Category Archives: Baking

Quarktaschen – I’m Thinking of Embarking on this “Outside of the box” Baking Experiment

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Pictures are so helpful:

http://static.chefkoch-cdn.de/ck.de/rezepte/104/104962/599918-960×720-quarktaschen.jpg

 

Nope, this isn’t the scientific unit or the character from Deep Space Nine. This is a humble, German, folded pastry with a scrumptious filling. As I’ve been reading historical fiction, the one thing that hasn’t been fiction is the food. I’ve learned so much about German food in the book I am reading (The Ice Cutter’s Daughter) that one recipe (out of many) jumped out. Quarktaschen is a smallish-folded pastry filled with Quark (a type of curdled cheese) along with other flavors. Here is the recipe I will be following for Quark: (one can fill these with endless possibilities)

https://www.splendidtable.org/recipes/quark

Here is what Quarktaschen looks like: (another link)

http://www.yummly.co/#recipe/Exotische-Quarktaschen-943487

And yes, here is the recipe:

4 2/5 ounces low-fat Quark
1 cup wheat flour (type 1050)
4 2/5 ounces RAMA original
1 pinch of salt
1 tablespoon powdered sugar
4 2/5 ounces low-fat Quark
2 4/5 tablespoons sugar
1 teaspoon orange zest
1 mango
5 9/14 tablespoons coconut flakes
 knead Quark, flour, Rama, salt and powdered sugar with the hook of the Handrührers to make a smooth dough. 30 minutes refrigerate the dough.
 2. for the filling, mix cottage cheese, sugar and orange zest. Peel mango, cut into slices and roll in the grated coconut.
 3. dough on a floured work surface, roll out and cut into 6 squares (10 x 10 cm). On each square about 1 Tablespoon filling and spread the mango it. The corners slightly to the middle of the fold and press.
Quark bags lay on a baking tray with baking paper occupied and in a preheated oven at 200 ° C (fan: 175 ° C) bake for about 30 minutes.
 .
I will post pictures of mine once I bake them! Bon Appetit, or should I say, Genießen Sie Ihre Mahlzeit
Category: Baking

Baking Whole Wheat Honey Bread

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Today, I will be baking one of my favorite breads – honey, whole wheat. I use a flour from Bob’s Red Mill. It works really well with baking this type of bread. Here is the picture of the four:

The recipe to make this bread is super easy. I found it online –> http://www.food.com/recipe/100-whole-grain-wheat-bread-181106?photo=51985

Here is the actual recipe, if you don’t want to go to that site:

DIRECTIONS

  1. Place the first five ingredients in the bowl and mix. (easiest part, here)
  2. Add: 2 Cups 100% Whole Grain Wheat Flour. (to cool the water and end up with warm dough) Mix then add 2 Tbs of Dry Active Yeast. If your not sure about your yeast proof it in a little warm water first.
  3. Add: 4 Cups of 100% Whole Grain Wheat Flour.
  4. Mix until the consistency is some what even. Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. It will most likely be 6 1/2 cups but in any case do not exceed 7 1/2 cups of wheat flour. You can trade one cup of wheat flour for one cup of all purpose white if you wish. Don’t over mix or the bread will be tough.
  5. When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn’t need to double.
  6. Grease two bread pans with Crisco. You can also flour the pans to reduce sticking.
  7. Mix the dough again just enough to knock it down at least close to the original size.
  8. Drop the dough on a floured surface so you can work the dough and shape it. Shape it with your hands to make a nice ball getting enough flour on it so it isn’t sticky. Divide the ball in half and do it again. Shape the loaves by turning the dough under it’s self over and over. When the dough is shaped the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated oven at 350 for 36 minutes. If you forgot to preheat 41 minutes. (gas oven).
  9. When done turn the bread out of the pan to a rack to cool. You can eat it right away (a great time for real butter) don’t wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick. Enjoy.  As you can see, it is fairly straight-forward. Even working with the yeast is not too difficult.  (sometimes, I feed a bit of sugar to the yeast to bulk it up a bit)
  10. Here is the dough after rising the first time:

Here are the two loaves, shaped, and put in pans to rise one more time. The first rising takes about 30-45 minutes. (I put mine by a warm stove) and the second, takes about 30 minutes. Then, you bake the bread at 350 degrees for about 30.  Here are the loaves:

Right before going into the oven (they have risen even more!)

After done baking and someone already cut a piece out of it!

After the bread is done rising and baked in the oven, I will post the final results!

The final full loaf – finished!!!! Golden brown on the outside, a bit crunch too, and the inside – soft, moist and just begging for butter and honey 🙂

Category: Baking

Chef Eli (with brownies and overnight cinnamon rolls)

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Chef Eli and I just whipped some brownies together. Fitting for the task, he wore his apron and chef’s hat he received for Christmas. It fits perfectly!  So, thank you to whomever gifted us with this most adorable cooking attire. Since Christmas, Eli has wanted to bake something with his baking set, he also received two days ago. We are pretty sure Auntie Sarah gave this to him – thank you, Auntie Sarah and kiddos! So, about 45 minutes ago, Eli made his first bakery item – brownies of course ;), and now, we await their delicate, chocolatey taste.  First, here is Chef Eli:

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And now, here is the first look at the brownies…not done at all. I ran out of cocoa powder half way through and added melted chocolate chips. I use whole wheat pastry flour and it seems to work pretty well.  

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Another project I am working on is overnight cinnamon rolls. This recipe also, calls for whole wheat pastry flour. I like this flour because it is a finely ground flour and whole wheat. The taste is actually pretty good and using it in cookies, I think it is better than all-purpose flour.  So, Eli and I bloomed the yeast and added flour, honey, salt and flour and this is what we have for this project, thus far:

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We will roll out the dough, add some cinnamon and brown sugar, atop some melted butter, roll up into a long tube, cut out the cinnamon rolls, drizzle with a decadent caramalized sugar syrup and then, place in fridge to rise even more, overnight.  Tomorrow morning, the baking will take place and then, the frosting. 

Ok, back to the brownies…they are baking nicely and here is the finished product:

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a bit done on the sides but we shall see how they taste…smell good 🙂

 

Category: Baking

Apple Strudel Recipe

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I am attempting to make Apple Strudel today. Looking outside, it seems like a good day because the rain is coming down.  Here is what I hope it looks like:

http://2.bp.blogspot.com/-1NFNrWK6MrA/TfV9Zu4xn_I/AAAAAAAAAQ8/HvZ4YnpvGM8/s640/strudel6.jpg

I will be using a puff pastry dough for this recipe. Additionally, I will add some golden raisins. Those sound good to me to add a bit of chewiness and color.  Here is the recipe I will be using:

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.
  3. Bake in preheated oven for 35 to 40 minutes, or until golden brown. 

Here is the German word for Apple Strudel: Apfelstrudel

Apple Strudel is a traditional Viennese strudel, a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian empire (1867–1918).

“Strudel” a German word, derives from the Middle High German word for “whirlpool” or “eddy“.[1]

The apple strudel variant is called “jabolčni zavitek” in Slovenian, Almásrétes in Hungarian[2] and Apfelstrudel in German

Genießen Sie Ihre Mahlzeit – means “Bon Appetit” in German (all info from Wiki)

Category: Baking