Tasty!
Yuzu, the Japanese lemon is an incredibly aromatic fruit, their scent is truly unique: a mixture of powerful lemon/lime with strong grapefruit touch and a little Mandarin, hard to describe because it is really unique. Of course a fruit like yuzu is ideal for all possible candy: cakes, desserts or Wagashi in Kyoto are e.g. yuzu mochi, I would like to try necessarily soon. Because of the wonderful aroma fresh or dried yuzu is a much used spice in the Japanese kitchen Bowl also: in clear soups, of course as dressing salad-like dishes like Sunomono, about Udon noodles sprinkled or various fish dishes.
Unfortunately fresh yuzu lemon with us are hard to get and when, then in a big city in a gourmet or specialties business. Has someone already spotted fresh yuzu Germany? Would really be interested. Other yuzu products are not available until the dried skin, sometimes called the yuzu-ko (yuzu powder). Sometimes it can get yuzu juice in online trading, but often at a price that is simply too high if one considers that bottle juice will never have the intensity of the fresh fruit. Fortunately Yuja-cha there (also yuzu Cha) a yuzu-based "jam" which is really a tea (or rather: a tea which is a jam). These "tea" I had used ever in the cake, but with ume taste, Japanese green Plum (or apricot). This type of tea comes from Korea, there is the thick syrup with hot water mixed and served in the Korean tea ceremony. There are several flavors, yuzu is the classic. This syrup/jam can be used in many sweet things, the taste is really good, just for the "pure" pleasure (e.g. in cr?pes) I find less suitable, in contrast to the plum tea. This is due to the slightly bitter cup of yuzu lemon that is abundant, but if you like the classic English Orange jams, will have his joy also.I like them so much, but Yujacha is well suited for baking.
Lemon cake called remon keki in Japan??????, small, aromatic cake as a lemon are very popular, so there are even special baking molds for this. Here is an online store offering it as an example. I get a recipe for such cake over a year ago, unfortunately it was not a particularly gutes-dry, little taste, just boring (now other recipes have accumulated still 4-5). Since that time have I "worked", there were definitely 20 attempts. This huge obsession 
came partly because because firstly, I absolutely wanted to develop the "perfect" lemon cake (because the lemon forms that I already had), and secondly because my cat prefer like this cake. Any kind of lemon cake is it right to mainly with thick lemon glaze. He was particularly excited from the idea to bake the cake in the shape of a lemon, he always says stick I should even both halves "together", resulting in a "whole" lemon. 
But only with the yuzu jam is it very good become delicious juicy and lemon, not too sweet.The previous attempts with lemon juice or syrup were not so true. The preparation is not difficult and woe if nobody talk the cake nachbackt…dann anymore to you…
The yuzu there of course at Dae Yang jam, what else should be considered, the rest of the dough.The key to the (almost) perfect lemon cake was ultimately the dough must necessarily several hours more, in the refrigerator overnight rest.Until then, it will be wonderful juicy.With a cup of good tea best yuzu or orange blossom oolong, it really is a real treat.
2 Eggs
70 g butter, melted, not tanned (for melt 90 g)
80 g Hakuriki ko wheat flour
80 g sugar
1 g baking powder
2 Tsp finely grated lemon peel,
1 TL yuzu powder
30 g honey
50 g yuzu jam
Glaze
1-2 El fresh squeezed lemon juice
100 g icing sugar
The eggs should come directly out of the fridge, half an hour before please remove.
Instead of Hakuriki ko also 70 g Weizenmehl(Typ410) and 10 g strength can be used, but the soft flour better.
Because the dough to rest, it is better to use a professional baking powder which only works in the Backoffen here.
The 70 g melted butter requires 90 g, a little more, because the moisture evaporates.To melt the butter over medium heat in a pot until have dropped, then allow to cool the butter milk components to the ground.
Mix flour with baking powder and seven.The eggs in a bowl beat and put up with the sugar slightly frothy.Honey and yuzu deal jam, briefly lemon zest and Yuzupulver embezzled, then.The cooled butter stir, is now important to stir it if the flour is dealt very little.Flour and baking powder in seven and quickly smooth stir with a whisk, no longer with a Elektror?hrstab.
Feed, preferably resealed, and make night in the fridge for several hours over no refrigerator smells in the dough.
The next day the Backoffen to 160 ? C Preheat.Small shapes (muffin molds are suitable, or small boat forms) coating with butter and sprinkle with a little flour.Only about 3 / 4 full moulds with the dough, make no longer.
In the preheated Backoffen medium rail slide and at 160 ? C approx. 15-18 minutes backen.Beim necessarily a baking with water make filled dish in the oven, because of the steam.Bake can vary slightly depending on the oven, here one must be careful, the cake should be not too long in it, otherwise it can be dry.Best make a swab test, it should come out clean after 15 minutes, it is not the case, nor further bake for 2-3 minutes.The cake should be golden brown and rather just rise.When a hill forms (like on the picture), the temperature is too high.
Cool shortly after baking and remove from the form.
Freshly squeezed lemon juice and sugar a thick glaze mix and apply to each cake, allow 2-3 hours to dry.The quantities for the frosting I am very insecure, I'm always feeling down, the frosting should be very thick.Nice evenly it if you simply dips the cakes in the glaze, then a little drain and turn around.
This Japanese page there is a lemon cake test where the best lemon cake.From a "lemon cake team" tested.
Today even a sugar bread trying to make.The Critter's of tasted and has fully approved.
This remains so in …
Not so hard to prepare heeeeel, but many of the ingredients.
Ingredients
7 gr salt
500 gr white patent flower
9 gr dried yeast
150 ml water
2 eggs
30 gr of butter (melted)
3 tbsp honey
2 tbsp milk powder
180 gr sugar pearls
1 tsp cinnamon
Method of preparation
The first eight ingredients in the order in which they are written in the kitchen robot do.
This ten minutes allow to kneading, preferably a little longer.(I've panned the 15 minutes).
a bowl of grease and paste do (even turn around so that each side of the dough is covered with what fat).
Hedged on a warm place for at least a hour.
After this hour mix your sugar pearls with the cinnamon.
The dough well elsewhere and then the sugar pearls with cinnamon underneath kneading.
Take your time to do this.In the beginning, it seems like if you not only get beautiful mixed with patience will though.
This dough you bring about in a greased bread look and let you get at least two hours.
Meanwhile, the oven preheating on 180 degrees.
40 minutes to bake.
Tasty!
My men had today the surplus of the Boomstammetjes that the son had made last week, along with baked potatoes, braised beans and spinach cream.
Brrrrrrr nothing for me, so for me next gerechtje, a pasta with quick cream and speksaus.
Ingredients
1 shallot cut up
100 g Diced Bacon
A knob of butter
2 leeks cut up
little water
200 ml cream
200 ml whole milk
Chicken broth (I use this by Piet Huysentruyt)
Dolce Vita herb (Piet Huysentruyt)
Pepper and salt
75 Gr. Mozzarella
250 gr Pasta
Method of preparation
Plenty of water to boil the pasta cooking.Salt and a little olive oil in the water.
While this happens, you can make the sauce.
The shallot and the bacon stew in the butter until the bacon is starting to get color.
Add The finely chopped leeks and stewing until he al dente.
Add A little water and what kippebouillon.
Add The cream and milk and let boil down.
What with herbs with Dolce Vita herbs and pepper and salt.
Of the fire, add the grated Mozzarella.
The pasta gaarkoken and mixing under the sauce.
Tasty!
Today we have eaten, broccolipuree together with chicken.
Was a fine puree, the surplus for the Critter tomorrow!
Ingredients
750 gr potatoes
1 broccoli sprout
75 gr butter
Little milk
Butter, salt and nutmeg
Method of preparation
The potatoes gaarkoken and cut the broccoli into florets and gaarstomen.
Together with the butter and milk to a creamy puree stomping.
Good season with salt, pepper and nutmeg.
Tasty!
In the ham geb raadje naturally 'n tasty champignonsauske.
Ingredients
500 gr mushrooms
1 tbsp oil
1 tbsp butter
Little water
1 kl greetings broth of Piet Huysentruyt
Salt, pepper and Garlic herb
Small box room
Method of preparation
Cut The mushrooms and aanbakken in the oil and butter.
If they are beautiful and a light brown aangestoofd Tan, spice them with pepper, salt and garlic herbs.
Hereinafter referred to as add some water, not too much with the teaspoon of bouillon.
Let melt and add the room.
Sauce well let down.
Tasty!
Today a quick pasta because I still go to the Zumba go for the first time.I have not eaten for I went …
It was a delicious sauce ...
Ingredients
1 double chicken breast
2 chopped leeks
1 chopped onion
300 ml cream
2 tbsp honey
2 tbsp mustard grains
Little vegetables broth of Piet Huysentruyt
Cayenne pepper
Pepper and salt
Method of preparation
Cut the chicken into small pieces and herb they pepper and salt and garlic powder.
Aanbakken in olive oil and butter until they are brown.
Then add the leeks and onions and soft.
Then the room would do, the honey, mustard and the vegetable stock.Let The sauce boil down.
Taste and season with cayenne pepper, salt and pepper.
We have eaten with a pasta.
Tasty!
Yuzu, the Japanese lemon is an incredibly aromatic fruit, their scent is truly unique: a mixture of powerful lemon/lime with strong grapefruit touch and a little Mandarin, hard to describe because it is really unique. Of course a fruit like yuzu is ideal for all possible candy: cakes, desserts or Wagashi in Kyoto are e.g. yuzu mochi, I would like to try necessarily soon. Because of the wonderful aroma fresh or dried yuzu is a much used spice in the Japanese kitchen Bowl also: in clear soups, of course as dressing salad-like dishes like Sunomono, about Udon noodles sprinkled or various fish dishes.
Unfortunately fresh yuzu lemon with us are hard to get and when, then in a big city in a gourmet or specialties business. Has someone already spotted fresh yuzu Germany? Would really be interested. Other yuzu products are not available until the dried skin, sometimes called the yuzu-ko (yuzu powder). Sometimes it can get yuzu juice in online trading, but often at a price that is simply too high if one considers that bottle juice will never have the intensity of the fresh fruit. Fortunately Yuja-cha there (also yuzu Cha) a yuzu-based "jam" which is really a tea (or rather: a tea which is a jam). These "tea" I had used ever in the cake, but with ume taste, Japanese green Plum (or apricot). This type of tea comes from Korea, there is the thick syrup with hot water mixed and served in the Korean tea ceremony. There are several flavors, yuzu is the classic. This syrup/jam can be used in many sweet things, the taste is really good, just for the "pure" pleasure (e.g. in cr?pes) I find less suitable, in contrast to the plum tea. This is due to the slightly bitter cup of yuzu lemon that is abundant, but if you like the classic English Orange jams, will have his joy also.I like them so much, but Yujacha is well suited for baking.
Lemon cake called remon keki in Japan?, small, aromatic cake as a lemon are very popular, so there are even special baking molds for this. Here is an online store offering it as an example. I get a recipe for such cake over a year ago, unfortunately it was not a particularly gutes-dry, little taste, just boring (now other recipes have accumulated still 4-5). Since that time have I "worked", there were definitely 20 attempts. This huge obsession came partly because because firstly, I absolutely wanted to develop the "perfect" lemon cake (because the lemon forms that I already had), and secondly because my cat prefer like this cake. Any kind of lemon cake is it right to mainly with thick lemon glaze. He was particularly excited from the idea to bake the cake in the shape of a lemon, he always says stick I should even both halves "together", resulting in a "whole" lemon. But only with the yuzu jam is it very good become delicious juicy and lemon, not too sweet.The previous attempts with lemon juice or syrup were not so true. The preparation is not difficult and woe if nobody talk the cake nachbackt…dann anymore to you…
The yuzu there of course at Dae Yang jam, what else should be considered, the rest of the dough.The key to the (almost) perfect lemon cake was ultimately the dough must necessarily several hours more, in the refrigerator overnight rest.Until then, it will be wonderful juicy.With a cup of good tea best yuzu or orange blossom oolong, it really is a real treat.
2 Eggs
70 g butter, melted, not tanned (for melt 90 g)
80 g Hakuriki ko wheat flour
80 g sugar
1 g baking powder
2 Tsp finely grated lemon peel,
1 TL yuzu powder
30 g honey
50 g yuzu jam
Glaze
1-2 El fresh squeezed lemon juice
100 g icing sugar
The eggs should come directly out of the fridge, half an hour before please remove.
Instead of Hakuriki ko also 70 g Weizenmehl(Typ410) and 10 g strength can be used, but the soft flour better.
Because the dough to rest, it is better to use a professional baking powder which only works in the Backoffen here.
The 70 g melted butter requires 90 g, a little more, because the moisture evaporates.To melt the butter over medium heat in a pot until have dropped, then allow to cool the butter milk components to the ground.
Mix flour with baking powder and seven.The eggs in a bowl beat and put up with the sugar slightly frothy.Honey and yuzu deal jam, briefly lemon zest and Yuzupulver embezzled, then.The cooled butter stir, is now important to stir it if the flour is dealt very little.Flour and baking powder in seven and quickly smooth stir with a whisk, no longer with a Elektror?hrstab.
Feed, preferably resealed, and make night in the fridge for several hours over no refrigerator smells in the dough.
The next day the Backoffen to 160 ? C Preheat.Small shapes (muffin molds are suitable, or small boat forms) coating with butter and sprinkle with a little flour.Only about 3 / 4 full moulds with the dough, make no longer.
In the preheated Backoffen medium rail slide and at 160 ? C approx. 15-18 minutes backen.Beim necessarily a baking with water make filled dish in the oven, because of the steam.Bake can vary slightly depending on the oven, here one must be careful, the cake should be not too long in it, otherwise it can be dry.Best make a swab test, it should come out clean after 15 minutes, it is not the case, nor further bake for 2-3 minutes.The cake should be golden brown and rather just rise.When a hill forms (like on the picture), the temperature is too high.
Cool shortly after baking and remove from the form.
Freshly squeezed lemon juice and sugar a thick glaze mix and apply to each cake, allow 2-3 hours to dry.The quantities for the frosting I am very insecure, I'm always feeling down, the frosting should be very thick.Nice evenly it if you simply dips the cakes in the glaze, then a little drain and turn around.
This Japanese page there is a lemon cake test where the best lemon cake.From a "lemon cake team" tested.
