Sunday, April 8, 2012

Dark Tort - the cake type

I finished reading 'Dark Tort' today while in Melaka and love love it!  The recipes are great and storyline FAB!  Can't wait to start on the next title!

If I cannot find Zwieback biscuits for the recipe I might just have to make my own!  Gonna check out the shelves of Ampang Grocer next couple of days!

Found an interesting blog with the recipe for Zwieback! and I Shamelessly copied the recipe from HERE!!
Its German!
Here is a recipe for Zwieback (a staple for toddlers, great as a food for somebody with stomach issues and just a great snack). It starts with “Einback” (“baked once”) and then the “Einback” is baked again (therefore “Zwieback” or “baked twice”), just like what you would do with biscotti.
500 g (17.64 ounces) flour
90 g (3.17 ounces) sugar
1 tsp salt
250 ml milk
1 egg
60 g (2.12 ounces) butter
20 g (0.71 ounces) yeast
For brushing: 20 g (0.71 ounces) butter, 2 (real) tablespoons sugar water
Prepare a yeasted dough from the main ingredients, let rise until doubled. You can bake this in a loaf pan, just like I did. The original calls for forming the dough into 1 inch (2.54 centimetres) or 2 cm (0.79 inches) think rolls, laying them tightly packed onto a baking sheet (use one that will be filled completely or the dough will flow apart). Let rise another 25 minutes. Brush with butter. Bake at 140 – 160 C (320 degrees Fahrenheit) (300 F (148.89 degrees Celsius)) for 30 – 40 minutes or until golden brown. As soon as the pastry is taken out of the oven, brush with sugar water and let cool.
After 24 to 48 hours, cut the Einback pieces through the middle, then put on a baking sheet and roast until golden brown at 140 – 160 C (320 degrees Fahrenheit) (300 F (148.89 degrees Celsius)). Or, just like I did, slice the Einback like a loaf, then roast the slices accordingly.