Dough is usually kneaded on two occasions: before the first fermentation, and a lighter kneading after the first fermentation.
Ankarsrum Assistent Original – Your friend in the kitchen
With a kitchen machine from Ankarsrum you get a complete helper and assistent in the kitchen.
Chocolate meringues. Ingredients:. Follow these steps:.
Are you looking for Christmas recipes? Then you’ve come to the right place! Here you can find classic recipes but also new & exciting christmas recipes.
Salted caramel cupcakes
Salted Caramel Cupcakes. Ingredients: Cupcakes:. Filling:. Frosting:. Follow these steps:.
Blueberry buns in a pan
Blueberry buns in a pan. Ingredients: Wheat dough:. Filling:. Syrup:. Topping:.
Japanese milk bread
In the first episode of our baking school you will learn how to make Japanese milk bread. Japanese milk bread is incredibly fluffy soft and delicious
Cookies that impress
th. s. Shortbread cookies. Shortbread cookies with eggs. Butter.
Yeast makes bread expand and gain volume. Yeast also helps bread develop flavors, because flavors are formed during the fermentation process.
Windowpane Test (Gluten Window)
Bread recipes requires flour, liquid and a leavening agent. Flour contains, among other things, the protein gluten, which is one of the components that holds dough together and makes it elastic.
Hydration in bread baking is about the flour's ability to absorb liquid. Depending on the flour's composition of starch and protein, it will have different capacities to absorb liquid.