02/18/2019 | Lukas Rathschlag
Make Americans yourself, make junk yourself, do everything yourself! No matter what particles, they are simply the hit with every coffee, breakfast or brunch. Here is a little digression into the world of particles.
At the bakery, they are always at the forefront of the display, look seductive and usually still impress in different colors. What do we mean? We are of course talking about particles, snails, junk or bits, as you just want to call them! These small pieces of pastry usually not only look incredibly refined, but also taste phenomenal. And it’s not just us who have often thought that Americans would be great doing it themselves.
But since they always look so sophisticated, you must have thought that they are quite difficult to manufacture. But we can calm you down. With a little practice, the particles can be easily handled! With our small crash course on dough, tournaments and Co., you will get some important information that will help you. And of course, as always, we have great recipes for you that explain everything step by step and make you real master bakers.
Americans make themselves: Danish pastry, puff pastry, what-a-dough?
But first of all it is important to deal with the basics and the different types. Because only who knows what dough the individual particles consist of and how to make them can start making the little sweets. But, you can’t just make Americans yourself.
For example, Danish pastry is a simple pastry made with yeast. This means that, unlike puff pastry, it still has to ferment a little until a finished piece is created.
Touring for the win!
A technique called "touring" is used for both types of dough. The dough is lined with butter, which is then whipped into it. When the butter is completely covered with the dough, fold the dough and roll it out again. This creates several layers of a layer of fat between the layers of dough, which make the dough taste more intense and loosen it up. Almost the be-all and end-all with a delicious piece of Danish pastry or puff pastry. If you want to have it easier, you can really only make the Americans yourself, the easiest way!
Danish pastry with vanilla cream
Ingredients for 16 pieces:
- 30 g fresh yeast
- 5 eggs
- 1 tablespoon of sugar
- 325 g of flour
- 300 g butter
- 1/2 tsp salt
- 250 ml cream
- 1 vanilla pod
- 5 tablespoons of sugar
- 1 tbsp cornstarch
The super delicious filling with the vanilla cream ensures a great eye-opening effect!
First dissolve your yeast in a good 150 ml of warm water. Then add an egg, the salt and the sugar and sieve the flour into it. Knead a smooth dough from the mixture. Then let it go in the fridge for 15 minutes.
Now comes the "touring"! Roll out the dough in a square and then place your butter in slices on the dough in a square shape. Beat the dough over the butter and gently press it down. Roll it out, fold it in from both ends and roll it out again. Make sure that the dough is always cool, so you can process it better.
Tour your dough a good 4 times, then it should be ready. Then put it in the fridge for another 5 minutes.
To do this, put the cream in a saucepan and gently heat it. Meanwhile, scrape the vanilla from the pod into the cream. Then cook the whole thing well. Open 3 eggs and separate the yolk from the egg whites. You can use the protein for other recipes. Mix the egg yolks with sugar and the starch to create a foamy mass.
Take some of the vanilla cream and add it to the egg mixture. Then add the whole thing to the remaining cream in the saucepan and slowly thicken it into a cream.
Cut your dough into about 16 squares. Put the filling in and fold the ends of the pieces towards the middle. Let the particles go for another 20 minutes.
Preheat your oven to 200 degrees. Then put the danish on a baking sheet, brush the batter with a whisked egg and bake for 18-20 minutes. Let them cool before serving.
Greetings from France: croissants
You can’t do simple things like Americans yourself. For this delicious croissant e.g. you can use the great pastry dough that you can find above. Or you can simply use pre-made dough if you need to go fast! Because the croissants are rolled up and baked very quickly so that the impatient get their money’s worth.
© stock.adobe.com / Martin Rettenberger
- 2 eggs
- 120 g raw marzipan
- 3 tablespoons of ground almonds
- 20 g powdered sugar
- 300 g Danish pastry or ready-made croissant dough
- 120 g flaked almonds
- 2 Table spoons of milk
Prepare your dough first. Cut it into 6 triangles so that you get the typical shape of the croissants.
Open the eggs and separate the egg whites from the egg yolks. Then put the egg whites in a bowl and put the egg yolks aside. Crumble or grate the marzipan as well as the ground almonds and the powdered sugar in the bowl and stir everything creamy with your hand mixer.
Preheat your oven to 180 degrees. Make your dough. Put your cream on the broad underside of the triangles and then roll it up to the top. So you get the great shape. Put them on your baking sheet.
Finally, whisk the egg yolk with the milk and spread the croissants with it. Sprinkle them with the almond leaves and bake them in your oven for a good 15 minutes.
Not all apples in the dough: donuts
Donuts belong to the type of biscuits. That means they are baked in hot fat. That is why they are not necessarily the least calorie pieces, but they taste all the more intense! Especially if you use our recipe, in which apples still play a role. They also have a yeast dough and, surprisingly, can also be heartily filled. So you bring a little variety in the particle making yourself! As I said, you can’t just make Americans yourself. Get on the donuts!
Recipe for apple donut
- 300 ml milk
- 1 cube of yeast
- 500g flour
- 120 g butter
- 150 g of sugar
- 1 packet of vanilla sugar
- 1 tsp salt
- 2 eggs
- 500 g apples
- Oil for frying
- 1 tsp cinnamon
Baked quickly, eaten quickly: Our apple donuts
First put the milk in a saucepan and heat it up, but do not boil it. Then dissolve the yeast in it. Put the flour together with the eggs, the salt and 50 g of sugar in a bowl, add the yeast mixture and stir the whole thing into a smooth dough. After kneading it well, let it go covered for 45 minutes.
In the meantime, you can prepare the apples. Washes, cores and peels them. Then roll the dice.
Knead the apples into your dough after the time has passed. As you knead, heat the oil in your saucepan. Then portion the dough with a spoon or similar, add the small portions to the oil and bake them out.
Let the donuts drain on paper. Then mix the remaining sugar with the cinnamon and roll your finished donuts in it. Sometimes doing things yourself is very simple.
Cameroonians or ties? No matter, the main thing is delicious!
The delicious cameroon, or ties, are also part of the pastries, which are made with a yeast dough. The name comes from the fact that the piece was developed to feed and fill the soldiers in what was then a German colony, German Cameroon. The difference to a Berliner, for example, is the "crazy" shape, because the Cameroonian is not round, but sinuous. Since it doesn’t look perfect, it’s easy to make even for beginners.
- 500g flour
- 40 g yeast
- 150 ml milk
- 100 g of sugar
- 3 eggs
- 100 g butter
- lemon flavor
- Oil for frying
- 1 pack of vanilla sugar
The shape of a Cameroonian should not be confused
© stock.adobe.com / Silvia Bogdanski
Put the milk back in a saucepan, heat it up and dissolve the yeast in it. Pour the flour into a bowl, add the eggs, 50 g of the sugar, the salt, the lemon flavor and the butter. Then stir in the yeast mixture while kneading so that you get a smooth dough again.
Let him go again for about 45 minutes. Then knead it again and shape it into a roll. Then divide them into 20 individual pieces.
Form the individual pieces into the typical shape of the Cameroonians by forming a roll out of the pieces and then folding them together oval and pressing the ends. Then let them rest for 15 minutes.
Heat your oil in a saucepan and bake the Cameroonians in it. Like the donuts, let them drip on kitchen paper and then roll them in a mixture of sugar and vanilla sugar.
Also delicious with icing powder!
Oink, oink! Pig ears are great!
Every child knows the pig ears and has certainly eaten every child before. With their sweet appearance and eponymous shape, they are always popular with kids. They consist of puff pastry and are decorated with sugar or chocolate coating. The result is really impressive and is not only a real treat for the little ones. And again: You can do so much more than just Americans yourself!
Recipe for pig ears
- 30 g almond leaves
- 2 packs of puff pastry, about 700 g (or make it yourself)
- 120 g of sugar
- 50 g chopped almonds
- 1 egg
- 1 tsp cinnamon
- 70 g butter
- 1 vanilla pod
- 150 g chocolate icing
- 300 ml milk
- 20 g cornstarch
Put the sugar, the chopped almonds and the cinnamon in a bowl and mix everything well. Melt the butter in a saucepan or in the microwave.
Take the two layers of puff pastry. Spread one of them with about 20 g of the liquid butter and then sprinkle your cinnamon sugar over them. Then pour 20 g of the butter over it again and place the second layer of puff pastry on top and press it down.
Coat the second layer with the remaining butter and then roll up the two ends towards the middle. So you get the typical pig ear shape. Keep the dough cold for 25 minutes.
Preheat your oven to 200 degrees. Before baking, cut the dough roll into thin slices, just as you would like the pig ears to be. Place them on your baking sheet lined with baking paper and then bake for 15 minutes.
In the meantime you can prepare your glaze. You simply loosen the purchased chocolate coating in a bowl in a water bath. Then chop the almond leaves. Cover the pig’s ears with the chocolate and sprinkle the almond leaves over them.
Everyone knows from childhood: Delicious pig ears
The classic: make Americans yourself
There are Americans in every bakery. Americans can make themselves as simple as they look. Whether with sugar, chocolate or fruit icing, they are an integral part of the repertoire of German bakers. There is no real agreement on the origin of the name. Sometimes it is said that it comes from the baking powder, ammonium bicarbonate it contains, and they were previously called Ammonia. Another time, the shape, which is said to resemble the American Broadie helmet, is used as the origin. No matter which story is true, the Americans are at the forefront of making particles themselves.
Make Americans themselves: Super delicious Americans
- 160 g soft butter
- 140 g of sugar
- 1 pack of vanilla sugar
- 2 eggs
- 1 teaspoon lemon flavor
- 300 g of flour
- 2 teaspoons of baking soda
- 6 tablespoons milk
- 140 g powdered sugar
- lemon juice
Put the butter in a bowl and stir it together with the sugar, the vanilla sugar and the salt until it is foamy. Then add the eggs and the lemon flavor and continue to stir vigorously.
Mix the flour with the baking powder and sieve it into the bowl. Then add the milk and keep stirring everything well.
Preheat your oven to 180 degrees. Then pour the dough onto your baking sheet lined with baking paper. This works best if you use a tablespoon to shape the dough portions into small piles. Here you can also vary whether you want tall or mini-Americans.
Push them into the tube and then bake them for a good 15 minutes. Here you should make sure that sometimes less time is more, because if the Americans are in the oven too long, they will become dry.
While the Americans are in the oven, you can prepare your cast. To do this, simply warm up your lemon juice a little and add the powdered sugar while stirring until the whole thing becomes viscous. Then take the Americans out of the tube. Then turn the Americans upside down and cover them with your lemon or whatever pour you prefer!
You can get creative with the glaze of the Americans!
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