- In a bowl, combine together milk, eggs, syrup, salt and sugar.
- Mix and stir until all the solid ingredients are dissolved.
- Add flour and mix perfectly.
- In a flat skillet, melt a spoon of butter (one spoon of butter per pancake.)
- Pour batter in the skillet just enough for one pancake. It depends on your desired size.
- When the top side of batter is no longer runny, flip the batter upside down.
- Fry and check the side underneath. If turned brown, it is already cooked so remove it from the skillet and do the butter and batter process several times.
- Transfer to serving plates and serve with maple syrup.
Saturday, May 17, 2014
How To Make Eierkuchen –this one is another German counterpart of an American dish that we call pancakes. This is also flat and thin made from a starch-based batter and cooked on a hot flat surface like frying fan. The American pancake uses baking powder and the English one is usually unleavened like a crepe. Eierkuchen is known to be one of the lunch meal in Germany. It is commonly served with syrup or sauce. Eierkuchen is like a combination of American and English pancakes. Kids love this dish so do I and I am sure you’re going to like it too. Here is how to make Eierkuchen:
8 tablespoon milk
¼ teaspoon salt
2 tablespoon sugar
8 tablespoon all-purpose flour
1 teaspoon maple syrup (you can replace it with vanilla extract)
½ cup butter
How To Make Eierkuchen
Thursday, May 15, 2014
How To Make Buletten –here is another German dish that has American counterpart. Buletten is actually a sort of meatballs. Some of the procedures on making this dish is the same as the procedures on making the American types of meatballs but there are some unique ways of cooking it depending on what version you are going to make. You can use your favorite meat ingredients for this one like pork or beef. Naturally you want to mince and ground your meat but frequently, Germans add breadcrumbs to it, and even some herbs too. But if you’re going to add herbs, I just want to remind you that not all herbs are good for this dish so be careful or else you’re going to ruin your Buletten Meatballs. Here is how to make Buletten:
¼ kilo ground beef
¼ kilo ground pork
1 egg (whisked)
½ cup spring onion (minced)
3 tablespoon butter
Salt and pepper
1 clarified butter
- In a deep bowl, Combine together ground meats.
- Soak up the breadroll in the water and squeeze to remove unnecessary water.
- Pull apart into small pieces and add to the meat mixture. Mix perfectly.
- Add the egg, mix and knead.
- In a pan, melt butter and saute onion until translucent.
- Remove from heat and let cool down.
- Add the onion to the meat mixture.
- Add salt and pepper and knead.
- Scoop mixture and roll into a small ball, repeat the process for every ball.
- In a skillet, melt butter. Fry the meatballs until brown.
- And serve with your favorite gravy.
Tag: How To Make Buletten
Sunday, May 11, 2014
How To Make Dampfnudeln –this is actually a steamed white bread made of yeast dough. It is the counterpart of what the Filipinos called Siopao. The most common way to cook this Dampfnudeln is steaming it in a pan or pot. There are to ways you may want to do with the fillings. You can put it inside every dough or you can serve it with the steamed bread. Whatever you like will be fine. I'm not sure if this recipe I am going to share with you is the traditional or original one because I only got it from the internet. Here is how to make Dampfnudeln:
1 tablespoon white sugar
1.5 teaspoon dry yeast (active)
4 tablespoon lukewarm water
1 tablespoon sugar
12 tablespoon lukewarm milk
¼ cup melted butter
¼ teaspoon salt
2 tablespoon sugar
2.5 cup sifted all-purpose flour
8 tablespoon cold milk
2 tablespoon butter
- In a deep small bowl, pour in lukewarm water. Add yeast and 1 tablespoon sugar and dissolve for 5 minutes.
- In a mixing bowl, combine together lukewarm milk, butter, 1 tablespoon sugar, salt. Stir until all ingredients are dissolved.
- Add the yeast mixture and flour. Mix perfectly until dough forms into a ball.
- On a lightly floured board, knead the dough for 5 minutes. Cover with clean cloth and let rest until doubled, about 40-50 minutes.
- Divide the dough into 10 pieces of ball. Put in a lightly greased baking sheet and let rise for half an hour.
- In a pan, combine 2 tablespoon butter, 2 tablespoon sugar, cold milk. Bring to a boil. And stir perfectly.
- Place the dumplings in the pan and cover, lower the heat and simmer for half an hour.
- Put in individual serving plates and serve with vanilla sauce.
How To Make Dampfnudeln
Wednesday, May 7, 2014
How To Make Buchteln –this bread is a traditional dumplings in Germany. It is also made of yeast dough. This Buchteln thing is very similar to Dampfnudeln only this dish is filled with jam so that is what we are going to use in this recipe. This dish is also similar to siopao but the fillings of siopao is meat and its dough is made of rice. Buchteln can be filled with your favorite jam and also you can top it with vanilla sauce. This bread is very popular in Austria and in America, we call it sweet rolls dumplings. Many restaurants and bake shops in Europe serve and sell this bread. This bread is packed with carbohydrates so it is good for breakfast or even snack. In this recipe I am going to share with you,you may want to replace the jam with your favorite one. Here is how to make Buchteln:
4 cups all-purpose flour
1 tablespoon dry yeast (active)
8 tablespoon white sugar
1 teaspoon vanilla extract
½ cup butter (melted)
1 cup lukewarm milk (divided into 2)
Strawberry jam (or your favorite one)
- Combine together zest, vanilla, sugar, yeast and flour. Mix perfectly.
- Add eggs, butter, and the remaining milk. Mix until dough is formed.
- On a lightly floured board, knead the dough for several minutes.
- Cover with clean cloth and let rise until double. That will take about 40-50 minutes.
- On a lightly flour board, roll the dough into 1cm thick. Cut the dough into 3”x3” squares.
- Scoop a spoon of jam and place in every dough squares. Gather together all the side and pinch with each other to seal it.
- Preheat oven to 190 degrees C.
- Place the dough on a lightly greased tray and cover with cloth and let rise. Spread melted butter over the buchteln.
- Bake the buchteln for half an hour. Remove from oven and let cool down.
- And serve.
How To Make Buchteln
Saturday, May 3, 2014
How To Make Prinzregententorte –this is not your ordinary cake because it resembles the making of graham cake, it has some layers. Others call it 6-layer cake and some call it 8-layer cake. It is up to you how you are going to make your Prinzregententorte. In this recipe, we are going to use three main groups of ingredients because we are going to make the cake, the filling and the frosting. What we are going to make for the filling is the chocolate buttercream because that is the traditional filling for this one. This fantastic cake is a bit tricky to make so if you have any question, I mean at all, don’t hesitate to leave it as a comment below. Here is how to make Prinzregententorte:
1 ¼ cups butter (melted)
1 ¼ cups sugar
1 tsp vanilla syrup
1 ¾ cups all-purpose flour
½ cup cornstarch
1 tsp baking powder
½ cup cornstarch
2 ½ cups fresh milk
¼ cup cocoa (sweetened)
2/3 cup sugar
2/3 cup butter (salted)
2/3 cup butter (unsalted)
14 oz. sweet chocolate (melted)
- Cut eight pieces of round wax paper about 8 inches each.
- Whisk eggs.
- In a bowl, mix together melted butter and sugar for the cake.
- Pour eggs into the butter mixture and stir simultaneously.
- Add vanilla and stir.
- In another bowl, sift together the flour baking powder and cornstarch perfectly about 3 times.
- Fold the flour mixture into the butter and egg mixture. Mix perfectly.
- Divide the mixture into 8 equal parts and thinly spread into circles on the wax papers.
- Bake for 6-8 minutes and remove to cool them down.
- Meanwhile, make the filling. In a mixing bowl, combine together the cocoa, cornstarch and sugar. Mix well to form a paste. Add some milk if the mixture is dry.
- In a pan, bring milk to a boil. When boiling, lower the heat and add the cocoa mixture. Stir until thickens.
- Add butter and mix perfectly until creamy.
- Set aside and cool down.
- To arrange the cake, combine every cake with the filling. Chill well and put the frosting over it by covering with chocolate.
- Scatter flakes over it and decorate with cream.
Tag: How To Make Prinzregententorte
Friday, May 2, 2014
How To Make Topfenstrudel –this is a traditional sort of sweet and layered pastry in Austria. Strudel became popular in Habsburg. Countries like Germany, Austria, Hungary and Switzerland have their own version of this pastry. This is considered as one of the oldest kinds of pastry in Europe because there are records proving that in 17th century, Strudels were already served that resemble some of the pastries of Turkish and Baklava cuisines. In this recipe I am going to share with you, we are going to use maple syrup instead of the traditional and commonly used vanilla sauce in making Strudel. Here is how to make Topfenstrudel:
1 frozen puff pastry sheet
2 Akane apples or any kind you want to use (sliced)
4 tbsp sugar
8 tbsp granulated sugar
1 tbsp all-purpose flour
1 tsp cinnamon (ground)
120 grams whipped cream cheese
120 grams creamy cottage cheese
½ tsp vanilla extract
50 grams unsalted butter (melted)
- In a large bowl, mix together apple, sugar, half of granulated sugar and cinnamon.
- Set aside and let rest for half an hour.
- Drain the mixture using a colander.
- Put back the apple to the same bowl. Add flour and mix. Set aside.
- In another bowl, mix together whipped cream cheese,cottage cheese, 4 tablespoon of granulated sugar and vanilla extract. Mix perfectly and set aside.
- On a board, lightly scatter some sugar on it, roll out the puff pastry until the size has expanded. Spread with some melted butter.
- Smear cheese filling over the pastry with half an inch margin on every edge.
- Arrange apple slices on the pastry and spread with butter.
- Carefully roll the pastry and fold to tuck in the edges and roll a little to seal the edges.
- Spread the top with butter. Grease the baking tray with butter.
- Preheat the oven to 350 degrees F.
- Bake the pastry for about an hour. Remove from oven.
- Scatter Confectioners’ sugar over the pastry and serve with maple syrup.
Tag: How To Make Topfenstrudel
Thursday, May 1, 2014
How To Make Bayrisch Cream (Bayerische Bavarian Crème) –this Bavarian cream is very delicious that is why it became popular not just in the Germany but also around the world. This kind of dessert is perfect to me because it is not very sweet but light and very fluffy and I love the feeling in my mouth whenver I eat this Bayerische Crème. This Bavarian Crème is actually made of gelatin to thicken instead of flour. I want to remind you that this is different from crème anglaise which is made of custard sauce and egg used as thickening ingredient. In making Bayrisch cream, the usual ingredients used are egg yolk, heavy cream, milk, gelatin and some sugar. But since this dish is milky, you can reduce the amount of sugar you want to use, well, because we know that too much sugar is not healthy. Here is how make Bayrisch Cream (Bayerische Bavarian Crème):
6 tsp gelatine powder
3 egg yolks
1 tbsp sugar
1 cup fresh milk
1 vanilla bean (bean and seeds are separated)
1 ¼ cups heavy cream (whipping)
- In a mixing bowl, combine sugar and egg yolk together. Mix and stir perfectly until creamy.
- In a pot, pour milk, add vanilla bean and seeds. Bring to a boil.
- In a mixing bowl, pour half of milk in egg mixture while stirring simultaneously.
- Put back the milk on the heat. Pour the egg and milk mixture to the pot. Bring to a boil and stir continuously.
- Add gelatine powder and stir perfectly.
- Remove from heat.
- Let it cool down.
- Whip the cream until peaks started to form.
- Fold in the cream and set in a fridge fro 3 hours.
- Transfer in a serving plate and serve with fresh strawberry or banana.
How To Make Bayrisch Cream (Bayerische Bavarian Crème)
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