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Kaiser roll

I have in the past weeks, the Kaiser rolls for breakfast trying to bake. The first attempt failed me at all. The crust was quite thick while the structure was determined somehow, rather than light and fluffy as it should be.

In the picture above you can see exactly how thick the crust is, and that was my first home-baked Kaiser roll. I was really disappointed with the result. The buns were indeed edible, unfortunately inedible.

The second time I've baked this bread, I left out the seeds easily. The result was much better than the first time just a pity I could not make beautiful pictures of it, because it was very dark. With the neon light I can never make a beautiful photo.

And that was the third attempt by me. Finally, I did it. My Kaiser bun was perfect as I expected. The crust was thin and the consistency was super relaxed and super delicious, just like the bakery. Innocents! The bread I eat mostly with butter and jam or as sandwiches. Depends on how I'm funny.

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Quick Baguette: My first attempt

in the last week I tried a classic French to bake bread. The Zubeitungszeit took quite all day long, the result has changed my fangs but almost. From the appearance it looked not very professional, because the surface of the baguette split open properly as it should be, but her of the taste and quality, there was not complain about. My husband is totally blown away by this and it makes me very happy ^ ^

On the picture you can see quite well that the cut is not on the surface of the baguette split open properly. I still have no idea what it was, but suspect it could be due to the cuts that are not deep enough. I will be there next time Shneider deeper.

And these are the quick bread that I baked today. The preparation time plus baking time only lasted about three hours. I'm really excited about the result. They are super loose and the crust is very crunchy. Too bad that with the surface, that I still have not hingekrigt and no idea where the fault lies. Well despite this error, I am somehow very proud of me. At least I have the bread, which tastes just as good as baked by the bakery itself :-)

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fruit cake

ingredients For 6x10er cake pan

• 110g flour 1 teaspoon baking powder
• a pinch of salt
• 90g sugar 80g butter
• 2 eggs
• half bottle of butter-vanilla flavor

preparation

• flour, baking powder and salt together seven. Grease the cake tin and sprinkle lightly with flour. Preheat oven to 175C.
• stir butter smooth, Daunter sugar gradually while stirring until the sugar is all and the butter is creamy. Then, egg yolks one after another with the buttercream. Butter and vanilla aroma stirring underneath.
• the flour mixture at low speed of electric mixer stir the mixture. batter, pour into a mold and smooth it on the middle rack about 17-20 minutes until golden brown.
• let the cake cool slightly ground. Out of the mold out onto a grill and allow to cool completely.

to garnish

• 65 ml apple juice
• 60 ml water
  
• half points glaze, clear
• fruits as desired

is, if the pie shell cool completely , provides evidence against the fruit and the pie shell with it. Pour apple juice with water in a saucepan, bring glaze with stirring, to cook. Glaze to cool slightly and spread with a spoon from the center to the edge of the fruit.

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Orangenbiskuitrolle

ingredients For 25 x 32 cm baking tray
ingredients A.

• 35g flour
• 30g cornflour
• 30g finest orange juice 45g sugar
• 2 egg yolks 30g
• oil 1 tsp baking powder
• 1 / 2 teaspoon orange flavoring
• 1 / 4 teaspoon salt
• 2-3 drops orange food coloring

ingredients as

• 2 egg whites 20g fine sugar
• 1 / 2 teaspoon lemon juice

also

• 2-3 tablespoons. Orange marmalade
• 1 / 2 tbsp. Water
• parchment paper for baking
• interpret some sugar for sprinkling

preparation

• baking sheet with parchment paper. Preheat oven to 180C.
• flour cornflour and baking powder Sift together twice, place in a large bowl, make a hollow in the middle. Egg yolk, orange juice, Orange flavor, sugar (A), oil and orange color into the hollow inside, quickly mix with a whisk.
• egg whites with lemon juice until fluffy. Sugar (B) and beat them lightly egg whites until stiff. The egg whites with the flour mixture gently lift.
• the dough onto a pass lined with parchment paper baking sheet. Bake in the preheated oven 180C for about 10-12 minutes. After the end of baking the sponge lightly on a plate immediately sprinkle with the sugar rush can dish towel, remove the baking paper carefully roll up the cool drive with the help of the cloth.
• orange marmalade and water in a small saucepan, put on the stove. Heat over low heat and stir until smooth. The orange sponge cake plate gently roll out, spread with orange marmalade and roll again. Cover the roll with the towel and refrigerate about 2 hours, cut and serve.

You can also use the cream as filling. The sponge cake and cream go together somehow perfect.

pre-cutting, should be the orange sponge cake roll with cream at least 3 hours out in the refrigerator. When the cream is firm, the cake can be easily and beautifully smooth . Broach