Category Archives: Deeg, Doppies, Korse & Vulsels / Crusts, Dough, Tartlets & Fillings

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ELMIEN SE AARTAPPELSUURDEEG

Posted on by Posted in Allerlei / Miscellaneous, Deeg, Doppies, Korse & Vulsels / Crusts, Dough, Tartlets & Fillings Leave a comment

ELMIEN SE AARTAPPELSUURDEEG
So ‘n klompie jare gelede was ek behep met ou suurdeeg of wildegis brood. Het selfs boeke uit Amerika bestel. Dis ‘n langdraderige proses, selfs so lank as 14 dae se voorbereiding, maar geleidelik het veral my vrou moeg geraak vir die suurderige smaak. Ek het met tyd ander resepte gemaak, ook in ons broodmasjien wat altyd suksesvol is.
Hier is die Muisbosskerm naby Lambertsbaai se gewilde aartappelsuurdeeg broodresep, soos ek dit neergeskryf het so 30 jare gelede op ‘n stukkie meelpapier, terwyl die brode gerys het langs die kreefpot vure.
2 aartappels, afgewas en met skil gerasper
2 koppie kookwater
4 ml aktiewe droë gis
½ koppie louwarm water
2 eetlepel suiker
2 teelepel sout Continue reading→

ELIZE SE SUURROOM KORS VIR PASTEIE

Posted on by Posted in Deeg, Doppies, Korse & Vulsels / Crusts, Dough, Tartlets & Fillings 1 Comment

ELIZE SE SUURROOM KORS VIR PASTEIE
750 ml (3 koppies) wit broodmeel
5 ml (1 teelepel) sout
250 g ongesoute botter
250 ml suurroom
Sif die meel en sout 3 keer saam en sny of vryf die botter met jou vingerpunte in tot die botter soos klein ertjies in die meel lyk.
Voeg al die suurroom gelyk by die meel en sny dit met ‘n mes in tot goed gemeng.
Continue reading→

CHURRO BAKKIES VIR ROOMYS

Posted on by Posted in Deeg, Doppies, Korse & Vulsels / Crusts, Dough, Tartlets & Fillings, Nageregte - Koud / Desserts - Cold Leave a comment

CHURRO BAKKIES VIR ROOMYS
Kook die volgende saam:
¼ koppie botter
2 teelepels bruin suiker
1 koppie water
1 koppie koekmeel
4 eiers
1 teelepel vanilla geursel
olie vir diep braai

Voeg die koekmeel by die mengsel en haal van hitte af.
Voeg die eiers een vir een by en meng deur.
Voeg die vanilla geursel by en meng deur.
Spuit die onderkant van ‘n muffin pannetjie met cook and spray.
Spuit die mengsel om ‘n bakkie te vorm. Vries tot hard.
Diep braai die bakkies in olie tot goud bruin. Drup droog op papierhanddoek.
Sprinkel kaneelsuiker oor bakkie.
Bedien met roomys! Yum!

FOTO: Andrie Grims

TIPS FOR DOUGH-BREAD ENHANCER

Posted on by Posted in Deeg, Doppies, Korse & Vulsels / Crusts, Dough, Tartlets & Fillings, Wenke / Tips Leave a comment

TIPS FOR DOUGH-BREAD ENHANCER
5 INGREDIENTS TO HELP YOUR BREAD RISE HIGHER
One of the most frequent questions people ask me when it comes to baking bread is how I achieve those big, fluffy loaves. It’s not really a secret – I do what commercial bakeries do.

Dough enhancer.
DOUGH ENHANCERS WILL HELP YOUR BREAD RISE HIGHER
There are a lot of reasons bread doesn’t rise to its full potential, so to speak, but one way to ensure that gorgeous high rise loaf is a dough enhancer. Commercial bakeries use it for a reason. Continue reading→

MARITA SE GEMMERBROODHUIS DEEG

Posted on by Posted in Deeg, Doppies, Korse & Vulsels / Crusts, Dough, Tartlets & Fillings, Kersfees Resepte/ Christmas Recipes Leave a comment

MARITA SE GEMMERBROODHUIS DEEG
Verhit 500 ml stroop (heuning oorspronklik ),
250 g bruinsuiker,
100 g botter (of 100 ml sonneblomolie).
Laat bietjie afkoel, voeg 1 teelepels koeksoda by, in bietjie koffee opgelos,
Dan 2 teelepels Kaneel,
2 teelepel gemengde speseryer.
1 teelepel kruie naeltjie poeier,
1 teelepel gemmer (opsioneel). Continue reading→

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