These are some basic recipes for baking. I hope you find it as much as I do and have a lot of fun with it.
Explanation of "...process according to recipe suggestion..." just means that the recipe can still be continued.
Almond dough
Ingredients:
2 egg whites
Salt
75 g to 100 g powdered sugar
125 g grated sweet almonds
3 to 5 grated bitter almonds
1/2 packet of vanilla sugar or a little grated lemon peel
Preparation:
Beat the lightly salted egg white until almost stiff and then gradually add the sifted powdered sugar. Gently fold in the grated almonds and spices. Process according to recipe instructions.
Nuts or coconut flakes can be used instead of the sweet almond, but the bitter almonds should not be left out if possible or can be replaced with a few drops of bitter almond oil.
Baking dough
Ingredients:150g flour
20 ml oil
2 eggs
200 ml milk
Spices depending on the dish, whether sweet, sour, hot or spicy
Preparation:First, the eggs are separated into yolk and white. Now add the flour, milk, egg yolk, oil and spices as desired to the mixing bowl and use the hand mixer to form a smooth dough. Then let it stand for 20 minutes so that the dough can swell.After the time, the egg white is beaten until stiff with a hand mixer and then folded into the dough.The batter is now used to fry herbs, flowers, vegetables, fish, meat, poultry, seafood and fruit as a breading.
Bread casserole
Ingredients:
300 g white bread
1/4 liter of milk
75 g margarine
100 g sugar
Salt
5 to 6 eggs
1 packet of vanilla sugar or 4 to 6 grated bitter almonds or grated lemon peel
Preparation:
Soak the thinly sliced white bread in the milk. Meanwhile, beat the margarine, sugar and salt until foamy and gradually add the egg yolks. Stir in the torn white bread slices and season the mixture with one of the spices. Finally, fold in the stiff egg whites. Bake in a well-greased baking dish over medium heat for about 50 minutes.
The breadcrumbs can be refined by adding 100 g of grated almonds.
Danish dough
Ingredients:
500 g flour
20 g yeast
almost 1/4 liter of milk
80 g sugar
250 g margarine
Salt
Vanillin sugar or grated lemon peel
Preparation:
1. Process the sifted flour, the yeast mixed in the lukewarm milk, the sugar, 50 g of margarine or fat and the spices into a yeast dough that is not too soft. Then refrigerate. Roll out 200 g of margarine or butter between two sheets of margarine paper or baking paper into a rectangular plate and also refrigerate so that it has the same temperature as the dough for processing. Punch the risen yeast dough together, roll it out into a rectangle and place the margarine plate on top. Fold the edges of the dough over and roll out. Repeat rolling out, folding together and chilling twice more. Remove any remaining flour and then process the dough accordingly.
2. Prepare a yeast dough in the same way as described above. After rising, press together, roll out into a rectangle and dab the middle third of the dough sheet with flakes of margarine. Fold a side third over it, also add flakes of margarine and fold the last third of dough over it. Continue treating the dough as described under 1.
Fire mass
Basic recipe I
Ingredients:
375 ml water
Salt
100 g margarine
200 g flour
4 to 5 eggs
Preparation:
Bring the water, a pinch of salt and margarine to the boil, pour in the sifted flour and stir over a low heat until the mixture separates from the bottom of the pot and forms a dumpling. Remove the pot from the heat and, after it has cooled slightly, beat in 1 egg very quickly. Only when it has been completely absorbed into the dough, stir in the remaining eggs one after the other. The mixture must be smooth and supple before it is processed according to the recipe instructions.
Basic Recipe II
Ingredients:
6 tablespoons of milk
6 tablespoons of water
50 g margarine
Salt
180 g flour
4 eggs
1/2 teaspoon deer horn salt
2 tablespoons brandy or rum
Preparation:
Bring the milk, water, margarine and a pinch of salt to the boil, pour in the sifted flour and stir over a low heat until the mixture separates from the bottom of the pot and forms a dumpling. Remove from the heat and, after cooling slightly, beat in 1 egg. Only when it has been completely absorbed into the dough, stir in the remaining eggs one after the other. Finally add the deer horn salt mixed in the brandy. Process the smooth, supple mass according to the recipe instructions.
Gingerbread dough
Basic recipe I
Ingredients:
250 g syrup or honey
125 g sugar
100 g margarine or fat
500 g flour
20 g gingerbread spice
Salt
5 g potash
5 g deer horn salt
2 tablespoons brandy, rum, milk or coffee extract
Preparation:
Heat the syrup, sugar and margarine. Mix the sifted flour and spices. Dissolve the raising agents separately in a tablespoon of liquid. Process the cooled syrup mixture with all the remaining ingredients. Process the seasoned dough according to the recipe instructions.
Basic Recipe II
Ingredients:
250 g honey
250 g sugar
60 g margarine or fat
60 g cocoa
15 g gingerbread spice
625 g flour
Salt
1 egg
10 g deer horn salt
5 g potash
1/8 liter of water
50 g chopped sweet almonds
5 grated medium almonds
50 g grated lemon peel
Preparation:
Heat honey, sugar and margarine and allow to cool. Gradually add the flour sifted with cocoa and gingerbread spice, salt, egg and the separately dissolved raising agents. Finally, knead in the almonds and lemon peel. Process the dough according to the recipe instructions.
Basic recipe III
Ingredients:
250 g honey
100 g margarine
180 g sugar
Salt
2 eggs
500 g flour
20 g gingerbread spice
10 g potash
2 tablespoons coffee extract, milk or alcohol
Preparation:
Heat the honey slightly. Stir sugar, salt and eggs into the foamy margarine and then add the cooled honey. Beat in the flour sifted with the gingerbread spice and the potash dissolved in the liquid. Process the smoothly mixed dough according to the recipe instructions.
The dough can be refined by adding chopped almonds and grated lemon peel, as well as sultanas or currants.
Hippenmasse
Ingredients:
4 egg whites
Salt
80 g flour
80 g powdered sugar
1/2 packet of vanilla sugar
About 4 tablespoons milk or cream
Preparation:
Beat the lightly salted egg whites until stiff. Sift the flour, powdered sugar and vanilla sugar and gradually fold into the beaten egg whites. Finally add the milk or cream. Continue processing the mixture according to the recipe instructions.
Kneading dough
Ingredients:
500 g flour
1 packet of baking powder
175 g margarine
125 g sugar
1 pinch of salt
grated lemon peel or vanilla sugar or 3 bitter almonds
2 eggs
2 to 3 tablespoons of milk
Preparation:
Sift the flour and baking powder into a bowl and only then add the sugar, salt, grated lemon peel or vanilla sugar or the almonds. Then add the soft margarine, eggs and milk to the mixture and mix everything well with a mixer to form a smooth dough.
see also yeast dough
Meringue dough
Basic recipe I
Ingredients:
4 egg whites
Salt
180 g sugar
1/2 packet of vanilla sugar or a pinch of grated lemon peel
Preparation:
Beat the well-cooled, lightly salted egg whites and only add half the sugar little by little towards the end of the beating time. Finally, fold in the remaining sugar and the vanilla sugar with a wooden spoon so that the mixture does not lose its airy consistency. Process according to recipe instructions.
Basic Recipe II
Ingredients:
6 egg whites
Salt
100 g fine sugar
150 g powdered sugar
1 packet of vanilla sugar
Preparation:
Beat the well-cooled, lightly salted egg whites until almost stiff. First add half of the clear sugar, beat again and pour in the remaining clear sugar. Finally, fold the sifted powdered sugar into the stiff egg whites with a wooden spoon. Season with vanilla sugar. Process according to recipe instructions.
Puff pastry
Real puff pastry
Ingredients:
250 g flour
1 teaspoon salt
10 tablespoons of water
2 tablespoons brandy, rum or vinegar
250 g fine margarine or butter
Preparation:
If possible, sift the flour onto a cold marble slab. Place a teaspoon of salt in a well in the middle, pour in the water and brandy and knead a firm, tough dough with cold hands, folding in a teaspoon of fine margarine. Roll the fine margarine between two sheets of butter paper into a thick rectangular sheet. Then chill the dough and the fine margarine so that both have the same temperature for further processing. Roll out the dough on a floured surface to create a rectangular plate that is slightly thicker in the middle. Place the fine margarine on top and fold the dough over it on both sides. Now let it cool for 20 minutes and then roll it out again. Then fold together three times and chill the dough for at least 30 minutes. Repeat the process of rolling out, folding together and chilling two more times and only then continue processing the dough according to the recipe instructions. Adhering flour should be dusted off during each step, otherwise the dough can become brittle.
Curd puff pastry
Ingredients:
250 g margarine
250 g quark
250 g flour
1 pinch of salt
Preparation:
Mix the margarine, the smoothed quark, the sifted flour and a pinch of salt quickly and thoroughly into a dough. Then put it in the cold for at least 30 minutes and, if possible, roll it out several times like real puff pastry and fold it together. - If you want, you can sift a pinch of baking powder with the flour.
Flash puff pastry
Ingredients:
500 g flour
500 g plain margarine
1 cup milk
Salt
Preparation:
Knead all ingredients quickly into a dough and chill for at least 24 hours. The dough can be stored in the fridge for up to a week, which makes it all the better. Process according to recipe instructions.
Quick cake batter
Ingredients:
150 g quark
5 tablespoons of milk
6 tablespoons of oil
75 g sugar
1 packet of vanilla sugar
1 pinch of salt
300 g flour
1 packet of baking powder
Preparation:
In a bowl, put the curd, milk, sugar, vanilla sugar and salt and stir everything well with a hand mixer. Then sift in about 200 g of flour and stir in well. Mix the remaining flour with the baking powder and knead into the dough.
The quick cake dough is particularly suitable for sheet cakes; it can be baked with any topping. Prepare this dough without sugar for pizza, onion or bacon cake.
Sand mass
Basic recipe I (for small pastries)
Ingredients:
150 g margarine
150 g sugar
1 packet of vanilla sugar
1 pinch of salt
1 large egg
1 egg yolk
150 g wheat flour
150 g starch flour
Preparation:
In a mixing bowl, stir the soft margarine, sugar, vanilla sugar, salt and eggs until foamy. Then sift over the wheat flour and the starch flour and work them in. The dough must be pipeable.
Basic recipe II (for cakes and tarts)
Ingredients:
200 g sugar
5 eggs
1 packet of vanilla sugar
1 pinch of salt
125 g wheat flour
125 g starch flour
100 g margarine
1 to 2 tablespoons of rum
Preparation:
Put the sugar, eggs, vanilla sugar and a pinch of salt in a bowl and stir until frothy. Then loosely fold in the sifted flour and gradually pour in the melted, cooled margarine while beating constantly. Finally add the rum.
Basic recipe III (for cakes and tarts)
Ingredients:
300 g margarine
300 g starch flour
300 g sugar
5 eggs
1 pinch of salt
1/2 teaspoon grated lemon peel
1 packet of vanilla sugar or 2 to 3 bitter almonds
Preparation:
Beat the soft margarine until fluffy and gradually stir in the flour. In another bowl, beat the sugar, eggs, salt and the lemon peel or bitter almonds until foamy and then gradually add to the margarine mixture.
You can sift 1 teaspoon of baking powder into the flour, which will make the pastry looser. Half of the starch flour can be replaced with wheat flour.
Shortcrust pastry
I. Sweet shortcrust pastry
Ingredients:
250 g flour
1 egg
125g soft margarine
65g sugar
1 packet of vanilla sugar
1 pinch of salt
1/2 teaspoon grated lemon peel or 3 to 4 grated bitter almonds
Preparation:
Put the flour, sugar, vanilla sugar, salt, grated lemon peel or grated bitter almonds, egg and soft margarine in a mixing bowl and knead with a hand mixer to form a smooth dough. Then let it cool for 30 minutes and only then process it further.
II. Sweet shortcrust pastry
Ingredients:
230g flour
20 g cocoa
1 large egg
125g soft margarine
80g sugar
1 pinch of salt
1 packet of vanilla sugar or 3 to 4 grated bitter almonds
Preparation:
Basically like the first recipe: put the flour, cocoa, sugar, vanilla sugar or grated bitter almonds, salt, egg and soft margarine in a mixing bowl and knead with a hand mixer to form a smooth dough. Then let it cool for 30 minutes and only then process it further.
III. savory shortcrust pastry
Ingredients:
250 g flour
1 egg
150 g soft margarine
1 teaspoon salt
1/2 teaspoon paprika
a little grated lemon peel
Preparation:
Put the flour, salt, paprika, grated lemon peel, egg and soft margarine in a mixing bowl and use the hand mixer to knead the dough to form a smooth dough. Chill in the refrigerator for 30 minutes and only then process further.
IV. Eggless shortcrust pastry
Ingredients:
300g flour
200 g soft margarine
Spices of your choicepossibly
100g sugar if you want it to be sweet
Preparation:
Just like the recipes above: put flour, soft margarine, spices and possibly sugar in a mixing bowl and mix with a hand mixer using kneading chops to form a smooth dough. Then put it in the fridge for 30 minutes and only then continue processing the dough.
Sponge cake dough
Basic recipe I
Ingredients:
150 g icing sugar
6 eggs
1/2 teaspoon grated lemon peel
1 pinch of salt
100 g wheat flour
50 g starch flour
1 teaspoon baking powder
Preparation:
The eggs separate into yolk and white. Then beat the sifted powdered sugar in a bowl, gradually adding the egg yolk, lemon zest and salt with a whisk until the mass has doubled. Beat the egg white until stiff and then add it to the mixture. Immediately sift the flour and baking powder over it and loosely fold everything together.
Basic Recipe II
Ingredients:
3 eggs
3 tablespoons hot water
125 g sugar
1 packet of vanilla sugar
1 pinch of salt
75 g wheat flour
75 g starch flour
1 teaspoon baking powder
Preparation:
Separate the eggs into yolk and white. Then beat the egg yolks in a bowl, gradually adding the hot water, until foamy. Add 100 g of sugar, vanilla sugar and salt. Using a whisk, beat the egg whites with the remaining sugar until stiff and then add the completely firm egg whites to the egg yolk mixture. Sift the flour mixed with the baking powder over it and loosely fold everything together with a whisk.
Basic recipe III
Ingredients:
1 egg
200 g sugar
1 packet of vanilla sugar
1 pinch of salt
375 g flour
1/4 liter of hot water
1 packet of baking powder
Preparation:
In a bowl, beat the egg, sugar and 2 tablespoons of cold water until foamy and add the vanilla sugar and salt. Stir in the sifted flour and the hot water alternately and sift in the baking powder with the last flour.
Sponge dough
Ingredients:
250 g to 300 g margarine
200 g sugar
1 pinch of salt
grated lemon peel or vanilla sugar or 4 bitter almonds
3 to 4 eggs
400 g wheat flour
100 g starch flour
1 packet of baking powder
6 to 8 tablespoons of milk
Preparation:
In a bowl, beat the soft margarine until fluffy, then add the sugar, a pinch of salt, the grated lemon peel or vanilla sugar or the almonds and stir. Then gradually add the eggs and only when the mixture is smooth, sift the flour and baking powder over them. Finally, pour in the milk and mix everything well.
Strudel dough
Basic recipe I
Ingredients:
200 g flour
50 g semolina
Salt
1 egg yolk
50 g margarine
6 tablespoons sour cream
4 tablespoons warm water
Preparation:
Sift the flour and semolina onto a baking board. In a well in the middle, add salt (a little more than the usual pinch for savory strudels), egg yolk, liquid but no longer hot margarine, cream and water, both lukewarm. Knead the ingredients without adding any more flour until the dough no longer sticks. Then shape it into a flat ball, if possible spread it thinly with liquid margarine, place a bowl over it and place a pot of hot water on top. Let the dough rest at this moderately warm temperature for at least 30 minutes. Process further according to recipe instructions.
Instead of flour and semolina, you can also use plain flour, and pork fat can also be used instead of margarine.
Basic Recipe II
Ingredients:
250 g flour
Salt
1 small egg
6 tablespoons lukewarm water
1 tablespoon margarine or fat
1 teaspoon vinegar
Preparation:
Sift the flour onto a board and make a depression in the middle. Add salt, egg and lukewarm water, margarine and vinegar and knead with the flour. In the same way as stated in basic recipe I and let it rest. Process according to recipe instructions. The liquid must always be at least lukewarm so that the gluten content of the flour takes effect more easily.
Waffle batter
Ingredients:
250 g margarine
350 g sugar
5 to 6 eggs
1 packet of vanilla sugar
Salt
500 g potato flour (do not use any other starch flour)
Preparation:
Gradually stir the remaining ingredients into the foamy margarine. Let the dough rest for about 15 minutes and bake it in portions to make waffles.
Yeast dough
All ingredients should always be at room temperature, just like the room itself.
Basic recipe I for kneading dough
Ingredients:
500 g flour
100 g sugar
80 margarine
1 pinch of salt
1 packet of vanilla sugar or grated lemon peel or 3 bitter almonds
almost 1/4 liter of milk
30 g yeast or dry yeast
Basic recipe II for kneading dough
Ingredients:
500 g flour
150 g sugar
200 g margarine
1 pinch of salt
1 packet of vanilla sugar or grated lemon peel or 3 bitter almonds
plenty of 1/8 milk
30 g yeast
1 egg
This dough can be processed according to preparations 1, 2 or 3.
Preparation:
1. Process the sifted flour with the remaining room temperature ingredients (mix the crumbled yeast in the lukewarm milk) into a smooth dough. Then let it rise in a warm, but not hot, place for about 90 minutes.
After the 90 minutes, knead the dough together and knead it briefly again. Then process further according to instructions.
2. Sift the flour into a bowl, make a depression and spread the sugar, margarine flakes and spices on the edge of the flour. Stir in the crumbled yeast, a teaspoon of sugar and half of the lukewarm milk, pour into the well and then process with about a third of the flour. This creates a small, firm dough. Dust a little flour over it and place the dough bowl covered with a cloth in a warm place. After about 20 minutes, knead the risen piece of yeast with all the remaining ingredients and let it rise for another 60 minutes. Before further processing, punch the dough together and knead briefly.
3. A method that is particularly recommended during the cool season is to spread the sugar, margarine flakes and spices on the sifted flour. Mix the crumbled yeast into the cold milk and knead into the other ingredients. Then form the smooth, supple dough into balls, place them in a bowl dusted with flour, sprinkle a little more flour on top and let them rise covered and not warm for 8 to 10 hours (preferably overnight). After the time, push together and knead briefly again. This method of preparation is popular with stollen bakeries.
Basic recipe for a yeast sponge dough
Ingredients:
500 g flour
30 g yeast
1/4 liter of milk
200 g margarine
150 g sugar
1 pinch of salt
1 packet of vanilla sugar or grated lemon peel or 3 bitter almonds
2 to 3 eggs or 4 to 6 egg yolks
Preparation:
Make a well in the sifted flour. Mix the crumbled yeast in half of the lukewarm milk and work in enough flour from the middle to form a small, firm dough. Then dust a little flour over it and let it rise covered in a warm place.
Meanwhile, beat the margarine until fluffy, stir in the sugar, spices and gradually the eggs. Fold in the risen piece of yeast, flour and the remaining milk. Place the thoroughly beaten dough again in a warm place for about 60 minutes and let it rise. Then beat briefly again and process as directed. If only egg yolks are used, the dough becomes particularly tender.