German Baking Today - German Baking Today

by Unknown

  Using a sharp knife, cut off a disc at the top and bottom of the orange as far as the flesh. Put the orange on a chopping board and cut off the skin, including the white pith, going from top to bottom. Now place the orange with the round side on the chopping board or hold the orange in your hand and, using a sharp knife, carefully cut out the segments between the membranes one after the other.

  Crumbled sponge

  Sponge bases which have been stored for too long and have therefore become stale can be crumbled and used to sprinkle the inside of cake moulds.

  Coating small pastries with icing

  Using a fork, dip small pastries in the icing and leave to drain on a rack.

  Butter cream

  The ingredients used to make butter cream must all be the same temperature, in other words, room temperature. This means that the butter must not come straight from the fridge but should be taken out some time before being needed. The custard must have had time to cool down but should not have been refrigerated. In this way the butter will not curdle or become runny when it is stirred into the custard.

  Home-made vanilla sugar

  Do not throw away vanilla pods that have been scraped out; instead put them in a well sealed container of sugar for 1–2 weeks for the vanilla aroma to permeate the sugar. Shake the container occasionally.

  Mishaps

  ..... and how to avoid them

  When oil foams in the deepfryer…

  If the oil is not hot enoug, the oil may begin to foam when food is added. This may cause delicate pastry to fall apart. It is therefore important to check that the temperature of the oil is correct before adding the pastry. The right temperature is when bubbles form round the handle of a wooden spoon dipped into the oil.

  When all the raisins sink to the bottom of the cake…

  If the raisins have all sunk to the bottom instead of being distributed evenly throughout the cake, it means that the cake mixture was too soft. Make sure that the cake mixture falls "heavily" from the spoon. Sprinkle the raisins with flour before adding them to the mixture.

  When a cake is soggy in patches…

  Soggy patches almost always occur when too much milk has been added to the cake mixture. This is why it is important to add only enough milk to the cake mixture so that it falls "heavily" from the spoon. Add the milk little by little and do not add so much milk that the cake mixture becomes runny.

  When there air holes in the cake…

  Irregular air holes in a cake are the result of excessive mixing while or after the baking powder is added to the flour. Air holes can be avoided by adding the flour and baking powder in two batches and only mixing very briefly.

  When shortcrust pastry is too soft…

  If pastry with a high fat content becomes too soft while being kneaded, it should be wrapped in clingfilm and refrigerated for about 30 minutes. On the other hand, if it is too runny as a result of the eggs, milk or water, a little flour should be added.

  When shortcrust pastry breaks…

  When shortcrust pastry breaks while it is being prepared it is usually caused by insufficient liquid. The problem is quickly solved by pressing the dough together and making a well in the middle. Add a little milk or softened fat and incorporate into the dough with a fork. This will make the dough much easier to knead. The dough may also break as a result of repeated rolling out. In this case it is necessary to make a new batch of dough, otherwise the cake or pastry will taste like straw and be very crumbly.

  When the gelatine goes lumpy…

  If the gelatine solution becomes lumpy or stringy when added to the mixture, it means that the mixture is too cold. Depending on the recipe, it may still be possible to save the lumpy gelatine by heating it up again, stirring continuously without letting it boil until the gelatine lumps have completely dissolved.

  When egg whites cannot be whisked stiffly…

  If there is any trace of egg yolk in the egg white, it will be difficult or almost impossible to whisk the egg whites stiff. The easiest solution is to remove those traces of egg yolk with kitchen paper.

  When the cake looks too brown on top…

  When the cake looks brown on top but is not cooked inside, it means that either the temperature is set too high or that the cake should be placed on a lower shelf. Simply cover the cake with baking parchment and continue baking.

  When the mixing-bowl slides about…

  If there is no rubber ring on the bottom of the mixing-bowl, place a damp cloth under it while mixing the dough to prevent it from sliding about. Similarly, put a damp cloth under the baking sheet when rolling out the pastry on it.

  When the Swiss roll breaks…

  This is usually the result of the Swiss roll being cooked for too long. If the sponge is left in the oven longer than necessary, it will be very dry and will break when it is rolled up.

  When the sponge swells in places…

  To ensure a sponge with a smooth, even surface and the same thickness everywhere, it is important that the right ingredients are used. It is particularly important that a mixture of flour and cornflour (cornstarch) is used, or alternatively, a corresponding amount of vanilla-flavoured or cream-flavoured custard powder. The springform ring should not be greased because the sponge mixture would slide down the sides while being baked, resulting in the sponge being higher in the middle. Line a rack with greaseproof paper and turn the sponge out onto it to cool so that the "domed" surface becomes flattened.

  When the sponge collapses…

  When making sponge it is important to follow the mixing time given in the recipe. An over-mixed sponge mixture will often rise beautifully at first but then collapse again.

  When the cake crumbles on being cut…

  Do not push the knife downward when cutting the cake but move it in "sawing" movements. This will ensure that the cut surface remains smooth. A serrated knife is recommended.

  When the butter-cream curdles…

  Curdled butter-cream can be made smooth again by stirring in 50 g/2 oz of hot liquid coconut fat.

  Gelatine guide

  • Gelatine is available both in powder form and as translucent sheets. Sheet gelatine is easier to use in portions.

  • The amount of gelatine required depends on the amount of mixture to be gelled. As a rule of thumb, 6 gelatine sheets or 1 packet of powdered gelatine will set 500 ml/18 fl oz (21⁄4 cups) of liquid sufficiently enough to turn out from a mould.

  • It is best to dissolve the gelatine in a small pan in a bainmarie. Gelatine must not boil because it would lose its gelling properties.

  • It is important that the temperature of the gelatine and of the mixture be the same because if warm gelatine is added to cold liquid, the gelatine will become lumpy.

  • Whipped cream to which gelatine has been added can be used immediately.

  • Do not use fresh pineapple, kiwis, mangoes, papaya or figs in combination with gelatine because it will not set. These fruits produce an enzyme that dissolves the gelatine.

  • Always follow the manufacturer’s instructions when using gelatine.

  Soaking:

  Soak leaf gelatine in cold water for about 5 minutes. Dissolve a packet of powdered gelatine in 6 tablespoons cold water, juice or alcohol (depending on the recipe) in a small pan. Leave to swell for 10 minutes

  Dissolving:

  Squeeze the swollen leaf gelatine into a small pan over low heat and dissolve. Dissolve the swollen powdered gelatine over low heat while stirring.

  Setting cold liquids, for instance jelly:

  Stir some of the liquid or custard to be set into the lukewarm gelatine solution and stir until smooth (the temperature of both must be the same). Then whisk this mixture into the rest of the liquid or custard.

  Adding gelatine to whipped cream, for instance, for filling cakes:

  Whip the cream in a cold bowl.

  First add 4 tablespoons of cream, whipped until almost stiff, to the dissolved gelatine (the temperature of both should be
the same), then stir this mixture into the rest of the cream and whip the cream completely stiff.

  Alternatively, stir the lukewarm gelatine solution all at once into the nearly stiff whipped cream and whip until completely stiff.

  Setting:

  Put the finished dish in the fridge for several hours. If left in a cool place (for instance, in a cellar) it will take longer to set.

  Cookery terms

  Crisping up

  Baking cakes, bread and pastry again which have lost some of their freshness as a result of freezing or being stored too long. Pastry and cakes decorated with a glaze cannot be crisped up.

  Decorating, piping

  To give food a pleasing appearance. In baking, this also means piping custard and other pastries into particular shapes using a piping bag.

  Double-cooking

  The two-stage cooking of choux pastry. The paste is first cooked in the pan (it detaches itself from the sides of the pan when ready), then in the oven.

  Dusting

  Dusting cakes and pastries with icing (confectioners’) sugar or cocoa using a sieve.

  Folding in

  The gentle mixing of a mass such as whipped cream, beaten egg white, almonds or raisins into another mass or dough, using a dough scraper, wooden spoon or whisk.

  Mixing

  The slow, careful stirring in and mixing together of a fine substance such as flour with a liquid to make a dough, using a rubber spatula, wooden spoon or whisk.

  Soaking

  To soak a pastry base or cake with a liquid such as fruit juice, sugar solution or liqueur, or putting them in the liquid to soak.

  Sourdough

  The oldest form of dough rising is sourdough fermentation. This is suitable for making brown and sticky types of bread. The rising of the dough is caused by alcoholic fermentation, which converts the carbohydrates in the flour into alcohol and carbon dioxide gas. In addition, through lactic acid fermentation the carbohydrates of the flour are transformed into lactic acid. Lastly it gives the bread the desired slightly sour taste. Sourdough can be bought ready-made as an extract or prepared by the baker.

  15 g/1⁄2 oz sourdough extract corresponds to about 150 g/5 oz of fresh natural sourdough and is sufficient to make a loaf of 1.3–1.5 kg/3–31⁄4 lb. It can also be made in three stages. For this you will need: 400 g/14 oz (4 cups) rye flour and 400 ml/14 fl oz (2 cups) water.

  1st stage

  100 g/31⁄2 oz (1 cup) rye flour 100 ml/31⁄2 oz (1⁄2 cup) lukewarm water

  Mix the flour together with the lukewarm water (40 °C/100 °F) in a bowl, cover with a cloth, then put in a plastic bag. Leave to rise for about 24 hours in a warm place at a temperture of about 20 °C/70 °F.

  2nd stage

  100 g/31⁄2 oz (1 cup) rye flour 100 ml/31⁄2 oz (1⁄2 cup) lukewarm water

  Stir both ingredients into the sourdough preparation, cover and leave again to rise for 24 hours in a warm place.

  3rd stage

  200 g/7 oz (2 cups) rye flour 200 ml/7 fl oz (1 cup) lukewarm water

  Carefully mix together the flour and water, add to the sourdough preparation, mix thoroughly, cover and leave again to rise for 24 hours. Any remaining sourdough can be frozen or mixed with enough flour to make a crumbly dough.

  This "crumbly sourdough"can be kept in the refrigerator for about 1 month. To use again, it should be mixed with sufficient water until it has the same consistency as the original sourdough.

  American standard measurements

  Americans commonly use cups to measure solids, rather than weighing them. A cup holds 8 fluid ounces of liquid but the weight of 1 cup of solid ingredients varies according from one ingredient to another.

  Foods that weigh about 8 ounces (225 g) per cup include sugar, butter, rice and other whole grains and beans. Foods ther weigh about 4 ounces (115 g) per cup include flours of all grades, mushrooms and ground almonds.

  Note that an American pint hat 16 fluid ounces, compared with the Imperial pint that has 20 fluid ounces.

  Abbreviations

  g = gram

  kg = kilogram

  l = litre

  lb = pound

  ml = millilitre

  oz = ounce

  cm = centimetre

  in = inch

  p = protein

  F = fat

  C = carbohydrate

  kJ = kilojoule

  kcal = kilocalorie

  Some cookery expressions that differ in British an U.S. terminology

  British American

  almonds, flakes slivered almonds

  apples, cooking green apples

  aubergine egg plant

  baking sheet cooking sheet

  biscuits cookies

  butter, unsalted sweet butter

  cake mixture cake batter

  cake tin cake pan

  chocolate, plain semi-sweet chocolate pieces

  coconut, desiccated shredded coconut

  coriander, fresh cilantro

  cornflour cornstarch

  courgettes zucchini

  cream, double heavy or whipping cream

  cream, single light cream

  curd cheese farmer‘s cheese

  demerara sugar light brown sugar

  fat shortening

  flour, plain all-porpuse flour

  frying pan skillet

  grill, to to broil

  grill pan broiler tray

  kitchen paper paper towel

  icing frosting

  icing sugar confectioners‘ sugar

  jam jelly, preserve

  loaf tin loaf pan

  mince, to to grind

  mould mold

  oatmeal rolled oats

  offal variety meats

  omelette omelet

  pancake crepe

  pinch dash

  pip seed

  piping bag decorator‘s bag

  pudding bowl ovenproof bowl

  ring mould tube pan

  spring onion scallion

  stalk stem

  stock broth

  stone pit

  Swiss roll tin jelly roll pan

  whip or whisk, to beat

  wholemeal wholewheat

  A L P H A B E T I C A L I N D E X

  A

  Advent calendar

  Almond and cherry cake

  almond biscuits, Fine

  Almond bows

  Almond fritters

  Amerikaner

  Angels’ eyes

  apple cake, Fancy

  apple cake, Quick

  Apple crumble cake

  Apple or crumble cake

  Apple turnover

  B

  Bacon rolls

  Banana turnovers

  Basic all-in-one cake mixture recipe

  Basic cake mixture recipe (rectangular cake)

  Basic cake mixture recipe (round cake)

  Basic cheese and oil cake mixture recipe

  Basic choux pastry recipe

  Basic meringue confectionery recipe

  Basic puff pastry recipe

  Basic shortcrust recipe for tartlets or biscuits

  Basic sponge mixture recipe

  Basic yeast dough recipe

  Baumkuchen (Layered cake)

  Bergische Waffeln (Bergisch waffles)

  Berliner (Doughnuts)

  Berliner Bobbes (typical Berlin speciality)

  Bethmännchen

  Bienenstich

  Biscuits

  Black and white biscuits

  Black Forest cherry gâteau (Schwarzwälder Kirschtorte)

  bread, White

  bun, Plaited

  Butter cake with a nutty topping

  Butter cake

  Butter cream torte

  Buttermilk cake

  Buttermilk slices with cherries

  C

  Cheese and apple with crumble

  Cheese choux pastry rolls

  Cheese pastry

  Cheese strudel

  Chee
se whorls

  Cheesecake with crumble

  Cheesecake, traditional

  Cherry cake

  Cherry cakes

  Cherry crumble cake

  Chocolate and cream torte (Schokoladen-Sahne-Torte)

  Chocolate nut cake

  Choux pastry rolls

  Christmas almond splinters

  Christmas fruit cake

  Christstollen (Christmas stollen)

  Cinnamon stars

  Coconut macaroons

  Coffee slices (Rolled slices)

  Covered apple pie

  Cranberry and egg liqueur cake (Preiselbeer-Eierlikör-Torte)

  Cream horns (Schillerlocken)

  Cream puffs

  Crème fraîche waffles

  Crispy cushion pastries

  Crumble or apple cake

  Curd cheese pastries

  Curd cheese stollen

  cushion pastries, Crispy

  Custard snails

  D

  Donauwellen („Danube waves“)

  Doughnuts (Berliner)

  Dutch cherry tart (Holländische Kirschtorte)

  E

  Eberswald fritters

  Egg liqueur cake

  Egg liqueur waffles

  egg pastry, Fried

  Eierschecke (typical Saxon cake)

  Eiserkuchen

  Elisenlebkuchen

  Engadiner Nusstorte (Engadine walnut pie)

  English butter biscuits

  Erdbeer-Sahne-Torte (Strawberry and cream torte)

  Erdbeer-Sekt-Torte (Strawberry and sparkling wine torte)

  F

  Fancy apple cake

  Feiner Gugelhupf

  Fine almond biscuits

  Fladenbrot (unleavened bread)

  Flockentorte

  Florentine biscuits

  Frankfurter Kranz

  Fried egg pastry

  Friesische Streuseltorte (Friesian crumble torte)

  Fruit cake

  Fruit pizza

  Fruit tart

  G

  Ginger biscuits

  Gingerbread house

  Grillstangen

  Gugelhupf, feiner

  H

  Hazelnut and strawberry slices

  Heidesand

  Herb rolls

  Himmelstorte („Heaven’s torte“)

  Holländische Kirschtorte (Dutch cherry tart)

  Honey cake

  K

  Kalter Hund („Cold dog“)