Here you can watch all our instructional videos for each accessory.
Dough is usually kneaded on two occasions: before the first fermentation, and a lighter kneading after the first fermentation.
Succeed with gluten-free saffron buns
Gluten-free flour mixes. Sticky dough. Fermentation. Kneading.
Saffron ice cream with pistachios
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.
Muffins and cupcakes
Muffins. Cupcakes. Recipe. Whipping.
Learn to make your own cake base
Ingredients. Form. Whisk. Color.
Cookies that impress
th. s. Shortbread cookies. Shortbread cookies with eggs. Butter.
Make the best cinnamon buns
Dough liquid. Less flour. Soft butter.
The perfect whipped cream
Fat content. s. Cold. Whisk. Soft cream.
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.
There are just two essential ingredients for baking a loaf of bread: flour and water. Using flour and water, you can start and feed a sourdough, then mix with even more water and flour, and then bake a finished bread. It's pretty amazing!
Fermentation makes bread swell, mature and develop taste.
What is Ankarsrum?
Learn more about the Stand Mixer Ankarsrum Assistent Original.