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Veröffentlicht am 2018-01-26 18:59:07 in /e/

/e/ 56586: Backfaden 2018

anaami Avatar
anaami:#56586

Sehr verehrte B/e/rnds,

Cupcake ipsum dolor sit. Amet jelly croissant topping caramels oat cake chocolate cake cake. Marshmallow toffee danish marzipan oat cake liquorice. Cotton candy sesame snaps chocolate gummies jelly beans halvah gingerbread.
Icing lemon drops donut.

Danke für Ihre Aufmerksamkeit!


Zitronenkuchen und Zitronenjoghurttorte

keyuri85 Avatar
keyuri85:#56593

Dfwk Pfannkuchen

trickyolddog Avatar
trickyolddog:#56594

>>56593
> Pfannkuchen
> Bäckerei und Konditorei Grafe - Filialen Freital, Dresden, Kesselsdorf ...

marcusgorillius Avatar
marcusgorillius:#56595

Do you have the recipe for that 2nd picture? If you do, please post it in here and I'm certainly going to make it and then post photos. :3

sava2500 Avatar
sava2500:#56597

>>56595

I made a simple thin buiscuit (like for swiss rolls), used a 28cm springform pan.
2 eggs (seperated)
15 g flour
10 g corn starch
45 g sugar
pinch salt
lemon zest

Beat the yolks with half of the sugar and the lemon zest till pale, fold in the flour and the starch. Beat the white in a seperate bowl with the pinch of salt and the rest of sugar till stiff. Fold the egg whites in the yolk mixture. Bake it (on parchment paper) in a preheated oven at 220° and bake it for 6-8 minutes. Let it cool completely. Release it from the pan and put it on a plate with the ring of the springform pan or use a cake ring.

The filling
500 g of 10-12% fat greek yoghurt (or the one that taste you best)
250 g lemon curd
250 ml heavy cream
100 g sugar
12 gelatine leaves

Soak the gelatine in cold water and let it sit.
Mix the yoghurt with the lemon curd and the sugar. Beat the heavy cream and fold it in. Heat the gelatine till liquid (should be lukewarm) and mix it with one or two tbsp of the yoghurt mixture. Then put the it to the rest of the yoghurt.
If you have some left over lemon curd, spread it thinly on the biscuit before putting in all the yoghurt mixture.
Leave it in the fridge overnight or till the gelatine has set.

tmstrada Avatar
tmstrada:#56599

>>56597
Thank you a lot, Bernd. :3

I'll make it today or tomorrow then I'll post the pics!

tmstrada Avatar
tmstrada:#56617

Auf Nachfrage aus dem IRC zum Thema Backmalz. (Quelle: Lutz Geißler, Backbuch Nr. 1)

iamsteffen Avatar
iamsteffen:#56620

>>56586
>Zitronenkuchen.jpg
Disgusting glazing. You're supposed to cut the top (inflated) part, turn it upside down and glaze top AND sides.

christianoliff Avatar
christianoliff:#56623

>>56620

How wasteful.

Also the top part is best.

albertodebo Avatar
albertodebo:#56635

Braunie mit Vanillejoghurt

iamglimy Avatar
iamglimy:#56637

Für dein ein oder anderen Backinteressierten vielleicht ganz nett. Es wird nichts Neues erzählt, aber alles nochmal nett dargestellt. Welches Backtriebmittel warum, was bringt Zucker im Teig etc.
https://www.arte.tv/de/videos/063945-030-A/xenius/

iamglimy Avatar
iamglimy:#56638

>>56623

> deutsche Backkunst

Not even once.

hota_v Avatar
hota_v:#56640

>>56635

> Vanille und saures Milchprodukt

Ossi detektiert. Der Braunie sieht aber recht gut aus, soweit man ihn erkennen kann.

cmzhang Avatar
cmzhang:#56682

"Hellau", "Alaaf" oder auch "geh mir mit dem Scheiß nicht auf den Nerv", aber Quarkbällchen mag Bernd immer!

johnriordan Avatar
johnriordan:#56733

Warmer Brownie mit Vanilleeis, Schlagsahne und Streuseln

Neuste Fäden in diesem Brett: