So, today again with a record of eatables from the local test kitchen - again for a recipe that has invented one of the more conspicuous magazines about cooking and baking, baked, namely "to eat & drink - for each day" (issue 12/2010).
There is a little less delicate variation of the classic cinnamon stars, which interested me immediately. For one baked cinnamon is really a great effort, on the other contains the whole thing four main ingredients and gets by without butter, which at times extremely rare biscuit.
So I now sometimes range dares and monster moderately crafty lot of egg whites with more powdered sugar, with my new, previously untapped IKEA Sieve said that disintegrate to have and now entered into the eternal kitchen reasons is after I was allowed to fish some small pieces from the sugar . Poor performance of the thing!
Anyway, I was then about one third of the mass mixed with ground nuts, which came on a baking sheet (instead of the recipe for two) and then came out of the liquid remaining meringue. Then it went
in the non-convection oven border, because air circulation would 'probably ungeeigenet, which in any case says the magazine. Wait a half hour, it was said, had to the Gebäcklein be covered with aluminum foil carefully so that the egg-sugar-panel is not black. It was pretty tricky, especially because the "good" part was all and I had aufpiepeln the "evil" verwurschtelte role for now. Then the silver scraps of paper still angepappt, but fortunately only one place ...
After cooling, I've cut the whole and spontaneously decided to rename the pastry, as "cinnamon" sounds somehow not as exciting. Since the particles are similar
more splintering polar ice, because the meringue layer crumbles so funny, they're called now "Eisschollenplätzchen" . Sun
taste just like they do, however, Cinnamon ... only look different, but hey, the preparation was really easy and the recipe perfectly understandable. Except for the words with the trays would I bake the Plätzl otherwise and there is really little need to make them, I find it really great. An indication of the durability I would have liked me, but well, I know my tester, the ice not long to live anyway;)
CONCLUSION:
+ beginners can put the bread without much knowledge of - thanks to a simple, well thought out recipe.
+ The cost for the Plätzl are comparatively low.
+ One can also plaice To make when you once again has no butter or butter in the house or if it does not like cinnamon stars are too difficult.
- The Plätzl are after baking, even after it has cooled quite soft when it comes to the dough, I recommend a little longer so they are on the air and left to dry.
- The meringue crumbles to awful, so one can carry the small pieces probably bad, without the coating falls off - for short distances from the plate to mouth but it works very well with the transport;).
- The recipe contains no information on storage and shelf life. The driver takes a single tray out completely - as recommended in the magazine.
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