pregnant women develop well known, the so-called nesting instinct. Since the "nest" is already largely completed - bed, is also changing table, dresser debut is almost complete, stroller is ordered ... - Changing the order for me to baking.
Since my entire cooking and baking books but all are still packed, I have a girlfriend bought me a short hand, so the magazine called friend of course;) which I buy myself not often, because I women's magazines in general less likely to affect of the contents here, but if it's good extra issue just can invest the 2 € schonmal something. The last girlfriend I got myself just because of the ideas about jam and canning ...
Now to place special:
The booklet is really a feast for the eyes! The photos are beautiful and you know right away: "Thus will look at me never, am not a food stylist ..." But hey, the macaroons, gingerbread and Co. must indeed for domestic use and not really, right?
goes Rather's all about the good taste and the fun of baking, as far as the pottering in the domestic hearth. The beautiful photos can do quite a successful His suggestion and inspire the amateur baker, perhaps in the design of their own Plätzl. At least it's make you want to try! There are also more boring magazines back where presentation and recipe not just suggest, "Hey, back me, I taste so good determines how I look!"
The booklet is clearly laid out: First is a basic recipe - which here includes instructions for Macaroon, short pastry, gingerbread and Spritzgebäckteig - then get specific modifications that can be conjured from the many other cookie dough: Makronenteig>> > Dattelmakronen, Walnut Tangen, Amarettini ...
Then there is a nostalgia section, the classics from Germany and the world contains.
In between, there is a double page with useful knowledge and tips for baking and generally send a single page with baking utensils of the season, which I look at it as the only dispensable, but well, bissel "advertising" is not bad. Would be unpleasant, if it would apply as in almost all cooking and baking magazines every fourth to fifth page. This is indeed here and there auchmal the reference to a particular food processor or in the recipe is holding a brand manufacturers, but what else is pushy. You can hide but something well and to konezntrieren's jaws. I think Pretty
in all sections that recipe and picture are never separated. While efforts must be two pages if you want to produce not only a basic dough, but since the recipe can be found right on top of each division and is always prepared first, before one can come to the variations, which hardly disturbs. Moreover, one can simply make more base and then try around happy, but how they differ can vary from the results, by using different ingredients.
generally to the recipes can be said that they were also quite easy: top ingredients - preparation center - below information on calories, baking and cooking time. Important information as to the size to be used, Sheet, the oven temperature data for rail and alternative gas or convection ovens are missing, to my regret, unfortunately, almost entirely - a real shortcoming of the book, I think!
Another minus point is reflected in the special variations of the individual basic dough: You do not often very expensive or very, very unusual ingredients of what causes the jaws rapidly an expensive proposition may be, or simply lose interest, a particular pastry built, because the ingredients do not just get. Sometimes it is also specifically referred to certain brands or manufacturers without mentioning alternatives. Must it necessarily marzipan or tropical dried fruit mix of be the most expensive company in the market? Could not we simply refer to almond paste or write what's inside the special dried fruit, so you can switch to cheaper products? Why we need strictly rice flour for cranberry shortbread? (Had they written down, why, seem to buy a whole bag for you to seek extra Asialaden must, even if one only 50g, maybe not quite so pointless ...) Why is there only "white hot chocolate - instant" if this exception gonna be a company statement or subscription address would have been useful? And why do you get (almost) never dried pears? Why is not there hein wrote: "there's the health food store" or: "Alternatively, take Dried apples."?
- such problems when baking fruste real. Since you will almost stick to the basic dough, or not start first. Also
dough, to which one really long wait, are real show stoppers. In part, it is for individual cookies 6 to 12 hours to schedule extra time - but why is not there really. A quick note about this would have been nice. Then we will know that the dough "pull" just be because of certain spices or "dry" because of the consistency, etc. But oh well ... one has to sit by and not all the time staring at the bowl, so ...
Now for the experience back to the issue:
So far I have only a recipe, baked the chocolate hazelnut cake that is designated in the issue as a classic. Well, really "classic" I find the cookies that look more like brownies not really. But in contrast to most other pastries, it is really designed for the use of standard ingredients. You do not need fancy extras such as rice flour or gold leaf and it need not schedule a lot of time, because the preparation is really fast. Only chocolate rub is not fun and I also have no food processor, which declines to me unfortunately. But well, we can handle it, his arm bissel time to train, even if it's a bit tiring in the long run. Or stop buying chocolate shavings ... In any case, next time
the pastry has become very tasty and has already convinced many test eater, so I bake it once again will villeicht, sometimes with white chocolate and without cinnamon. Let's see ...
werkel the moment I have the pear gingerbread, which I can then eat, but only in two or three weeks because Christmas spices probably can cause pain: (Well, the dough is ready and it took me a measly 2.5 hours for it because I no "flash hackers' own, as already mentioned, and was allowed to chop everything by hand. is not to buy it ground walnuts and dried pears, which I found after three days of searching in several stores Dresdner for € 3.30 in the luxury food store, have in some cases, the consistency of shoe sole and can crush accordingly stupid. Candied fruits and raisins stick like a witch in diameter. Marzipan and can not rub it, because it gets warm and stays in everything it touches. I even ne blister on finger from Tüdeln: (
Well, after 2.5 hours I had mixed all the dough had to be "dry" to "rest" or - for 6 hours ... Because it has brought me not even what I was half 9 Early slick and spurred in the kitchen, because I then preparation and waiting time had to be somewhere else ... well, the dough containing sleeps with me bissel longer. He's in the fridge, so eggs are nearby, and waiting baked be. I had given but still no joy, I admit. Will probably be my favorite recipe, unless taste the gingerbread at the end of divine, then think about 'I's me again, perhaps. Or not. No, not ...
CONCLUSION:
nice booklet with slight defects. Back to the Beginner's Grundteigrezepte always - for the variations should be somewhat skill, ingenuity and a few euros to bring extra. And have a flash hackers ...
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