How To make Viennese Jam Pockets
1 1/4 c Unsalted butter' softened
2/3 c Sugar
2 Hard-cooked egg yolks
1 Egg yolk; lightly beaten
1 ts Grated orange peel
2 ts Vanilla extract
3 1/4 c Sifted all-purpose flour
1 1/2 c Thick jam; or preserves
1 tb Water
2 Egg whites
Cream the butter and sugar together by beating them against the side of a bowl with a wooden spoon or by using an electric mixer at medium speed until the mixture is light and fluffy. Rub the hard-cooked egg yolks through a sieve with a wooden spoon, then stir them, the egg yolk, orange peel, vanilla and salt into the butter-sugar mixture. Add the flour 1/2 cup at a time; stir until the mixture becomes a slightly stiff dough. Shape the dough into a ball, wrap it in wax paper or plastic wrap and refrigerate it for about an hour. On a lightly floured surface, roll the dough out into a 15- inch square about 1/8-inch thick. With a pastry wheel or sharp knife, cut the large square into 3-inch squares. Drop a teaspoon of jam onto the center of each square. Then lift a corner of each square and fold it over the opposite corner, forming a triangle. Seal the edges by pressing them firmly with the tines of a fork, then refrigerate them for 30 minutes. Preheat the oven to 350. With a pastry brush or paper towel lightly butter two 14-by-17-inch baking sheets, sprinkle a handful of flour over the butter, and knock out the excess flour by striking the inverted sheet against the edge of a table. Arrange the chilled triangles on the baking sheets, leaving at least 1/2-inch of space between them. Gently prick the center of each triangle with a fork. Mix the water and the egg whites together by beating them lightly with a fork. Then, with a pastry brush, coat each triangle lightly with egg white mixture. Bake the triangles on the middle shelf of the oven for 10 or 15 minutes, or until they are lightly browned. Remove them from the baking sheets with a metal spatula and cool them on a cake rack before serving. Source:The Cooking of Vienna's Empire -----
How To make Viennese Jam Pockets's Videos
Teaching my beginner boyfriend how to make Viennese Whirls
These cookies are just to die for. The buttery shortbread is crumbly and delicious. Sandwiched between the cookies is a simple vanilla buttercream and a homemade blueberry jam.
Viennese Whirls have always been a favorite of mine and now you can try them too. They're easy and delicious and come together in a snap!
PLEASE try to make these at home. There's nothing not to like and you can change up the flavors however you like!
Recipe:
320g very soft butter
80g powdered sugar
1T vanilla extract
320g flour
1T cornstarch
1/2t baking powder
Blueberry/Fruit Jam: boil down until thick
200g frozen fruit
50g sugar
splash water
A Preview of Plum Tarts!
A preview of plum puff pastry tarts for Baking with Lauren.
This baking video is based on a blog post review I wrote/made on 'Bon Appetit's tart recipe on September 28th, 2021. All video footage, editing, and baking are by Baking with Lauren.
Baking with Lauren is a baking blog that reviews recipes with over 300+ reviewed recipes. Along with that readers/viewers are provided with recipe tips and tricks, modifications, and ingredient alternatives to create the most delicious flavours.
The Baking with Lauren YouTube channel provides an avenue to add more insight for viewers through a variety of baking video clips and videos. Don't forget to like and subscribe for more content :) Thank you for watching!
Video and baking credits: Lauren Tang
All video footage, audio, and clips taken by iPhone X by Lauren Tang.
All of the videos are created by Lauren Tang on this channel. Please do not download or redistribute the content found on this channel. Thank you.
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How To Make The Best Croissants At Home
These perfect croissants are flaky on the outside, soft and buttery on the inside and ideal for weekend baking . What's not to love about this iconic pastry?
Get the recipe here:
00:00 Intro
00:30 Dough
02:26 Butter Block
03:27 Lamination
06:08 Shaping
07:27 Proofing
07:50 Time to Bake!
08:00 Outro
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Upside-Down Puff Pastry with Garlic, Shallots, and Tomatoes #easyrecipe #asmr #asmrfood
The Best Homemade Artisan Bread Recipe | How to make Open Crumb Rustic Bread / Crusty white Bread
This Rustic Bread Recipe will help you make the best homemade artisan bread which has an amazing flavor and texture.
Rustic Bread Complete Written Recipe :
How to make Rustic bread without dutch oven: Half of this video will show you how to make rustic bread without dutch oven)
In this crusty white bread recipe I tried to make the process simple and my intention is to help you make the best artisan bread with the least effort as possible.
We make use of adding a preferment in this artisan bread recipe which brings wonderful flavor to our bread.
The method does not need more work from our side but it needs more “time” to do their own work.So the main ingredient that we need for making this crusty white bread or this basic artisan bread is “Time“.
Making bread in Dutch oven will help you get rustic crust and soft crumb bread
If you are busy and you want to make rustic bread from straight dough in more easy way, we have excellent recipes that makes great bread too.
You can check this Rustic Artisan Bread VIDEO : This video will show you how to make bread from straight dough.
In the step by step video,I have shown how to make no knead bread in a Dutch oven and how to make crusty bread even without a dutch oven.
One of the most favorite bread recipes in our channel is the Easy No knead Artisan Ciabatta Bread VIDEO : which is also made from straight dough.
We also have No knead cranberry walnut bread recipe VIDEO : which has a crunchy crust and delicious soft crumb inside; which also uses easy straight dough method.
Why you will love this Rustic Bread Recipe
1. The taste and texture of this artisan bread is so incredible:it has a unique flavor and, soft and chewy open crumb, that you will love.
2. It is super easy to make this Artisan Rustic Bread;you don’t need to do heavy kneading
3. You will need only four basic ingredients to make this amazing crusty white bread
4. The real hands on time for making this Homemade Artisan Bread is less than 15 minutes
What is Rustic Bread
The term Rustic Bread is a very relative term.
For me, a rustic bread is a bread that has a heavy crust, an open texture, and a delicious flavor.
It is made with fewest ingredients ;Flour ,water, salt and a leavening agent a starter, either a wild yeast starter, such as sourdough, or a “biga” or “poolish”
To get delicious flavor to a rustic bread or a crusty bread usually it requires a long fermentation.
For that we add a starter to our bread dough.
What is the difference between poolish and biga
Biga and poolish are types of pre-ferments used in Italian and French baking respectively.
Poolish, the wetter one, where flour and water are added in almost 1:1 ratio.
Biga is more of a thick preferment as it uses less amount of water, somewhere between 70-80 percent.
How to make this homemade artisan bread
We can make this easy artisan bread in five simple steps
1.prepare the biga(evening)
2.Prepare the bread dough(morning)
3.First proofing (2 hours)
4.Shape the bread
5.Final Rising(50-60 minutes)
Bake the bread at 480 F or 250 C for 18 minutes and then reduce the temperature to 230 c or 450 F and bake for another 10-12 minutes.
Hope you liked this easy rustic bread recipe with biga.
Hope you will make this at home and enjoy!
Happy Baking!
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How to make chocolate walnut pancakes (Palatschinken)
VIENNA FOODTRIP - chocolate walnut pancakes (Palatschinken).
Palatschinken (pancakes) have always been an important part of Viennese cuisine. If you are looking for a delicious alternative to jam or curd cheese fillings, try these irresistible chocolate-walnut-pancakes!
#Palatschinken #VienneseRecipe #VienneseKitchen #Vienna #ViennaFoodtrip #PancakeRecipe #ViennesePancakes
Ingredients
Pancakes:
250 ml Milk
2 pcs Eggs
25 g Butter, melted, brown
8 g Vanilla sugar
1 Pinch Salt
200 g Flour, smooth
Oil for the pan
Walnut filling:
125 ml Milk
50 g Granulated sugar
1 tbsp Vanilla sugar
200 g Ground walnuts
2 tbsp Rum
Chocolate sauce
250 ml Whipping cream
150 g Cooking chocolate
100 g Milk chocolate
Pancakes:
Mix the Milk, eggs, butter, vanilla sugar and salt. Add the flour while stirring constantly. Heat the pan with a little oil and make pancakes.
Walnut filling:
Bring the milk, granulated sugar and vanilla sugar to a boil. Stir in the ground walnuts and rum and swiftly remove from the stove top.
Chocolate sauce:
Combine the whipping cream, cooking chocolate and milk chocolate and, stirring constantly, heat until the chocolate has melted.
Spread walnut filling on the pancake, fold and drizzle with chocolate.
More Viennese recipes:
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Credits:
Idea & Concept: Vienna Touristboard
Director: Christian Gstöttner
Camera: Chérie Hansson/David Moser
Editing: Julia Naber / Lucas Cantera
Set Styling: Miriam Eberhard
Recipes: Sabine Hasenauer, Florian Prandstätter, Christian Thielen
Produced by OBSCURA / Die Kreativwerkstatt
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