ByFiske15
Hi ich hab mal ne Frage
Ich bin gerade dabei zum ersten Mal Zimt Sterne zu backen und Frage mich jetzt ob ich die Zimt Sterne mit der Glasur in den Ofen machen soll oder erst den Teig nur backen und dann die Glasur drauf und trocknen lassen?
Würde mich über Tipps freuen:)
(3 votes)
Loading...Meine Frage ist mit was kann man Hefe austauschen ich vertrage keine Hefe und wollte eine Brotmischung backen für die man allerdings Hefe braucht?
Hallo, kann ich für Sahnetorten auch Sprühdosensahne nehmen? Danke für Info
Ich weiß, die Frage klingt komisch, aber schaut Euch einmal das Foto an. Wir haben diesen Weihnachtsbaum seit 10 Tagen. Ich habe ihm einen Untersetzer gegeben, damit er von unten Wasser aufnehmen kann. Da das Wasser überhaupt nicht weniger geworden ist, kam mir das komisch vor, und ich entfernte einmal das Moos, das auf dem…
Was kann ich einer Person aus meiner Klasse zum wichteln schenken die ich kaum kenne? habt ihr vieleicht Ideen für Geschenke die eigentlich bei jeder Person gehen?
With baking
Therefore, the baking temperature is quite low compared to other tea cookies, so that the glaze does not brown.
Thank you.)
How long about? Because in my recipe I’m supposed to bake the dough before
Okay thank you 🫶🏻
There is much too little protein in there and/or your nuts are not fine enough ground. In principle, you can replace the oil fruits 1 : 1 against another on each recipe.
And your glaze is a simple sugar glaze that must not be baked.
As one usually puts aside a proportion of the baiser mass for glaze, I assumed under false conditions.
Normally, for cinnamon stars, a baiser mass in a ratio of 1:1 is taken to 100 g of protein 100 g of sugar. Some of them are buried to use it later as a glaze.
For the future, if you ask questions about a recipe, always post recipe and procedure with it. Because recipe is not the same recipe, and especially when baking, the procedure is essential for a good result.
I add a picture of the recipe
Usually cinnamon stars are teig not cheerful, very sticky like Pattex…
What’s your recipe?
Puder sugar – usually.
But apparently you don’t have a normal recipe 🤷 ♀️
Thank you:) I’m not gonna do it until tomorrow because the dough was too brittle and I still have water in it and now it’s a bit too lazy so I’ll leave it overnight in the fridge
Roll 1/2 cm thick, spread with glaze, make the scrub always wet before so that the mass does not stick so. At 150 °C about 30 min, make a visual sample.
I like her hard! So at 130°C 40 min.
You need to see how you like them. Hot they are soft only when they are cooled they have their final strength. (Okay like all the sacks)
Find a recipe.
From wiki:
Cinnamon stars are a sponge-based Christmas pastry made from egg snow, sugar, at least 25% almonds, cinnamon and at most 10% flour. A compact dough is made from the ingredients and can be rolled out well. After drying, an egg white glaze is applied and the stars are pierced. Wikipedia
So is it baked with glaze?
Because with my recipe from the internet I want to bake it and then let the glaze and dry
No, it’s gonna be baked. I was wondering