8 German Doughnuts - German Berliner Facts and Varieties
8 German Doughnuts - German Berliner Facts and Varieties
Here in Germany for the Carnival time we eat a lot of deep fried pastry - one of those is the German Doughnut, so called Berliner, Pfannkuchen, Berliner Pfannkuchen, Kreppel and Karpfen. And those would be the topics of today's video.
Food mentioned:
1. Berliner ohne Füllung - Empty doughnut ;)
2. Berliner mit Rote Konfitüre - Doughnut with red fruit & berry jam
3. Berliner mit Marillenmarmelade - Doughnut with apricot jam
4. Berliner mit Pflaumenmus - Doughnut with plum sauce
5. Berliner mit Vanillecreme - Doughnut with vanilla cream
6. Berliner mit Noughat - Doughnut with noughat
7. Berliner mit Schokoladen- und Vanillecreme - Doughnut with chocolate and vanilla cream
8. Berliner mit Vanillecreme und Erdbeermarmelade - Doughnut with Vanilla cream and strawberry jam
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信じられない仕事量をこなす日本のパン職人たちの妥協なきパン作り『パンものがたり』振り返り動画 第26話〜第30話|Amazing Skills of Japanese Bakers
今回は第26話から第30話までをまとめてお送り致します。
地元の人気ベーカリーから、超有名なパンまで勢ぞろい!
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〜パンものがたり Bread Story ~
すべてのパンにはものがたりがある。
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パンものがたりは世界をつなぐ。©パンものがたり
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0:00 パン工房ファンベック
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住所 兵庫県神戸市須磨区多井畑南町3−6
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1:25:45 パン処 とと屋
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2:10:22 ブーランジェリー レコルト
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住所 兵庫県神戸市兵庫区大開通7丁目5−16
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3:18:00 ぱんや nico
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住所 兵庫県姫路市飾磨区阿成鹿古288 アナセプラザ104
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#神戸パン #パン屋 #baking #breadrecipe #breadfactory #asmr
Strawberry BRIOCHE BREAD PUDDING recipe #shorts
INGREDIENTS for 20x30 cm baking dish
▪️ 450g brioche bread
▪️ 500g fresh strawberry
▪️ 500ml milk
▪️ 300ml cream 22-35%
▪️ 3 whole eggs + 2 egg yolks
▪️ 90-100g sugar or sugar substitude
▪️ 1-2 tbsp vanilla extract
▪️ zest of 1/2 lemon
▪️ pinch of salt
See full video here
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How to make STRAWBERRY BRIOCHE BREAD PUDDING easy recipe
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Buttery, Flaky, Chocolaty Rugelach
Chocolate Rugelach may appear intricate and intimidating, but today I’m breaking down all of the steps to show you how easy these buttery, flaky, chocolate-filled cookies are to make at home (even if you’re a novice baker!)! This is a rich and very manageable pastry dough filled with decadent chocolate.
RECIPE:
Ingredients
2 cups all-purpose flour 250g
1/4 cup granulated sugar 50g
1/4 heaping teaspoon table salt
1 cup unsalted butter very cold and cut into 16 pieces (226g)
6 oz cream cheese very cold, cut into 16 pieces (170g)
1/3 cup sour cream 80g
Chocolate filling
8 oz semisweet chocolate¹ (226g)
1/4 cup brown sugar 50g
1/4 -1/2 teaspoon ground cinnamon optional, I usually use 1/4 teaspoon but add more for a stronger taste
1/8 teaspoon salt
Topping
1 egg (any size)
1 teaspoon water
Coarse sugar or nonpareil sprinkles for decorating, optional but recommended
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Instructions
00:00 Introduction
00:30 Combine flour, sugar, and salt in the basin of a food processor² (see note if you don't have a food processor) and pulse to combine.
00:47 Sprinkle butter and cream cheese pieces over the top, add sour cream, and and pulse just into butter and cream cheese are cut into the dough.
01:25 The mixture should still be quite crumbly and you will have chocolate chip-sized pieces of butter and cream cheese remaining. This is normal, don’t over-work your dough (see post or video for visual, if needed)!
01:39 Transfer dough to a clean surface and work the crumbs together gently (don’t over-handle or the warmth of your hands will start to melt the butter) to form a log.
01:57 Divide into 4 equal portions, flatten each into a disk that’s ½-1” thick. Wrap in plastic wrap and refrigerate for at least one hour and up to 5 days.
02:32 When dough has chilled, preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside and prepare your chocolate filling
Chocolate Filling
02:40 Chop or break chocolate bar into small pieces and heat in the microwave in 20-second intervals, stirring in between, until completely melted.
03:09 Add brown sugar, ground cinnamon, and salt and stir until combined. Mixture will appear grainy, this is normal (the grain from the sugar will disappear when the rugelach bakes) Set aside.
03:29 Working with one disk at a time, remove one round of dough from the fridge and transfer to a clean, lightly floured surface. Roll into a 10” circle and immediately spread ¼ of the chocolate mixture in a thin layer over the circle.
05:11 Use a pizza cutter or knife to cut the dough into 16 even wedges (I cut mine just like I’m cutting a pizza).
05:26 Starting from the larger side, roll one wedge over itself to form the rugelach and transfer to prepared baking sheet. Work quickly to roll each of the wedges as the chocolate will begin to harden fast and will make it difficult for you. However, even if the chocolate begins to solidify it should have been spread thinly enough that it should easily break as you roll and the rugelach should still look nice!
05:47 Space cookies at least 2” apart on baking sheet.
05:55 Prepare egg wash by whisking together egg with one teaspoon of water. Use a pastry brush to gently brush each cookie then sprinkle with coarse sugar or nonpareils.
06:20 Transfer to 350F (175C) preheated oven and bake in the center rack for 25 minutes or until golden brown.
Allow to cool completely on baking sheet before enjoying.
Notes
¹Chocolate:
You can use chocolate bars (preferred) or chocolate chips (you would need about 1 1/3 cup). Dark or milk chocolate will also work for this recipe.
²Food processor (or lack thereof)
This recipe can be made without a food processor. Just use a pastry cutter or pair of knives to cut the butter and cream cheese into the flour mixture then stir in the sour cream and proceed with the recipe as indicated.
Storing:
Keep at room temperature for up to 5 days. Keeping the cookies uncovered helps them retain their crispness, while covering them makes them softer.
Freezing
You can freeze the disks of dough for several months, simply thaw overnight in the fridge before using. You can also freeze the assembled cookies before baking. Roll the rugelach into cookies and freeze (skip the egg wash). Before baking, brush with egg wash and sprinkle with sugar and then bake from frozen, you will likely need a few extra minutes in the oven.
Baked cookies may also be frozen for several months.
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Vegan Baked Donuts (OIL AND GLUTEN-FREE) | Chef AJ LIVE! with Chef Eric Lechasseur
5 DELICIOUS DINNER RECIPES to support your weight loss:
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Eric Lechasseur
Author. Chef of plant-based vegan macrobiotics since 1994.
Eric trained as a classical French chef.
In 1993, Eric began his plant-based vegan, macrobiotic journey to help his wife, Sanae Suzuki in 1993, recover from ovarian cancer. He soon discovered that plant-based vegan macrobiotics was effective for treating his severe allergies.
Soon after, his reputation caught on, and he became a celebrity chef extraordinaire sought after by Oprah, Madonna, Tobey Maguire, Jim Carey, Leonardo DiCaprio, and Sting.
Eric and Sanae operated an organic vegan, macrobiotic restaurant, and Seed Kitchen (Venice 2008~2016), Seed Bistro (West Los Angeles 2010), California.
He cooked for his wife, Sanae's stage IV lymphoma cancer in 2017, and she has recovered once again.
Currently, he is working as a plant-based vegan macrobiotics personal chef. He enjoys his wing foil surfing and lives in Santa Monica, California, with Sanae, five dogs, and two cats.
Oil Free Gluten Free Vegan Baked Donuts
MAKES 12 DONUTS
For the donuts:
3⁄4 cup gluten-free flour mix1⁄2 cup almond flour1⁄4 cup arrowroot powder1⁄2 teaspoons baking powder
1⁄2 teaspoon xanthan gum
1⁄4 teaspoon sea salt1⁄8 teaspoon baking soda
1⁄3 cup maple syrup
1⁄3 coconut yogurt
1⁄2 cup hot water
For the toppings:
1 tablespoon kuzu (also known as kudzu medicinal starch)
½ cup water
½ cup strawberry jam or maple butter
To make the donuts:
1. Combine the flours, arrowroot powder, baking powder, xantham gum, salt, baking soda in a bowl and set aside.
2. In another bowl, mix the wet ingredients until creamy.3. Pour the wet ingredients into the dry mix and stir until the mixture is slightly lumpy.
4. Using a 2-ounce ice cream scoop, pour the batter into a donut pan and bake at 350°F until golden brown, about 16 minutes.
To make the topping:
1. mix the kuzu and water in a pan, bring to medium heat and mix frequently until clear and thicken. Add the jam or maple butter and mix again.
2. Top each donuts of jam with a spoon.
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TIME CODE:
00:00 Guest introduction, bio and Chef Eric's days as a pastry chef
07:33 Recipe demo and discussion - Vegan Baked Donuts
37:00 Finished donuts are plated and eaten, Chef Eric fields viewer and Chef AJ questions
54:55 Final thoughts and show wrap