German Baking Today: The Original

German Baking Today: The Original

Dr. Oetker

Language: English

Pages: 325

ISBN: 2:00105162

Format: PDF / Kindle (mobi) / ePub


"The Pleasures of Baking" has long been a standard work for German home bakers and those who enjoy baking Continental cakes, biscuits, and pastries.

In this revised edition, someoldrecipes that had almost been forgotten have been revived and new recipes from all over Germany have been added.

Thankds to the step-by-step photos and detailed instructions, even inexperienced bakers can be confident of success. Some of the latest ideas, tried and tested in Dr. Oetker's test kitchen, have been included in the revised recipes.

Whether you want to try your hand at a classic marble cake, fruit tartlets, or a pottyseed strudel, you will certainly be inspired by this wide-ranging selection of recipes.

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softened butter and whisk with a hand mixer with whisk until the crumble has the right consistency. Coat the rolls with egg white and sprinkle the crumble on top. Press the crumble down lightly. Cut each roll into 10 pieces each 3.5 cm/13⁄8 in wide and put upright on the baking sheet lined with baking parchment. Put the baking sheet in the oven. Top/bottom heat: about 200 °C/400 °F (preheated), Fan oven: about 180 °C/350 °F (preheated), Gas mark 6 (preheated), Baking time: about 15 minutes.

parchment. 2. Roast the desiccated coconut on the baking sheet until light brown and slide onto a large plate to cool down. 3. Whisk the egg whites with a hand mixer with whisk at the highest setting until they form stiff peaks. Quickly whisk in the sugar, cinnamon and flavouring little by little at the highest setting and carefully fold in the roasted desiccated coconut. Using 2 teaspoons, spoon small blobs of stiffened egg white onto the baking sheet and put the baking sheet in the oven.

and butter or margarine mixture and stir with a hand mixer at the highest setting. Mix together the flour, baking powder and cocoa powder, sift and add in spoonfuls to the mixture, stirring at the medium setting. Finally, quickly stir in the currants and hazelnuts. 4. Spread the dough on the prepared baking sheet, brush some milk over the dough, sprinkle the almonds on top and put in the oven. Top/bottom heat: about 180 °C/350 °F (preheated), Fan oven: about 160 °C/325 °F (preheated), Gas mark

(preheated), Fan oven: about 160 °C/325 °F (preheated), Gas mark 4 (preheated), Baking time: about 45 minutes. 4. Take the bread out of the tin and put on a rack to cool down. Variation: You can make white bread with raisins by kneading 150 g/5 oz raisins into the dough. BREAD 133 | Choux pastry rolls For guests–sophisticated (10–12 pieces) Preparation time: about 30 minutes Baking time: about 35 minutes For the baking sheet: some fat plain (all-purpose) flour For the choux

°C/425 °F (preheated), Fan oven: about 200 °C/400 °F (preheated), Gas mark 7 (preheated), Baking time: about 15 minutes. 4. Leave the golden brown baked bread to cool on a wire rack or serve while still warm. Tip: You can also freeze unleavened bread. In this case, crisp up the defrosted bread for 10 minutes in the oven (preheated top and bottom to 220 °C/425 °F). BREAD 138 | Potato bread suitable for freezing–sophisticated Preparation time: about 30 minutes, excluding rising and

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