{"id":3665,"date":"2012-02-19T21:17:43","date_gmt":"2012-02-19T20:17:43","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=3665"},"modified":"2017-04-21T11:10:38","modified_gmt":"2017-04-21T09:10:38","slug":"siedegebck-geknotetes-und-berliner","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2012\/02\/siedegebck-geknotetes-und-berliner\/","title":{"rendered":"Fried dough: Geknotetes and Berliner"},"content":{"rendered":"

\"Geknotetes\" I\u2019m always relieved when the time of carnival lays behind us, as I told before. Sarah of Life ain\u2019t no ponyfarm<\/a> draws comics that perfectly shows<\/a> how I feel during the \u201cFifth season\u201d.<\/a><\/p>\n

So only good thing in carnival for my opinion are the sweet pastry\u00a0 which is baked during the \u201cjecken Tage\u201d. And baking some kind of fried pastry is the only thing related to carnival I do each year. This year I did Berliner and something which my family calls \u201cGeknotetes\u201d.<\/p>\n

This year I used a new recipe which I developed using Water Roux and Poolish for a extra soft crumb and for a aromatic taste. I made the Berliner small and proofed them shorter then last, which created a strong ovenspring which results in Berliner with the typical white \u201cCollar\u201d I am try to get for years. The other important thing is that the frying temperature should not be higher then 160\u00b0C.<\/p>\n

For filling the Berliner\u00a0 <\/em>I used the same\u00a0 construction as two years ago: a syringe which I combined with a 10 cm long cut of a drinking straw. That works like a charm and I don\u2019t have to buy an extra filling tip.<\/p>\n

I am a little bit proud of my Berliner this time, I never get this beautiful collars\u00a0 before and they tasted good, too.<\/p>\n

<\/p>\n

Geknotetes und Berliner<\/u><\/h1>\n

yields 6 Berliner and 10 Geknotete\"Berliner\"s<\/p>\n

Poolish<\/p>\n