The Dutch embrace it all and make their way to the mall to shop till they drop and return home with many a gift, that plenty a spirit will lift.
Does this tradition ring a bell? Well, maybe if you hear his name your X-masses will never be the same;
Sinterklaas is what he's called...
Please don't be too appalled Dear Santa and elves When you see yourselves reflected in this feast that is politically incorrect to say the least.
For Sinterklaas - indeed- is the reason why A guy who goes "ho ho" stops by on your shores; his boat is now a sled, the horse became reindeer with noses red. All devoid of that annoyed "black Pete", made obsolete by elves who can show themselves without any accidental tourist dropping jaws 'cause they see their Santa Claus fretting in such an anachronistic setting.
Here in the old world, tradition reigns and black Pete, alas, remains... However racist it may seem; rest assured the theme at the root of all of this, is equal and Santa is just a better sequel to a storm of giving and sharing, so let that be your bearing!
Give and share, share and give, and live a full life void of strife!
There are many traditional baking goods associated with Sinterklaas. Butter fondant, chocolate letters, chocolate fondant frogs and mice (nobody seems to know where they came from) and pepernoten. There are three varieties of them floating around, going from rather chewy and lebkuchen-like, to crunchy and easy to eat. The traditional pepernoot is right in the middle and made with harshorn salt (yes, we use Rudolf's antlers to make cookies). This is the king of all rising agents when it comes to strength.
Since baking with hartshorn salt involves a chemical reaction to cause your kitchen to smell like ammonia for about a minute during the bake, many people are a bit wary to use it. Rest assured that there is no harm done; open your kitchen window to get rid of this volatile gas even faster. No traces of it will be left in the pepernoten. For those interested in trying it; King Arthur sells Hartshorn salt as "baker's ammonia" on their site.
Here's the video recipe.
Traditional Pepernoten (big batch)
1 kg. all purpose flour 500 gr. honey 300 gr. sugar 3 eggs 15 gr. hartshorn salt 1½ ts cinnamon ¾ ts cloves 1 ts white pepper pinch of: nutmeg coriander ginger all spice cardamom 100 gr. confectioners sugar a little water. Method
Warm the honey on a low heat together with the sugar, the eggs, hartshorn salt and all the spices, untill the sugar has melted. Mix well. Sift through the flour in parts and mix well until the stiff dough comes together (be careful not to wreck your KitchenAid on this dough!).
Preheat the oven to 190° C and grease two sheet pans. Form 2 cm balls out of the dough, place them on the sheet pan, keeping enough space between them (at least 1 cm). Bake the pepernoten for about 15- 20 minutes in the middle rack of your oven until golden brown.
Right after baking let them cool on a rack. Bring some confectioners sugar diluted in a little water to the boil, mix until smooth and brush the pepernoten with it to give them a nice finish.
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I would like to find a good video showing someone baking a basic white or white and whole wheat bread without a bread machine. I really enjoy watching people bake or cook. I can learn better watching than just reading the steps. I know there are lots of vidoes out there but am wondering if anyone has found a good one.
Here in NZ the longest running television programme is called Country Calender, it started in March 1966. When I saw these videos I wondered if such a programme has currency in the USA .... Anyway I am sure those who speak so well of KAF products here on TFL will enjoy this KAF video project, as I have, even though I don't have access to the flour.
Time Lapse Video of Apricot YW LevainI started a new test Yeast Water culture. Yesterday afternoon, it look active enough to consider a rise test. In the past. I have spent too much time running back and forth checking and writing down the data. This time I just did a time lapse video of the process. The 1 frame every 40 seconds of real time.http://www.youtube.com/user/RonRay33?feature=mhum#p/aRon
Sharon (fishers) posted this video series originally and we both felt it should be easily available to TFL members. The series, entitled Formes de pains covers a variety of breads, either baguette- or batard-shaped originally, and demonstrates how to decoratively slash them as well. It's a gold mine of both familiar and less familiar breads you would run across in a French market.
Hey TFLers, This is a short no-frills video re-visiting some of the parts of shaping that I feel are important. In the beginning I demonstrate slowly using a damp dishcloth, then I use the same technique with a few different doughs. Lastly, I use a slight modification on the technique to form a couple of boules. Enjoy.
Tis the seasoned for a little unleavened levity. This video is about dough, but not bread. It's about what not to do with gnocchi. Starts off a little dull but it's worth staying through to the end. Infectiously funny . . .
For what it's worth, you will find below a handful of links to videos that demonstrate hand-kneading technique. I encourage others to add comparable links herein, so this thread might become a reference point for TFL posters with questions on the topic.
Links were current as of Nov. 25, 2010.
The first video features world-class baking teacher Richard Bertinet demonstrating his slap and fold technique. He is working with sweet dough, but I believe he recommends a similar approach with other doughs.