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Using a smooth cookie cutter (Ø 2.5 cm), cut a hole in the middle of half of the cookies.

Using a smooth cookie cutter (Ø 2.5 cm), cut a hole in the middle of half of the cookies.

Use a biscuit cutter with a wavy edge (Ø 4.5 cm) to cut out small circles. Using a smooth cookie cutter (Ø 2.5 cm), cut a hole in the middle of half of the cookies. Place on the baking sheet.

Bake in the preheated oven at 200 degrees top / bottom heat for 8-10 minutes. Remove the biscuits from the baking sheet with the baking paper and let them cool on a wire rack. Stir the currant jelly until smooth and brush the biscuits without a hole with it. Place a biscuit with a hole on it and press down firmly.

© G + J Digital Products / Ulf Miers rascals with star opening

Further link:

chefkoch.de

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A cake baked in a glass looks great and is the ideal souvenir when you are invited to coffee with friends or family.

Food blogger Rike

shows how it works!

Ingredients for 4 glasses of 250 g butter150 g sugar4 large eggs500 g flour1 point baking powder125 ml milksome oilAlmond flakes as desired1 shot of sparkling mineral water

Preparation Beat the butter with the sugar for 5 minutes until frothy. Stir the eggs into the mixture one at a time for 30 seconds at a time. Mix flour with baking powder, sieve and stir in alternately with milk. Finally add a dash of sparkling water, mix in and bake immediately.

Briefly sterilize the jar in boiling water, dry it and smear it with oil. Scatter the almond flakes into the glass and fill up to two thirds of the batter.

Depending on the size of the glass, the cake is baked in the glass: 1/4 liter glasses for 20 minutes and 1/2 liter glasses for about 35 minutes. The batter is enough for four 1/2 liter jars.

© G + J Digital Products / Ulf Miers

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The raisin bread is a must for some Sunday morning! This recipe shows you how you can serve this pleasure in no time.

Ingredients: 250 ml milk, 500 g flour, 1 cube of yeast, 60 g sugar, 1 egg, 1 pinch of salt, 125 g raisins, 75 g soft butter, butter for the dish, 2 tablespoons of milk for brushing

Preparation: 1. For the dough, crumble the yeast and stir into lukewarm milk with a whisk. Put the flour, eggs, sugar and salt in a bowl. Then add the yeast milk and butter and process into a soft dough with the food processor. Finally, knead the dough with your hands into a ball of dough. Let rise at room temperature for about 30 minutes.

In the meantime, put the raisins in a sieve, rinse, drain and pat dry. Knead the risen dough on a little flour and mix in the raisins. Then shape the dough into an elongated loaf (approx. 30 cm) and place in a greased and floured loaf pan. Cover and leave to rise for another 45 minutes.

3. Now cut into the length of the dough approx. 1 cm deep and brush with milk. Bake the raisin bread in the oven on the lower rack at 175 degrees for about 30 minutes. Take the pan out of the oven and let the bread cool for about 10 minutes.

4. Turn the raisin bread out of the mold and let cool down completely on a wire rack.

© G + J Digital Products

More great recipes:

www.chefkoch.de

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Everyone can make this quark oil dough! After all, the food processor does most of the work. However, you have to braid yourself …

Ingredients 300 g flour, 150 g low-fat curd cheese, 1 egg, 8 tablespoons of oil, 4 tablespoons of milk, 80 g of sugar, 1 point of baking powder, 1 pinch of salt, 50 g of raisins, and 1 egg yolk, for brushing, 50 g of almond flakes to sprinkle

preparation

Drain the curd in a colander. Put all ingredients (except the raisins) together in the food processor and knead with a dough hook until the dough is smooth. Knead in the raisins by hand and divide the dough into three parts. Roll out the three parts into long sausages. Connect the three parts at one end and braid them into a braid.

Place on a baking sheet lined with baking paper and brush with egg yolk. Scatter almond flakes over the top and bake for approx. 30 minutes at 160 ° C (fan oven).

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Roy2010 Thu., March 5th. 2015 17:08

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Great, the little one too

Page 1 of 1 ”

This eye candy is covered with crispy crumbles and baked with little effort. You can conjure up a wonderful afternoon snack with this recipe in no time.

Ingredients: 150g butter, 1 egg yolk, 250g flour, 150g sugar, 2 tbsp lemon zest

For the filling: 750ml milk, 2 packs of pudding powder, 200g poppy seeds, 60g sugar, 1 egg white powdered sugar for dusting

Preparation: 1. For the dough, mix the flour with the sugar and lemon zest. Add the egg yolks and pour in the melted butter in a thin stream. Knead everything together with the dough hook to form sprinkles. Put about half of the crumble dough as a base for the poppy seed cake in a greased springform pan and press down firmly with your hands. Chill the base and the remaining crumble dough.

2. For the filling, stir some cold milk with the pudding powder until smooth. Bring the rest of the milk to the boil with the sugar. As soon as the milk boils, take the saucepan off the stove and stir in the mixed pudding powder and the poppy seeds. Bring everything to the boil and simmer for about 1 minute while stirring. The poppy seed pudding must then soak for about 5 minutes.

3. In the meantime, beat the egg white until stiff and carefully fold it into the poppy seed pudding. Put everything together on the crumble base and smooth out. Spread the remaining streusel on the cake. Bake the cake in the preheated oven at 175 degrees for about 1 hour.

© G + J Digital Products

More great recipes:

www.chefkoch.de

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Sometimes it just has to be really cute!

Food blogger Rike explains to us in her baking school

, how to easily make caramel candies yourself.

Ingredients 300 g sugar 6 tbsp water 100 g cream

Preparation Put sugar and water together in a saucepan and simmer over medium heat until a golden yellow caramel is formed. Do not stir. Then remove the pan from the stove and carefully pour in some cream. Then put the pot back on the stove and stir the caramel until the mixture is nice and even. The more cream is used, the softer or more liquid the caramel will be.

Fold a wide piece of aluminum foil several times, cover it with baking paper and bend it lengthways in the middle. Bend the ends up a little so that a long, narrow groove is created. Pour the finished caramel mixture into it and let it harden in the refrigerator for 1-2 hours. Now you can remove the caramel from the mold and cut it into bite-sized pieces with a wide knife.

Tip If you add more cream to the hot caramel, it will no longer solidify when it cools and can be put in a jar as a cream and kept in the refrigerator for several weeks. So only add a little cream for sweets, more for caramel cream or caramel sauce.

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The sweet miracle with many lovers has found a refined refinement:

Food blogger Rike

bakes her version with a shortcrust pastry base.

ingredients

BODEN250 g flour75 g sugar 125 g cold butter1 egg

TOPPING1 packet of vanilla pudding powder1 packet of vanilla sugar1 kg low-fat curd cheese4 eggs200 g sugar250 ml oil and fat for the pan

Preparation For the base, quickly knead the flour, sugar, cold butter and egg into a shortcrust pastry and wrap in cling film and place in the refrigerator for at least 30 minutes. Roll out round with a rolling pin. Place in a greased springform pan and prebake the dough for 10 minutes at 180 ° C until light yellow.

Drain the curd well for the filling. Separate the eggs and beat the egg whites until stiff. Mix the egg yolks and sugar, carefully add the drained curd cheese, oil and pudding powder. Then fold in the egg whites. Put the filling on the pre-baked base and smooth it out. Bake at 150 ° C for 70-80 minutes until the pot cake is golden yellow.

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silk road Thu., Jan 8th 2015 02:14 am

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In austria, people speak of a pot cake, and rolling pin here means noodle walker. and quark first …. omg!

Page 1 of 1 ”

Muffins go quickly, are popular and are ideal for using leftovers. The fruit has to go? Into the little cakes! Are there any nuts left over from baking cookies? Into the muffins before they go bad!

Ingredients 270 g flour, 2 teaspoons of baking soda or baking powder, 1 pinch of salt, 100 g of sugar, 1 teaspoon of vanilla sugar, 80 ml of vegetable oil, 2 eggs, 250 g of sour cream fat for the molds

Preparation First mix dry ingredients (flour, baking soda, salt and sugar) and moist ingredients (oil, eggs and sour cream) together. Then put everything together and stir briefly with the wooden spoon so that small spots of flour can just be seen. Add fruits, nuts or other ingredients as desired.

Fill greased muffin molds or cups two-thirds full with the batter and place in the preheated oven, ideally bake at 190 ° C (fan oven) for 15 minutes.

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How about a filled cream puff as dessert on Christmas Eve?

Ingredients for 14 servings: For the dough: 125 ml water, 25 g butter, 75 g flour, 15 g corn starch, 2 eggs, 1 pinch of baking powder For the filling: 2 cups of whipped cream, 2 packs of whipped cream, 2 packs of whipped cream, 30 g of powdered sugar, 1 pack of vanilla sugar

Instructions: Boil the water with the butter in a small saucepan. Remove the pot from the oven. Mix the flour with the cornstarch and add all at once to the hot liquid. Mix everything into a smooth dough, then heat (“burn off”) for about a minute, stirring constantly.

Put the batter in a mixing bowl. Work 2 eggs one after the other with a mixer (dough hook) under the dough on the highest setting. First stir the baking powder into the cold batter. Using a piping bag with a large star opening, place 14 piles of dough on the baking sheet and bake in a preheated oven at 200 ° C top / bottom heat for about 20 minutes.

Do not open the oven door during the baking time, otherwise the baked goods will collapse. Immediately after baking, cut off a lid from each cream puff and let the pastry cool on a wire rack. Beat the cream with the cream stabilizer, powdered sugar and vanilla sugar and fill the cold cream puffs with it.

© G + J Digital Products / Ulf Miers Sweet cream puffs

Further link:

chefkoch.de

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