(Eischwerteig) Egg-Weight-Dough Recipe

(Eischwerteig) Egg-Weight-Dough Recipe

Ingredients:

4 eggs

2-4 egg-weight unsalted butter (room temperature)

4 egg-weight fine sugar

1 teaspoon Vanilla Extract or zest of an untreated lemon

4 egg-weight sieved flour (up to 1/3 corn or potato starch)

1 flat teaspoon baking powder

Preparation

Weigh your eggs on a digital kitchen scale. Note the weight of the eggs. This is the weight you will need for all the other 'egg-weight' based ingredients. The size of the cake can be increased or decreased depanding on your needs, i.e. size of baking pan etc. Whisk the softened butter with a hand mixer until creamy, add the sugar gradually and one egg at a time while continuing to whisk. Add the Vanillaextract or the lemon zest to the batter and mix until combined. Sieve the flour, add baking powder and the starch to the flour mixing all dry ingredients together. Add the flour gradually to the batter while continuing to mix with the hand mixer until all combined. Do not overmix.

Marmorkuchen - German Marble Cake

Marmorkuchen - German Marble Cake

(Eischwerteig) Egg-Weight-Dough Recipe

Ingredients:

4 eggs

2-4 egg-weight unsalted butter (room temperature)

4 egg-weight fine sugar

1 teaspoon Vanilla Extract or zest of an untreated lemon

4 egg-weight sieved flour (up to 1/3 corn or potato starch)

1 flat teaspoon baking powder

Preparation

Weigh your eggs on a digital kitchen scale. Note the weight of the eggs. This is the weight you will need for all the other 'egg-weight' based ingredients. The size of the cake can be increased or decreased depanding on your needs, i.e. size of baking pan etc. Whisk the softened butter with a hand mixer until creamy, add the sugar gradually and one egg at a time while continuing to whisk. Add the Vanillaextract or the lemon zest to the batter and mix until combined. Sieve the flour, add baking powder and the starch to the flour mixing all dry ingredients together. Add the flour gradually to the batter while continuing to mix with the hand mixer until all combined. Do not overmix.

NOW YOU ARE READY TO MAKE THE 

Marmorkuchen - German Marble Cake

Ingredients:

Basic Egg-Weight-Dough from 6 eggs.

100g / 3.5oz dark chocolate or 30g / 1oz unsweetened cocoa powder

2-3 tablespoons Rum (or milk)

50g / 1.7oz slivered almonds (optional)

butter and flour for the baking pan

100g / 3.5oz dark chocolate (optional)

This Chocolate and Vanilla Marble cake is made with egg-weight-dough. You can increase/decrease the cake size depending on your needs or the size of your baking pan (use a Bundt or loaf pan). Simply add/remove one or two eggs and easily adjust your ingredients according to the new egg weightthus the name "egg-weight-dough".

Preparation

Prepare the Egg-Weight-Dough according to the basic recipe, make it from 6 eggs. Preheat oven to 165°C(325°F). Butter and flour the bundt or loaf pan. Divide your dough in half, pour the Vanilla dough into your baking pan. Sieve and add the cocoa powder (or add the shredded chocolate), the rum (or milk) and slivered or shredded almonds into the other half of the dough, mix well. Pour the chocolate dough mixture on top of the Vanilla dough and with a fork make 'swirls' to mix up the dough gently and create a marble effect. Bake for 40 minutes then increase oventemperature to 170°C(340°F) and bake another 15-20 minutes or until a toothpick comes out dry when inserted. Oventemperature may vary.

Let cake cool in the pan for 5 minutes, then carefully turn it upside down on a plate and let cool completely. Dust with powdered sugar or pour good melted dark chocolate on top. 

Foto Credit: Fotolia

http://www.bavariankitchen.com/desserts/basic_eggweightdough.aspx

http://www.bavariankitchen.com/desserts/marmorkuchen.aspx

German Medium Textured Yeast Dough Recipe

Medium Textured Yeast Dough Recipe

This medium textured yeast dough basic recipe is used to make traditional Bavarian Buchteln, Dampfnudeln (steamed dumplings), Rohrnudeln, Apfelnudeln (apple noodles), Kirschennudeln (cherry noodles), Zwetschgennudeln (plum noodles), Zimtnudeln (cinnamon noodles), Wuchteln, Dukatennudeln, Schneckennudeln (snail noodles), Rosenkuchen, Hefemaultaschen, Hefekloß (yeast dumplings), Hefepudding (yeast pudding), Hefekleingebäck (yeast bakery), Hefezopf (yeast braided cake), Wickelkuchen, Nußkranz (nut wreath), Gugelhupf, Obstkuchen (fruit cake), Käse-(Quark)kuchen (cheese cake), Butterkuchen (butter cake), Zuckerkuchen (sugar cake), Streuselkuchen, Bienenstich (honey cake), Speckkuchen (bacon cake), Zwiebelkuchen (onion cake) Stollen (Christmas cake).

Ingredients:

500 g (17.6 oz) flour,

 pinch of salt

1/8 - 1/4 L (1/2 - 1 cup) warm milk (depending on egg size and fat amount)

20 g fresh yeast (or 1 packet dry yeast 7g)

50 - 100 g (1.7 - 3.5 oz) melted butter or vegetable oil

50 - 80 g (1.7 - 2.8 oz) sugar

1 - 2 eggs, zest of 1 untreated lemon

Optional depending on bakery type:

raisins, sultana raisins or almonds can be added to above recipe.

Preparation (using a hand mixer or bread machine)

1. Add the lukewarm milk, melted butter or lukewarm vegetable oil, sugar, salt and sieved flour in a tall bowl. Sprinkle the zest of one untreated lemon on top of the mixture, add the crumbled fresh or dry yeast and one or two (if small) eggs. 

2. Mix all ingredients first on the lowest setting using a hand mixer (might need a dough attachment) or you can use the dough setting using a bread machine. Switch to highest setting on the hand mixer and mix until dough separates from bowl and has a consistent and even texture.

3. Cover the yeast dough with a clean kitchen towel and let it raise in a warm room. If you are using a bread machine let the dough rise inside the bread machine. 

4. To make the dough texture fine(r) you can knead it once while it raises (the bread machine usually kneads it once during the raising period).

5. If you let the dough rise in a colder environment it will make the doughtexture very fine but it will take longer for it to rise. Therefore this can be accomplished over night. If there is not enough time for the dough to rise dumplings can be formed first using a minimal amount of flour (unrisen dough is sticky) and after they've been formed they still have to rise especially well.

6. Form the risen dough depending on what you are making using as little flour as possible. Make sure you don't disturb the risen dough and form your bakery very carefully (don't knead). Small bakery items should not be formed to large because the dough will still rise after it's been formed and it will rise more during baking/cooking.

Place formed bakery on a greased cookie sheet and cover with a clean kitchen towel and let it rise just a bit more.

Bake/cook risen bakery according to the recipe, some may have to be brushed with egg or butter before baking.

Fränkischer Zwiebelkuchen - Franconian Onion Cake

Franconian Onion Cake (Fränkischer Zwiebelkuchen) is a savory yeast dough cake made with plenty of onions, seasoned with herbs and served best warm right from the oven with Franconian white wine. In September Zwiebelkuchen is sometimes served with Federweißerwhich is a fermenting new wine made from freshly harvested grapes. Zwiebelkuchen is great as appetizer or meal with a fresh salad. Most Franconian house wives will know how to make the onion cake. You can buy it fresh at the local bakery or winery.

Fränkischer Zwiebelkuchen - Franconian Onion Cake

Ingredients:

Medium yeast textured dough*****SEE BELOW FOR THIS RECIPE 

 prepared with 375 g flour (no sugar)

1/4 L / 1 cup warm milk

50 g / 1.7 oz butter (room temperature)

1 package of dry east (7 g)

Topping ingredients:

30 g / 1 oz butter or olive oil

1/2 - 3/4 kg / 1.1 - 1.6 lbs onions

50 - 80 g / 1.7 - 2.8 oz bacon (Räucherspeck) or ham

3-4 tablespoons sour cream

2 eggs

Pinch salt, ground cumin, pepper

Preparation

Prepare a medium textured yeast dough according to the basic recipe method but with modified ingredients (see ingredients window), dough should be soft and light in texture. If preparing dough in a bread machine, resolve the yeast in the warm milk first for about 10-15 minutes in a separate cup. Add the flour to the bread machine container then the in small pieces cut soft butter and finally pour the warm milk with the yeast on top of the flour. The bread machine will do the rest. Dough can be prepared the day before. Store risen dough in the fridge covered with tin foil until ready to use the next day.

Grease a deap baking dish and sprinkle some flour on the bottom of the dish, shake dish horizontally so the flour spreads evenly. Dump the dough directly into the baking dish, dough may seem sticky at this point, sprinkle little bit flour on the dough and work into the dish forming an edge on all sides. Let dough rest and rise some more in a warm room while preparing the filling.

Cut onions in thin stripes and sautée in some butter or olive oil on low heat until glossy and golden in color. Add plenty of cumin, pinch salt and pepper to taste. Cut the bacon in small cubes and fry until crispy. Drain bacon and set aside. Let cooked onions and bacon cool. In a bowl whisk the eggs with the sour cream, add the cooled onions and bacon to the eggs and fold into the dough. Preheat oven to 390° - 410° F (200°-210° C), oven temperatures may vary. On my old oven I had to bake it at 380°F. Spread onion mixture evenly on the dough and bake for 30 minutes or until a toothpick comes out clean.

Serve warm with a fresh salad on the side and a good Franconian white wine"Bocksbeutel" (if you can find it) or any other good white wine.

Foto Credit: Bavarian Kitchen

Medium Textured Yeast Dough Recipe

This medium textured yeast dough basic recipe is used to make traditional Bavarian Buchteln, Dampfnudeln (steamed dumplings), Rohrnudeln, Apfelnudeln (apple noodles), Kirschennudeln (cherry noodles), Zwetschgennudeln (plum noodles), Zimtnudeln (cinnamon noodles), Wuchteln, Dukatennudeln, Schneckennudeln (snail noodles), Rosenkuchen, Hefemaultaschen, Hefekloß (yeast dumplings), Hefepudding (yeast pudding), Hefekleingebäck (yeast bakery), Hefezopf (yeast braided cake), Wickelkuchen, Nußkranz (nut wreath), Gugelhupf, Obstkuchen (fruit cake), Käse-(Quark)kuchen (cheese cake), Butterkuchen (butter cake), Zuckerkuchen (sugar cake), Streuselkuchen, Bienenstich (honey cake), Speckkuchen (bacon cake), Zwiebelkuchen (onion cake) Stollen (Christmas cake).

Ingredients:

500 g (17.6 oz) flour,

 pinch of salt

1/8 - 1/4 L (1/2 - 1 cup) warm milk (depending on egg size and fat amount)

20 g fresh yeast (or 1 packet dry yeast 7g)

50 - 100 g (1.7 - 3.5 oz) melted butter or vegetable oil

50 - 80 g (1.7 - 2.8 oz) sugar

1 - 2 eggs, zest of 1 untreated lemon

Optional depending on bakery type:

raisins, sultana raisins or almonds can be added to above recipe.

Preparation (using a hand mixer or bread machine)

1. Add the lukewarm milk, melted butter or lukewarm vegetable oil, sugar, salt and sieved flour in a tall bowl. Sprinkle the zest of one untreated lemon on top of the mixture, add the crumbled fresh or dry yeast and one or two (if small) eggs. 

2. Mix all ingredients first on the lowest setting using a hand mixer (might need a dough attachment) or you can use the dough setting using a bread machine. Switch to highest setting on the hand mixer and mix until dough separates from bowl and has a consistent and even texture.

3. Cover the yeast dough with a clean kitchen towel and let it raise in a warm room. If you are using a bread machine let the dough rise inside the bread machine. 

4. To make the dough texture fine(r) you can knead it once while it raises (the bread machine usually kneads it once during the raising period).

5. If you let the dough rise in a colder environment it will make the doughtexture very fine but it will take longer for it to rise. Therefore this can be accomplished over night. If there is not enough time for the dough to rise dumplings can be formed first using a minimal amount of flour (unrisen dough is sticky) and after they've been formed they still have to rise especially well.

6. Form the risen dough depending on what you are making using as little flour as possible. Make sure you don't disturb the risen dough and form your bakery very carefully (don't knead). Small bakery items should not be formed to large because the dough will still rise after it's been formed and it will rise more during baking/cooking.

Place formed bakery on a greased cookie sheet and cover with a clean kitchen towel and let it rise just a bit more.

Bake/cook risen bakery according to the recipe, some may have to be brushed with egg or butter before baking.

Rumtopf - Fruit Rum Pot

Photo Credit: Fotolia

Rumtopf - Fruit Rum Pot

Late spring/early summer is the perfect time to start your Rumtopf (Rum Pot), which is in rum and sugar preserved fruit over summer months. 

Start by adding seasonal fruit from early summer all the way until fall, cover with sugar and dark rum, store in a cool place. 

Rumtopf can be enjoyed during Christmas time served best over Vanilla Ice-Cream. 

Traditionally a large stoneware pot is used which has a clean linen cloth tied over its opening but a large glass jar w/ lid is also suitable.  ****IF a linen cloth is used the alcohol DOES escape so IF you want the flavor and not the alcohol maybe a cheesecloth or linen cloth? FROM THIS BLOGGER****

Ingredients:

2 parts fruit

1 part sugar

high-percentage dark rum (minimum 54%)

Fruit Types:

strawberries
sweet cherries (pitted)
sour cherries (pitted)
peaches (pitted, no skin)
apricots (pitted, no skin)
mirabelle plums (pitted, no skin)
plums (pitted, no skin)
pears (pitted, peeled, no core)
pineapple (peeled, no core)
blueberries
raspberries
blackberries
currant
white or dark seedless grapes

Preparation

Wash, remove pits and stems from all fruits. Fruits with skins like peaches, apricots, plums, mirabelle plums will have to be blenched in boiling water for a few seconds to remove skin easily. Cut large fruit in cubes leave smaller fruit in whole. Peel pears, remove core, cut in cubes. Remove core and skin from pineapple and cut in cubes. Cut grapes in halves.
Weigh fruit and note fruit weight, add to Rumtopf, add 1/2 fruit weight of sugar sprinkled evenly on the fruit. Pour good quality high-proof dark rum over fruit so that rum is about 1/2 inch (1cm) higher than the fruit. Fruit may have to be weighed down with a small plate if it starts to float. Tie a linen cloth over the opening of the container and store Rumtopf in fridge or cold cellar in a dark place until ready to use. Keep adding more fruit throughout the summer keeping in mind the fruit to sugar ratio as well as that the rum has to at all times remain above fruit by 1/2 inch (1cm). Before adding the next fruit batch stir the previous fruit carefully first.
After adding the last fruit in fall remember to let fruit rest for another 4-6 weeks before consumption. More rum may need to be added occasionally to retain proper level.
Enjoy fruit over vanilla ice-cream on a cold winter day or at Christmas time. Remember fruits will have absorbed the alcohol very well at this point.

Fruit Seasons:

May - June: Strawberries
June - July: sweet and sour cherries, pitted
July - August: raspberries, black berries, blueberries, currant, apricots or peaches (pitted, skinned, cut in cubes)
August - September: plums or mirabelle plums (pitted, skinned)
September - October: pineapple, peeled, core removed, cut in cubes
October - November: pears, pitted, core removed, peeled
may need to add more rum and let fruit soak in cool place for another 4 weeks after adding last fruit
http://www.bavariankitchen.com/desserts/rumtopf.aspx

Obazta - Bavarian Camembert Spread/Dip

Obazta at Hofbräuhaus in Munich, Germany (August 2011).

Most bavarian beer gardens and restaurants have this Camembert spread/dip on their menu also called "angemachter Camembert". Great as appetizer or in between meals enjoyed with a cold Hefeweizen. It's usually served on a Whole Grain or Rye Bread or personal favorite a fresh, warm Brezel. Garnish Obazta with thinly sliced red onion rings and lettuce. Some recipes call for a mixture of 1/2 Camembert and 1/2 Brie cheeses.

Obazta - Bavarian Camembert Spread/Dip

Ingredients:

350 g / 12 oz Camembert (or 1/2 Camembert, 1/2 Brie)

150 g / 6 oz Cream Cheese (Frischkäse)

4 - 6 tablespoons soft butter (as needed)

pinch salt, pepper

1/2 teaspoon ground cumin

1/2 teaspoon sweet paprika

1 medium onion

1 red onion for garnish (optional)

lettuce for garnish (optional)

3 tablespoons beer (as needed)

Preparation

All Ingredients should be at room temperature. Cut Camembert and Brie in small cubes, add the cream cheese and mash with a fork until both cheeses are combined well. Add butter gradually until desired consistency is reached as well as the seasonings, combine everything well. Cut the peeled onions in fine cubes and add to the cheeses, add the beer at the end and combine everything by mixing one more time.

Scoop the Obazta on a plate or dish , sprinkle more red paprika and cumin on top and garnish with red onion slices. Serve with fresh Rye or Whole Grain bread or a Bavarian Brezel. 

Foto Credit: Fotolia, Bavariankitchen.com

http://www.bavariankitchen.com/appetizers/obazta.aspx

Refined Vanilla Cream Recipe

Refined Vanilla Cream Recipe

This refined vanilla crème recipe can be used as a filling for german

Windbeutel or simply as an elegant dessert filled in martini glasses. 

Garnish with a lemon peel, chocolate shavings, coffee beans etc. 

depending on your flavor ingredient

Servings: 6

Ingredients:

1/2 L / 2 cups milk

3-4 fresh egg yolks, 60 - 100 g / 2.1 - 3.5 oz sugar

4 - 6 flat teaspoons unflavored gelatine powder, 3 tablespoons hot water for dissolving it

flavor suggestions:
1/2 - 3/4 vanilla bean or

zest and juice of 1 - 2 untreated lemons or

80 - 100 g / 2.8 - 3.5 oz chocolate or 

100 g / 3.5 oz peeled hazelnuts or

100 g peeled almonds or

4 teaspoons of instant coffee powder or

1/8 L / 1/2 cup cold coffee or caramel or

2 - 3 tablespoons of Arrack, Rum, Maraschino or Kirschwasser

3 - 4 egg whites (whipped)

1/8 - 1/4 L / 1/2 - 1 cup whipped cream

fresh well drained fruit (optional) to mix under the cream or for garnish, canned mandarins, raspberries, blueberries etc.

Preparation

Let gelatin powder soak in cold water for 10 minutes, for each teaspoon of gelatin use one tablespoon of water.

If you are using the cream to be served in glasses use the lesser amount of gelatin powder, so here 4 teaspoons.

In a medium size pot whisk the egg yolks with 3/4 of the sugar then add the milk and the flavorings (see "flavor suggestions"). Continue whisking quickly on medium heat until the mixture puffs up once then remove from heat immediately so the egg yolks don't scramble.

Transfer the in water soaking gelatin into a double boiler (do not add any more waterto it) and let dissolve completely, but do not let it come to a boil. Stir the gelatine while it dissolves.

Add the dissolved gelatin to the still hot cream mixture and whisk to combine. Let mixture cool so the gelatin begins to stiffen. In the meanwhile whip the egg whites with the rest of the sugar until stiffened. When the cream mixture is stiffened around the edges (2 cm - 3/4 inch) add 1/3 of the stiffened egg whites to the cream mixture and stir carefully to combine everything. Lastly fold carefully the rest of the 2/3 stiffened egg whites to the cream mixture.

Fill the cream into decorative glasses, refrigerate and let stiffen completely before garnishing with fruits, lemon peel/zest, chocolate etc. If you plan to use a piping bag the cream has to stiffen first as well. It's best to make the cream hours or better a day before it has to be used.

http://www.bavariankitchen.com/desserts/basic_refinedvanillacream.aspx