What is the traditional filling used in German Biscuits?

German Biscuit Baking Techniques

Interactive Video
•
Fun, Life Skills, Cooking, Arts
•
3rd - 7th Grade
•
Hard

Sophia Harris
FREE Resource
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10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Lemon Curd
Vanilla Cream
Raspberry Jam
Chocolate
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which ingredient is NOT used in the German Biscuit dough?
Plain Flour
Eggs
Icing Sugar
Butter
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of creaming butter and sugar until light and fluffy?
To make the dough more colorful
To enhance the flavor
To improve the texture of the bake
To increase the sweetness
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What should you do if the dough is crumbly while rolling?
Bake immediately
Add more sugar
Add water
Re-incorporate and re-roll
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the main reason for refrigerating the dough before baking?
To change the color
To make it easier to handle
To increase the sweetness
To enhance the flavor
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why is it important to let the biscuits firm up on the baking sheet before transferring?
To cool them faster
To make them shinier
To prevent them from falling apart
To enhance the flavor
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a common issue when applying icing on the biscuits?
The icing melts
The icing becomes too hard
The icing falls off the edges
The icing changes color
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