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Írta: Administrator   
2009 május 09., szombat 02:18

GLUTENIX BREAD with Amaranth and Millet

250g Glutenix white bread bake mix

10 g fresh yeast

1 teaspoon sugar

1 tablespoon ground amaranth seed

1.5 tablespoons ground millet seed

220 ml lukewarm water

1 teaspoon Kenyérvarázs bread spice

 

Mix the ingredients with a hand mixer for several minutes at speed 2 until the dough becomes smooth. Place in an oiled dish, let rise in a lukewarm place for about 45 minutes or until double. Bake in an oven preheated to 200° for 35-40 minutes. Smear with oil approx. at middle-baking time for a darker crust.

 

LINZER, ISCHLER

Ingredients: 200 g Glutenix white bread mix

100 g soft margarine

Approx. 60 g sour cream (2 tablespoons) to obtain elastic dough

2 egg-yolks

1 tablespoon confectioner’s sugar

A pinch of salt

50 g ground nuts or almonds to make it more tasty

 

Preparation: Make a dough not too soft of the ingredients, stretch on a floured sourface to obtain a thickness of approx. 5 mm. Cut half with a round cookie cutter, half with a flower shaped cutter with hole in the middle. Bake on baking paper at 170° C for approx. 10-12 minutes, not letting the cakes turn brown. When cold, stick together with slightly sour jam. If you make round pieces only, stick together with jam and cover with chocolate icing – you will obtain ISCHLERS.

 

Flaky Round Cake with Cheese and Potatoes

Ingredients: 200 g Glutenix country white bread mix

70 g soft margarine

2 teaspoons of salt

6 g fresh yeast, let rise in 40 ml of lukewarm milk and a bit of sugar

more 50 ml lukewarm milk

grated cheese on top

 

Preparation: Make an elastic dough of the ingredients, roll to half-finger thickness. Smear half with melted margarine or butter, fold to half. Roll again for about 2-3 times. In the end leave a thickness equal to the one of the cake you want to obtain, cut shapes with the cake cutter, smear with beaten eggs, sprinkle with cheese. Bake on baking paper at 180° C for 10-12 minutes to obtain a nice colour.

 

Gluten-Free Flat Bread (naam)

1 cup (approx. 0.2 l) rice flour

1 cup corn flour

1 tablespoon potato starch

1 level teaspoon baking soda

Salt to taste

Add water to obtain a thick liquid dough, add seeds if desired! Place dough with a spoon into a waffle or pancake maker, both sides will bake in 10-12 minutes.

 

Layered Chocolate Cake with Hard Caramel Top

Ingredients:

8 eggs, separated

220 g sugar

200 g Glutenix white flour mix

1 teaspoon baking powder

 

Filling:

350 g sugar

0.15 l water

5 egg-yolks

30 g cocoa

100 g melted dark eating chocolate

250 g butter

 

Caramel layer

250 g sugar

0.15 l water

150 g fried, sliced almonds

 

Putting together: 55-60 minutes

Baking on the whole: 40 minutes

Temperature of the preheated oven: medium 180° C

12 servings round cake

 

1. Beat the egg-yolks with sugar until foamy. Beat the egg-whites until hard. Mix the flour mix together with the baking powder with the sugared egg-yolks, then add the whipped egg-whites by mixing slowly, carefully. Separate into equal portions and bake in a round baking dish for 6-8 minutes until you obtain a gold-coloured sponge cake. Let cool on a grate or board.

2. For the filling melt sugar entirely with water. Mix the egg-yolks until smooth then whip by adding the warm syrup slowly. Add cocoa and melted chocolate to the filling. Whip until cool and thick. Whip butter until foamy, then add the prepared cream. The filling is good if smooth and light.

3. For the caramel layer

Mix and boil sugar with water in a thick-walled dish until melted, then let on mild fire without stirring for 5-10 minutes to obtain a golden yellow colour. Pour fast on one of the cake layers and cut with an oiled, heated knife into 12 equal slices, as once the caramel has cooled, it cannot be cut but it will break into pieces.

4. Smear five cake layers with the filling and cover with the sixth layer with caramel on top. Cover the sides of the cake with the filling and place the almond slices on the side. Cut along the slices of the caramel layer.

 

Golden Dumplings

Ingredients: 250 g Glutenix spongy challah bread flour mix, 25 g sour cream, 0.2 l lukewarm milk, 1 egg-yolk, 15 g yeast, 1 tablespoon oil, grated lemon-peel.

Preparation: mix the liquid ingredients with yeast with a wooden spoon or hand mixer, then add flour. Mix thoroughly and place one by one spoonfuls of dough on a greased and floured baking surface with a teaspoon dipped into water, sprinkle well with sugar mixed with ground nuts, then take more spoonfuls of dough, add nuts and so on, until finished. Let rise to double, covered, in a warm place and bake in a preheated oven at 170° C for about 30-35 minutes until nicely coloured.

Custard: Make custard or pudding powder of gluten-free vanilla dressing powder according to description, boil with approx. 0.7 l of milk to make it more liquid.

If the helping appears to be too big or small, proportionally reduce or increase the quantity of the ingredients.

 

Curded Brioche – for about 10-12 servings

Ingredients: 250 g Glutenix country bread mix, 50 g soft Rama margarine, 30 g sour cream, 60 ml milk, 1 egg-yolk, 40 g sugar, 20 g yeast, a pinch of salt.

Preparation: Melt part of the sugar in the lukewarm milk and add yeast to rise. Knead the ingredients thoroughly, roll to half-finger thickness. Cut into squares, spread the filling on them. Bend the corners one by one over the filling. Place on a baking surface covered with baking paper, let rise in a lukewarm place for about half an hour. Smear with lightly whipped egg. Bake in a preheated oven at 190° C for about 18-20 minutes until golden brown.

Filling: 500 g curd cheese, 125 g sugar, 1 envelope vanilla sugar, a pinch of salt, half lemon’s peel. Add raisins if desired.

Suggestion: If you want to save time and eat freshly baked cakes later on, make more pieces, place in plastic wrap separately and put into the refrigerator. Use any time, bake after complete defrosting smeared with eggs.

 

Poppy-Seed or Walnut Corns– for about 10-12 pieces

Ingredients: 250 g Glutenix country bread mix, 50 g soft Rama margarine, 30 g sour cream, 60 ml milk, 1 egg-yolk, 40 g sugar, 20 g yeast, a pinch of salt.

Preparation: Melt part of the sugar in lukewarm milk and add yeast to rise. Knead the ingredients thoroughly, roll to half-finger thickness. Cut into triangles, place the filling on one side. Roll towards the corner starting with the side of the filling, bend the corns softly. Place on a baking surface covered with baking paper, let rise in a lukewarm place for about half an hour. Smear with lightly whipped egg. Bake in a preheated oven at 190° C for about 20 minutes until golden brown.

Filling: Poppy-seed: boil 100 g of sugar with 90 ml of water, add 120 g ground poppy-seeds, boil for a couple more minutes on mild fire, carefully, not letting it burn. After taking off the fire, mix with 2 envelopes of vanilla sugar. Add a pinch of cinnamon or raisins if desired.

Walnut: Boil 110 g sugar with 50 ml water, add 150 g ground walnut, boil carefully on mild fire for several minutes not letting it burn. Grate a bit of lemon-peel, add a pinch of cinnamon or raisins if desired.

Suggestion: If you want to save time and eat freshly baked cakes later on, make more pieces, place in plastic wrap separately and put into the refrigerator. Use any time, bake after complete defrosting smeared with eggs.

 

Hungarian Beigli – 2 bars

Ingredients: 250 g Glutenix country bread bake mix, 50 g soft Rama margarine, 30 g sour cream, 60 ml milk, 1 egg-yolk, 40 g sugar, 20 g yeast, a pinch of salt.

Preparation: Melt part of the sugar in lukewarm milk and add yeast to rise. Knead the ingredients well, separate into two, roll to about 20 x 25 cm. Spread the filling onto dough leaving 2 cm on the two shorter and on one of the longer sides. Fold back the two shorter sides not letting the filling flow out during baking. Roll the bars making the empty side close. Place carefully into baking pan, prick with fork in several places, smear with eggs. Let rise in a warm place for about 20 minutes, smear again and bake in a preheated oven at 180° C until golden brown.

Filling: the same as for the corns with poppy-seed or walnut, add raisins if desired.

 

Cocoa Spiral Cake – about 8 pieces – milk-free, egg-free, low protein content

Ingredients: 300 g Glutenix white bread flour mix, 60 g Liga margarine, 80 g sugar, 30 g fresh yeast, 0.1 l lukewarm water, a pinch of salt.

Preparation: Melt the yeast in water, add the rest of the ingredients, knead until the dough becomes smooth, soft. Roll to about half-finger thickness on a plank spread with Glutenix gluten-free wheat starch and smear with cocoa cream, leaving a free strip of 1-2 cm on one of the longer sides. Roll in the direction of the strip and cut into finger-breadth slices. Fold the free end under, not letting it open during baking. Place on baking sheet and let rise in a warm place until visibly risen and bake in a preheated oven at 220° C for about 12 minutes until light brown.

Filling: mix 60 g confectioner’s sugar, 40 g cooking oil and 30 g cocoa powder and smear on dough.

Suggestion: If you want to save time and eat freshly baked cakes later on, make more pieces, place in plastic wrap separately and put into the refrigerator. Use any time, bake after complete defrosting smeared with eggs.

 

Pretzels – 9 pieces, milk-free

Ingredients: 500 g Glutenix white bread flour mix, 100 g Liga margarine, 25 g sugar, 1 egg-yolk, 200 ml water, 5 g salt, 40 g yeast.

Preparation: Knead the ingredients to obtain a soft dough and divide into equal pieces. Roll about 30-35 cm long bars on a floured plank and shape. Smear with eggs on top and sprinkle with salt according to your diet, grate smoked cheese on top, spread with seeds if desired. Let rise to double in a lukewarm place and bake in the oven at 180° C for about 15 minutes or until nicely coloured.

 

Small Unsweetened Round Cake with Ewe’s Cheese

Ingredients: 400 g Glutenix white bread flour mix, 200 g curd cheese, 200 g ewe’s cheese, 200 g Rama margarine, 10 g salt, 3 g baking powder.

Preparation: Make a smooth dough of the ingredients. If the cheese is too dry, add a bit of sour cream to make bind. Adjust the salt quantity to the ewe’s cheese! Roll to finger’s breadth on a plank sprinkled with Glutenix wheat starch and cut with round cake cutter. Place on a non-stick baking surface or covered with baking paper, smear the top with lightly whipped eggs and bake in a preheated oven at 190° C until golden brown.

 

Zserbo (pastry made with layers of preserve and ground nuts and coated with chocolate) – smaller baking tray (approx. 30x20 cm)

Ingredients: 250 g Glutenix white bread or ALFA MIX flour, 60 g margarine, 20 g sugar, 1 smaller egg, a pinch of salt, 10 g yeast let rise mixed with 1 tablespoon lukewarm milk and a bit of sugar.

Filling: approx. 150-200g ground nuts and confectioner’s sugar, a few tablespoonfuls of apricot jam to smear the layers. Layer cake chocolate or homemade chocolate icing to cover the top.

Preparation: Knead the ingredients, divide into 4 parts, roll each to thin layers (they will rise to double approximately). Place the first layer in a baking tray covered with baking paper or smeared with oil and flour, smear with apricot jam, sprinkle with ground nuts mixed with confectioner’s sugar. Place the next rolled layer on top and repeat as above. Place the last layer on top, prick with a fork in several places. Let rise in a lukewarm place for about a half an hour then bake in a preheated oven at 170° C until it gains a nice colour. Cover the top with chocolate icing.

 

Apple Cake

Ingredients: 250 g Glutenix white bread or ALFA MIX flour, 60 g margarine, 20 g sugar, 1 smaller egg, a pinch of salt, 10 g yeast let rise mixed with 1 tablespoon lukewarm milk and a bit of sugar.

Filling: grate about 750 g of sour-sweet apples, sprinkle with lemon juice and add sugar to obtain a pleasant sugary taste. Add a pinch of cinnamon if desired. Let stand while kneading the dough, then press out the juice in order not to let it soak the dough.

Preparation: Knead the ingredients, divide into two, roll both parts (the lower layer may be thicker as it will rise to double approximately). Place the first layer in a baking tray covered with baking paper or smeared with oil and flour, place the apple filling on top with a spoon. Place the second layer on top, prick with a fork in several places. Let rise in a lukewarm place for about a half an hour, then bake in a preheated oven at 170° C for about 35 minutes until it gains a nice colour.

 

Pancakes – milk-free, egg-free, low protein level

If some more are left, roll them the next day, no need to use the microwave oven!

 

TRADITIONAL: for 10-12 pancakes: 100 g Glutenix country white bread flour mix, approx. 0.4 l milk, 1 egg, a pinch of salt.

Preparation: Add the egg and salt to the flour, mix continually by adding milk to obtain a smooth dough. Let stand for about 5 minutes, if necessary, dilute with bit of milk. Bake and fill as usual.

MILK-FREE: for 8-10 pancakes: 100 g Glutenix white bread or ALFA MIX flour mix, 0.3 l water, 1 egg, a pinch of salt.

Preparation: Add the egg and salt to the flour, mix continually by adding water to obtain a smooth dough. Let stand for about 5 minutes, if necessary, dilute with a bit of water. Bake and fill as usual.

 

MILK-FREE, EGG-FREE: for 8-10 pancakes: 100 g Glutenix white bread or ALFA MIX flour mix, 0.35 l water, a pinch of salt.

Preparation: Add salt to the flour, mix continually by adding water to obtain a smooth dough. Let stand for about 5 minutes, if necessary, dilute with a bit of water. Bake a bit longer than the pancakes above! Bake and fill as usual.

 

Doughnuts (20 pieces)

Ingredients: 200 g Glutenix white bread flour mix, 180 g milk, 1 egg-yolk, 25 g butter, 50 g sugar, 1 envelope vanilla sugar, 20 g yeast, two pinches of salt.

Preparation: Mix yeast with lukewarm milk and sugar, let rise in a lukewarm place. Place the rest of the ingredients in a bowl and mix thoroughly until smooth together with the yeast and milk mixture. Let rise to double in a lukewarm place. Heat oil on fire (not too hot) for baking. Add the risen dough with two tablespoons dipped into water into the oil (ladle dough with one of the spoons, push the dough into the oil with the help of the other). Fry until the doughnuts gain a golden colour on both sides. If you are skilful, the doughnuts will be round.

 

Suggestion: If you make smaller balls, place and sprinkle with granulated sugar mixed with cinnamon immediately after baking. It is very tasty! Fill the doughnuts with different puddings or jam with the help of a cake decoration sprayer if desired. They are very good plain with confectioner’s sugar too.

 

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