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The German Kitchen - Bake! Christmas is coming! The Winter Bakebook: From apple pie to gingerbread to Spekulatius - Spend this Christmas comfortably with the most delicious German pastries

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Book:
Bake! Christmas is coming! The Winter Bakebook: From apple pie to gingerbread to Spekulatius - Spend this Christmas comfortably with the most delicious German pastries
Author:
The German Kitchen / Grete Eden
Publisher:
Mindful Publishing
Genre:
Books / Home and family
Year:
2020
Rating:
3 / 5
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Bake! Christmas is coming! The Winter Bakebook: From apple pie to gingerbread to Spekulatius - Spend this Christmas comfortably with the most delicious German pastries: summary, description and annotation

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The German Kitchen presents Bake: Christmas is coming! The Winter Bakebook.This cookbook is about a variety of easy to copy recipes for the most popular and tastiest baking recipes.With this book, you will succeed with all your next meals during the cold time of the year.Always know what is inside.Determine how much of what is inside.Make variations at will.Guaranteed success.Simply explained.Easy to copy is the motto here. The bundle of recipes offers a comprehensive overview of the most popular and tastiest recipes.In this book, not only recipes await you, but also the appropriate instructions for easy recooking!Try it right away, with just one click!

The German Kitchen: author's other books

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Bake! Christmas is coming!

The German Kitchen

Published by Mindful Publishing

Mindful Publishing on Instagram: @mindful_publishing

The German Kitchen on Instagram: @german.recipes

Table of Content

Christmas cake

vegetarian

Total time approx. 30 Minutes

8520 calories

ingredients

350 g flour

300 g sugar

150 g candied lemon peel, finely chopped or weighed

100 g hazelnuts, ground

1 package vanilla sugar

1 package baking powder

1 package gingerbread spice

Liters of milk

150 g butter

2 tablespoons honey

4 egg

For the casting:

10 tablespoons of sugar

250 g coconut oil

2 tablespoons cocoa powder

2 egg

preparation

For the dough, mix the ingredients from flour to gingerbread spice dry. Mix the ingredients from milk to eggs as well and mix well with the dry matter.

Spread the dough evenly on a baking tray lined with baking paper and bake in a preheated oven at 170C on the middle shelf for approx. 30 minutes.

Turn the finished, still warm cake onto a grid and remove the baking paper.

For the icing, whisk the eggs and sugar until frothy. Heat up the coconut oil. Slowly stir in together with the cocoa powder. Then spread on the cooled cake.

Let the cake stand for one night and then cut it.

Oranges - Chocolates - Cookies

vegetarian

Working time approx. 30 Minutes

Rest period approx. 2 hours

Total time approx. 2 hours 30 Minutes

2931 calories

ingredients

200 g flour

60 g cornstarch

1 teaspoon baking powder

100 g sugar

1 package vanilla sugar

1 package of aroma (orange back) or grated peel of an orange

1 egg

125 g butter

100 g dark chocolate

preparation

Mix the flour with cornflour and baking powder, sieve into a mixing bowl. Add sugar, vanilla sugar, orange peel, egg and butter. Mix the ingredients with the hand mixer with dough hook, first briefly at lowest and then at highest speed. Cut the chocolate into small pieces, knead briefly on medium heat, then knead everything on the work surface to a smooth dough.

Form the dough into 3 rolls of about 3 cm thick, press them wide so that the dough strips are about 5 cm wide and a good 1 cm high, chill until the dough has hardened.

Cut the dough strips with a sharp knife into almost 1/2 cm thick slices, place them on a baking tray and bake in the preheated oven at 180C (top/bottom heat) for about 10 minutes.

Hazelnut - Cookies

vegetarian

Total time approx. 25 Minutes

4923 calories

ingredients

200 g butter

220 g sugar, brown

2 egg

1 teaspoon cinnamon

300 g flour

1 pinch of salt

2 teaspoons baking powder

120 g hazelnuts, ground

100 g chocolate flakes

preparation

Results in approx. 50 pieces

Mix butter + sugar until creamy and then fold in the eggs one by one. Mix dry ingredients and then stir in. Place the piles on a baking tray (greased or with baking paper) with two teaspoons - note: the cookies run a little wide! In my case they will fill up about 2 trays, so about 50 pieces.

Bake at about 175C (preheated) for about 15 minutes.

Hazelnut - croissant

vegetarian

Total time approx. 30 Minutes

60 calories

ingredients

200 g butter

200 g heavy cream cheese

300 g flour

40 g sugar, brown

40 g sugar

40 g hazelnuts, ground

possibly chocolate coating, dark and white

preparation

Results in 64 croissants

Put butter, cream cheese and flour into a mixing bowl and knead with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and put in the freezer for about 15 minutes.

Divide dough into 4 dough pieces. Mix brown and white sugar with the ground hazelnuts. Spread 1/4 on the work surface. Roll out 1 piece of dough on it round (approx. 26cm). Use a cake divider to divide into 16 pieces. (Alternatively, cut into 16 pieces with a knife).

Process remaining dough in the same way. Roll up the pieces to croissants, starting at the broad side and rolling up to the top.

Place the croissants on 2 baking trays lined with baking paper with the tip pointing upwards. Bake the croissants one after the other in the preheated oven (electric: 175 degrees/circulating air 150 degrees) (gas: level 2) for about 12 minutes.

If you like chocolate, you can additionally coat the croissant tips with dark and white couverture.

chocolate - mint - cookies

vegetarian

Working time approx. 1 hour

Rest period approx. 1 hour

Total time approx. 2 hours

3793 calories

ingredients

1 cup of flour

1 teaspoon baking powder

1 bar of mint-flavoured chocolate (100 g)

1 Chocolate bars (dark chocolate)

6 tablespoons butter

cup of sugar

1 package vanilla sugar

2 egg

powdered sugar to taste

preparation

Mix flour and baking powder in a bowl and put aside.

Melt the mint chocolate and 1 bar of bitter chocolate in a bowl in a water bath or microwave and stir until smooth. Finely chop the remaining half bar of bitter chocolate.

Now beat the butter with the sugar and vanilla sugar until foamy. Stir in the melted chocolate and add the eggs one by one, continuing to beat. Add the flour and baking powder mixture little by little. Finally, stir in the chopped chocolate. The dough is tough, should now have the consistency of a sponge cake and fall heavily from the spoon.

Divide the dough into 2 portions and place each portion on a piece of cling film (no aluminum foil), then press flat in a rectangular shape and wrap. Put the dough in the freezer for about 1 hour until the dough keeps its shape.

Put the powdered sugar in a bowl. Now cut the dough into small cubes and form a small ball from each cube with cold hands. Roll them vigorously in the powdered sugar and place them on a prepared baking tray.

Bake in the preheated oven at 180C for about 10-12 minutes. The ball should melt, so that the powdered sugar cover bursts open and the cookies look like ice mountains.

Chocolate Bread

vegetarian

Total time approx. 30 Minutes

ingredients

250 g butter

250 g sugar

6 egg

125 g dark chocolate

125 g chocolate, whole milk

250 g almond, grated

100 g flour

Cake glaze (chocolate)

preparation

Melt dark and milk chocolate over a water bath, make a sponge from the remaining ingredients, add melted chocolate. Spread the dough on a greased baking tray.

Bake at 175C for about 20-25 minutes, cover with chocolate icing, let cool, cut into cubes or lozenges.

Butter buttons

vegetarian

Total time approx. 20 Minutes

3073 calories

ingredients

200 g butter, soft

100 g powdered sugar, sieved

2 packs vanilla sugar

1 egg white

150 g flour

150 g cornstarch

some flour to form

preparation

Mix butter, powdered sugar, vanilla sugar and egg white. Mix flour and starch and sieve, stir 2/3 into the mixture and knead in the rest. If the dough is still too sticky, put it in the fridge for a few minutes.

Form a 1.5 cm thick roll, cut off 1.5 cm thick slices and place them on the baking tray in a round shape. Press it flat with a floured fork so that the notches are clearly visible. Now put the cookies into the not preheated oven and bake at 170C (hot air) for 8 - 10 minutes.

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