Invitation To Observe The Death Anniversary

Zimtsterne China (cinnamon stars)

how exciting! I have the honor of opening the first window Advent Calendar Noema of Intercultural and Kitchen . not to say he wanted to "fill in" the window with something special - Zimtsterne. a star-shaped cookies spiced with cinnamon.

in Switzerland Christmas cookies are very dear. bake many families during the days of Advent. There are many recipes. almost every family has its own specialties. Christmas cookies are given to our friends and eat in the days of Advent and Christmas.

Zimtsterne (cinnamon stars)

3 egg whites 1 pinch salt

250 g powdered sugar 2 tablespoons Kirsch

1 and 1 / 2 teaspoons ground cinnamon 350 g ground almonds


beat the egg whites with salt until stiff and add the icing sugar and Kirsch gradually. save 1 dl (approx.) of the egg whites to the bathroom.

incorporate the almonds and cinnamon to egg whites. cover the dough with plastic wrap and let stand 1-2 hours in refrigerator.

sprinkle the top with sugar. flatten the dough with your hands and stretch with a roller, to leave a thickness of 1 cm. cut with a cortapasas stars that we will have passed before the sugar to prevent sticking to the dough and have the stars close together on a tray.

stars glaze with a brush. let dry for 5-6 hours.

preheat the oven to 190 º C and bake for 15 minutes.

Japanese Preteem Models

HEMC 38 - luzernerwegge

host the current HEMC - Erika de The Guster - invites us to prepare food for our peoples.

as you know I'm Switzerland, specifically in Lucerne.

Lucerne is a wonderful city. placed before an impressive mountain panorama, the gateway to central Switzerland, on the shores of Lake Lucerne and thanks to its attractions, the city is a destination for many tourists.

prepaéo obviously something of Lucerne, a typical local bread.

Luzernerwegge

bread recipe for 1

sourdough *

145 g flour 15 g 15 g wheat sourdough



120 g water mix all ingredients and let stand at room environment for about 10-12 hours.

mass

450 g flour
50 g flour 14 g fresh yeast dough

14 g salt * 280 g water


dissolve yeast in water 0.5 dl. Mix all ingredients (except salt) mix with the machina (position 1) 4 minutes.
add salt and mix another 6 minutes (position 2). let stand for 60-75 minutes depending on temperature, until you have weighed well.
do 1-2 stretch & fold during the fermentation time (30 minutes).

form pan with seam let up let stand about 15 minutes. a roller to press over the loaf. stand for 30 - minutes

preheat the oven and tray to 240C. put them in oven. cooking 30 minutes approx.