1 Laatst bewerkt door Eva Maas (22-04-2010 07:24)

Onderwerp: Translation needed pleaseeeeee

Ive put this in all the translation sites and its leaving out words...can someone help please, its for the basic biscuit mix

Beboter de bakvorm en bestuif deze met bloem of bekleed de bodem met bakpapier en vet deze ook in. Doe de eieren met de suiker en vanillesuiker in een kom. Zet de kom in een bak met heet water en klop de suiker door de eieren; klop tot de suiker volledig is opgelost en er een dikke, lichte en schuimige massa is ontstaan; klop zeker 10 minuten! Mix je met een keukenmachine, leg de eieren dan vooraf in warm water.
Schep de gezeefde bloem, de maizena en het zout er voorzichtig door; niet mixen maar spatelen! Schep het beslag in de bakvorm. Bak het gebak in ca. 45 minuten in het midden van de tot 185° C voorverwarmde oven; voor optimaal resultaat: laat de temperatuur vanaf 140° C geleidelijk oplopen naar de 185° C. De biscuit is gaar als een breinaald die je in de taart steekt er droog weer uit komt (controleer dit regelmatig na ca. 35 min. bakken). Laat de biscuit afkoelen op een rooster.

2 Laatst bewerkt door Dot (22-04-2010 07:56)

Re: Translation needed pleaseeeeee

my english isn't bad, but I don't have a translation for all the words...

it says you have to grease the pan you bake in, of put in baking paper (?)
Than set your mixing bowl in an other with warm water and mix the sugar and eggs for at least 10 minutes. When you use a mixer on foot,  put the eggs in warm water before using them.

than carefully the flour, cornflour and salt "spatelen" (??), don't mix, because you will loose all the air.

Bake in ca. 45 minutes in the middle of the oven till 185° C pre-heated; for better result: let the temp raise from 140° C till 185° C. (every 10min.)
Biscuit is ready when a needle comes out dry (control after 35 min)
Cool down on a ...?

Groetjes, Dorothea.

3

Re: Translation needed pleaseeeeee

Thank you Dot...much apprciated...one thing tho..i see there is no butter, is this a mistake...?

4

Re: Translation needed pleaseeeeee

that is correct, no butter, only for greasing.
it is a very light cake.

Groetjes, Dorothea.

5

Re: Translation needed pleaseeeeee

OK....well am going to try it right now... :Y

6 Laatst bewerkt door Eva Maas (22-04-2010 08:30)

Re: Translation needed pleaseeeeee

Well, its out of the oven and its horrid... :(  it is flat, no air, no way could i cut it in half and it smells and tastes of eggs as they are so many in it..........i just knew this wasnt going to work...so do i try the mix maybe....i could cry. The texture is just not what i am used to, baking cakes here really is hard...lol
Perhaps its the oven temp as i dont understand why you warm the oven from 140 to 180 every 10mins...do you warm it to 180 then turn it down then back up again...ive never heard of this before

7

Re: Translation needed pleaseeeeee

Baking here is definatly different.  You could try the mix... its not my favo but almost everyone here loves it. 
Or you could just go for a nice sponge cake   :Y  i baked this recipe this morning and last weekend worked pretty darn good http://www.deleukstetaarten.nl/forum/vi … p?id=93034

8

Re: Translation needed pleaseeeeee

Jayne12 schreef:

Perhaps its the oven temp as i dont understand why you warm the oven from 140 to 180 every 10mins...do you warm it to 180 then turn it down then back up again...ive never heard of this before

You warm it to 140 cake in... 10 minutes later 150... 10 mins later 160... and 10 mins later 170. 
I never bake on 180 because i am convinced that i have a super oven :+ and 180 is just too warm. 

But i actually cheat and dont use the step method.  Right when i start mixing the eggs and sugar i set my oven to 170-175.. while the eggs are mixing i measure the flour and stuff.. then mix them carefully together and throw it in the oven.  in the +/- 12 mins my oven doesn't get all the way to 170 (i tested it once and it was at 150 when i put the cake in)  and i just bake it.

9

Re: Translation needed pleaseeeeee

Well the recipe hasnt worked for me at all...am really dissapointed...
Ive been over to the other thread for the recipe but once again it only says flour...but which flour? And 400grm of sugar seems way way too much..but will give it a go when i know what flour

10

Re: Translation needed pleaseeeeee

How much did you use?
What type of oven do you have? In Celsius??
400grs of sugar, than you had 13 eggs???

I think there was somewhere a mistake in translation.....

Groetjes, Dorothea.

11

Re: Translation needed pleaseeeeee

Dot the reply includes the link Canadesje left for me...that recipe uses 400grm of sugar which seems far too much...
My oven is electric Celsius and i follwed the instructions, but the cake just tastes of eggs...its horrid...no i didnt use 13 eggs...lol...i used 5 as the basic bisuit recipe says.....

12

Re: Translation needed pleaseeeeee

The first time I used the recipe on this site I had the same problem. My biscuit smelled like eggs and it was digusting. The problem was that I hadn't beaten it well enough. I did it by hand and that wasn't enough!
The second time it was better, but now I use the mix from the shop and I like it much better!

Good luck!

Groetjes, Patricia

13

Re: Translation needed pleaseeeeee

5 eggs = 250gr eggs and asks for 150gr sugar, 25gr cornflour and 125gr plain flour and a little little bit of salt.

Groetjes, Dorothea.

14

Re: Translation needed pleaseeeeee

you have to beat it for at least 10 min full speed with an elektric mixer, if you do not do that, the bisquit will not rise properly.
and 400gr of sugar is way to much
did you use the recipe i gave in this topic you responded?
http://www.deleukstetaarten.nl/forum/vi … p?id=93663

when you hold on to that, it should be allright.
maybe the translation wasn't good...

first meassure how much water goes into your baking tin(??? thing you wanna bake your bisquit in)
i use for every half a liter of contence : 1 egg, 30gr of sugar, 25gr of plain flower, 5gr corn starch (maizena?), 0,2 sachet vanille sugar and a bit of salt

so if you want to use 5 eggs (contence baking tin = 2,5 liters) than you have to use only 150gr of sugar...

Kettingtaart ronde 6, Thema Zomer in felle kleuren!!

15 Laatst bewerkt door Eva Maas (22-04-2010 11:02)

Re: Translation needed pleaseeeeee

Hi
No i havent used 400grms of sugar, this was in responce to the link in that particular thread...
i used the recipe for the basic biscuit....
5 eieren
150 gr. suiker
125 gr. bloem
25 gr. maizena
zakje vanillesuiker
zout
and a 24cm round tin
ok...tell me what is the difference between biscuit and sponge? I see in the web shop there is a sponge mix also..

So you have to pour liquid in your tin to get how much ingredients you use....well...i have never heard anything like that in my life...lol...its a totally new learning curve for me...i followed the recipe and the mixture was as light as a feather....after baking it was like a brick and tastes of eggs...it really isnt nice at all...and certainly could not slice it in half as its too flat.

Does anyone have a recipe for a sponge maybe and i can try that.

16

Re: Translation needed pleaseeeeee

i use the "liquid in tin" technique because every tin is differrent.
you can have a 24cm tin, but is it 5cm high, 7cm, 10cm? for every tin you need another amount of mix
that's why i use it, so i know for sure that i am making enough mix

i still think your bisquit collapsed, then it is way to thin and not very tasty. and how long did you put it in the oven?

Kettingtaart ronde 6, Thema Zomer in felle kleuren!!

17 Laatst bewerkt door Eva Maas (22-04-2010 11:45)

Re: Translation needed pleaseeeeee

It was ready after 35mins...
Do you fill your tin with water to the very top? Or as high as you want the cake to rise..
Ive done this to the top of the tin and i have 6 half litres...so i think i am right with

6 eggs
180gr sugar
150gr flour
30gr starch (cornflour)
Vanilla etc....

18

Re: Translation needed pleaseeeeee

you have to beat the eggs for a long time. it must look like almost whipped cream. then you use a spatula en you fould the flour en cornflour trough the egg-foam.

i make the caketin always higher because i like high cakes.
i use the recept for 24cm when i need a high 20cm cake.

then u really need to know if your oven really has the good tempature.

10min on 125C. -> 10min on 150C. and the rest on 175C.

good luck ;)
ps: sorry for my bad english...

Enthousiaste groet, Maxime

19

Re: Translation needed pleaseeeeee

Jayne fill your pan to the top.. then if all goes good your end result should be as high as the pan. 
For the sponge recipe.. i thought 400 grams of sugar was also alot.  But i tried it and suprisingly its not too sweet.  This morning since i had forgotten to get sugar yesterday i only used about 320 grams and it also worked fine.  And that is also just plain flour. 
Anyways there are alot of reasons why your biscuit maybe didn't work.  For example that your eggs were too cold,  or that you beat the air out when you added the flour.  Its a touchy recipe.  Personally i prefer making cakes over biscuit (not pound cake ;)
I am going to do some experimental baking tonight.  If it works out i would be glad to send you the recipe the plan is a light easy to cover vanilla cake using the baking powder, baking soda and buttermilk combi to rise.

20

Re: Translation needed pleaseeeeee

Well i am experimenting tonight also, as ive just been told flour is flour...!!...oh no it isnt i told the lady...i have some self raising bakmeel and asked for plain flour but she didnt have any, so she gave me tarwe bloem but from what another lady said that is for bread making..so i only have the self raising as i cannot buy plain flour here it seems...
So have no clue what i will end up with...lol

21

Re: Translation needed pleaseeeeee

At this moment in time i have the biscuit recipe in the oven...my wolume was 6 half litres so i have used...
6eggs
180gr sugar
150gr self raising bakmeel (as that is the only flour my store sells)
30 gr cornstarch

I mixed it to perfection it was a pale yellow colour and full of air and filled the whole of the mixing bowl....i added the flour and it sank to the bottom :( , but i slowly mixed it in, but could not get rid of lumps even tho its been sifted... :(  so i doubt this is going to work either..lol...this is so bizzare...next installment shortly.. :cool:

22

Re: Translation needed pleaseeeeee

never mix the flour in, but use a spatula and gently stirr the flour in the mixture. bit by bit. if you mix it you beat the ait out of the mixture.
and tarwe bloem, i think you can use that, i think i have that also, but i can't check, because i'm not at home...i'll check it for you later if you want.

Kettingtaart ronde 6, Thema Zomer in felle kleuren!!

23 Laatst bewerkt door Eva Maas (22-04-2010 17:44)

Re: Translation needed pleaseeeeee

I did fold it in really gently, and it kept all the air, but lumps formed... :(  anyway its out of the oven now...and it has shrunk from the sides a great deal, so instead of 24cm round i have an 22cm round...lol

Edit
Well its cooled down and ive tasted it and really dont like it...it tastes of eggs!!....my partner who is Dutch says its nearly there but he says it tastes wet, if you can understand that..the texture is heavy but the height is good which i am surprised at...but i would have to make 2 instead of slicing it in half and filling it....so back to the drawing board...oh and it is sooooooooooo sweet....yak... :(

24 Laatst bewerkt door Dot (22-04-2010 17:58)

Re: Translation needed pleaseeeeee

tarwe bloem = plain flour and not only for baking bread!

you have to sift the flour over your eggs-sugar-mixture bit by bit, in about 3 parts (sift, than spatule, sift, spatule and so on...)

Groetjes, Dorothea.

25

Re: Translation needed pleaseeeeee

ok will try it again with that flour...thanks Dot...but am on the verge of giving up :rolleyes: