1 Teig für 5 Weihnachtsrezepte - Plätzchen - Kekse - Guetzli

Hello guys, come, thank you. The car turned on again today. We are making Christmas cookies with a dough. Five cookie recipes. Cookies or, as we Swiss say, for short. is a term for those who don't know Austria Germany is also very well known for Swiss knives among other things life knives of course they also have pallets and I have a full range of when I open my drawer all the pallets are best from Victorinox here is great, even for the final learning exam I also have a Victorinox spatula and I think the spatulas are really the best I know, very stable, robust but still flexible, that's really great, but enough of the words. , now let's start with the recipe.

I am making a basic dough that I need 250 grams of white flour 170 g of soft butter this day you can knead it in the machine or easily by hand, add an egg and 100 grams of heirlooms. I eat granulated sugar alternately, I add it a little, add a little lemon and pass it evenly. You can't go wrong with the all in one process, the dough is quite firm, that's deliberate so you can avoid chilling time. and let it go immediately. Of course, it is not prohibited to chill this dough, but it is not absolutely necessary to do it first this day if I am there.

If I have a larger amount of dough, I also like to use the machine. a small dough because if I knead it by hand I will have about 200 grams of flour on the table and I will start to form the dough first of the type classic pointed bombs that nice Select evenly at 23 mm, make sure that the dough does not It does not stay. I always show a smaller amount because the principle is actually the same, even if you make three times 34 times the amount here, but it's okay to show more of what's possible with a dough by loosening it up so it doesn't stay.

If it doesn't stick, I take the star-shaped cookie cutter. Alternatively, you can also notice one on the cutter if the things were placed directly on a baking tray with aluminum foil or baking paper, we could take them together and then for half of these scoundrels. a small star and I cut the middle one Of course we always need a lid and a base and I put the pieces directly in the oven at 180 degrees on the upper and lower heat for ten to twelve minutes medium view not there. I would have to use hot air to make sure the cookies are not all the same size and thickness.

You would also have issues with baking time. Then I take off about 200 grams again for the second type. Now we make a selection of weapons. Look at that. bottom It doesn't always stick, take it out a little bit, again choose a thickness of 23 mm, now I'm going to cut out a plate here, it only has to be four centimeters wide, so here just mark 16 4 x 4, cut by here once, then 16 at the top mark cm 16 cm cut the plate making it straight at the top and another 16 centimeters at the bottom I place this plate directly on a baking sheet and now the rest part we cut it in half again and so on again and here I just draw lightly, instead I use a 4 x 4 square grid pattern.

Then I take 100 grams of dough, here I have an egg yolk protein. half the protein Sometimes it's not so easy because you like to get all the white. But that's really half is here also 100 officials a protein is 30 children of about 15 grams add here to hundreds of this mass. I mix it. easily by hand, of course, now it will be a little bit softer here. Such a wonderful dough can also be kneaded in the machine if you have larger quantities. Before I deal with the third variety here, the sleepers bake like beer in one get a wonderful golden yellow color.

It's best to lower the temperature a little and bake them longer so they're nice and crispy, aren't so spicy that they're weird on top, and still have a bit of Thai to them. kick is let's put the rascals back to cool now the butter cookies are coming I need a pastry bag and here I have a 10 star tourer too then active you can also choose another one that I will take this day here and there you can It may also be that have a little more protein, you need to knead it, it just needs to be able to speak a little bit, it shouldn't be too soft for it to run, but it should be too firm to press through a pipe. then of course soften it a little when you pull the piping dough back and stop, just draw straight lines towards the back and you can see the dough is a little firmer but the pattern will be if it's too thin, so it tends to to run too extreme so pull it out from behind pull it out and on this day you shouldn't mix it much before because of the protein It will only get firmer, man misses the softness and then it gets firmer over time because it just keeps pulling of people and immediately drips.

There are also completely different options that you can squirt with here, for example, recently on YouTube here the cat's paws made you can do some things because you are very kind and flexible, we will put them. in the oven immediately at exactly 180 degrees for about ten minutes here it always influences whether the image is completely covered or only half covered for me that can Already 23 minutes depending on the baking time then comes the next recipe the chocolate hearts I remove two thirds of the remaining dough in the protection association unsweetened cocoa powder sda to five to ten grams ten grams of milk and I also kneaded everything well here immediately again by hand I always give ten here There are also different cocoa powders that. has different tastes, then the child has to decide for himself or he can simply opt for the color if it is not already well colored and then add another one in the sand.

A little more consistency is now optimal again thanks to the addition of milk. A little more and I'll expand it immediately. Here I even make everything a little thicker, five to eight millimeters thick. Then I take a piece of aluminum foil and cut out the hearts. There are many other options. options or you can grab a cookie cutter to take care of it, this also works after just twelve minutes, the cookie comes out of the oven, good stability, nothing runs and it still bakes very well, that's how we want to do it, we will continue with my heart, It shows a little and that is the action.

I pull a stick, the rest of the hearts it is important that it has more or less the same weight as the light dough and now we do it in the following way, we expand again, we make sure that it does not. Don't get about three millimeters thicker, I'll check later. Also that the beautiful rectangular one is then the second part already puts the last type and I use the leftovers, so on the last day I expand it with the same thickness and spread the darkness. dish with the remaining protein I also tried. The ingredients keep it pretty narrow.

Everything you have at home will also need the protein again. Immediately place this plate on top. Here we will make sure that things are at the same level and also correct. a little bit with your fingers press it well as if it loosens in the middle and then on top also brush again with protein this plate here or these plates are now rolled up a little more so it should be fine and even this roll can also make a boarding free. nice and stable, then it is easy when cutting and does not crush the parts. Now I'm thinking of one and you can just take a knife and run it back and then you'll have an even split and Cut it out and you'll get the so-called colorful snails.

If you lengthen the dough, they will get bigger, etc. Just correct this size, which of course fits very well because there are very few of them now, you just have. to correct it with your fingers so that the nice roms are easy to correct. They stick a little better and don't fall apart. I can bake these two types together. They are about the same thickness and can be turned back to 180 degrees. The weapons are divided in my head but I haven't finished them yet. I did it because one dish is always better. The other is the reason I divided them right away, so I know they're the roof and of course the.

The bottom part is down here. Now I take a knife and make a strong pattern here. I mark it with a sharp knife, just one step at a time. I go the same distance like this and then I cross from the other side, pull exactly. Same thing upside down and flip it, make sure you don't cut it but just flip it. Then it comes to the oven. The sablé and chocolate hearts bake beautifully for 12 to 14 minutes. Beautiful and now when I make the weapons consciously. They only come at the end? That is very important because they are then filled hot.

Then lastly the guns come out of the oven for about 14 minutes, I want to bake them a little better so they still shine nicely and then turn golden brown. heat right away Take it out and say goodbye to the bottom, I turn it over so that the pretty side is on the bottom and now I take here and jam, you can put the jam next to the one you would like to spread it on top evenly. then the caps are lowered depending on how firmly it is marked. It's a little separated but it's not a big deal, just put it back together here.

It's even better because they cut right away while they're hot, which is important because. The dough has to still be soft because if it doesn't break when I cut it, I put it together, take a knife and cut it. I leave the base there because it is important. Then I put a little bit of chocolate on top, but I always do that. In the end I always do it systematically, first I bake all the molds, then I fill them all and finally I work all the chocolates, I have to do that if you only temper or blend the chocolate once, otherwise. reuse any guti and then do all the chocolate work, if I always finish one type after another then the problem is that then the chocolate solidifies and you end up having much, much more time.

Let's take half for the shortbread cookies above, since I'm worried about filling them with apricot jam the best way to do it is to take a pastry bag and apply something very thin then we will live them together so I feel that the rascals will do the same from the . classic way with raspberry jam but there is nothing right or wrong take something on the spatula or palette, spread it and spread it how can I clean it completely dust the lids I always use an object that seems to come out uniform then put the parts together Like a little trick I'll take care of this, let him notice it, then they'll be nice and clean and then nothing can be put together perfectly, I'd take over for a moment, leave it and put it together later chocolate hearts here I have something well tempered Alternatively just use regular chocolate , you have to use it.

Do not temper it, I go halfway here and now it is important to remove it carefully with a rag movement. , so I'm going to take the chocolate off right away and there won't be much left on it, I'm going to take it over the edge and lay down if I do it like that, every once in a while I get too much chocolate on it. so come out slowly with something like a shortbread motion so grab the sides with your fingers it's easy to switch and the other side has done a lot too. Otherwise, you can skip it if you find this step difficult. finally the weapons, I'm going to separate them a few times, they're very nicely cut and now they're going to be lost in exactly the same pattern that I marked them in here.

That still looks good when duplicated, too. a little bit of chocolate Take the palette and lift it like this and just move it back and forth, not too slowly otherwise you won't have a basic stroke, very bravely offer it here from one side to the other, it's really nice and I still think that it's great. when the bottom has the coloring effect Clearly you can't do it in the top 10 anymore but now it still shines and you can see what's down there and I think it still has character and then all the varieties are already finished. five varieties in about 90 minutes it took me about 90 minutes You still fill everything with it but this time it had to be the right one for this quantity here I think it is a success glass the classic I have not yet worked with sugar pearls here with different colors of chocolate or regular dough so over the cookie dough, I think it's okay, let's try this one.

The dough just melts in your mouth, it's crunchy and melty, and on top of that the chocolate orange marmalade for the fleeting part is really delicious. Unfortunately, I can. Now I can't work with all the cookies, but you know the reason is the same. Check out Victorinox. Thumbs up if it works. Leave a comment You'll be baking. Have you already worked with a dough to make different cookies? I know I like it Subscribe to the channel Activate your Glock Until next time