{"id":4336,"date":"2013-01-26T19:47:03","date_gmt":"2013-01-26T18:47:03","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=4336"},"modified":"2017-04-20T07:38:42","modified_gmt":"2017-04-20T05:38:42","slug":"marzipan-schnecken","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2013\/01\/marzipan-schnecken\/","title":{"rendered":"Marzipan Snails"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"padding-left: 0px; padding-right: 0px; float: left; padding-top: 0px; border-width: 0px;\" title=\"Marzipanschnecken\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2013\/01\/Marzipanschnecken.jpg\" alt=\"Marzipanschnecken\" width=\"205\" height=\"304\" align=\"left\" border=\"0\" \/> During Christmastime I always have a wide variety of baking ingredients in my storage cupboard. And so every January I have to face the fact that I have a lot of leftovers which have to be used in the next time. A good example is the Marzipan I had left from baking <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2012\/11\/christstollen-alle-jahre-wieder\/\">Stollen<\/a>.\u00a0 And what would be a better treat for a chilly weekend in January then lukewarm Marzipan Snails with a cup of hot coffee?<\/p>\n<p>The dough was quickly made in the morning \u2013 a big batch of preferment was already waiting in fridge. The handling of the dough is easy, it is a soft but not sticky dough. When cutting the Snails they kept their form very well.<\/p>\n<p>For the filling I kneaded Marzipan with butter \u2013 a very greasy work \u2013 before I added sugar and egg and creamed it with a handheld mixer. If anyone has a better idea to mix the ingredients to a smooth filling, please tell me!<\/p>\n<p>The Marzipan Snails taste delicious with their soft and fluffy crumb and the delicious taste of marzipan.<\/p>\n<p><!--more--><\/p>\n<h1><u>Marzipan Snails<\/u><\/h1>\n<p>yields 20 snails<\/p>\n<p>&nbsp;<\/p>\n<p>P\u00e2te Ferment\u00e9e<\/p>\n<ul>\n<li>125g flour Type 550<\/li>\n<li>85g Water<\/li>\n<li>1g fresh yeast<\/li>\n<li>3g Salt<\/li>\n<\/ul>\n<p><a href=\"https:\/\/www.hefe-und-mehr.de\/vorteige-sauerteig\/water-roux\/\">Water Roux<\/a><\/p>\n<ul>\n<li>30g flour Type 550<\/li>\n<li>150g Water<\/li>\n<\/ul>\n<p>Teig<\/p>\n<ul>\n<li>P\u00e2te Ferment\u00e9e<\/li>\n<li>Water Roux<\/li>\n<li>375g flour\u00a0 Type 550<\/li>\n<li>60g Egg (one Egg Size L)<\/li>\n<li>40g Milk<\/li>\n<li>10g fresh yeast<\/li>\n<li>3g Salt<\/li>\n<li>50g Sugar<\/li>\n<li>90g Butter<\/li>\n<\/ul>\n<p>Filling<\/p>\n<ul>\n<li>200g Marzipan<\/li>\n<li>1 Egg<\/li>\n<li>50g Sugar<\/li>\n<li>60g Butter<\/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>Mix all ingredients for the dough except the sugar and butter 5 min at slowest speed, then around 8 min on fast speed until medium gluten development<\/p>\n<p>Now add the sugar in two portions, always knead in between until the sugar is incooperated, then add the next spoonful sugar. Add the end add all the butter and knead until a homogenous dough is formed.<\/p>\n<p>Ferment for 1.5 hours.<\/p>\n<p>Flatten the dough to a rectangle of 25cm x 60 cm.<\/p>\n<p>Knead marzipan with butter, then mix\u00a0 egg and sugar. Spread on the dough.<\/p>\n<p>Roll it from the long side rather loosely into a log. Cut in 3 cm wide slices, place in a paper lined\u00a0 baking tray and proof for one hour.<\/p>\n<p>Bake at 150\u00b0C with convection mode for 20 min.<\/p>\n<p>I sent this entry to <a href=\"http:\/\/www.wildyeastblog.com\/category\/yeastspotting\/\">Yeastspotting<\/a>, Susans weekly showcase of yeast baked good.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>During Christmastime I always have a wide variety of baking ingredients in my storage cupboard. And so every January I have to face the fact that I have a lot of leftovers which have to be used in the next time. A good example is the Marzipan I had left from baking Stollen.\u00a0 And what [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[19],"tags":[250,273,288],"class_list":["post-4336","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchen-und-geback","tag-marzipan","tag-nur-mit-hefe","tag-pate-fermentee"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4336","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=4336"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4336\/revisions"}],"predecessor-version":[{"id":20009,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4336\/revisions\/20009"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20010"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=4336"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=4336"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=4336"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}