How To make Bee Sting(Bienenstich)
CAKE:
3 c Flour
1 pk Active Dry Yeast
2/3 c Milk
1/3 c Sugar
6 tb Butter OR Margarine
1 Egg
TOPPONG:
1 c Sugar
9 tb Butter OR Margarine
1 1/4 c Almonds (sliced)
2 tb Milk
:
FILLING 1 1/2 c Milk
1 pk Vanilla Pudding :
(3 5/8 oz)
Place flour in a large bowl. Add yeast and sugar. Scald milk, stir in butter or margarine and cool to lukewarm. Pour over flour, add the egg and beat until smooth. Cover and let it rise in a warm place until it doubles in size. Punch down dough and roll into a 10" round. Place in a 10" X 3" springform pan. Cover and let it rise again in a warm place until it doubles in size. Once the cake has doubled, place sugar, butter or margarine and almonds in a saucepan. Cook over medium heat approximately five minutes until butter and sugar have melted. Take if off the heat, add two tablespoons milk and cool to lukewarm. Spread over the top of the cake and bake in a preheated oven at 375!~F for 30 minutes. Loosen the edge with a knife, take the cake out of the pan and cool. Prepare pudding according to the package's directions using 1 1/2 cup milk. Set aside to cool. Once the cake is cold, cut it into two layers. Spread the cold pudding in the middle and replace the top layer. Serve. Makes one 10" X 3" cake.
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How to make Bienenstich | Classic German Bee Sting Cake
Learn step by step how to make Bienenstich.
Bienenstich is a German dessert also known as bee sting cake. It is an enriched buttery cake that is sweetened with honey, filled with a creamy vanilla custard and topped with honey caramelized sliced almonds.
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GEAR USED IN THIS VIDEO:
Microplane Stainless Steel Zester :
KitchenAid Mixer :
Norpro Stainless Steel Scraper/Chopper :
3 Tier Round Multilayer Anniversary Birthday Cake Baking Pans,Stainless Steel 3 Sizes Rings Round Juvale Round Cake Baking Rings, 4 Piece Set, 4 Sizes, Stainless Steel :
Note on cake rings and sizes: For 400g of dough I recommend using an 8 ring.
Or you can use all the dough and roll and form into a half sheet pan - 18 × 13(460 mm × 330 mm)
Video Sections
0:43 Preparing the dough
2:08 Pick Up stage
2:46 Testing gluten development through Window Pane assessment
3:04 Preparing the almond layer
3:25 Preparing the cake forms
4:20 Rounding the dough
5:32 Preparing the pastry cream
6:10 Tempering the eggs
7:02 Assemble the cake
Bienenstich
Brioche
Sponge
150g bread flour
155g milk
14g instant yeast
Dough
Prepared sponge
345g bread flour
8g kosher salt
50g sugar
2 eggs
3 egg yolks
1pc lemon, zest
30g honey
1/4pc vanilla pod, scrape seeds
185g butter, room temperature, cut into 1 pieces
Almond Layer
60g honey
60g sugar
60g butter
100g sliced almonds
Pastry Cream
190g whole milk
240g 35% cream
100g sugar
1/4pc vanilla pod, scrape seeds
2 eggs
60g whole milk
35g cornstarch
90g 35% cream, lightly whipped, optional folded in after the pastry cream has cooled
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Source:
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#howtomakebeinenstich #beestingcake
German Bee Sting Cake Recipe - Bienenstich ✪ MyGerman.Recipes
Bee Sting Cake - or Bienenstich as we call it - is Germany's most popular cake. This video shows you how to bake it. Beside other ingredients, you will need vanilla pudding and yeast in this recipe, also a little bit of time.
Recipe Link:
Recipe for the DIY Vanilla Sugar:
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Bienen Stich Bee Sting
A classic sweet dough pastry Bee Sting
#Breadhitz
#Made by Ciril
#Ciril Hitz
Bienenstich - Picadura de abeja - Bee Sting Cake
Bienenstich - Picadura de abeja - Bee Sting Cake (Receta en el blog/Recipe on the blog)
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#BakeStreet #Bienenstich #Beestingcake
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Dancing alone - Esther González
BIENENSTICH Rezept --- BEE STING CAKE Recipe
Heute präsentiere ich mit dem Bienenstich einen weiteren
Klassiker der Kuchenküche. Die Besonderheit bei diesem Kuchen
ist sein nach Honig und Mandeln schmeckender Belag. Das Original
kommt ohne Obsteinlage aus. Ich habe noch Kirschen ergänzt, weil
sie zusätzlich eine angenehme Säure und Frische reinbringen.
---------
Today I present another classic recipe: The bee sting cake.
What is special about this cake? I think it's the almond-honey
topping. The original recipe gets by without fruits. I add
some cherries, because they bring in a pleasant freshness and sourness.
(0:08) Hefeteig --- Yeast dough
---------------------------------------
(0:12) 400 g Mehl --- 400 g flour
(0:24) 30 g Hefe (frisch) --- 30 yeast (fresh)
(0:35) ca. 25ml lauwarme (!) Milch (für Vorteig) --- about 25ml milk lukewarm (!) (for yeast sponge)
(0:44) 1 EL Zucker --- 1 tbsp. sugar
(1:22) 40 g Zucker --- 40 g sugar
(1:27) 2 Eier --- 2 eggs
(1:33) 120 g Butter (weich) --- 120 g butter (soft)
(1:40) 100ml lauwarme (!) Milch --- 100 ml milk lukewarm (!)
(1:44) 1 Prise Salz --- 1 pinch of salt
(2:20) Honig-Mandel-Belag --- Honey-Almond-Topping
------------------------------------------------------
(2:25) 100 g Butter --- 100 g butter
(2:32) 1 EL Honig --- 1 tbsp. honey
(2:42) 150 g Zucker --- 150 g sugar
(2:48) 3 EL Milch --- 3 tbsp. milk
(3:15) 150 g Mandelblättchen --- 150 g almond leafes
(5:45) Vanille-Sahne-Füllung --- Vanilla cream stuffing
-----------------------------------------------------------------
(5:50) 1 Packung Vanillepudding (Pulver) --- 1 pack custard (powder)
(5:55) 50 g Zucker --- 50 g sugar
(6:15) 500 ml Milch --- 500 ml. milk
(6:52) 6 Blatt Gelatine --- 6 sheets of gelatin
(7:05) 500 g Sahne --- 500 g cream
(9:15) 700 g Kirschen (aus dem Glas) --- 700 g cherries (glass)
Zeitplan --- Timetable
---------------------------
(0:08) Vorteig zubereiten und warten --- Prepare yeast sponge and wait --- 17 min.
(1:22) Teig zu Ende bereiten und schlagen --- Finish and whip dough --- 5-10 min.
(2:12) Teig gehen lassen --- Prove dough --- 30 min.
(2:20) Belag zubereiten --- Prepare topping --- 7 min.
(3:55) Teig ausrollen und auslegen --- Roll and inlay dough --- 5 min.
(5:25) Belag einfüllen --- Fill in topping --- 1-2 min.
(5:35) Kuchen backen (180-190°C, Ober-/Unterhitze) --- cake in the oven (350°F-375°F, bottom-top-heat) --- 35 min.
(5:45) Füllung zubereiten --- Prepare Stuffing --- 10-15 min.
(7:55) Kuchen zurechtschneiden --- Cut cake --- 5-10 min.
(9:25) Kuchen fertig machen --- Finish cake --- 5 min.
(9:55) Kuchen akühlen --- cool cake --- 3-4 Stunden/hours
Extra-Tipps
---------------
Hefeteig: Unbedingt lauwarme Zutaten verwenden.
Wenn der Teig zu sehr kleben sollte, einfach Mehl beim Kneten dazu geben.
Den Teig richtig ordentlich schlagen, dann geht er besonders schön auf.
Nicht vergessen, das Blech einzufetten.
Mit der Gabel ein paar Löcher in den Teig reinpiksen.
Bräunt der Honigbelag im Ofen zu schnell, dann einfach Alufolie oben drauf.
Die Vanillefüllung ist vorsichtig gesüßt, da der Belag ziemlich reinhaut,
was die Süße angeht. Wer es noch süßer mag, sollte mehr Zucker zum Pudding dazugeben.
Habt eine ruhige Hand beim Zurechtschneiden der Stücke und eine Portion Geduld.
Ein Backblech ohne Tortenring geht auch. Dadurch wird der Teig lediglich etwas flacher.
Der Kuchen sollte mehrere Stunden kühlen, bis die Creme fest geworden ist.
Extra tips
------------
Yeast dough - important: Lukewarm ingredients.
If the dough sticks, take more flour.
Pug the dough long and strong, then he raises better.
Do not forger to butter the baking plate.
Prikle some holes into the dough with the fork.
If the honey topping becomes too dark too fast in the oven just put some kitchen foil on it.
The stuffing is not very sweet (but the topping is ...). If you want it sweeter, take more sugar.
A calm hand and patience is recommended when cutting the cake.
You don't need a cake ring. Also a simple baking plate is okay - the pastry merely levels out.
THe cake should cool for several hours, until the stuffing has become concrete.
Guten Appetit! Enjoy your meal!
How To Make a Bee Sting (Bienenstich) | Delicious German Brioche Cake Recipe
Getting stung by this bee would not upset me at all. A cake made of brioche dough filled with diplomat cream and topped with caramelised almonds. Sticky, sweet goodness. But if you are not into bee stings, then check out my other brioche videos.
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