Author: Michael

Posted on » by Michael » Theme:

Tyrolean Cake

Found and translated from http://www.kochtopf.me/pimp-your-tirolercake-und-bekanntgabe-gewinner-colori-bratpfannen

Pimp your Tiroler Cake & Bekanntgabe Gewinner Colori Bratpfannen – 1x umrühren bitte aka kochtopf

As a thank you for your loyalty I baked a cake for you. No experiment but one from the archives, I’ve baked as a child with my mother. Guarantee of success, ie: Betty Bossi Tyrolean Cake.
Please help yourself!
Please help yourself!
The classic. To celebrate, I’ve pimped it with a chocolate coating. He will not only chocolaty but also stay fresh longer. The latter is now not necessary, because we will have plastered safe until the evening!
Pimp your Tyrolean Cake
Pimp your Tyrolean Cake

extends for 20 cm loaf tin
The chocolate coating makes the cake not only noble but also keeps it fresh longer.
Ingredients

95 g butter, softened
3 eggs, separated,
2 pinches of salt
135 g with vanilla flavored sugar
90 g flour
5 g baking powder
115 g dark chocolate, cut into small cubes
150 g ground hazelnuts
40 g of coarsely chopped hazelnuts

Coating
100 g dark chocolate
20 g butter
Preparation

Egg white until stiff with a pinch of salt.
Buter, egg yolks and pinch of salt until fluffy.
Add sugar and stir.
mix flour and baking powder with hazelnuts and chocolate pieces. Add everything to the egg-butter-mass and stir.
Carefully fold egg whites with a rubber scraper under the dough and place the dough into the prepared pan (I buttered and floured it).
Put the dish on the bottom groove of the pre-heated to 355 degree oven and bake 45-50 minutes. Toothpick making.
Take shape from the oven and let it rest for about 10 minutes, then remove cake from pan and let cool on wire rack completely.
Melt for coating the chocolate with the butter over low heat directly on the stove. Those who are not familiar, can also have water. Enter melted chocolate over the cake and spread with a spatula.
Inspiration: Betty Bossi baking book

Posted on » by Michael » Theme:

Birnbrot – Swiss Pear Bread

I pimped this recipe out. I doubled down on the prunes and Bam!bread pictYield: 1 loaf

Ingredients:

Dough

2 1/2 teaspoons active dry yeast, one envelope is enough

1/3 cup water

1 1/2-2 1/2 cups flour

1/4 teaspoon salt

3 tablespoons sugar

3 tablespoons unsalted butter, softened

1   egg

Filling

3/4 cup water

3/4 cup coarsely chopped dried pears

1/3 cup pitted coarsely chopped prune

1/4 cup golden raisin

2 tablespoons lemon juice

1/4 cup chopped walnuts

1 tablespoon sugar  (I didn’t add this since the recipe didn’t call for it)

1/2 teaspoon grated lemon zest

1/4 teaspoon ground cinnamon  (oops I forgot this, did anyone miss this?)

1/4 teaspoon grated nutmeg

Glaze (skipped this step)

1   egg, beaten with 1 tbl milk

Directions:

  1. Dissolve the yeast in water, add one tsp flour and set aside in warm place for 10 minutes or so, until it is foamy and bubbly.
  2. Mix 1 cup flour, salt, sugar and softened butter in a mixer bowl. Add the yeast mixture and egg and mix thoroughly.
  3. Stir in enough of the remaining flour to make a soft dough. Turn out onto a floured surface and knead until smooth, about 10 minutes.
  4. Place in greased bowo, turning to coat top. Cover and let rise in warm place until doubled, about 1 hour.
  5. Prepare the filling while the dough is rising. In a small saucepan, bring the water to a boil.
  6. Add the fruit and the lemon juice to the water. Simmer over low heat, stirring frequently, for 10 minutes or until so tender that it can be mashed easily. Drain the fruit.
  7. Puree in a blender or food processor. Remove to a bowl and combine with the walnuts, lemon zest, cinnamon and nutmeg. Mix thoroughly – this will be a thick mixture.
  8. Grease a large baking sheet. Punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a 9 x 9 inch square.
  9. Spread the filling on the dough, leaving a 1-inch margin all around. Roll the dough jelly-roll style.
  10. Place on the grease baking sheet, seam side down, and let rise in a warm place, covered, until doubled, about 30 minutes.
  11. (I skipped the brushing egg wash) Brush with glaze and bake in preheated 350 deg F oven 30 to 40 minutes or until done. Cool on wire rack.
Posted on » by Michael » Theme:

Baked Buffalo Wings from the famous movie Buffalo Wings

Wingshttp://www.imdb.com/title/tt1433091/

Ingredients

  • For the wings:
  • 5 pounds chicken wings
  • 4 tablespoons neutral oil
  • Salt and pepper
  • 1 1/2 cups flour (optional)

For the sauce:

  • 1 cup Louisiana Hot Sauce (preferably Frank’s brand)*
  • 2 sticks unsalted butter
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt, or to taste
  • Cayenne pepper to taste (optional)

For dunking:

  • 6 ribs celery, cut into 4-inch long sticks (oops I forgot those)
  • Blue Cheese Dip
  • * Using a relatively mild Louisiana hot sauce is an important part of the process. If the hot sauce is quite hot (like, say, Tabasco) the Buffalo sauce will be far too spicy by the time you use the right amount to get the consistency you want. Starting with a sauce like Frank’s, which is what they use in Buffalo, allows you to then add cayenne until it’s as spicy as you like.

Procedures

  1. Prepare the wings:The wings are traditionally cut into three pieces. Using a heavy knife, cut through the joints in the wings to separate then into three pieces. A sharp knife should slide through the joint easily; there is no need to cut through any bone. It’s easiest to see the joints with the underside of the wings facing up.
  2. The tips of the wing, which contain little to no meat, can be discarded or saved for the stock pot. Rinse the wings and pat them dry, then toss in a bowl with the oil and a good pinch each of salt and pepper.
  3. The sauce: Melt the butter over low heat in a sauce pan and add the remaining sauce ingredients, whisking well to combine. Keep the heat low and only as long as necessary to melt the butter: you don’t want the butter to separate. Taste for spiciness, and add cayenne if desired.
  4. To Marinate or Flour? Depending on your method, the next step is to either toss the wings with a quarter of the sauce and refrigerate for an hour, or toss them in a bowl with the flour. The former method will infuse the wings with flavor, while the latter will create a crisp exterior that will eventually soak up lots of sauce. It’s up to you.
  5. Preheat the oven to 400°F. Grease a baking sheet with a neutral oil such as canola, using a paper towel or brush to ensure it coats all of the surface. Arrange the wing pieces skin-side-up. They should be snug, but not too crowded. Keep in mind they will shrink as they cook.
  6. Cook undisturbed for 30 minutes until golden brown, and until the wings release easily from the baking sheet. Using a pair of tongs, turn the pieces over and return to the oven to bake for an additional 15 to 20 minutes, until crisp.
  7. When the wing are finished cooking, pour the Buffalo sauce into a shallow bowl (you’ll probably have to do this in batches) and add a few wings at a time. Turn them in the sauce until well-coated, then transfer to a platter. Repeat with the remaining wings.