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potatoes Broich with chicken curry filling


filling ingredients

• 1 / 2 onion, peel and finely chop
  
• 150g chicken breast fillets, cut into fine dice
  
• 150g potatoes, peel and thinly diced
  
• 1 tablespoon butter
• 20g cut sugar
• 1 tablespoon soy sauce
• 1 teaspoon curry powder
• 1 / 2 teaspoon pepper
• 1 / 4 teaspoon salt

Melt butter in a pan. Then, onion, diced chicken and diced potatoes fry until the potatoes are cooked cubes. Then, add the remaining ingredients, stir, let cool and season.

ingredients for the dough For 12 pieces

• 250g flour 10g fresh yeast
• (3 g dry yeast)
• 50g milk, lukewarm
  
• 130g potatoes, boiled and mashed
  
• 40g sugar 40g melted butter
• 1 / 4 tsp Salt
  
• quarter bottle of butter-vanilla flavor

preparation

milk and yeast into a mixing bowl and stir together and add the flour. Potato puree, sugar, melted butter, salt and vanilla mixed together, then, into the mixing bowl. Ingredients with a wooden spoon mix well. Then, with the dough hook of the hand mixer to the highest level about 5-6 minutes, or knead until the dough from the bowl dissolves completely and smooth and elastic.

kügeln Then the dough to put back into the bowl and place towel over the bowl, let rise in a warm place 45-60 minutes or until it has doubled.

the dough rest for good Duch knead kügeln twelfth, and another 10 minutes. Then take a ball of dough, flatten , filling in the center of the dough and give that edge over the filling, fold, place in a lightly greased baking pan and press lightly. Then, the other Teigkügel Repeat the same until they are consumed. Cover with a towel and let go about 20 minutes or until they have increases visible. Preheat the oven to 180C .

The surface of the dough, brush with milk and garnish with chilli and parsley.

Bach dishes in the oven to make the second rail from below. At 180C about 15-18 minutes until golden brown. Off Get the oven and immediately brush with butter. Broich from the mold and remove to cool on the grid.

Broich taste in my opinion, freshly baked at best.

They can form either way how funny, and as in the picture below, they also without decoration ^. ^

tastes So good appetite everyone!

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Cheesecake Brownies


is cheese cake and always remains my favorite cake. On chocolate cake / biscuits I am not at all, but I can resist brownies never funny enough. Can you determine now introduce doubt how crazy I am for Cheesecake Brownies ^ o ^

ingredients : For 21x28 inch baking pan or 20 inch springform

For cheesecake

• Quark 250g sugar 50g
• 
  
• 1 egg
  
• 1 / 2 teaspoon butter-vanilla flavor
• 1tbs. Cornstarch
  
• 50ml cream

For Brownies

• 200g block chocolate
  
• 120g butter
• 2 eggs, large
  
• 100g sugar
  
• 1 tablespoon. instant coffee powder
• 1 / 2 teaspoon butter-vanilla flavor
• 2 drops of bitter-almond flavor
  
• a pinch of salt
  
• 160g flour, Type 405

Instructions :

Preheat the oven to 180 ° C . Baking pan or springform pan lightly with butter and line the bottom with parchment paper. Melt

For Bronieteig, butter and chocolate in the microwave on low heat. Stir together eggs, sugar, coffee powder, flavoring and salt in a mixing bowl. Stir melted chocolate mixture into the egg mass. Finally, stir in the flour. give

For the quark dough, cream cheese and sugar in a mixing bowl and stir smooth. Then, stir the egg under it and Stir in the rest of the ingredients and set aside.

Half of the Brownie mass spread into the sheet and spread half the cheese mixture on it. Then distribute the rest of the two masses alternately move in and out with the chopsticks carefully marble pattern. A n the middle rack of oven for 30 minutes at 180 ° C bake to. (With spring form could take the baking time to 45 minutes) get out of the oven and before the Incision let cool completely on the grid.

And I used the tin. The baking time will take a bit longer than the baking sheet. This time I had to just under 45 minutes to bake until the cake is set.

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donuts

Another wonderful recipe I would like to present you in Berlin now. This Hefeballen baked taste just heavenly. Very soft and very loose. Really great!

ingredients for about 18 pieces e

• 400 g flour
• 8 g dry yeast 150 ml warm milk
• 2 eggs 50 g soft butter 40 g sugar
• 1 point . vanilla sugar
• grated rind of 1 lemon
• 3 drops of rum-back flavor
• 1 / 2 teaspoon salt
• fat for baking
• jam, vanilla cream, sugar, powdered sugar

preparation

• first Yeast with 4 tbsp. warm milk and 1 / 4 teaspoon sugar place in a small bowl, stir and leave for around 10 minutes.
• all ingredients except salt and butter in a mixing bowl. Knead with the dough hook of the hand mixer on low setting for about 2 minutes. Cover dough with the dish towel to rest about 15 minutes to a warm place. Add
• salt and butter on the dough. The ingredients and knead well until dough is very smooth and from the toilet rim triggers. Then kügeln the dough in the bowl and secure with kitchen towel over the bowl set, let rise in a warm place about 30 minutes or until it is has increased visibly.
• the dough and knead cm to a large circle about 1. Roll out thick. Dough with the help of 8 cm diameter glass cut. Place on a dish towel with flour. Cover with another towel and go again about 30 minutes.
• fat in a saucepan to about 170 ° C heat. The Berlin portions carefully with upside down into the hot fat fry on each side about 1-2 minutes.
• Remove with a slotted spoon, drain on a rack, still hot in sugar contact and then fill with jam and sprinkle with powdered sugar.

sprinkle with powdered sugar and filled with Puddingcrem.

And that is filled with icing, Schockoguss, cherries and cherry jam.

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toast: Locker & Delicious

For months I eat toast for Breakfast. At the beginning I've always bought. Ready to toast bread tastes really good and extremely cheap, but I'd rather bake themselves. So, I have already tried several recipes for weeks. They were okay, but the consistency of the bread after toasting were more like white bread as toast. Then, I tried this recipe. It is kind of ... WoW! I have finally found the right thing. My bread can be considered beautiful, very soft and tastes fantastic. Moreover, it adheres loosely days and delicious.

ingredients For a 30cm loaf tin

• 500g flour 21g fresh yeast
• (1 / 2 cubes or dry yeast 1 point)
• 140g water, lukewarm
  
• 140g milk, lukewarm
• 40g sugar 55g butter
• 1 tsp .
  
• salt 1 / 2 bottle of butter-vanilla flavor

preparation

Loosen the yeast in about 50 ml of warm water and a pinch of sugar in a small bowl and about . leave for about 10 minutes.

flour, yeast, water, milk and sugar in a mixing bowl . Give Knead with the dough hook of the hand mixer on low setting for about 2 minutes. The dough with towel cover, rest about 15 to 20 minutes to a warm place.

Then, add the salt, butter and vanilla to the dough. The ingredients and knead well until the dough from the bowl triggers and is quite smooth and elastic. Then kügeln the dough in the bowl and secure with kitchen towel over the bowl set, let rise in a warm place 45-60 minutes or until it has doubled.

Knead the dough well Duch kügeln and halve. Take a ball of dough, roll out about 30 cm long and roll up lengthwise again, place in a greased loaf pan the other ball of dough and repeat the same thing. Cover with a towel and let go about 45 minutes or until the loaf pan ausfefüllt almost entirely by the dough. Preheat the oven to 225C .

The special surface of the dough and brush with milk in the oven on the second shelf from the bottom. Reduce heat to 180C, and the bread about 35 minutes until golden brown.

Get toast from the oven and brush the special surface immediately with butter, remove from the tin and cool completely on wire rack before cutting.