Black Feces After Drinking

soft sandwich bread

I was back in my lab (kitchen) and did a little experimenting. The same experiment has also worked on the first try. The result was a fluffy, soft bread - which even after 3 days, so soft was like the first day. I have also tested in this experiment the same time guar gum, guar meal is also popular as Teiglockerungsmittel

(this is even on the packaging).
The bread has a slightly moist crumb, Personally I like very much. The other special thing about this bread is that there is no dough and the dough overnight.
My daughter could not ever get enough of this bread. Breakfast, the little lady with the bread

very happy - preferably with Lebiwurst (liver sausage).

So, and here are my experiment

ingredients for a 760 g bread

200 g wheat flour type 812
200 g wheat flour type 550
10 g dry yeast
( Kathy: I have the Dry Yeast Seitenbacher taken, that is equal to 10 g)
10 g Backmalzpulver (Alternative: Gerstenmalzsirup)
30 g lard
10 g salt
10g sugar
20g icing sugar
50 g whole milk powder (Alternative: skimmed milk powder)
200-220 g lukewarm milk

( Kathy: Depending on the nature of the dough, more or less milk) 1 ½ teaspoon guar gum
(gassing of dough) 1 teaspoon
Grafschafter apple feast

dissolve in the warm milk and the apple feast dry yeast and 5 minutes leave. Then add in the time between the other ingredients in a bowl (eg food processor) (lard at the end) and mix. Then the yeast - add milk, then only the fat. Knead dough 10 minutes
(machine or by hand). Cover the bowl with a plastic bag (remember that the dough to rise) and overnight at about 20 - 23 ° C can be. The dough must be at least 10 hours (my dough was 12 hours).

Note Kathrin: in a refrigerator can make the dough, but I do not know how much the dough rises then. This I will test it and then night stand.

The next day, knead the dough on a lightly floured surface about 5 minutes (see here ). Dough into a ball and let relax for 15 minutes.
For the dough loaf and place in loaf pan (grease not forgotten) and 40 - to rise for 60 minutes at room temperature.

Preheat oven to 200 ° C. Bread for 15 minutes at 200 ° C then bake at 180 ° C and bake for 20 minutes turn down to an end.

Note Kathrin: I took the bread the last 10 minutes of the shape and 1x misted with water (flower-filled syringe) (more cheese) and after 5 minutes then misted with water once (go bake).

but you do not.

Such a loaf pan I have. Appointed

I have this here.

I forgot to cover the shooting.

Wish you test a lot of fun .....

Eure Kathy

Red Bridge Rb 539 Merit Line

rye bread with special only difference

It's been a while since I me the only difference special ordered. The only difference is a Teiglockerungsmittel which works by itself without the addition of yeast, ferment, and the like. Basically, this only difference, as a leaven. Only just a little milder in taste. I found the consistency of the crumb is quite interesting. However, this is getting used to - perhaps I was just a little taste of yeast lacking. For those, but again not want to taste the yeast, the only difference is exactly right.
Here, too, to all cases still experimented. To reduce the walking time something, I add the dough once a very small amount of yeast, let's see how this result will

so.
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And here's a recipe of your own by me:
Teigansatz (eve)
150 g wheat flour type 550
150 g rye flour type 997
3 g special The only difference
basic approach only difference 10g (1 heaped Tbsp.)
300 g warm water (about 40 ° C)

The basic approach and the only difference Sękowa special-lumps are dissolved in a small part of the metered water. Then add the remaining water and add the flour and the mass thoroughly mixed. The Teigansatz you can possible overnight in a sufficiently large bowl, cover (plastic bag) at room temperature of 28 ° C. The dough must be so covered that it does not dry out. Cloth is not enough.
The dough must remain available for at least 12 hours. There is no harm if the Teigansatz 20 hours or more stops. In this case, one must reckon with a stronger acidification.
After this time, after at least 12 hours, the dough ferment lively, he must be mature. This "maturity-being" of the dough shows in the fact that the dough rises any more, but already something falls back (in yeast, it is the same). Destroy one of the top layer of dough, then, many Gärbläschen.


Dough

360 g wheat flour type 550
270 g whole wheat flour
100 g rye flour
270 g rye flour type 997
25 -30 g of salt ( Kathy: 25 g of salt was used, I would be the next take by 30 g)
2 Tbsp. Gerstermalz syrup (Alternative: Malt)
110g butter milk
120g water (with water to soak the seeds)
130 g of seeds (grains) - sesame seeds, flax seeds, pumpkin seeds, sunflower seeds
Teigansatz, whole lot

The grains are 1 hour the water (hot), soaked.
Teigansatz in a bowl (eg food processor). At the Teigansatz be given all the ingredients (except the seeds) come to the conclusion the seeds (grains) with the water to the dough. Knead dough for 15 minutes (it must create a firm dough).
After the dough has been kneaded, it is well covered in a warm place (eg Oven provided). Again, this may not dry dough. After 30 to 50 minutes must show a good relaxation of the dough.

Note Kathrin: I let the dough rest for 1 ½ hours because when I led after 50 minutes is not much.

After the dough has risen, this time is easily operated.
Note Kathrin: I have the dough, processed as usual. Knead well (as here) and then fold up, ball and let the dough relax for 10 minutes.

Then a loaf shape, place in a Gärkörb and again 30 - 50 minutes covered in a warm place leave.
The fermentation of the dough pieces is complete when the dough is not round but slightly flattened. On the surface, show up for scrap capital (like sourdough) small cracks caused by burst Gärbläschen. Only through experience you learn to judge when the right time to the Gare is reached.

the loaves with too scarce to Gare tear.
the loaves with real Gare are slightly curved.
the loaves with Übergare invade the surface.

Note Kathrin: Yes, I had read it too late to Gare. My bread is torn on the side while baking quite a bit. Visually, it looked not so nice, but it is one of taste. To be sure I will have to go next time the dough piece
2 hours (maybe even the temperature did not vote). We'll see how it will be - whether it back tears.

Preheat oven at 230 ° C. overthrow
loaf from the Gärkorb on the baking sheet.
cut the loaf.
bread Steam 10 minutes. Then turn down to 200 ° C and bake for 50 minutes on end.

Note Kathrin: point for the steam I either a baking sheet in the oven and heat it with or on a dish (casserole dish). And pour out when the dough in the oven cold water into the mold.

pre-cut the bread to cool completely. Who should have a bread machine and then use them to the gate, could tear the bread with a knife and the incision is not as clean.



---------- slideshow of bread with Bakferment

try Have fun ...

Eure Kathy

Low Neutrophils And Abnormal Ferritin

Chocolate - Brittle Cookies

Once again there is the popular cookies. This time, a version with brittle, although almost everything can enter into it in the cookie dough. Of Smarties to Oreo cookies. We like this version just as they here. Who does not like cinnamon, which can make this quite gone.

Ingredients 100g butter 100g margarine

200 g Light Brown Soft Sugar (Alternative: regular brown sugar) 170 g wheat flour
Red Lotus
130 g wheat flour type 405
30 g whole milk powder (Alternative: skimmed milk powder) 1
broken. Teaspoon baking powder 1 pinch salt

¼ teaspoon baking soda

2 eggs 10 Tbsp. Applesauce
1 pack vanilla caramel (Ostmann)
5 tbsp. Cocoa (for baking without sugar)
1-2 pinch of cinnamon
100 g chocolate drops
50 - 100 g Brittle

Note Kathrin: the chocolate drops and the brittle one can ever do, where on preference . One may be more, some less .

preparation
fat (butter, margarine), sugar, vanilla caramel, salt, stir for a few minutes with the mixer very frothy, then beat the eggs well in (Creamy). Then add the applesauce and whole milk powder, stir. Now, flour, baking powder, baking soda, cinnamon, cocoa to stir until a smooth dough is obtained. Last fold in chocolate chips and crunchy. Dough rest for 5 minutes in the refrigerator. Set dough balls as a teaspoon of about three centimeters in diameter, with a wide margin on a greased baking sheet. Preheat oven at 200 ° C. The cookies bake about 10 to 12 minutes. Do not allow too long in the oven - this will dry out the cookies and they do not stay soft.

bake Have fun - and eat: o)

Eure Kathy

Maytag Quiet Series Filter

Sushi

Our "Lord" in the house loves sushi. There is already a while ago when there was this Japanese dish with us. The "Lord" therefore had to keep with purchased sushi and water ....
was all the greater the joy when I got home with the ingredients.
I eat sushi sometimes like to explain myself, but not as crazy as our "Lord" as the preparation can last right, and are usually found at the end not a lot on your plate, because some sushi are gone faster than I can roll it (the master can not control himself at the sight of Japanese specialty). The WASAPI - paste and soy sauce could not be missing us. Only the chopsticks we had in the drawers.
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were located in our sushi: Sushi rice (is clear), scrambled eggs (like here prepared), avocado, smoked salmon, Cucumber and surimi

- Sticks . These are some ingredients which can fill the sushi.

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Here , here and here some videos, such as sushi is prepared.

Sayounara (Goodbye)

-

Eure Kathy

Sony Flash Adaptor Germany

rainbow cake

When We fret. Browsing the Internet on some non-German cooking and baking blog, I have always Bunde cake caught my attention. These cakes also look soo interesting. And so there was a few days ago for coffee, a federal rainbow cake.

ingredients (box shape)

10 eggs (Kathy: I've used 7 - have been enough)
75 g wheat starch
130 g wheat flour type 405
100 g sugar
100g icing sugar
1 pinch salt
100 g
butter 100g margarine
vanilla

decoration
Dark cake glaze
Colorful sprinkles

yolks sugar, and vanilla white frothy stir 5 minutes.
butter margarine and stir in a separate bowl until fluffy.
flour with starch seven, stir in the butter. Mix in egg yolk mixture. Dough into 2 or 3 portions, colored with a color of choice (quite happy to use something more than the addition of egg white, the color can be back a little pale)
beat egg whites with salt until stiff and fold into the batter.
loaf pan with parchment paper. A Teigfarbe released into the baking pan, smooth the surface (dough is distributed evenly) and bake under the grill at 200 ° C for about 5 minutes. Then the next layer of cake in the baking form, as in the first layer of dough is used up.

cake to a Wire rack to cool and cover with icing may decorate with colored sprinkles.

Note Kathrin: I had some marzipan left over and had this down to the last layer. Get the next cake layer on each time put a ceiling marzipan. Nice soft cake - also keeps very long, and remains soft.

Enjoy bake ...

Jvx Gr-d295u Transfer To Pc

DDR rolls

Since my daughter's birthday, there was no fresh bread anymore, but this weekend it was again ready. I finally tried out a roll recipe that has already made his rounds on the Internet. Try it here was , here and here . Süpke Baker has kindly provided this recipe.
I have added to the buttermilk batter and had not decided for the lard. Also a few other small modifications I added to the recipe. The result is impressive: Crispy, soft buns. I will also sometimes other baked goods baked with whey, because in my Readings might even break up the general dairy breads and pastries, with butter milk I generally love to bake.
So now enough of the long speech, we come to the recipe:

ingredients for about 12 rolls

dough (eve)
200g wheat flour type 812
4 g salt
7 g fresh yeast
6 g Malt (Alternative: Gerstermalz extract)
80 g of water (lukewarm)
50 g pure whey as Strothmann

all ingredients into a smooth dough. Cover the bowl with plastic wrap or a lid tightly and rest overnight (minimum 10 hours) at room temperature.

Dough
485 g wheat flour type 550
10 g salt
g 18 g Fischhefe
10 Malt
15 g Baking Roesch (does not)
5 g whole milk powder (Alternative: skimmed milk powder)
150 g of water (lukewarm)
80 g of pure whey as Strothmann
dough, whole lot

ingredients for the main dough knead for about 10 minutes. The dough must be firm and somewhat smooth (dough should not stick otherwise add more flour). The lump, cover the dough with a lid or foil (skin-freezing) and 30 minutes let rise until the dough volume has doubled.
Then knead the dough briefly ( video) and, as here fold, place in the bowl again and go another 30 minutes.
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Then parting from the dough about 90 g pieces of dough sore and slightly elongated (sausage form) into shape. Dough on a greased baking sheet set.
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Who seeds or oatmeal to the roll of the preferred, the bread roll before they go to the Gare before in the respective seeds (first the dough with water daze from the flower-filled syringe).
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baking frame set on the baking sheet, cover with a large plastic bag and let the dough rise for 20 minutes. Then the bread dough with a Sharp knife or razor blade cut bread pusher. Dough go on leave for 20 minutes, until the desired size.
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Preheat oven at 200 ° C. Line a baking sheet in the oven heat up with. Befuddle me water and good bread rolls in the oven, then cold water pour into the baking pan (water vapor). Rolls at 180 ° C 15 - 20 minutes.
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Note Kathrin: after 15 minutes, the rolls have the desired color. In my oven range from 15 minutes - otherwise the buns too dark.

Good luck: o)

original recipe baker Süpke

1 kg wheat flour (550)
0.65 l water
20g salt 25g
can



The ingredients in brackets to make turn but you do not, -
yeast (10 g malt) (10-20g fat) (parts of the water replaced with whey)

(5g sugar)

. You may, however, not all of the dough, because they exclude part. If you take whey, you do not need wax. If you take sugar, then one needs no malt. Depending on how one tastes best. Have to try.
lead the dough cool. Knead from lovely! Then covered 30 minutes - 1 hour to rest. Beat together again. Rest again the same time. The dough must go slowly. If it is too warm, then he goes too fast!
parting Desired size (about 60g). Rolls as desired form. Can go up to the desired size. (30 min). Cut in time, so at half Gare, so they do not coincide. It always avoid that the rolls get a skin.
nice with water and scrape min in a hot oven with water vapor (220 ° C) bake about 20. After 20 min should they have the desired color. Longer bake it only makes dry

Source: http://baeckersuepke.wordpress.com/2008/03/27/ddr-brotchen-rezept/

Rose Garden Seating Chart With Rows Listed

apple bars

How here have already shown in the blog, I thought - why only savory filled? The dough had a picnic of bread, only slightly modified. Since there were enough apples in the house were apple bars. These cookies rods can be varied, either with custard or cheese filling. Also, apricots, cherries, pineapple, peaches, etc. are sure to fill in these Hefestangen well. In short: you can taste everything what a taste. The filling should not be too liquid (the dough may otherwise be too moist). And there will be tried out with security still a lot of me is ....

ingredients for 3 rods

200g wheat flour dough
Red Lotus (Asia-Shop)
200g wheat flour type 550
20 g fresh yeast 10g salt

1 egg (egg yolk) (protein is to coat the apple bars used)
30 g brown sugar ( Light Brown Soft Sugar - American sugar from the Asian store)

30 g white sugar (table sugar), 45g melted butter
()

20 g whole milk powder

130 g butter milk (alternative: milk)

filling
3-4 apples (preferably sour)
sugar, vanilla as desired
marzipan, raisins (or sultanas)

decoration
almonds
frosting

how it works: give

all the ingredients for the dough in a bowl. Knead dough 10 minutes well after 10 minutes the dough should be smooth and elastic and not stick. Cover dough and go for 1 hour.
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Peel apples and cut into small pieces, drizzle with a little lemon juice (to prevent browning of apples). Possibly with sugar and vanilla (season) Sprinkle.
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prove baking sheet with parchment paper. Then dough into three (relatively) equal sized pieces (you can also use a kitchen scale). Sprinkle work surface with flour, roll out dough lengthwise / oval with a rolling pin (the dough should fit on the baking sheet), the dough should be about a width of 16 cm. The rolled dough onto the baking sheet and spread in the middle of the apples (making sure that it is enough for all 3 bars). As desired with marzipan or show Sprinkle with raisins. set on the sides small incisions. These have on both sides have the same number. Now always alternating one side down, on the apples, creating a pattern. The same is also done so with the other two poles.
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The rods (dough) at about 25 ° C 45 - Let it rise for 60 minutes.

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the oven at 200 ° C preheat. The egg white with 1 - 2 Tbsp. Mix water and brush the apple sticks with it, with almonds (or a decoration of choice) Sprinkle.

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the loaves at 180 ° C about 25 minutes until golden-brown on a kitchen grill backen.Apfelstangen let cool, and possibly with icing decoration (stripes).
- am
taste the apple bars best lukewarm.

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-------------------------------------- video instruction

Enjoy bake ....

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Eure Kathy
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