1. Gebe zu der lauwarmen Milch das Zucker und die Hefe hinzu, vermische sie gut und lass sie für etwa 10 bis 15 Minuten ruhen.
2. In einer anderen Schüssel mischst du nun Mehl und Salz. Wenn du wirklich fluffige Brötchen haben willst, dann nimm einen Esslöffel an Mehl raus und ersetze es durch einen Esslöffel Speisestärke, das macht die Mischung super luftig und leicht.
3. Nachdem du deine Hefemischung hast ruhen lassen, fügst du sie zum Mehl und Salz hinzu und knetest den Teig gut durch. Nachdem sie alles verbunden hat, gibst du die weiche Butter hinzu und knetest den für mindestens 10 Minuten mit den Händen. Natürlich kannst du auch dein Küchengerät verwenden, wenn du eins hast.
4. Forme einen Ball, lege ihn in eine Schüssel und decke ihn mit einem Küchentuch ab. Lass den Teig für mindestens eine Stunde ruhen, um ein besseres Ergebnis zu erhalten, lasse ihn für zwei Stunden an einem warmen Ort gehen.
5. Nach der Ruhezeit knetest du den Teig ochmals gut durch und teilst ihn in kleine Kugeln, die du in einer befetteten Form mit etwas Abstand reingibst. Lasse zwischen den Kugeln ein wenig Platz, da sie weiter aufgehen werden. Wenn du nun alles in deiner From hast, dann den Teig wieder zugedeckt 30 Minuten gehen lassen, bevor du es im vorgeheizten Ofen backst. Die Milchbrötchen nachdem du sie gebacken hast wieder mit einem sauberen Küchentuch zugedeckt abkühlen lassen, aber ich esse sie gerne warm mit Marmelade, Schokoaufstrich oder mit frischen Früchten.
bei 180°C für 20-30 Minuten backen
Viel Spaß beim Nachmachen und ich freue mich wie immer auf euer Feedback!
1. Combine your warm milk, it should be lukewarm (32°C to 38°C) with sugar and yeast and mix them well. Let them rest aside for about 10 to 15 minutes.
2. In another bowl, mix flour and salt. If you want to have an extra fluffy texture, take one tablespoon flour out and add corn starch instead. This will make your buns really soft.
3. After letting your yeast mixture chill, add this to the flour-sat mix and knead the dough. When the dough comes together you can add in the soft butter and knead through. Try kneading at least 10 minutes by hand. Feel free to use your machine.
4. Form a ball, put it into a bowl, cover it with a clean table cloth and let your dough rest for at least an hour, for best results let it rest for two hours.
5. After the resting time, knead your dough again and form small balls, your desired size, and put them into a greased form. Let a bit of space between each ball, because they will rise more. Now yet again let your dough rest for 30 minutes before putting it into the oven.
Hello and good day everyone, I have another recipe for you.
These are the cups, which are fluffy and look great too. Let’s jump right into this.
Ingredients for the dough
4 eggs
105g sugar
1 pkt vanilla sugar or 1/2 tsp vanilla extract
lemon zest of half or one whole lemon, depends on preference
pinch of salt
1/2 tsp baking powder
120g melted butter
150g cake flour
10g corn starch
40g cocoa powder (dutch processed)
For the filling
250g whipping cream
food colouring gel (optional)
baking time 15 minutes approx.
preheat oven 180°C
Preparing the dough Beat the eggs, sugar, vanilla, lemon zest and salt until light and creamy. Sift flour, cocoa powder and baking powder, as well as corn starch into the batter and fold it in. Stir into the batter the melted butter and put the finished batter into your greased and floured baking mold (I used the spray). Bake it in the preheated oven for 15 minutes. Then take them out and let the cool for 10 minutes and then flip them onto a cooling rack.
Have fun in recreating this and I am looking forward to your feedback. You can visit my instagram @nabaslifeflow for more food photos.
Until next time!
Here is a link to Amazon, where you can buy cake cups https://amzn.to/2FZJ0Gc Please be aware, that this is an affiliate link.
Wenn du ein Verlangen nach einem mini raw Kuchen hast, dann habe ich hier die Lösung in Form eines Rezeptes. Beim Weglassen des Wheys wird daraus ein veganer raw Kuchen. By skipping the whey, it becomes a vegan raw cake.
Röste die Nüsse, sofern sie nicht geröstet sind und zerkleinere sie in einer Küchenmaschine oder Mörser presse sie anschließend in deine Form mithilfe eines Bechers. Schmelze die Schokolade und das Kokosöl zusammen. Mix deine Avocado, Kokosöl-Schokoladenmix und dein Wheypulver zusammen. Füge die entstandene Ganache über deine Nussbasis und lasse das Ganze für mindestens für 2 Stunden im Kühlschrank abkühlen.
Nun wünsche ich dir einen guten Appetit und hinterlasse ein Kommentar, um mir zu zeigen, wie sehr du den Kuchen magst.
Mein whey ist von natureletics unter dem folgenden Link zu finden:
Roast your nuts, if they are not roasted and melt the chocolate together with the coconut oil. Crush them together and press them into your mold and set aside. Mix your avocado, coconut oil-chocolate mixture and whey together. Add your ganache onto the nut base and put it for a minimum of 2 hours into the fridge for the ganache to harden.
Enjoy eating & leave a comment to show me how much you love this.
Hello and good day everyone, I have a new recipe for you.
These are the cups, which are fluffy and look great too. Let’s jump right into this.
Ingredients for the dough
4 eggs
105g sugar
1 pkt vanilla sugar or 1/2 tsp vanilla extract
lemon zest of half or one whole lemon, depends on preference
pinch of salt
1/2 tsp baking powder
120g melted butter
190g cake flour or 180g flour + 10g corn starch
For the filling
250g whipping cream
2 – 3 tsp dutch processed cocoa powder
icing sugar (optional)
baking time 15 minutes approx.
Preparing the dough Beat the eggs, sugar, vanilla, lemon zest and salt until light and creamy. Sift flour and baking powder, as well as corn starch into the batter and fold it in. Stir in the melted butter and put the finished batter into your greased and floured baking mold (I used the spray). Bake it in the preheated oven for 15 minutes. Then take them out and let the cool for 10 minutes and then flip them onto a cooling rack.
Preparing the cream Beat your whipping cream, sift the cocoa powder into your half way whipped cream. Add if desired, icing sugar ad sift it too. Put your cream into a piping bag and fill the molds with it. For decoration you can use whatever you like, I used mini homemade chocolate bars, berries and sugar eyes.
Have fun in recreating this and I am looking forward to your feedback. You can visit my instagram @nabaslifeflow for more food photos.
Until next time!
Here is a link to Amazon, where you can buy cake cups https://amzn.to/2FZJ0Gc Please be aware, that this is an affiliate link.
Hello there and welcome to my blog, happy you are here.
Last weekend I was with friends on a trip to Amsterdam and here come a few things you may be interested in.
After approximately one and half hour flight from Munich we were in Amsterdam. The first to do was to buy a ticket. There are vending machine inside the airport, which are yellow, but you will ot need to buy a ticket there, if you won’t take the train elsewhere. Outside the aiport hall is a red van, which sells tickets for public transportation. There are options like one day ticket, two day- and three day ticket. The latter costs 28€ and is for public transportation. There are other options like Amsterdam and surrounding areas, but we did not need that one. We had to get to Centraal, therefore we took the bus, then the metro, but we could have taken the Intercity, which takes you directly to Centraal within 20 minutes. Check out beforehand if your hotel has an Airport Shuttle.
After arriving at Centraal, we had to take the ferry to our hotel, which was DoubleTree by Hilton NDSM Wharf. We relaxed bit in our rooms and then we were off to check out the city. As it was past lunch time, 4pm and we still did not have proper food, we decided to go to an indian restaurant ‘India Roti Room’. My tip: the chicken tikka (tandoori) is sooo yummy, an absolute recommandation!
Then we just walked around the area and came to Amsterdam’s Jewish Quarter, where you can find a Portugese Synagoge. Along the way you will see so many bridges and beautiful places. We kept walking until it was evening, where we came across an american bookstore, where people shared their poems, stories and books. Apart from that the bookstore has loads and loads and loads of books, as well as seatings. From there we took the tram back to Centraal, where we bought a few things for later. The mini supermarkets name is Albert Heijn at Centraal is open 24 hours.
The next day we went to ‘Tropenmuseum’, which has a lot of different exhibitions, like longing for Mekka, Cool Japan, Afterlives of Slavery, Things That Matter, Bitter Chocolate Stories. This is something you can do on a rainy day. It is so mesmerizing, sad yet hopeful.
In the evening we went on a boat ride for one and half hours. We booked it on tripadvisor, for 16€ per person. But let me tell you this, you have a lot and by that I mean a lot of possibilities to book a boat ride. You will find a few in Centraal and a few other places too. But the one we took was great, it was warm inside with a roof, which was a blessing, because it was really cold that night. On our way back to our hotel we came by a waffle store ‘van Wonderen Stroopwafels’, they were yummy but a bit messy to eat, at least for me. After walking for a while we bought fries, which I did not find special.
The last morning we went to Exki at Centraal for breakfast. Let me tell you: they have vegan food, warm breakfast and homemade cakes, which taste incredible. I took the banana filled one, which was yo light and yummy. Be aware that they sell out really fast, especially the cakes. I know that, because when we came back at 4pm there was only one last piece of the lemon merengue cake.
At 5pm we took the Intercity to the Airport and that was our trip to Amsterdam. I hope I could help you somehow and give you good tips. If you are interested in a few videos, feel free to visit my Instagram @nabaslifeflow and there you will find my Amsterdam highlights.
Wish you a great day and until next time, love you.
Hello there, here is my first recipe upload for you. Please enjoy!
Chewy brownies
Ingredients
8 Oz chocolate chunks
3/4 cup melted butter
3/4 – 1 cup sugar
2 eggs
1 tsp vanilla essence
1 tsp cinnamon powder
3/4 cup flour
1/4 cup cocoa powder
1/2 tsp salt
nuts (optional)
bake
at 180 degree Celsius for 15 – 25 minutes
Process
Melt half of the chocolate chunks, 4 Oz, in the microwave (in 30 seconds interval) or on double boiler. Set aside to cool down.
Combine melted butter with sugar until you have a smooth, pale texture.
Add the 2 eggs, vanilla, cinnamon, salt and cooled melted chocolate. Mix until well combined.
Sift flour and cocoa powder and fold them into your mixture. Add the rest of the chocolate chunks and nuts if desired.
Prepare a pin by buttering it. Put your brownies into the tin.
Bake for about 15 to 25 minutes depends on your desired result and pin size. Leave it for a short amount of time, if you like to have chewy brownies. For more cake like brownies leave the dugh longer in the oven and test with a picker.
Best served with icecream, caramel, powdered sugar, melted chocolate or whipped cream. Enjoy!
