Soba BORO, buckwheat bread

Soba BORO are crispy biscuits from buckwheat flour, similar to that of consistency ago, a little our pastries which "Russian bread" means that taste but much better. The pastry is easy to produce from buckwheat flour, sugar and eggs and a little butter.
The pastry is originally from Portugal/Holland, from the time when the first Western sweets reached Japan to 1600(nanban-Trade).The sweets were called such NANBAN-gashi, which means as much sweets or auch "Sweets from the West" as "Southern atrocities".
Soba BORO are very popular in Japan, they are easy and very crispy and fit wonderfully not only to a cup of tea, with fresh coffee they are a delight.

I personally know the pastry only since an older article from Kyoto foodie, over an ice cream prepared with Soba BORO Japanese "Cookies and Cream".Since I wanted to try this ice is important, we need the buckwheat cookies but erstmal. In a my Wagashi was even a recipe for books, this book is interesting anyway, it is quite old and includes many more traditional recipes, also are some recipes for Kyogashi containing candy famous Kyoto.Unfortunately there are always problems with some guidance, maybe it's because because the book is already older...
In any case I had to change the recipe a bit, my idea was not only to melt the butter, but also easy to turn brown.There is still an other cake with butter tanned, whom I love about in another time.
A mixture of barium and yeast powder as raising is also specified in the original recipe.Barium there is actually only at Christmas time, shortcrust pastry cookies and gingerbread baked comfortable with it. I first tried it with particular professional Backpulver(siehe_unten), it worked very well.

You can get Soba-ko, buckwheat flour in every supermarket, buy it in a health food store or health food store and there equally fresh grind it much better but would be. Many such transactions have a Gristmill, freshly milled buckwheat flour is very aromatic and full of nutrients (this applies to all Mehlsorten), but also immediately should be baked, then it tastes really well.I have also very fresh ground the buckwheat and processed, the delicate aroma has been well preserved.
As I create many my Mehlsorten for Wagashi itself, and a little "manic" I have a Getreidem?hle(Nat?rlich…).Whole grain to store much better and longer than already ground, this is especially important in flour.By storage very quickly loses in taste and nutrients, also it can become rancid.

As regards the sugar, a brighter, weicher(feuchter) of Brown cane sugar with a light caramel character is San tou similar to the light Muscovado.San tou is available at Japan Center there are bright Muskovado in some online shops that offer coffee and a very similar sugar is the Vergeoise blonde, at gourmet shipping.
Otherwise you might some bright raw sugar with a little Sukanat mischen, both there at the drugstore DM mark in our collection.

200 g Soba-ko, buckwheat flour
160 g Hakurikiko, soft wheat flour (type 405)
200 g Sanon-tou, soft, light brown sugar
2 Eggs
6 g baking powder
60 g melted slightly tanned butter

The soft flour from Thailand can be used instead of the Hakurikiko or wheat flour type 405 with a little wheat starch vermischen

The eggs should have room temperature, take half an hour before cooking from the fridge.
Melt the butter and Brown leicht(hell), it should be not too dark.The right point is when the butter reaches a bright Brown and starts too good smell.Butter a little cool.

The buckwheat flour with wheat flour and baking powder together seven, then mix with the sugar.
Make a well in the middle that verquirlten eggs and melted butter infuse with the hands or kneading hook of the food processor knead to a smooth dough.
The dough must rest now so he sits, to taste it not only better but can later be processed much easier.Wrap the dough in cling film and set for several hours, preferably overnight in the fridge.Tightly wrap and store sealed so that no undesirable odours from other foods in the refrigerator transferred.

Take after the rest out of the fridge, now you can already handle the dough, it is but much easier if you warm it half an hour before at room temperature, otherwise the dough is very firm.
A large piece baking paper roll, so that the dough on the rolling pin sticks, a layer of film on legen(Bild).So you must repeatedly white flour, otherwise the cookies could be too dry.The ausgerollte dough should be not too thick to 0.5 cm.

Cut with a cookie cutter flowers or other forms out, rolling cut middle into small balls.The classic Soba BORO always looks like small flowers, a part is shaped to small beads.

The Backoffen to 180 ? C Preheat a small bowl with water in the Backoffen make (bottom), which prevents the pastry is too dry.
Prove the baking sheet with parchment paper and the cookie bake 10 minutes in the middle of the oven.They should have a gold-yellow color, you can bake they also a little darker people who like.Bake type depends heavily on the used oven, providing for a gas stove is 10 minutes.An electric oven is longer need probably 1-2 minutes.
Cool after baking and packages keep cookies hold long.
With tea or coffee, they are very tasty!The ice cream recipe is still under construction.

Professional baking powder: phosphate free baking powder until drives in the oven.
This is a decisive advantage, you can for example duplicate measurements for a cake and bake them on 2 x.The second cake is as easy as the first.

There is this baking soda and other good ingredients in baking stars, thats a good and cheaper Backshop, e.g. professional baking soda costs 300 g 2 EU.Hm, just I see that there are also barium.