AdventurerKatziAutumn, chestnut season!
There is also the baking of the alkali chestnuts really fun.
Place frozen locust bars on a plate for thawing. Cut the soft dough pieces with the knife into about two centimetres wide pieces. Place the cut surface upwards on a baking sheet and bake dark brown in the preheated oven. As the cut areas remain white when baking, the baked locusts look like real chestnuts.
Use loinsticks for baking. Place them individually on a plate for thawing. The dough must be slightly soft so that it can be cut.
Preheat the oven to 180 degrees hot air.
After about 10 minutes, thaw the dough rods into approximately 2 cm wide pieces.
Bake the lukewarm pieces in the oven for about 10 minutes. You get their round shape by baking!
The lye chestnuts fit perfectly with a autumnal buffet...
...and they taste excellent to a warm pumpkin soup!
For children, the coloring of the loins by baking is an impressive thing. Try it out and see for yourself how enthusiastic your children are.
Materials
Directions
Use loinsticks for baking. Place them individually on a plate for thawing. The dough must be slightly soft so that it can be cut.
Preheat the oven to 180 degrees hot air.
After about 10 minutes, thaw the dough rods into approximately 2 cm wide pieces.
Bake the lukewarm pieces in the oven for about 10 minutes. You get their round shape by baking!
The lye chestnuts fit perfectly with a autumnal buffet...
...and they taste excellent to a warm pumpkin soup!
For children, the coloring of the loins by baking is an impressive thing. Try it out and see for yourself how enthusiastic your children are.
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