In der Weihnachtszeit darf eine Sache auf keinen Fall fehlen: Leckere Weihnachtsplätzchen. Wie wäre es, wenn man drei verschiedene Sorten mit nur einem Teig backen könnte? Dies ist bei den Engelsaugen, Schwarz-Weiß-Gebäck und einer weiteren Sorte möglich. Hier erfährst du, wie du diese einfachen und köstlichen Plätzchen zubereiten kannst.

Leckere Weihnachtsplätzchen - 3 Sorten mit nur einem Teig - Engelsaugen, Schwarz-Weiß-Gebäck, …

Musik is a German word that means music in English. In this video, Thomas Koch welcomes us and introduces us to the different types of Christmas cookies that we are going to bake today. He speaks in German, but non-German speakers can still follow the video since the steps are quite straightforward.

The first thing we learn is the recipe for the base dough, which is a classic shortcrust pastry or mürbeteig. The ingredients are simple: one part powdered sugar, two parts butter, and three parts flour. Koch suggests using 405 wheat flour or 505 wheat flour. He points out that if we want to use granulated sugar instead of powdered sugar, we should prepare it a day in advance to avoid clumps. The rest of the ingredients for the dough are a pinch of salt, a packet of vanilla sugar, and some lemon zest. He also adds an egg yolk, but he says that we can omit it if we prefer. Koch mixes the ingredients by hand, but we can also use a kitchen machine.

After preparing the dough, Koch advises letting it rest in the fridge for at least half an hour to firm up the butter. Then, we can shape the dough into cookies. In this video, he demonstrates three variations: Engelsaugen (angel eyes), Spitzbuben, and Ausstechplätzchen (cut-out cookies).

Engelsaugen are shortcrust cookies with a jam filling. Koch uses apricot jam and strawberry jam, which he purees and strains to remove any lumps. He fills a pastry bag with the jam and pipes it into the hollow in the center of the cookies. He bakes them in the oven at 180°C for 12-15 minutes until they are golden brown. After cooling them for a while, he dusts them with powdered sugar.

Spitzbuben are sandwich cookies that consist of two layers of shortcrust pastry with jam in between. Koch uses the same jam as for the Engelsaugen. He rolls out the dough, cuts out circles with a cookie cutter, and then cuts out a smaller circle in the center of half the circles. He bakes them for 12-15 minutes at 180°C and fills them with jam once they have cooled down. He suggests using a piping bag to apply the jam for a neater result.

Ausstechplätzchen are cut-out cookies that come in various shapes and sizes. Koch rolls out the dough to a thickness of about 3 mm and cuts out the cookies with different cookie cutters. He decorates them with egg wash, which makes them shiny, and sprinkles them with sugar or icing after baking.

In this video, Koch shows that baking Christmas cookies can be fun and easy. With one dough for three types of cookies, we can impress our friends and family with a variety of treats. His recipes are simple, and he gives clear instructions. The video is well-produced, and the background music adds to the festive mood. Musik indeed!
source.