BRÖTCHEN ! Homemade German Hard Rolls Recipe | Crusty & Chewy | Ninik Becker
Hi guys..today's recipe is about Brötchen! Homemade German Rolls. They have a hard exterior, sturdy, crusty, chewy, and soft inside. This recipe is without egg and milk. Please subscribe for more videos every week:
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#Brötchen #GermanRolls #HardRolls
These hard rolls sold inexpensively in every bakery in Germany, so I don't think to make it at home before. When you tear off the bread, you will hear the crisp sound of the broken bread shell. The recipe uses all-purpose flour and kneads with hands. If you are interested in trying this recipe, feel free to use a Kitchen Aid or mixer with a dough hook.
NOTE for my measurements :
1 cup all-purpose flour = 125 grams
1 cup milk/water = 250 ml
Brötchen (German Rolls)
Ingredients :
7g (2 1/2 teaspoons) active dry yeast
1 tablespoon sugar
375ml (1 1/2 cups) warm water
500g (4 cups) all-purpose flour (per cup =125g)
8g (1 1/2 teaspoons) fine salt
Extra flour for kneading
For the homemade methods please watch the video above. Thanks, everyone...
Oven temperature: 230°C (450°F)
Baking time: 20 minutes, switch halfway through baking time
Using the steam bake method: prepare the pan at the bottom of the oven and load it with hot water before baking time.
Required water spray before and halfway through baking time on the surface of the dough and on the sides of the oven as well.
German
HINWEIS für meine Messungen:
1 Tasse Allzweckmehl = 125 Gramm
1 Tasse Milch/Wasser = 250 ml
Brotchen (deutsche Brötchen)
Zutaten:
7 g (2 1/2 Teelöffel) aktive Trockenhefe
1 EL Zucker
375 ml (1 1/2 Tassen) warmes Wasser
500 g (4 Tassen) Allzweckmehl (pro Tasse = 125 g)
8 g (1 1/2 Teelöffel) feines Salz
Extra Mehl zum Kneten
Für die hausgemachten Methoden sehen Sie sich bitte das Video oben an. Danke, alle...
Ofentemperatur: 230°C (450°F)
Backzeit: 20 Minuten, nach der Hälfte der Backzeit wechseln
Mit der Dampfbackmethode: Bereiten Sie die Form auf dem Boden des Ofens vor und beladen Sie sie vor der Backzeit mit heißem Wasser.
Erforderliches Wasser vor und nach der Hälfte der Backzeit auf die Teigoberfläche und auch auf die Seiten des Backofens sprühen.
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World's Easiest Homemade Bread - Crusty Artisan style!!
This crusty easy bread recipe is phenomenal. It has got to be the simplest yeast bread recipe in the world, yet it delivers phenomenal results - an Artisan style loaf with an incredible thick, crispy crust , and a moist, chewy crumb with big fat holes like a loaf of sourdough!
Adapted from the New York Times Simple Crusty bread recipe, 3 minutes active effort, no knead, no stand mixer, highly flexible and forgiving recipe, this from scratch bread can be on your table in less than 2 hours OR prepare the dough up to 3 days in advance for a handy “grab and bake” option. This is life changing!
PRINT RECIPE:
ttps://recipetineats.com/easy-yeast-bread-recipe-no-knead/
German Rye Bread - World Young Bakers Champion Shows How It's Done
Giving up your dream job as a singer to be a baker?
That's precisely what Lisa-Sophie Schultz did - with huge success.
As World Young Bakers Champion from Berlin, she's already come on leaps and bounds after exchanging her microphone for yeast and flour.
At her bakery in Weinheim, Lisa-Sophie Schultz reveals her techniques for baking classic German bread. What are the tricks and the most crucial secrets? What role does sourdough play; and what's the typical way to enjoy the finished loaf?
At home in her private sphere, she tells us why baking is an art form and why she's chosen to specialize in this particular craft.
#GermanBread #Bread #Germany
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Credits:
Report: Okeri Ngutjinazo, Isabella Escobedo
Camera: Henning Goll
Edit: Arndt Baumüller, Elif Baulig
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Authentic German Rolls - Brötchen / Schrippen ???? ✪ MyGerman.Recipes
Fresh German rolls are on German tables every morning for breakfast. You can buy them at the bakery, grocery, at the subway station, ... but you can't get them in the US or elswhere.
The German Rolls (called Brötchen in Germany) in my recipe are one of many different kinds of rolls. This version is mostly known as Berliner Schrippen. You can eat them for breakfast or as dinner rolls but be aware that they should be eaten fresh from the same day. From start to eating the whole process takes about 2 hours (including proofing times and cooling). A suggested timeline pdf is on my blog post.
Can't find fresh yeast (cake yeast)? Don't worry, the printable recipe has the amount of instant yeast that you can use instead. Fresh yeast is barely available outside of Germany & Austria.
*** Related to Recipe Video ***
Recipe for German Rolls (Brötchen/Schrippen) on my Blog:
▶️Recipe Link:
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Dieses Rezept ist 100 Jahre alt! Meine Großmutter hat auf diese Weise rustikales brot gebacken.
Hallo zusammen! Heute habe ich altdeutsches Brot gebacken. Ich kaufe kein Brot mehr! Ich backe Brot im Ofen. Dieses Rezept ist 100 Jahre alt! Meine Kinder lieben selbstgebackenes Brot. Und ich koche jeden Tag frische Rezepte. Ich liebe es, rustikales Brot zu backen. Dabei helfen mir die deutschen Rezepte meiner Großmutter. Ich liebe einfache Rezepte. Brot in 5 Minuten. Sie werden Freude daran haben, zu Hause Brot zu backen. Praktische Rezepte helfen Ihnen dabei. Wie macht man Brot? Heute zeige ich euch ein altes Rezept. Meine Großmutter hat auf diese Weise rustikales brot gebacken. Weißbrot zuzubereiten ist einfach. Helga kocht. Wie man kocht?
Rezept für Landbrot:
450 ml warmes Wasser.
1 Esslöffel Zucker.
1 Teelöffel Trockenhefe.
600 Gramm Weizenmehl.
1 Teelöffel Salz.
20 Minuten bei 230 °C (446 °F) backen.
Befeuchten Sie das Brot mit Wasser.
Bei 200–210 °C (400–410 °F) 25–30 Minuten backen.
Guten Appetit!
Siehe auch meine anderen Rezepte:
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❗❗SCHREIBEN SIE EINEN KOMMENTAR oder setzen Sie ein Smiley-Gesicht. Es wird dir nicht schwer fallen, aber ich freue mich sehr!
#Schnelles_Leckeres_Kochen #Rezept #Brot_backen #Helga_kocht
German Bread Types - German Bread Bakery
German Bread Types - German Bread Bakery
In Germany we have over 3000 different bread types, therefore German Bread Bakeries are full of delicious goodies! Trying German bread is a must when travelling through Germany. If you want to know more about German bread types please watch our guide to German bread, we surely included the best German breads!
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Frankfurt Bakery where I got most of the breads: Kröger's Brötchen
Food mentioned in the video:
⇛ Mischbrot/Graubrot/Schwarzbrot - Rye-Wheat Bread:
Roggenmischbrot and Weizenmischbrot
Recommened toppings: Jam, Honey, Nutella, Ham, semi-mild and stinky cheese, home-made lard,
⇛ Pumpernickel - Wholegrain Bread - Pumpernickel
Recommened toppings: liverwurst with pickles, strong cheeses like camabert, strong cheese spreads, smoked sausages, smoked fish, herring salad
⇛ Weizenbrot - Wheat Bread
Recommened toppings: herb butter, mild cheese (Gouda, Edammer), ham, cottage cheese, cream cheese, raw vegetables, nutella, honey
⇛ Roggenbrot - Rye Bread
Recommened toppings: liverwurst with pickles, strong cheeses like camabert, strong cheese spreads, smoked sausages, garlic butter
⇛ Mehrkornbrot - Multigrain Bread
Recommened toppings: Egg Salad, Hard-Boiled Eggs, mild cheese, ham, quark, cream cheese and all mild creamy spreads
⇛ Dinkelbrot - Spelt Bread
Recommened toppings: herb butter, herb cream cheese, raw vegetables, ham
Bakeries with the best Stullen in Frankfurt:
⇛ Zeit für Brot
⇛ Huck's Lieblingsplatz
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