Since baking for We Knead to Bake I have come across different breads. Most of them something I never knew existed. It’s been an amazing experience.
For We Knead to Bake this festive season we are baking BienenstichKuchen/ German Bee Sting Cake.
Bienenstich is not really a bread but a traditional German sweet yeasted cake baked with topping of crunchy almond toffee-like layer and filled with a vanilla pastry cream. Bienenstich is traditionally eaten as dessert and also served with tea or coffee.
Its name Bienenstich in German means “bee sting” and probably got its name from the honey flavoured topping that it typical of this yeasted cake.
Hubby loves corn, boil it, roast it any fashion he loves it. As a snack or as a meal, a side dish or main one he is game. So one of the first soups I learnt to make after marriage was Sweet Corn Soup.
There was a time when soup meant Sweet corn Soup. Now the alliance has shifted to Manchow Soup, Lung Fung etc. so there I have new soups that I have to learn.
The other day I had 3 sick people on my hands, cold, fever and running noses. If that was not enough there were complaints that the throat is itching. So I decided to make soup.
In Baking Partners, Swati’s brainchild, this Christmas we have delicious cakes, not that they are ever otherwise but this time they were a treat to the eye and mouth. We had Yule logs and this delicious Nicaraguan Christmas Cake by Pio V.
You can check the original recipe here.
The first thing you have to remember as Poi V has said is that,” this is a starch-bound custard. Normally, to avoid curdling, custards are heated gently until they thicken. In this recipe, the presence of cornflour creates an exception to the rule: the custard must be brought to a boil, and then boiled for an additional 2 minutes to properly thicken. Ignore this and you will have weepy custard.”
Who am I to ignore the master’s instructions? I followed the recipe word to word so much so that most of my post is a copy of the original.
For Baking eggless, which happens to be Gayatri’s baby where we adapt bakes to egg less bakes, this month we were to bake Slovak Paska Bread – Easter Special.
When I first saw the bread I was amazed and had my doubts. This time as we were to make shapes with the dough!!!!!!!!!!
The fact that I do not know to braid and when it comes to art I am a zero. So I was worried and was thinking of sitting out this challenge.
But then it’s a challenge and the reason I am a part of the group is I want to learn new techniques. So I made the bread albeit I had to take help in the braiding! 🙂
I have been suffering from writer’s block, cooker’s block…. this will sound better if I say Chef’s block, so I am suffering from a Chef’s Block and of course plain old laziness. So there is nothing big churning out in the kitchen.
So how to get the juices flowing?
Take part in a Blogging Marathon! So I immediately signed up for this series of Blogging Marathon #35.
So this week there is pressure cooker cooking at the my place.
This month We Knead To Bake for we are making KanelSnegle (Cinnamon Snails) or Kanelbullar (Cinnamon Buns) which is the Swedish version of the popular American Cinnamon Rolls.
The Swedish version may be the original version. And unlike the American ones they are not sticky and are less sweet.
To quote Aparna, “These rolls are delightfully aromatic, soft and moist, and perfect with a cup of tea/ coffee whether for breakfast or in the evening.”
These were the lines that sold me the bread and I made them first! Even as I made them I was worried as these are sweetish bread if my family will like them. Needless to say they were attacked before they cooled down. I was very happy to see them blowing over the bread to cool them just so that they could eat them!!
For the WE KNEAD TO BAKE this time we are baking sandwich bread. The only change was it’s a bread is a 100% Whole Wheat Sandwich Bread.
Aparna has adapted Peter Reinhart’s recipe for 100% Whole Wheat Sandwich Bread from his book “Whole Grain Breads” he recipe uses a soaking procedure and the Biga/ sponge and that is the secret to the softness and texture of this bread.