Use whole eggs for baking
Bake with whole eggs. Basically, you always bake with a full egg when you use the egg whites and yolks at the same time. The question is whether you have the whole egg in a private household, as is the case according to Directive No. 95/2 / EC of the European Parliament of February 20, 1995 on food additives other than colorings and sweeteners, in accordance with OJ No. L 61 of 18. 3. 1995, p. 1 at all, because this directive is essentially aimed at the food processing industry. But I'm sure you're right that as a good hobby cook, and especially as a professional cook, you should know about such foods. Keep in mind, however, that the recipes given are for big chicks.
What you need:
- Yeast dough, light:
- 1000 g flour
- 80 g yeast
- 470 g milk
- 10 g of malt
- 120 g of sugar
- 40 g yolk
- 10 g of salt
- 120 g shortening
- vanilla sugar
- Organic lemon peel
- Yeast dough, medium weight:
- 1000 g wheat flour
- 100 g yeast
- 10 g of malt
- 450 g milk
- 200 g shortening
- 180 g of sugar
- 100 g yolk
- 10 g of salt
- vanilla sugar
- Lemon peel
- Danish pastry sweet:
- 800 g wheat flour
- 80 g yeast
- 20 g of malt
- 150 g whole egg
- 250 g milk
- 50 grams of sugar
- 50 g shortening
- 10 g of salt
- Lemon peel
- vanilla sugar
- some rum
- 500 g of drawing fat
- Spicy Danish pastry:
- 1100 g wheat flour
- 80 g yeast
- 80 g shortening
- 50 grams of sugar
- 600 g milk approx.
- 100 g whole egg
- 500 g of drawing fat
- some rum
- 20 g of malt
- vanilla sugar
- 20 g of salt
- Lemon peel
- Puff pastry:
- 400 g of wheat flour
- 20 g shortening
- 20 g of sugar
- 190 g of water
- 10 g of salt
- some rum
- 300 g drawing fat
The whole egg is produced industrially
- A pasteurized whole egg is offered in the catering trade with a minimum dry matter content of 23%. That means that for about a kilo of whole egg, about eighteen Eggs of medium size are required.
- Through the pasteurization process, the full egg is kept available in containers between one and more than 100 liters. Whole egg is also made in dry form. In the automated production process, the fresh hen's egg is cracked open and filtered to remove dirt and eggshell remains. In order to rule out bacterial pathogens, the egg mass is then pasteurized.
- The whole egg is only needed in large kitchens, so it is not worthwhile for private households to buy large packs of whole eggs. The baking processes in the basic recipes given below also relate to use in large kitchens.
There are basic recipes for baking with whole eggs
- For the light yeast dough, feast milk, Sugar, yeast, yolk, vanilla sugar, salt and the grated lemon zest and knead the mixture into one dough. Let the dough rise at 28 ° C for about 15 minutes. Process into the shapes you want and bake them at 180 ° C.
- To make medium-heavy yeast dough, slurry milk, sugar, salt, vanilla sugar, lemon peel, Yolk and yeast into a dough and let it rise twice for twenty minutes at 28 ° C and then at 180 ° C to bake.
If you pamper your loved ones with sweet treats from the oven every now and then ...
- To make sweet or savory Danish pastry, knead all the ingredients into a dough and let it rise at 20 ° C and then rest in a cool place. Danish pastry has to be toured several times in order to be baked at 180-190 ° C later.
- For the puff pastry, knead all the ingredients into a dough that you let rise at 20 ° C and leave to rest in a cool place. Then it is trimmed twice once and twice twice in order to then bake it at 200 - 220 ° C.
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