{"id":3078,"date":"2011-03-13T19:15:10","date_gmt":"2011-03-13T18:15:10","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2011\/03\/se-hrnchen\/"},"modified":"2018-04-03T08:17:29","modified_gmt":"2018-04-03T06:17:29","slug":"se-hrnchen","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2011\/03\/se-hrnchen\/","title":{"rendered":"Sweet H\u00f6rnchen"},"content":{"rendered":"<p><strong><img loading=\"lazy\" decoding=\"async\" style=\"padding-left: 0px; padding-right: 0px; float: left; padding-top: 0px; border-width: 0px;\" title=\"s\u00fc\u00dfe H\u00f6rnchen\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2011\/03\/se-Hrnchen.jpg\" alt=\"s\u00fc\u00dfe H\u00f6rnchen\" width=\"208\" height=\"309\" align=\"left\" border=\"0\" \/><\/strong><\/p>\n<p>When I was small I loved to eat \u201cH\u00f6rnchen\u201d for breakfast. This crescents made of a sweet dough are still a favourite treat when we sometimes have breakfast at the cafe that is attached to my favourite bakery.<\/p>\n<p>I don\u2019t know why I never baked them at home. Somehow this idea did not occur to me. But last weekend I changed this sad fact and baked \u201cH\u00f6rnchen\u201d. They are so easy to do!<\/p>\n<p>I decided to prepare a sweet yeast dough with p\u00e2te ferment\u00e9e for more aroma and structure and water roux for a soft crust and a fluffy cumb.<\/p>\n<p>And when I drew them out of the oven I knew that they are success. The crust is soft, the crumb fluffy and the taste is great. I love them for breakfast on Sunday, spread with honey from a local beekeeper.<!--more--><\/p>\n<h1><span style=\"text-decoration: underline;\">Sweet H\u00f6rnchen<\/span><\/h1>\n<p><strong>P\u00e2te ferment\u00e9e<\/strong><\/p>\n<ul>\n<li>160 g flour (Type 550)<\/li>\n<li>90 g Water<\/li>\n<li>1g fresh yeast<\/li>\n<li>2 g Salt<\/li>\n<\/ul>\n<p><strong>Water roux<\/strong><\/p>\n<ul>\n<li>30 g flour Type 550<\/li>\n<li>150g Water<\/li>\n<\/ul>\n<p><strong>Dough<\/strong><\/p>\n<ul>\n<li>all of the Water roux<\/li>\n<li>all of the P\u00e2te ferment\u00e9e<\/li>\n<li>500g flour Type 550<\/li>\n<li>100g Milk<\/li>\n<li>125g egg (2\u00a0 big eggs)<\/li>\n<li>60g Butter<\/li>\n<li>100g sugar<\/li>\n<li>10g fresh yeast<\/li>\n<li>8g Salt<\/li>\n<\/ul>\n<p><strong>Glazing<\/strong><\/p>\n<ul>\n<li>egg, beaten<\/li>\n<\/ul>\n<p>Mix all ingredients for the P\u00e2te ferment\u00e9e and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.<\/p>\n<p>For the water roux whisk water and flour until lump free, then heat it up to 65\u00b0C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.<\/p>\n<p>Dissolve the yeast in milk, then knead in the kitchen machine with eggs, salt, flour and P\u00e2te ferment\u00e9e for 5 min at slow speed.<\/p>\n<p>The knead 7 min at middle speed. Because the sugar inhibits the gluten development, the sugar is added just now. Add always a tablespoon at once and knead in between always for 1 min. At last add the butter all at once and knead until the butter is completely incooperated.<\/p>\n<p>Ferment for one hour.<\/p>\n<p>Divide into pieces of 80g, preform to balls and let them rest for 15 min. Flat the balls to ovals with a length of 18 cm and a width of 12 cm. Roll from the long side to a log. Form to a crescent and place on a paper lined baking tray.<\/p>\n<p>Preheat the oven to 200\u00b0C.<\/p>\n<p>Glaze the crescents with beaten egg and bake for 20 min at 200\u00b0C.<\/p>\n<p>I sent this entry to <a href=\"http:\/\/www.wildyeastblog.com\/category\/yeastspotting\/\" target=\"_blank\" rel=\"noopener noreferrer\">yeastspotting<\/a>, Susans weekly showcase of yeast baked good.<\/p>\n<p><!--more--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>When I was small I loved to eat \u201cH\u00f6rnchen\u201d for breakfast. This crescents made of a sweet dough are still a favourite treat when we sometimes have breakfast at the cafe that is attached to my favourite bakery. I don\u2019t know why I never baked them at home. Somehow this idea did not occur to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20316,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[9],"tags":[273,288,387],"class_list":["post-3078","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brotchen","tag-nur-mit-hefe","tag-pate-fermentee","tag-water-roux"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3078","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=3078"}],"version-history":[{"count":4,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3078\/revisions"}],"predecessor-version":[{"id":21501,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3078\/revisions\/21501"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20316"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=3078"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=3078"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=3078"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}