest for 90 min.<\/p>\n<p>Ground the nuts finely and mix with powdered sugar. Warm the currant jelly to make it smooth.<\/p>\n<p>Roll the first piece of the dough to the size of the baking tray (about 30cm x 40 cm). Place it on the paper lined baking tray and spread 1\/3 of the jelly on top. Sprinkle 1\/3 of the nut-sugar mixture on it. Now roll the next piece, lay it on top and spread it again with 1\/3 of the jelly and sprinkle 1\/3 of the nut-sugar-mixture on top. Repeat it once again, then at the final layer of dough.<\/p>\n<p>Proof for 60 min.<\/p>\n<p>Bake at 175\u00b0C for 35 min until the surface is golden.<\/p>\n<p>Let cool for 15 min, then turn the cake upside down with help of a second tray.<\/p>\n<p>Let cool completely, then cover the top with coverture. When the coverture has hardened, cut the cake into small slices of 2cm x 4cm. Store in a tin box. The cake can be stored like this for 1 or 2 weeks.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sometimes questions of readers are timed just perfectly. So when Jasmin asked for a way to reduce yeast amount in my heirloom recipe of Greta-Garbo-Schnitten I told her I would try it right away, as I was planning to bake them for my upcoming birthday anyway. Baking Greta-Garbo-Schnitten has two advantages: They are a delicious [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":22018,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[19],"tags":[438,275,364,455,392],"class_list":["post-22019","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchen-und-geback","tag-currants","tag-nusse","tag-sweet-starter","tag-walnut","tag-weizen"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/22019","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=22019"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/22019\/revisions"}],"predecessor-version":[{"id":22021,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/22019\/revisions\/22021"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/22018"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=22019"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=22019"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=22019"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}