Der berühmte Joghurtkuchen, der die ganze Welt verrückt macht! Himmlisch leckerer Kuchen!
Der berühmte Joghurtkuchen, der die ganze Welt verrückt macht! Himmlisch leckerer Kuchen! Gönnen Sie sich die zartschmelzende Textur und den himmlischen Geschmack von Joghurtkuchen, einem weltberühmten Dessert, das einfach zuzubereiten ist. Dieser Kuchen ist perfekt für jeden Anlass und kann mit endlosen Variationen wie dem Hinzufügen von Kirschen oder anderen Früchten individuell gestaltet werden. Beeindrucken Sie Ihre Gäste oder gönnen Sie sich selbst einen süßen Genuss mit Joghurtkuchen. Vergessen Sie nicht, das Rezept mit Ihren Lieben zu teilen!
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❗️Achtung, ich empfehle, Zutaten in Gramm zu verwenden, da dies ein genaueres und korrekteres Rezept ist! * Tasse = 200 ml
????Zutaten
????????Marmelade:
500 g Kirschen (gefroren)
70 g (6 EL / 2,5 oz) Maisstärke
150 g (0,8 Tassen / 5 Unzen) Zucker
150 ml (0,7 Tassen / 5 oz) Wasser
????Teig:
3 Eigelb
eine Prise Salz
80 g (6 EL / 2,8 oz) Puderzucker
80 g (1 Stick) geschmolzene Butter
1 TL Vanille
200 g Mehl
1 TL Backpulver
Trennen Sie ein kleines Stück Teig ab und legen Sie es für 15 Minuten in den Gefrierschrank.
Backform 20 cm
????Creme:
500 g griechischer Joghurt
50 g (4 EL / 1,7 oz) Maisstärke
1 TL Vanille
Gut mischen
3 Eiweiß
eine Prise Salz
130 g (0,7 Tassen / 4,5 Unzen) Zucker
Schlagen, bis die Spitzen hart sind, dann unter den Joghurt heben
Den Kuchen wie im Video zusammenbauen
1/3 des Teiges gefroren reiben
Backen Sie 40 Minuten in einem gut vorgeheizten Ofen bei 180 C / 350 F oder bis die Oberseite des Kuchens gleichmäßig aufgeht
Guten Appetit!
Danke fürs Zuschauen, Liken, Abonnieren, Kommentieren!
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SCHREIBEN SIE EINEN KOMMENTAR oder zumindest einen Smiley. Es wird nicht schwer für dich sein, aber ich werde dir sehr dankbar sein!
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#lecker_essen #joghurtkuchen #Osterkuchen
Apricot Chicken Pies Pie maker Cheekyricho cooking video recipe ep. 1,281
Apricot Chicken Pie Maker Pies, cheekyricho cooking video recipe. Ep. 1,281. In this recipe we use our Tefal Cook for me Apricot Chicken recipe, adding one sheet of puff pastry, to make 4 adorable little pies for an afternoon snack that won't spoil their appetite for dinner, lunch box stuffer or kids party treat. If you buy Gluten Free Pastry you can make these little treats totally gluten free, that should be joy to the ears of my GF viewers.
INGREDIENTS:
1 sheet of puff pastry (per four pies)
1 1/4 cups of this recipe
Thats it, make the pies and sit back and wait for the compliments.
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Baked Brie in Puff Pastry Recipe
This Baked Brie in Puff Pastry is one of the easiest and most delicious appetizers you can prepare for holiday season or any other party. Not only it looks great but it tastes awesome too and is best served with crackers or toasted bread slices.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 8 servings
1/4 cup (70g) apricot jam
1/3 cup (60g) dried cranberries or raisins
1/4 cup (25g) toasted pecans or walnuts or almonds, chopped
1 sheet (9 0z - 275g) puff pastry, thawed
2 (4 oz-125g) Brie cheese rounds
1 egg, beaten
1. Heat the oven to 425°F (220C).
2. In a small bowl combine apricot jam with toasted nuts and cranberries.
3. Unfold the pastry sheet and divide in two. Cut off the corners of each piece.
4. Spoon the apricot jam mixture in the center of each piece of dough. Top with the 2 pieces of Brie cheese.
5. Brush the edge of the dough with beaten egg. Fold the pastry up over the cheese to cover.
6. Place seam-side down onto a parchment paper lined baking sheet. Use the leftover pastry scraps to cut shapes to decorate. Brush with the egg mixture.
7. Bake for 20-25 minutes or until the pastry is golden brown. Let stand for 5 minutes. Serve with crackers or toasted bread slices.
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Foolproof Tart Shell Masterclass | Tart Crust | Most detailed video on youtube
★Online Classes★
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0:00 Intro
1:23 Tart ring vs. Tart pan
2:27 Tart Crust definition
3:17 Dough Methodology
4:08 Ingredients
4:35 Making the Dough
7:29 Preparing the pan/ring
8:29 Lining the perforated tart ring
10:35 Lining the regular tart pan
12:45 Results
Making a good tart crust is key to making a good tart. If you don’t have a good basket, then whatever you put inside would just fall out! If you are having trouble with tart getting stuck in the perforated ring, then read till the end.
BTW, I will upload how to make a “PIE CRUST” in another video!
Lemon Meringue Tart:
Blueberry Tart:
Raspberry Tart:
Pecan Tart:
Almond Cream:
*This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
▶Tart Crust◀
Yield: 1 tart crust of 16cm diameter (2cm height) To be honest, if you scrape the leftovers and roll them out, you can get more than 1 tart shell.
Unsalted Butter (room temp) 100g
Salt a pinch
Powdered Sugar 72g
Almond Powder 20g
Corn Starch 30g
Eggs (room temp)36g
Cake Flour 170g
① Beat the room temp. butter lightly (add in salt).
② Sift in powdered sugar, almond powder and corn starch. Beat lightly.
③ Add the room temp. eggs gradually and mix.
④ Finally, add in the cake flour and mix well.
⑤ Roll it out to 2mm/3mm thickness between parchment papers. (2mm thickness for 6~8cm diameter, 3mm thickness for 14~18cm thickness. Any other sizes, you decide)
⑥ Rest in the fridge for 1~2hrs.
⑦ For regular tart pan: Cut it out into one big disc
For perforated tart ring: Cut it out into strips/discs
⑧ For regular tart pan: Line the tart pan. Prick the bottom. Place a sheet of parchment paper and then pie weights.
For perforated tart ring: Line the ring. Place it on a perforated mat.
⑨ For regular tart pan: Bake at 170℃ for 10mins, take the pie weights out, then bake for another 5 mins. (160℃ for 2mm)
For perforated tart ring: Bake at 170℃ for 15mins. (160℃ for 2mm)
▶How to store◀
I usually store the tart crust in the strip/disc format in the freezer up to a month and bake just before use. Alternatively, you can bake the tart shells, cool them, then store them in this baked state in the freezer up to a month – but I usually don’t do this because it takes up too much space!
▶Tart shell getting stuck in the perforated rings◀
I had this issue when I started out baking and got so so frustrated. In the end, I finally found out the solution(s). The tart shell is meant to shrink slightly so that it can come off the ring. There are several tips, and you need to follow all of them.
1. Do not beat the dough and incorporate a lot of air – I mentioned in the video that you shouldn’t incorporate much air. The tart shell will expand and get stuck.
2. Rest the dough in the fridge for 1~2hrs.
3. Work fast so that the strip/disc dough doesn’t get stuck inside the holes. The holes are meant to help you, but in this case it’s making things worse.
4. Use my recipe – I have cornstarch in the recipe and it’s meant to help.
5. If the above doesn’t help then bake it for 2~3mins longer than usual – there is a turning point during the baking process where the tart shell starts to shrink and if you bake it too short, it will not go past the turning point.
6. If all the above doesn’t help, then just give it a break and stay away from perforated rings until your overall baking skills improve.
▶Egg wash◀
Mix heavy cream and egg yolk at a ratio of 1:4. Mix them well and strain it before use. Once the tart shell has cooled down completely, then brush them evenly. Bake it at 160℃ for 10mins. If you are baking almond cream for the tart, then brush the egg wash followed by filling it in with the almond cream – essentially you are baking the egg wash and almond cream at the same time. In this case, just bake the almond cream at whichever setting you decided.
---------------------------------------------------
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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#tartshell #tartcrust #pie
MAGIC Easy Peach Cobbler Recipe with canned peaches - 5 min prep!
Quick and easy peach cobbler recipe with canned peaches. 5 minutes from prep to the oven! So good on a cold day - or any day. Watch how I make this delicious quick peach cobbler!
#quickpeachcobbler #easypeachcobblerwithcannedpeaches #peachcobblerrecipe
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ABOUT OUR SUFFICIENT LIFE
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We live on 8 acres in rural Iowa and have what feels like the perfect place to become less dependent on buying things in stores and the electric company. Dan and I are in our mid-50s and we are gearing up to retire early and make a self-sufficient living right here. Our goal is not just to survive, but thrive and we want to take you along with us on our homesteading journey. On our channel you will find videos on building things, recipes, canning, deep winter greenhouses, chickens and much more - anything we are doing to build our homestead! Subscribing to our channel, liking this video, and commenting below will help us to grow our channel and keep producing content.
Karyn has been a farm girl, teacher, software instructor, hospital office worker and a general nerd. She shares the recipes, kitchen and home tips, and works the garden.
Dan grew up in the Appalachian mountains of Tennessee. He has been a soldier, assembly line worker, farmer, and a sign maker. He works on improving the property, building things, and fixing things.
We post a new video every Sunday - sometimes more during the week. Looking forward to seeing you around!