Do you know??????!


Question: do you know the history of a muffin from german called
berliner pfannkuchen or a web site i can find some history information about it~!


Answers: do you know the history of a muffin from german called
berliner pfannkuchen or a web site i can find some history information about it~!

Well, actually the history of it is: It was eaten in the winter time, most often around the time leading u to the end of carnival season (carnival season in Germany is traditionally from 11th of November to Ash Wednesday (sometime in February). This is also the time period when working on fields/agriculture was generally not possible because of weather, and people were turning in, doing work in the houses, weaving, knitting... and courtship (Traditional wedding season in Germany is spring. Guess why...). So, naturally, this is also the time of year when no fresh food can be prepared. People lived from pickled things, salted fish and meat, sauerkraut, smoked sausages, potatoes and every other preservable thing. Yeast was something every household generlly had for making bread, wine, beer or yeast dough. A yeast dough also has the advantage of basically needing two things: flour and yeast (and a little bit of something sugary to make the yeast grow, but not much if you don't have it.). So, making the yeast dough was possible even when your winter stores were basically plundered in the end of winter. Lard/fat was basically always a given at every household (and could always be reused after the Berliner had been made), and marmelade for filling was (back than) an option, not a must, so if you didn't have any anymore, it didn't matter.
So, "Krapfen" (as we call it where I grew up, which is nothern Bavaria) was some delicious and high calorie treat for the end of winter when you dind't have much else to bake with, and a way of getting in a bit extra fat after winter before feasting season before easter.

In contrary to what Wiki sais about filling them with mustard, we usuaslly filled them with ketchup, because the marmelade we traditionally fill them with is red, also, so you can't spot the difference. ;))

Hope that helped!

dunno

but u can use iceroket search or google

This is the whole recipe!!!

BERLINER PFANNKUCHEN

30 grams (1 oz) fresh yeast
about 3/4 - 1 cup warm milk
70 grams (2.5 oz) sugar
400 grams (14.1 oz) flour
2 eggs at room temperature
65 grams (4 1/2 tablespoons) soft, unsalted butter
grated zest of 1/2 lemon
1 dash salt
strawberry jam
oil to fry the Berliner in
fine granulated sugar

Break the yeast into small pieces into a bowl. Dissolve the yeast and some sugar in some tablespoons of the warm milk.

Sift the flour into a big bowl, form a crater in the middle of the flour, fill the yeast-milk into the crater and dust some flour onto the mixture. Let rise for several minutes in a warm spot.

When you see cracks in the flour you dusted onto the yeast mixture, combine the flour, yeast mixture, eggs, butter, lemon zest, salt, sugar and as much milk as the dough absorbs without getting to thin (so it might be best to spoon in the milk as you knead the dough so you can see when you added enough to have a smooth dough). Knead the dough until it stops sticking to the walls of the bowl. Butter the bowl and roll the dough in the bowl to cover it with a thin film of butter. Leave the dough in the bowl, cover the bowl with a clean dish towel and let rise in a warm spot until double in bulk.

Briefly knead the dough again.

IF YOU WANT TO FILL THE BERLINER BEFORE DEEP-FRYING THEM:
On a flour-dusted board or table roll out the dough to 1 cm (2/5 inch) thickness. Using a biscuit cutter with a diameter of about 8 cm (3 inches)cut into rounds. Place half of all the dough rounds onto a board and place a little bit of jam into the middle of these dough rounds. Moisten the edges of the rounds with some water and place the remaining half of dough rounds onto the prepared rounds. You should end up with something like "raw dough sandwiches filled with some jam". Cover them with a clean dish towel, place them in a warm spot and let rise again.

Heat the oil to 180oC (360oF). Place 2 - 3 of the risen dough rounds into the oil at a time (more dough rounds placed into the oil at one time would lower the temperature of the oil to much, so stick to 2 - 3 at a time). Fry the Berliner doughnuts until golden-brown turning them only once while frying them. Remove from the oil, let oil heat up to ideal temperature, before placing more dough into it again.

Drain the fried Berliner on paper towels and roll them in sugar while still hot.

IF YOU WANT TO FILL THE BERLINER AFTER YOU FRY THEM:
You proceed almost as said before, only roll out the dough thicker and omit filling half of the cut out dough rounds and placing other dough rounds on them. Instead cut out rounds from the dough and let them rise. Fry them until golden brown, turning them once in the hot oil.

Drain them on paper towels then fill them (bakers use something that looks like a big metal soap dispenser that is filled with jam, they just insert the nozzle of this jam dispenser into the fried Berliner and press down on the nozzle - as I said looks and works almost like a soap dispenser you have at home - and then they cover the doughnut with sugar.

Here's a Google page. Maybe you'll find something here.

http://www.google.com/search?hl=en&q=ber...

Looks like your basic jelly donut. But looks good.

(read the question Elizabeth. Did she ask for a recipe, or history? and if you got that recipe from someplace on the internet, you should name your source. )

Might help


http://en.wikipedia.org/wiki/Berliner_(p...





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