Jewish cakes and Brown cakes

Ingredients for Jewish cakes and Brown cakes

Instructions for Jewish cakes and Brown cakes

To prepare the Jewish cakes and Brown cakes recipe, please follow these instructions:

Jewish cakes: 80 PCs.
All the ingredients kneaded thoroughly together. The dough rolled thin out, ca. 3 mm. And blended out with cake defines or glass ca. 5 cm. in diameter. Spread with egg white and sprinkled with a mixture of cinnamon and sugar. Bake on the middle oven at 220 degrees c. alm Groove. oven for about 6 minutes. The oven must have the right temperature from the start.

Brown cakes: 150 PCs.
Fat and sugar are jumbled together first. Then add eggs, syrup, antler salt and spices. This is kneaded well, and finally add wheat flour, and it all worked thoroughly together. The dough must finally cooled, preferably in a refrigerator for it has been so fast that it can be rolled out in 2.3 mm thickness.

Pasties set out with a cake defines or glass ca. 5 cm. in diameter or cut with a rolling track. Spread with egg white and garnish with ½ almond.

Bake on the middle oven at 220 degrees c. alm Groove. oven in 6-7 minutes. The oven must have the right temperature from the start.

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