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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

it. Press raisins in the head to make the eyes and sprinkle the geese with sugar crystals. 4. Put the shapes in a warm place for another 20 minutes to rise again and then 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 15-20 minutes per baking sheet. 5. After baking, slide the pastries, while keeping them on the baking parchment, off the baking sheet and put on a rack

springform tin and line with baking parchment. 2. To make the sponge, whisk the eggs with the hot water in a mixing bowl using a hand mixer with whisk at the highest setting for 1 minute until foamy. Mix together the sugar and vanilla sugar, sprinkle into the egg mixture over a period of 1 minute while stirring, and continue whisking for another 2 minutes. Stir in the almond essence. Mix together the buckwheat flour and baking powder, and stir quickly into the mixture at the lowest setting. Stir

Spread the other jar of cranberries on top and cover with the cream. Finally, put the top layer in place. Coat the top and sides of the torte with cream and decorate the sides with a wavy pattern using a cake comb. Put the rest of the cream in a piping bag with a small nozzle, decorate the cake and refrigerate until serving. Garnish the cake with the rest of the cranberries and pistachio nuts just before serving. Tip: The cake tastes best when made the day before and refrigerated until it is

find a general guide at the end of the book dealing with subjects such as baking ingredients, flour, fats, mixers and blenders, ovens and baking temperatures, baking tins and utensils, garnishing and decorating, baking tips, problems, gelatine and technical terms. ADVICE Cake mixture Cake mixture is made with fat, sugar, eggs, plain (all-purpose) flour and baking powder. The ingredients are added in that order. Cake mixture has a light, crumbly texture which can be endlessly varied by

pastry: 1 packet (450 g/16 oz) frozen puff pastry or 1 basic recipe puff pastry For the cherry filling: 1 can or jar sour cherries (drained weight 350 g/12 oz) 250 ml/8 fl oz (1 cup) cherry juice (from the can or jar) 25 g/1 oz (3 tablespoons) cornflour (cornstarch) 6 drops vanilla essence in 1 tablespoon sugar For the cream filling: 600 ml/21 oz (21⁄2 cups) chilled whipping cream 25 g/1 oz (2 tablespoons) sugar 3 drops vanilla essence in 1 tablespoon sugar For the icing: 100 g/31⁄2

Download sample

Download