17 Feb 2009, 9:32 pm
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Scones with Cream & Chocolate Chunk
Concerto Chocolate: The Pleyel.
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Scones with Cream & Chocolate Chunk
Concerto Chocolate: The Pleyel.
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Bread and dough
I made a recipe from Paul Hollywood, but it is a failure.
Is it that I can use the traditional yeast instead of fresh yeast?
What is SAF Instant dry yeast is a trademark?
What is instant dry yeast? I replaced with baking powder but my bread is flat ...
a question about the yeast - yeast, you think of the book, then put flour on it to let it grow ... so there is no waiting time prior to the meal?
In your recipe when should we put the yeast?
Hello, I do not understand this part: "Primer FWD during 3h. What does it mean?
If the evening I make my dough buns, I let up, I shape, let rise again-is it that I can save the costs for the next morning?
I would like to try your recipe ... I am growing one thing: there is no stay in the fridge between rounds?
What are the two types of flour you speak (T55 and T65)?
Where can I find the flour type 55?
No real mixing wand for tradition?
Could you explain what the score in the recipe for baguette de tradition?
How is it that when I brush my bread small yellow eggs shrink and they tend to deflate a bit?
You say you can do to MAP entire period of kneading, but the brioche is also fine and good?
Besides the MAP what your robot do you use to knead your pasta?
Is it possible to knead the dough in a bread machine?
How do I replace the potato?
My baker (Portuguese) made a ciabatta with a very yellow crumb and a texture like a brioche, but the recipe is secret, what do I add in your recipe?
I made the brioche dough with my map, mode pizza dough. But leaving the dough, it was sticky .. Is this normal?
What if the dough is too sticky?
The buns, canned you how long and under what conditions?
Hello, it happens something strange, I tried to make bread a hot dog, but instead of being soft, it seems to stick.
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Patisserie
Why paste my Scones is not successful?
For the pie dough you start by mixing the butter with the wooden spoon .. but when you kneaded with your hands ... when you incorporate the flour?
Can there soupoudrer cabbage icing sugar before the enfouner or is it not necessary?
Are you sure 70 ° C (and duration of heating super short) enough to kill salmonella?
This is the first time I put some oil in place of butter, what is the advantage of this technique?
I tried to make marshmallows with a vegetable gelling agent (agar-agar powder), and you what do you use gel?
To make the nougat takes corn syrup, what is it? Can I replace it with sugar and water?
In the ingredients you mention 60 grams of oil which gives dl or ml?
Could you tell me if the cream plant you speak is the kassefet?
What is the difference between the cornmeal and polenta?
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