A bike and a few secrets
WHEN CHRISTL HÖGER IN THE NOCKHOF HEATS THE TUBE OVER TERFENS HEARTS A HEART OF HEART. ALSO BECAUSE YOU CAN TELL HISTORY TO THE DELICACIES. THE NIKOLAUS AND THE THOMAS CYCLES KNOWN ONLY IN THE REGION.
As children, we always got the Thomas cycles for Santa Claus. There was a good tea in the evening - or just another - and we all ate Thomas wheel bites with butter, "says Christl Höger. It was already a few years ago that Christl was still curious at home in Weerberg and happily waiting for Nicholas. This "good man" with his always impressive authority has not only awakened respect in her, but also an anticipation on the palate - just this very special. "Between Gingerbread, nuts and tangerines the Thomas bicycling are located. When I eat today, the memory comes back, "she says.
Who wants to describe his comforting home or the most beautiful pages of childhood, often does that with certain tastes. The palate must already be a kind of sensitive memory memory, a small charm is able to bring images to life that are as individual as the people and their stories themselves. The Thomas Cradles are able to trigger this beautiful film only in the silver region. They are neither in the upper nor in the lower country, only here they are known. "We used to buy the Thomas bikes in the bakery in Kolsass. When she locked up, I did it myself, "says Christl.
It's great if you can do such a thing - to taste the ingredients, to guess how much they want to be mixed, and finally to take the associated bliss into their own hands. In this curious and ingenious way, Christl succeeded in airing the mystery of the Migala, the "Schwaz peculiarity with currants", which was traditionally eaten to All Saints' Day and is still being enjoyed by those who are fortunate short time their annually so limited "Backgeschichte" which to get hold of. "The bakers do not reveal the secret. I figured I'd give it a try, "she says with the mischievous laugh of a true back-eye-detective, but immediately destroys any hope:" Of course I will not reveal the secret either. "Well.
If you, like the farmer's wife at the Nockhof high above Terfens, stick to the culinary order that the calendar at the end of each year describes around Schwaz and which, among other things, states that the Migala should not experience Advent, the next step is the Thomas cycles. Christl Höger reveals her secret and makes it possible for today's children to collect similar memories as they did at the Weerberg back then.
Christl knows what the mass that lovingly presses her finger into the bowl promises. There he is currently pulling, the Thomasradel dough, and he has not yet the right consistency. She does not see that, she feels it and says: "You can push him in twice." This is what makes him that fine. And that's why the consistency of the Thomas bobs, which are to be formed from the dough and baked, is even more delicious.
A classic yeast dough is the basis of these biking. Anise is the defining, but not intrusive spice. "And I still add lemon peel and, above all, a bit of curdling. That is my secret. The lemon peel is a flavor enhancer and the pot is responsible for the fineness. They stay juicier for longer, "says Christl.
She calls the dough "baby" and only when it pleases her fingers, the baby is allowed to serve its purpose. In the whirlwind of a skilled woman, Christl forms two strands, cuts off small pieces and forms them again into almost 30 centimeters long noodles. "If the dough is a bit stubborn and does not want to, then I'll leave it for a bit," she says.
A yeast dough requires patience. Getting it right is crucial. But now he wants the dough, and Christl forms out of the noodles two oppositely rolled snails, which look like an S with circled ends. Two of these twin screws are now superimposed, in their middle a little bit apart - and off it goes into the oven. "You can not bake germs too long, otherwise they will be too hard. The Thomas cyclists should be within 20 minutes at the most, at 180 degrees - they should be golden yellow, "says Christl and turns to the stove, where she prepares another secret:" I coat them, if they are still hot, with thick sugar water. They shine beautifully and last longer. "That's what she learned from her mom, who also used the sugar water to give Buchteln or a braid the finishing touch. From the oven, whose door is only allowed to open during the baking process, because the Thomas cycles otherwise collapse, it shines golden. "Now they are finished," Christl knows, and no sooner has she said it, the gems are already brushed liberally with sugar water - and he may come, the Nicholas. He is welcome to do that.
Scherzerl for the treasure
Earlier, the Thomas cyclists were eaten on Thomastag (December 21) - hence the name. At some point, the Thomastag was moved to the 3rd of July and somehow the bicycles, which were named after the saint, must have "slipped" a few days forward - to the Nicholas. Between his day, the 6th of December, and Christmas, many traditional delicacies are prepared, which are then happily transformed into "hip gold" on every occasion. A special feature, however, also has a fixed date such as the Migala or the Thomas Cycle. "The tents. It was always cut on Stefanitag, the 26th of December. Scherzerl got the treasure, "says Christl.
For 36 years, the Scherzerl is accordingly her husband Karl, who has lured them from the Weerberg here on the sunny side and may look forward again this year: "I like the tents very much. The fine thing about it is that you do not have to let it go, but only have the sliced figs, nuts, raisins and dried pears in rum and sugar overnight. "Only overnight. Only in rum. Well prepared, it is a no brainer to prepare the tents. The slightly drunken mass is quickly processed with flour and baking powder, tent spice, coffee and water to a promising, thick dough. From this loaves are formed, which are coated with an omelette dough. After a few stitches with the fork, the tents just have to go into the oven. Voila. And once again, your heart warms when Christl opens the oven and looks at the result with a satisfied smile.
From Migala to Thomas cycles and camping - the days of special pleasures are guaranteed for Christl and her family. "You should not always get it all year round," she says. Right.
- 500g flour
- 20 g germ
- 60 g of sugar
- 50 g of butter
- 1 pinch of salt
- about ¼ l of milk
- 1 egg
- 1 egg yolk
- 1 tbsp anise
- 1 egg to brush
From flour, yeast, sugar and lukewarm milk with a little flour, stir a "steam" and let it go. Then incorporate the remaining ingredients and let them go again. While grating, squeeze the dough twice. Form two strands of it, cut off small pieces and roll up two snails of the same shape with a distance of about 3 cm in the middle so that they look like a curled S. Two of these twin screws are placed on top of each other, placed on a baking tray with the others and baked golden yellow for 15 to a maximum of 20 minutes at 180 degrees.
Lemon peels and a bite of curd cheese in the dough and the Thomas Cradles, if they are still hot, do not brush with egg, but with sugar water.
- 1kg figs
- 500 g prunes (or mixed with dried pears)
- 400 g raisins
- 400 g of nuts
- 1/8 - ¼ l of milk
- 250-300 g of sugar
- 2 kg of wheat flour
- 2 pkg. Baking soda
- 2 pkg. Tent seasoning
- about 0.5-1 l of cold coffee mixed with water
- thick omelette dough for brushing
Soak the figs for up to 3 hours or bring to the boil. Finely chop figs and dried fruits, roughly chop nuts, mix with raisins, sugar and rum and leave to cover overnight.
Mix flour with baking powder and tents spice, add to the fruit mixture and quickly process with the coffee-water mixture to a thick dough. Quickly form about 12 round loaves, place on a baking sheet, spread with omelette dough, pierce with a fork and bake at 180 degrees for about 60 to 70 minutes.
The fruit press of the fruit and horticultural society Schwaz elicits up to 70,000 liters …