Kaisersemmeln Emperor Rolls Food

GERMAN KAISER ROLLS

Steps:

• Put the flour, sugar, salt, butter, malt, milk, yeast and water into a large mixing bowl.
• Mix on the slowest speed for 3 minutes, then increase the speed and knead for 9 to 10 minutes.
• After the kneading, leave the dough in the bowl but dust it with some dusting flour and then cover the bowl with a clean kitchen towel and let rest for 20 minutes.
• Divide the dough into 9 portions of about 75g each.
• Shape each dough portion into a sphere, using the method shown in the video. This is important to create tension in the dough.
• Dust each sphere in dusting flour and cover them with a towel or linen.
• Let rest for 15 minutes.
• Use your palm to flatten each sphere, then use the method shown in the video to shape the dough into kaiser rolls.
• Put the kaiser rolls "face down" onto a linen or kitchen towel and cover them with a towel or linen.
• Let rest for 30 minutes.
• Preheat the oven to 220°C / 428°F (convection oven) or 230°C / 445°F (traditional oven).
• Place the rolls face up onto a baking sheet.
• Use a spray bottle with water to spray all rolls until they are very wet on the outside. Optional sprinkle sesame or poppy seeds on top of the rolls.
• Place the baking sheet with the rolls on the middle rack of the oven. Then create some steam by either spraying water to the walls of the oven or by using a baking pan with hot rocks on the bottom of the oven and pouring 50 ml of water in the stones.
• Bake for 20 to 25 minutes but open the oven 2 minutes before they are done to release the steam.
• Let the kaiser rolls cool completely, then eat them fresh.

LYNZZPAIGE'S KAISERSCHMARRN (EMPEROR'S PANCAKES)

Steps:

• Sift flour, sugar, and salt together in a mixing bowl. Pour the milk slowly into the dry mixture while stirring. Add the egg yolks one at a time, beating until well blended before adding the next egg yolk.
• Place the egg whites in a separate bowl; beat until egg whites form stiff peaks. Gently stir 1/3 of the egg whites into the batter. Fold in the remaining egg whites.
• Melt 1 tablespoon butter in an 8 inch skillet over moderate heat. Pour in half the batter and cook about 4 minutes or until browned on the bottom. Loosen edges and slide pancake onto a plate using spatula. Invert the pancake back into the skillet and cook until both sides are brown, about 2 minutes. Remove to a warm platter and keep warm.
• Make the second pancake the same way. Dust with confectioners' sugar and serve.

EGYPTIAN BARLEY BREAD

Steps:

• Combine yeast, water, and honey, and let proof 5 minutes.
• Add salt, eggs and shortening.
• Stir in flour and blend until dough is workable.
• Turn out onto a lightly floured surface and knead for a couple of minutes.
• Place in a large greased bowl, turning to coat.
• Cover with a towel and let stand in a warm place for 90 minutes.
• The dough will rise slightly, but will NOT double.
• Turn the dough out onto a lightly floured surface and knead again.
• Shape into a round cake about 1/2" thick.
• Place on a lightly greased baking sheet.
• Cover with a towel and let rest for one hour.
• Preheat oven to 425°F.
• Bake 15-20 minutes, or until bread is pale brown and sounds hollow when tapped.
• Cool on a rack.

KAISERSEMMELN (EMPEROR ROLLS)

Steps:

• Dissolve yeast in water.
• Add sugar, malt extract and 2 cups flour.
• Blend well.
• Cover with a towel and let rise in a warm place for 1 hour, or until doubled in bulk.
• Add milk, salt and remaining flour.
• Turn onto a lightly floured surface and knead until smooth.
• Place in a large buttered bowl, turning to coat.
• Cover with a towel and let rise for 1 hour, or until doubled in bulk.
• Punch dough down.
• Break off egg-sized pieces, and shape into buns.
• Take each bun and pull corners of dough upwards, twisting to form a topknot.
• Place on a greased baking sheet sprinkled with cornmeal.
• Cover with a towel and let rise in a warm place until doubled, about 30 minutes.
• Preheat oven to 450°F.
• Bake rolls until light brown, about 15-20 minutes.
• Cool on a rack.

PICATOSTES

Steps:

• Combine milk and salt.
• Soak the bread cubes in the milk for about 5 minutes.
• Remove and drain on paper towels.
• Heat olive oil in a large skillet.
• Dip bread cubes in flour.
• Fry over medium heat until golden.
• Drain again.
• Place on a serving platter and sprinkle with confectioners' sugar and cinnamon.