AdventurerKatziMedia Education for Kindergarten and Hort
Relief in everyday life, targeted promotion of individual children, independent learning and - without any pre-knowledge already usable by the youngest!
Get all the ingredients ready.
First you need the mixing bowl and the kitchen scale.
Weighs the flour first. Put the bowl on the balance, switches it to zero and then weighs 360 g of flour. It is easier if you put the flour in the bowl in a spoonful and check the weight indicator until the amount fits.
Now you put four eggs in the bowl. If you are not so trained in the egg slamming, then hit each egg individually over a cup, you may be better able to pull out falling egg shells.
Put the four eggs in the bowl for the flour.
Add two pinches of salt. The amount of a pinch fits exactly between thumb and index finger.
She pours a tablespoon of sugar into the bowl.
Measure 300ml milk in a measuring cup and pour the milk into the bowl.
Now stir all ingredients with a hand stirrer.
When the dough is evenly stirred, it is ready. Then put the bowl of dough aside.
Washed
the apples and peels them with a peeler.
Now peel all three apples.
Stoke out the core house with an apple cutter.
Take the apple to remove the core house best in the hand. If the cutter turns back and forth, the core house dissolves better.
Each apple now has a round hole in the middle.
Now cut the apple into slices.
They should be evenly thick.
If you are trained, you can also hold the whole apple in one hand, and use the "tunnel handle" when cutting, and cut the apple into slices.
All apples are sliced.
Place the pan on the stove and put a tablespoon of butter malt in the pan. Place the hob on the middle level.
Now fetch the bowl with dough, dipping a slice of apple ring into the dough.
Then pulls out the apple ring again.
Now strip off the apple ring, which is all around with dough, at the edge of the bowl.
Now carefully place the apple ring in the pan. The butter malt is hot. Thus, the individual apple rings are all surrounded with dough, and carefully placed in the pan.
Now you have to turn the apple rings so that they become evenly golden brown on both sides.
If they're brown on both sides, put the baked apple rings on a plate.
Sprinkle the freshly baked apple bushes with cinnamon and sugar.
By the way, they taste best freshly baked!
With a freshly made, still warm, vanilla pudding the apple bushes taste particularly delicious.
Have fun trying out.
Materials
Directions
Get all the ingredients ready.
First you need the mixing bowl and the kitchen scale.
Weighs the flour first. Put the bowl on the balance, switches it to zero and then weighs 360 g of flour. It is easier if you put the flour in the bowl in a spoonful and check the weight indicator until the amount fits.
Now you put four eggs in the bowl. If you are not so trained in the egg slamming, then hit each egg individually over a cup, you may be better able to pull out falling egg shells.
Put the four eggs in the bowl for the flour.
Add two pinches of salt. The amount of a pinch fits exactly between thumb and index finger.
She pours a tablespoon of sugar into the bowl.
Measure 300ml milk in a measuring cup and pour the milk into the bowl.
Now stir all ingredients with a hand stirrer.
When the dough is evenly stirred, it is ready. Then put the bowl of dough aside.
Washed
the apples and peels them with a peeler.
Now peel all three apples.
Stoke out the core house with an apple cutter.
Take the apple to remove the core house best in the hand. If the cutter turns back and forth, the core house dissolves better.
Each apple now has a round hole in the middle.
Now cut the apple into slices.
They should be evenly thick.
If you are trained, you can also hold the whole apple in one hand, and use the "tunnel handle" when cutting, and cut the apple into slices.
All apples are sliced.
Place the pan on the stove and put a tablespoon of butter malt in the pan. Place the hob on the middle level.
Now fetch the bowl with dough, dipping a slice of apple ring into the dough.
Then pulls out the apple ring again.
Now strip off the apple ring, which is all around with dough, at the edge of the bowl.
Now carefully place the apple ring in the pan. The butter malt is hot. Thus, the individual apple rings are all surrounded with dough, and carefully placed in the pan.
Now you have to turn the apple rings so that they become evenly golden brown on both sides.
If they're brown on both sides, put the baked apple rings on a plate.
Sprinkle the freshly baked apple bushes with cinnamon and sugar.
By the way, they taste best freshly baked!
With a freshly made, still warm, vanilla pudding the apple bushes taste particularly delicious.
Have fun trying out.
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