Recipes tagged "Salt 1"
2 recipes found
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Caramel Banana Tart
I made cream cheese with old yogurt, and the whipped cream was about to expire, so I found a recipe for caramel banana tart! Bananas and caramel go well together! The steps are a bit complicated and the materials look a bit messy. If you like it, please follow the steps and make it!
cake Almond flour 1 -
French country bread
Tailor 3: French country bread The longest wait. It went through five fermentations in total. From the first fermentation of 1-3 hours; to the second fermentation of 15-20 hours; enter the main dough, ferment for 90 minutes, then ferment for 45 minutes after exhausting, and then enter the final fermentation of 70-90 minutes. The most patience-testing country bread. . . The use of rattan baskets for final fermentation seems to be a characteristic and symbol of country bread. The rattan basket gives the bread the impression of circles like steps. What to do without a rattan basket? Teacher Meng said that it can be placed directly on the baking sheet to ferment. The Japanese master said that you can find a thicker basket, lay a thick canvas, or shape the dough into a long stick shape. Regardless, they strongly recommend using a proofing basket as it's more authentic. What do you do if you don’t have a rattan basket? People who don't take the usual path always have some incredible ideas. I had already set my sights on the two empty or full earthenware jars. The size of the top of the sauerkraut jar should be just right, so let’s borrow it for now. While the sun is shining, wash it clean, dry it, and wait for the last rise of the dough. The lid with the mouth facing upward is like a large earthenware bowl, rough and simple, exuding a rustic flavor. Sprinkle flour on the side of the bowl, push the dough into it, and the whole plan is almost complete. A hundred secrets and a sparseness. Carefully pour the trembling dough onto the baking sheet, poke holes, spray with water, and place in the oven. . . However, I found that when the oven was set and the temperature was set, I forgot to turn it to the heating position. The dough that is already sprayed with water has to wait for the cold oven to brew its enthusiasm. Looking at the wet skin, I wondered if it would be too badly damaged. Not too miserable. Although there are no circles of steps, the rough texture caused by the scattered flour on the surface is enough to give people a sense of satisfaction. . . .
Baking Foreign cuisine