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Old 08.12.2015, 13:45
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Please can someone translate this Mailanderli recipe?

I'd like to surprise my Swiss husband by making him some Swiss christmas biscuits from a traditional cookbook. I don't understand the recipe though Can figure out ingredients but method is harder.

If you can translate this for me I'll send you a virtual biscuit and share a photo of the finished product
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Old 08.12.2015, 13:56
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Re: Please can someone translate this Mailanderli recipe?

Ingredients:
250 g Butter
1-2 Egg yolks + 1 Egg (whole)
250 g Sugar
1 dash salt.
Grated zest of 1 Lemon
420 g Plain flour
1 Egg yolk for brushing.


Procedure:
Beat butter until creamy.
Add sugar salt and egg gradualy and while beating vigurosly.
Add lemon zest.
Add sifted flour.
Knead all together to form a dough.
Let dough rest for 30 minutes (in fridge).
Roll dough on lightly floured board (~3/4cm thick)
Collect all your favourite cookie cutters and cut the dough.
Put cookies on backing sheet.
Beat reamining egg yolk and bruch cookies with it.
Bake in midle of heated oven (250°C) for 10-15 Minutes.
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Dunkel war’s, der Mond schien helle, schneebedeckt die grüne Flur, als ein Wagen blitzesschnelle, langsam um die Ecke fuhr.
Drinnen saßen stehend Leute, schweigend ins Gespräch vertieft, als ein totgeschoss’ner Hase auf der Sandbank Schlittschuh lief.
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Old 08.12.2015, 14:52
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Re: Please can someone translate this Mailanderli recipe?

That's brilliant, thank you so much! I've just made the dough, now its in the fridge I will make them while my toddler is napping!

Last edited by 3Wishes; 08.12.2015 at 21:05. Reason: fixed typo :)
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Old 08.12.2015, 14:54
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Re: Please can someone translate this Mailanderli recipe?

You don't really need to sift flower. This "tradition" comes from when flour was bought "loose" and packed in the shop. Sieving it would remove any foreign bodies.

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Old 08.12.2015, 14:59
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Re: Please can someone translate this Mailanderli recipe?

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You don't really need to sift flower. This "tradition" comes from when flour was bought "loose" and packed in the shop. Sieving it would remove any foreign bodies.

But the same would apply for SVP flour, though.
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Old 08.12.2015, 15:17
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Re: Please can someone translate this Mailanderli recipe?

It helps to make it more even and to get rid of lumps. I doo the same with powdered sugar.

As you now have 2-3 egg whites, also make some Zimtsterne.

http://www.swissmilk.ch/de/rezepte/L...imtsterne.html

3 Egg whites
1 dash salt
250 g Powdered sugar
1 package Vanilla sugar
2 teaspoon cinamon
1 teaspoon cacao powder, as you like
350 - 450 g ground Almond.

Add salt to egg whites and beat until stiff.
Gradually stir sifted sugar into egg white.
Put 50g of suger-egg-white mass away, later used for icing.
In another bowl mix vanilla sugar, cinamon, cocoa, and 350g of almond.
Stir int sugar-egg-white mass.
If still sticky add more allmond until it barely sticks to the hand.
Roll dough 2-3 cm thick on a backing paper and let rest in fridge for 50 min.
Roll out dough 1 cm thick. Instead of flour use powdered against stickyness.
Take a star cookie cutter, and cut out stars.
Put on backing sheet and brush with icing sugar that you set aside.
Bake in middle of warnm oven (140°c), 20-25 minutes.
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Dunkel war’s, der Mond schien helle, schneebedeckt die grüne Flur, als ein Wagen blitzesschnelle, langsam um die Ecke fuhr.
Drinnen saßen stehend Leute, schweigend ins Gespräch vertieft, als ein totgeschoss’ner Hase auf der Sandbank Schlittschuh lief.
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Old 08.12.2015, 15:17
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Re: Please can someone translate this Mailanderli recipe?

I thought it helped introduce air into the mixture making a lighter bake? It makes sense for cakes although I'm not really sure how much that idea applies to dough, seeing as it all gets compacted down once you make the dough into a ball.
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Old 08.12.2015, 15:22
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Re: Please can someone translate this Mailanderli recipe?

Thanks! My husband made some Zimtsterne at the weekend already, they were delicious I made a little omlette for my toddler with the leftover yolks but in hindsight I could have used them for the Mailanderli.
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Old 08.12.2015, 15:32
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Re: Please can someone translate this Mailanderli recipe?

OK .... for all non-cooks, sifting flour makes it more airy and therefore the baked product, supposedly lighter and and fluffier.
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Old 08.12.2015, 15:39
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Re: Please can someone translate this Mailanderli recipe?

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OK .... for all non-cooks, sifting flour makes it more airy and therefore the baked product, supposedly lighter and and fluffier.
How does that work for biscuits??
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Old 08.12.2015, 15:40
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Re: Please can someone translate this Mailanderli recipe?

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How does that work for biscuits??
Isn't that what septics call scones (or is it dumplings)? ..... which should always be light and fluffy.
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Old 08.12.2015, 15:51
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Re: Please can someone translate this Mailanderli recipe?

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Isn't that what septics call scones (or is it dumplings)? ..... which should always be light and fluffy.
Biscuits as in cookies

Biscuits as in Scones should be fluffy but that doesn't come from putting "air" in the flour it comes from now overworking the dough and causing the proteins (Gutenin and Gliadin) to form Gluten. This is what you don't want in scones. Their crumbly textures comes from the lack of Gluten.
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Old 08.12.2015, 16:22
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Re: Please can someone translate this Mailanderli recipe?

Okay, I've made the first batch... They taste good but the glaze is a little bit burnt. Not sure why I trusted the recipe which says 250 degrees! Far too hot. It was already burning after 2 minutes in the oven so I panicked and turned it way down. This recipe book was printed in 1974 so maybe ovens were different then...?! I have put in a second batch at 200 degrees so let's hope they come out a bit better.
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Old 08.12.2015, 16:29
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Re: Please can someone translate this Mailanderli recipe?

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Okay, I've made the first batch... They taste good but the glaze is a little bit burnt. Not sure why I trusted the recipe which says 250 degrees! Far too hot. It was already burning after 2 minutes in the oven so I panicked and turned it way down. This recipe book was printed in 1974 so maybe ovens were different then...?! I have put in a second batch at 200 degrees so let's hope they come out a bit better.
They look great! Well done!

Last edited by Dechen01; 08.12.2015 at 16:42.
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Old 08.12.2015, 16:31
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Re: Please can someone translate this Mailanderli recipe?

Okay, second batch!

They came out great. Not as aesthetically perfect as a True Swiss would have made them but they do taste very authentic and Christmassy!
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Old 08.12.2015, 16:32
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Re: Please can someone translate this Mailanderli recipe?

I was about to say "could it be 250F?" but that is just 120-125c - which is quite low.

BUT the time is relatively long for a biscuit (British English).
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Old 08.12.2015, 16:33
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Re: Please can someone translate this Mailanderli recipe?

250 may be to much.

Are you using traditional or convection air (fan)?
For the later you have to lower the temperatur by ~20°C.
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Old 08.12.2015, 16:35
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Re: Please can someone translate this Mailanderli recipe?

Thanks, a SwissInTheUS!

Feeling very Swiss today here in the UK. Made rösti for lunch too!
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Old 08.12.2015, 16:35
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Re: Please can someone translate this Mailanderli recipe?

SwissMilk has 200°C and 8 - 10 Minutes.
http://www.swissmilk.ch/de/rezepte/R...l?qd=1&qt=Mail
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Old 08.12.2015, 16:35
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Re: Please can someone translate this Mailanderli recipe?

Yes, it is a fan oven. Even 200 was quite high, they started browning really quickly.
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