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Mini Cakes & Pastries Our 100 top recipes presented in one cookbook von Naumann & Göbel Verlag (eBook)

  • Erscheinungsdatum: 21.04.2015
  • Verlag: Naumann & Göbel
eBook (ePUB)
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Mini Cakes & Pastries

The big stage for small cakes! Sometimes a whole cake is just too much, or indeed just one type of cake on the coffee table is too boring! This beautiful book on baking is just what you need. Our tempting little cakes, tartlets and pastries, gorgeous brownies, sweet rolls, slices and trendy cupcakes, macarons and whoopie pies mean you'll have the right amount as well as a range of sweet treats for your coffee table. Whether you're planning to bake for a birthday, a buffet, as accompaniment to coffee or to take something to a friend, our tasty little morsels will steal the show. Bake to your heart's content and discover new favourites with our mini raspberry cakes, cappucino eclairs, plum cupcakes with cinnamon icing, macarons with vanilla buttercream and chocolate-chip whoopie pies! - Variety for the coffee table: with everything from heavenly little cakes and tartlets, delicious brownies and muffins to trendy, modern cupcakes, macarons and whoopie pies - Every recipe has a great photo and detailed, step-by-step instructions - The little baking eBook with lots of charm

Produktinformationen

    Format: ePUB
    Kopierschutz: watermark
    Seitenzahl: 240
    Erscheinungsdatum: 21.04.2015
    Sprache: Englisch
    ISBN: 9783815587850
    Verlag: Naumann & Göbel
    Größe: 31286 kBytes
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Mini Cakes & Pastries

Favourite basic recipes

Black and white cookies

with coffee glaze icing

Preparation time: approx. 20 minutes (plus baking time)

Makes 10

150 g butter

125 g sugar

1 sachet vanilla sugar

2 eggs

300 g flour

2 tsp baking powder

1 sachet vanilla blancmange powder

grated zest of unwaxed lemon

5 tbsp milk

150 g mocha chocolate

4 tbsp coffee liqueur

1 Beat the butter with the sugar and vanilla sugar until the mixture becomes light and fluffy. Beat in the eggs well. Mix the flour and vanilla blancmange powder and beat into the mixture. Fold in the lemon zest and milk.

2 Pre-heat the oven to 200 °C (Gas Mark 6, fan oven 180 °C). Line a baking tray with parchment. For each cookie, put one heaped tablespoon of mixture on the baking tray. Leave plenty of space between the cookies because the dough doubles in diameter when baking. Bake on the middle shelf for approx. 15 minutes until light brown. Take care not to let the cookies become too brown otherwise they will go dry.

3 Melt the mocha chocolate over a bain-marie and stir in the coffee liqueur. Coat the flat side of the cookies with the chocolate.

Tip:

A marbled effect with white and dark chocolate also looks appetising: melt the different chocolates separately. Coat the cookies half with white and half with dark chocolate, then use a fork to create the marbling effect.

Cinnamon pretzels

Preparation time: approx. 30 minutes (plus cooling and baking time)

Makes 18

50 g margarine

1 egg

20 g soured cream

1 tbsp sugar

10 ml rum

140 g wholewheat flour

1 tsp baking powder

1 tsp cinnamon

egg yolk for glazing

1 Beat the margarine with the egg, soured cream, sugar and rum. Mix the wholewheat flour with the baking powder and cinnamon and beat into the margarine and egg mixture. Beat everything to a smooth paste and chill for 30 minutes.

2 Shape the dough mixture to a roll and cut into 18 equal-size sections. Shape a thin roll from each section and form a pretzel. Place on a baking tray lined with parchment, glaze with whisked egg yolk and bake in a pre-heated oven at 200 °C (Gas Mark 6, fan oven 180 °C) for approx. 15 minutes.

Brioche muffins

Preparation time: approx. 40 minutes (plus resting and baking time)

Makes 12

50 ml milk

25 g fresh yeast

50 g sugar

200 g butter

250 g flour (type 550)

pinch of salt

2 eggs (at room temperature)

flour for the work surface

softened butter for the muffin tray

1 egg yolk for glazing

2 tbsp cream for glaze

1 Heat the milk in a saucepan. Pour into a bowl and crumble in the yeast. Blend with 1 teaspoon of sugar. Cover and leave the yeast mixture for approx. 15 minutes to rest.

2 Melt the butter and then leave to cool slightly. Sift the flour into a bowl, mix with salt and the remainder of the sugar and make a well in the middle. Pour the yeast mixture, eggs and warm runny butter into the well and knead the ingredients with your hands.

3 Sprinkle a little flour over the work surface. Put the dough on the work surface and knead again. Repeat this process until the dough is no longer sticky. Roll the dough to a ball and place in a bowl. Cover with a damp towel and leave in a warm place to rise for approx. 40 minutes. Knead the dough again thoroughly on a floured work surface and then shape to another ball. Place in a large bowl, cover and leave overnight in the refrigerator.

4 Grease a muffin tray. Knead the dough again thoroughly on a floured work surface and set aside one fifth of the dough. Divide the remainder of the dough into 12 pieces, roll

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