SISHUIGUFANG: German

Tampilkan postingan dengan label German. Tampilkan semua postingan

Selasa, 27 September 2022

Best VideosBread Pudding with Blueberries and German Vanilla Sauce SISGUFANG

A comforting, lukewarm casserole made with stale bread, blueberries, cream, milk and eggs is a brunch attraction. Ideal for using up the bread from the day before. I used German Brötchen, but French baugette would be great too. Other than blueberries, you can use any other berries, cherries or raisins. If using frozen blueberries, mix in without thawing to avoid discoloring the mixture. The bread pudding is fantastic with the rich, silky vanilla sauce, but would also be amazing served with vanilla ice cream or simply homemade whipped cream.

Best VideosBuchteln with Blackberry Marmalade SISGUFANG

Buchteln are sweet rolls made of enriched yeast dough and baked in a casserole dish. Depending on the region, they are also called "Wuchteln", "Rohrnudeln", or "Ofennudeln". Buchteln are particularly juicy and delicious if you prepare them with a fruity filling. Depending on the season, the Buchteln can be filled with berry, apricot or plum jam. You can bake them with or without filling. They are usually served vanilla sauce, powdered sugar or eaten plain and warm.

Originally, Buchteln come from Bohemian cuisine and are widespread in Bavaria, Austria and South Tyrol. The name comes from the Czech "buchtičky" or "buchta". In Bavaria, Buchteln are often prepared with sultanas or cranberries. Our favourite is poppy filling.

Best VideosBlackberry Streusel Cake - Brombeer Streuselkuchen SISGUFANG

Blackberry Hedgerows

Streusel cakes come in all sorts of variations and are always very popular. This one baked with spelt flour and blackberries is delicious for the whole family. This coffee cake recipe combines a fluffy, tender butter sponge cake base, while a traditional one usually features a yeasted batter, and a streusel pastry. The sweet, sour taste of the wild blackberries hidden under a thick layer of crispy crumble pastry goes perfectly with the sweetness and richness of butter cake. Although it has a really fancy look, this cake is actually fairly easy to make!

Bottom	Streusel
300 g Blackberries 120 g Butter, softened 120 g Caster sugar 2 Large eggs, at room-temperature 1 tsp Vanilla extract 1 tsp Baking powder 200 g White spelt flour A pinch of salt 80 ml Wholemilk, at room-temperature	100 g White spelt flour 20 g Hazelnuts, chopped 75 g Sugar 75 g Butter, softened

Preheat the oven to 180C/350F. Lightly butter a 24-26 cm / 8-10 inch heart-shaped or round spring-form pan. Line the bottom with a piece of baking paper.
Rinse the blackberries briefly under cold water in a sieve and drain on the paper towels.
Beat the softened butter with the sugar until light and fluffy. Beat in eggs and vanilla extract.
Mix the flour with the baking powder and pinch of salt in a bowl.
Stir in half of the flour mixture until roughly combined, followed by the milk, and then the remaining half of the flour mixture. Stir until just combined. Spread the batter evenly into the prepared baking pan and place the blackberries over the cake batter.
Combine the flour, hazelnuts and sugar in a bowl. Add the butter and use your fingertips to rub the butter into the flour mixture until it resembles coarse breadcrumbs. Sprinkle the crumble mixture over the blackberries.
Bake the streusel cake on the middle shelf for about 45 minutes or until the top is golden brown and a skewer inserted in the centre comes out clean. Cool in the pan for 5 minutes. Turn onto a wire rack. Serve warm or at room temperature.

Minggu, 22 Mei 2022

Best VideosRye Rolls / Roggenbrötchen SISGUFANG

Brötchen (German word for small bread) is a staple food in Germany. It's basically a smaller bread with a crunch crust and a perfectly dense, chewy, soft crumb. If you haven't yet tasted a traditional German Brötchen, you're missing out!

Depending which part of Germany you are from, these small bread rolls are known by various names: Brötchen (in northern and central Germany), Schrippe (in Berlin), Weck (in southwest Germany), and Semmel (in Bavaria). It’s claimed that there are over a thousand different varieties of these little German buns throughout the different regions of Germany. Mine is made with a mix of wheat and rye. The wholemeal rye flour provides a hearty, aromatic taste, tender, moist crumb and a crispy crust. If you want a 100% wheat Brötchen, try this one.

You can enjoy these rolls for breakfast with butter, jam, cheese, or deli slices, or as a dinner roll to sop up extra sauce or gravy. These Roggenbrötchen taste best fresh the same day they are made, but if you have leftovers, just spray them lightly with water and place in a 200C/400F oven for a few minutes and the crust will be crispy again.

Roggenbrötchen / Rye Rolls inspired and adapted from here and here

150 g Organic wholemeal rye flour
250 g Organic white bread flour (all purpose flour)
10 g Fresh yeast
1 tbsp Sugar beet syrup
280 ml Water, lukewarm
1 tbsp Olive oil
1/2 tsp Salt
1/4 tsp Caraway powder
1/4 tsp Anise powder
1/4 tsp Coriander powder

Mix whole rye flour and bread flour in a bowl. Make a well in the flour and crumble the yeast into it. Add sugar beet syrup and mix with some of the water in the well to make a paste. Cover and let sit for 30 minutes.
Add the rest of the water, olive oil, salt and spices, knead everything to form a firm dough. Cover the dough and let it rise for another 45 minutes.
Divide the dough into 6 even-sized portions. Shape each portion of dough into an oval roll and place on a parchment-lined baking sheet. Cover with a clean kitchen towel and let them rest for 30 minutes.
Preheat the oven to 230C/450F with an ovenproof bowl of water. Dust the buns with a little flour and cut each roll lengthwise with a sharp knife.
Bake in the oven for about 10 minutes. Briefly open the oven door for 3-4 seconds to let the steam escape so that the crust will be even crispier.
Reduce heat to 200C/400F and bake until golden brown, about 10-12 minutes. Remove from the tray and allow to cool on a wire rack.

I am sending this to Food Wednesdays at Kathy's blog-Hummingbird Studio at the Lake.

Minggu, 08 Mei 2022

Best VideosWhite Asparagus with Sriracha Hollandaise SISGUFANG

Unlike the green variety, white asparagus must be peeled before cooking and the woody base should also be removed as it is too stringy and hard to chew. Peel and boil the white asparagus for this simple and yummy recipe, then serve those “White Gold” with an easy blender Hollandaise spiked with sriracha sauce. If you are in a hurry, simply serve them with melted butter.

Hollandaise sauce, one of the 5 French mother sauces (Béchamel, Velouté, Espagnole, Hollandaise, and Tomato), is an emulsion of egg yolk, melted butter, and lemon juice. Despite having “Holland” in its name, Hollandaise sauce was first born in France and was originally known as Sauce Isigny, named after Isigny-sur-Mer, a small town in Normandy famous for its butter and cream. When Normandy’s dairy production was shut down during World War I, the sauce was renamed “Hollandaise” to reflect the usage of imported Dutch butter.

	Sriracha Hollandaise
1 kg White asparagus, washed and A large pinch of salt A large pinch of sugar 1 tsp Butter 1 tbsp Parsley, chopped, for garnish 1 Small chilli pepper, cut into rings or chilli flakes, for garnish 1 Large heirloom tomato, thinly sliced, optional	113 g / 1 stick Butter 3 Large egg yolks 2 tbsp Lemon juice, freshly squeezed 1/3 tsp Cayenne pepper Sea salt to taste 2-3 tbsp Sriracha (or other chilli sauce, like Harissa or sambal oelek)

Bring a stockpot of water to a boil, add the salt, the sugar and the butter. Meanwhile peel the white asparagus and cut off the woody bottom ends.
Place the peeled white asparagus in the boiling water and cook for 12-15 minutes until al dente.
Melt the butter over a low flame until it begins to bubble. Remove from heat.
In a wide mouth mason jar, add egg yolks, lemon juice, cayenne pepper and sea salt. Blend the ingredients with your immersion blender while slowly adding the melted butter, a couple of tablespoons at a time, to the jar. Blend as you gradually add in butter, moving the immersion blender up and down. The sauce should thicken in just a minute or two.
Season the Hollandaise with sriracha or your favourite chilli sauce. Whisk until combined. Taste and add more sriracha if desired for more heat.
Drain the white asparagus and arrange on plates with spicy Hollandaise sauce on a bed of thinly sliced heirloom tomatoes if using, and garnish with chopped parsley and chilli rings.

Sabtu, 09 April 2022

Best VideosRoggenmischbrot German Mixed Rye Bread with Honey SISGUFANG

One of the great pleasures of living in Europe is the wide array of breads in various forms, tastes, textures and colours available. Healthy rye bread is gaining popularity because of its wholesomeness, high nutritional value and may be more beneficial in weight loss than wheat. Breads made with rye flour have a longer shelf life and taste fresh longer than breads made with wheat flours. It is also often combined with other flours because of its low protein / gluten content.

Many so-called rye breads are actually a mixture of rye and wheat, or some other grain that’s easier to work with. Rye bread in Germany, according to the law, must be made with no less than 90% rye. Any bread with a lower percentage of rye flour is called Mischbrot, either Roggenmischbrot / mixed rye bread or Weizenmischbrot / mixed wheat bread.

Rye flour is darker than wheat flour and it has higher amounts of vitamins B and E. Earthy, tangy rye bread is often made with additions like honey, malt syrup, or cocoa powder, which add colour, aroma and flavour. Very often bread seasoning / bread spice / Brotgewürz, like caraway, dill, fennel, anis, coriander, or cardamom, is added to the dough according to personal or regional preference, and they make the bread particularly tasty, aromatic and also aid digestion.

While you can make bread with 100% rye, which is difficult to work or knead and the crumb tends to be denser, heavier and tighter, though taste more distinctly of rye, very digestible and nutritious if made as a sourdough. That means it needs a lot of help if you aim to get a fluffy, airy product. One of commen practices is the addition of some wheat flour. Wheat flour can be added in any ratio that suits your taste and liking to help form a better gluten structure and get a good rise but still keeps good rye flavour and aroma.

Light and soft inside with a very crunchy crust, this bread is a great choice for corned beef, roast beef, or pastrami sandwiches slathered with grainy mustard and topped with cheese. It freezes very well too. Wrap it in plastic wrap and aluminum foil, then store in a freezer bag for up to three months. Thaw at room temperature and reheat in the oven if desired.

Rye Mix Bread with Honey

inspired by Roggen-Krustenbrot mit Honig

300 g Dark rye flour (German #1150)
200 g All-purpose flour (German #550)
60 g Rye sourdough
40 g Liquid honey
15 g Fresh yeast
280 - 310 ml Lukewarm water
10 g Salt

In the mixing bowl of your table mixer fixed with a dough hook, add rye flour, bread flour, sourdough, honey, and fresh yeast. Mix at slow speed while you slowly add in water until the ingredients roughly come together. Increase the speed to medium and stir for 5 minutes. Now add in salt and continue to mix for a further 2 minutes until the a firm dough forms.
Turn out onto a work surface and shape into a ball. Grease the mixing bowl with a bit of olive oil and return the dough ball to the bowl. Cover with a plastic wrap and let it rise in a warm, moist environment until double in volume.
Fold the edges of the dough inwards several times and let the dough rise again for 1 hour.
Lightly flour your work surface and gently shape the dough into an oval batard or round ball. Place the shaped dough into a well floured bread basket with the seam sides up. Cover the dough with a slightly moist kitchen towel and let rise for about an hour.
Meanwhile preheat the oven to 240C/470F with a pizza stone on the 2nd bottom rack and a baking tray at the bottom.
Turn the puffy dough onto a floured parchment paper or the floured back of a baking sheet. Use a sharp knife, razor blade, or bread lame to score a couple of lines across the dough. (here is a scoring tutorial just in case you are interested) Place the dough onto the pizza stone and throw a few ice cubes into the baking tray at the bottom to generate some steam.
Close the oven door immediately and bake the bread for about 15 minutes. Lower the oven temperature to 210C/410F and bake for 30-35 more minutes until the bread crust is deep golden brown. Remove and cool the bread on a wire rack.

SISHUIGUFANG

Selasa, 27 September 2022

Best VideosBread Pudding with Blueberries and German Vanilla Sauce SISGUFANG

Jumat, 23 September 2022

Best VideosBuchteln with Blackberry Marmalade SISGUFANG

Kamis, 14 Juli 2022

Best VideosBlackberry Streusel Cake - Brombeer Streuselkuchen SISGUFANG

Blackberry Hedgerows

Blackberry Hedgerows

Minggu, 22 Mei 2022

Best VideosRye Rolls / Roggenbrötchen SISGUFANG

Minggu, 08 Mei 2022

Best VideosWhite Asparagus with Sriracha Hollandaise SISGUFANG

Sabtu, 09 April 2022

Best VideosRoggenmischbrot German Mixed Rye Bread with Honey SISGUFANG

Rye Mix Bread with Honey

Navigation

Cari Blog Ini