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Brioche Mousseline




This bread is the latest challenge to the Bread Baking Babes. I was really going to deliver something on time, but I am unfortunately one day late. The challenge came from Monique Living on bread and water .

A bread baking in a tin I knew it but had not previously done. I liked to do: it's just a result lanterns bread. As I only had a tin can, I rest dough into a turban shape done. Both breads are fine succeeded.



I think it's a good bread, but also very powerful, is not so strange when you consider how many eggs and butter in the dough is processed.

Monique, thanks for the recipe and the challenge!

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Cardamom Vanilla Pound Cake




The recipe for this cake is almost equal to that of a cake that I have baked: Absolutely the best yellowcake by Carole Walter. This is slightly less sweet and the taste of cardamom and vanilla else: Absolutely a 'keeper'!


420 grams flour 1 teaspoon ground cardamom 1 tsp baking powder

1 / 2 teaspoon baking soda
1 / 2 tsp salt 250 g soft unsalted
(cream) 350 g butter

granulated sugar 4 eggs 2 vanilla pods
size M / L
1 tbsp lemon juice 240 ml whole milk


All ingredients at room temperature.

Preheat oven to 175 ° C degrees. Butter and Flour a large turban shape.

Sift the flour, cardamom, baking powder, baking soda and salt into a bowl and set aside. Mix the butter and sugar until fluffy and pale. Cut the vanilla beans lengthwise, scrape out the seeds and add to the butter mixture. Add the eggs 1 to 1: please add a following as the former is included in the batter. Mix the lemon juice into the batter. Mix in sharing and turn the flour mixture and milk into the batter: Start and finish this with the flour mixture. Spoon the batter into the bundt cake tin.



Place it in the middle of the oven and bake the cake for 60-70 minutes until golden brown. Allow the cake to one hour in the form of a grid, cool. Remove the tin and let the cake cool on a wire rack.

Source: Epicurious

Tımex T45581 Kullanım Kılavuzu

Nuts cake




My grandmother baked love and that love she has definitely moved on at least two of her daughters. One is Aunt Hilda, which I have received several recipes. This aunt is awful good baking and let there be many enjoy. They are therefore individually successful recipes.

Like this cake. I tasted it with another aunt and I loved it. The same day I emailed my aunt asking if I was the recipe and if I could put it on my blog and there was a positive reply soon.

Today I baked the cake. It's a pretty simple recipe and made so. Instead of self-rising flour, I used 500 grams of flour and a bag of baking powder. For the chopped nuts, I used a bag of chopped almonds that I've brought from Germany and some chopped hazelnuts which I have in a mini food processor. It must be really small pieces.

For a tin of about 30x40 cm

500 grams golden caster sugar
4 sachets vanilla sugar
450 grams soft butter (my aunt melts)
4 eggs, size M / L
500 grams self raising flour
1 / 4 tsp salt
100 grams grated coconut
200 grams of chopped nuts

Preheat oven to 175 ° C degrees, top and bottom heat. Mix the butter with both sugars in about 5 minutes until fluffy. Add the eggs 1 by 1, add another pass as the last fully integrated into the batter. Add spoon for spoon the flour and salt and mix until smooth. Spoon the coconut and nuts into the batter. Pour the batter into a deep baking sheet lined with parchment paper and slide it on the lowest shelf of the oven. Bake 45 minutes in brown and done the last 10-15 minutes with only bottom heating *. Let the cake cool. Cut the cake into 4 long strips and cut into small pieces.

According to my aunt, the cake at its best when it has been in the freezer.

* I have constantly cake top and bottom heat baked.

Largest Curling Iron Mm

Kingfisher




While this morning briefly through the window looking out towards the wood grove behind our house is, I saw something incredibly beautiful blue fly, which is then a branch above the ditch sat . Never before I have such a beautiful bird seen in the wild. I had to quickly take a picture. The bird was so friendly all the time while I was looking at my camera, too and I could sit at the back a little later, about 16 meters away, a few shooting. If you look closely you can see the bird in the middle of the picture down. But if you click on the photo, you see it even better.



The pictures are not as sharp and slightly grayer in tone than the nature behind our house now. I'm not familiar with photo shop or something, because otherwise I could explain the bird out. But I'm glad I'm still here to commemorate.

Update:

Thea By garden mirrors the photo editing. This is one of them:



Thanks Thea!