{"id":12244,"date":"2021-11-13T08:38:07","date_gmt":"2021-11-13T00:38:07","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=12244"},"modified":"2021-11-13T08:38:07","modified_gmt":"2021-11-13T00:38:07","slug":"gefullte-hornchen-filled-croissants","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=12244","title":{"rendered":"Gef\u00fcllte H\u00f6rnchen (Filled Croissants)"},"content":{"rendered":"<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12249 aligncenter\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2021\/07\/Gefuellte-Hoernchen-1.jpg\" alt=\"\" width=\"500\" height=\"767\" \/><\/strong><\/em><\/p>\n<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12248 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2021\/07\/Gefuellte-Hoernchen-2-1.jpg\" alt=\"\" width=\"650\" height=\"430\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">We&#8217;ve just decked out the Christmas tree at home. This year, the tree looks much happier because it received presents too, earlier than anyone else at home. It has a star standing tall at the top of its crown and new little shiny decorations on its branches. And now, there are new residents staying within its nests &#8211; little Octonauts who decided they would like to take a vacation in the tree for Christmas.<\/p>\n<p><!--more--><\/p>\n<p style=\"text-align: justify;\">It seems a good time to start to wind down for the year, but work keeps flooding in relentlessly. It&#8217;s crazy, and it has been since the last quarter of the year, seemingly because 2022 looks to be a much better one and so everyone is planning ahead as if it&#8217;s going back to normal and overseas trips can be possible. But I very much doubt so. Next year is probably going to be the same as this year. The most anyone can wish for is that we don&#8217;t ever go back to year 2020. If it gets better, good.<\/p>\n<p style=\"text-align: justify;\">Reminiscing overseas memories can be done best through food. This recipe was taken from a German recipe book about bread baking, and I&#8217;ve tried multiple recipes from it already. Each time I bake something, I am brought back to the bakeries in Frankfurt and Dresden where you can smell the sweet marzipan in the stores and the strong almond flavours. The memories are sweet too, and I treasure every inch of these memories.<\/p>\n<p style=\"text-align: justify;\">Ironically, I didn&#8217;t find many types of bread in the German bakeries that are filled with vegetables and rolled up in horns back then, because many of them tend to be sweet stuff &#8211; donuts, icing, chocolate toppings, bretzels etc. This recipe looks decent enough, not too sweet and small enough as bites. I love the shapes of these horns too, they are easy to roll up and easy to knead. It&#8217;s definitely a manageable recipe for those who just started off baking.<\/p>\n<p><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li>Instant dried yeast: 11g (1\/2 cube)<\/li>\n<li>Sugar: a pinch<\/li>\n<li>Milk: 150ml (warm)<\/li>\n<li>Plain flour: 350g<\/li>\n<li>Salt: a pinch + to taste<\/li>\n<li>Butter: 50g, room temperature, cubed + 1 tbsp<\/li>\n<li>Egg: 1<\/li>\n<li>Minced pork: 250g<\/li>\n<li>White onion: 1\/2, finely chopped<\/li>\n<li>Garlic: 1, finely chopped<\/li>\n<li>Spinach leaves: 225g<\/li>\n<li>Ground blackpepper: a pinch<\/li>\n<li>Ground nutmeg: a pinch<\/li>\n<li>Egg white: 1, lightly beaten<\/li>\n<li>Egg yolk: 1, lightly beaten<\/li>\n<li>Honey mixture: 1 tbsp honey + 1 tbsp butter microwaved on low<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li>Combine instant dried yeast with sugar and milk. Leave in warm place for 10min.<\/li>\n<li>Combine plain flour and a pinch of salt in a mixing bowl.<\/li>\n<li>Using dough hook, knead yeast mixture, 50g butter and egg till dough comes together. Leave to proof for 30min.<\/li>\n<li>In the meantime, prepare filling by heating 1 tbsp butter in pan.<\/li>\n<li>Fry minced pork and break them up.<\/li>\n<li>Stir in onions, garlic and spinach leaves.<\/li>\n<li>Stir in salt, blackpepper &amp; nutmeg. Set aside to cool.<\/li>\n<li>Knead dough for 5min on floured surface. Roll out till 5mm thick.<\/li>\n<li>Cut dough into 14 triangles (approx 14cm). Brush with egg white.<\/li>\n<li>Distribute spinach mixture on top of dough at wider side. Roll into a horn, starting with wider side. Leave to proof for 10min.<\/li>\n<li>Preheat oven at 200 degrees Celsius.<\/li>\n<li>Brush top of horns with egg yolk. Bake 15 &#8211; 20min till golden brown.<\/li>\n<li>Brush top of buns with honey and butter mixture while hot.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12245 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2021\/07\/Gefuellte-Hoernchen-3.jpg\" alt=\"\" width=\"650\" height=\"477\" \/><\/p>\n<p><em><strong>Disclaimer<\/strong><\/em>:<\/p>\n<ul>\n<li>\n<p style=\"text-align: justify;\">This recipe was kindly adapted from <strong><a title=\"Brot Backen\" href=\"http:\/\/www.shop.oz-verlag.de\/27\/?aid=5357&amp;acode=ag65672&amp;cid=964\" target=\"_blank\" rel=\"noopener\"><em>Brot Backen<\/em><\/a><\/strong>, published by Backlust (Germany).<\/p>\n<\/li>\n<\/ul>\n<p><em><strong>Serving<\/strong><\/em>:<br \/>\n14 mini croissants<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=12244\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>We&#8217;ve just decked out the Christmas tree at home. This year, the tree looks much happier because it received presents too, earlier than anyone else at home. It has a star standing tall at the top of its crown and &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=12244\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[46,79],"tags":[638,824,581],"class_list":["post-12244","post","type-post","status-publish","format-standard","hentry","category-bread","category-german","tag-baking","tag-croissant","tag-spinach"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/12244","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12244"}],"version-history":[{"count":4,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/12244\/revisions"}],"predecessor-version":[{"id":12375,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/12244\/revisions\/12375"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12244"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12244"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12244"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}