2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
1. Most pastry recipes do not specify the amount of flour. Where it is defined precisely, it is taken for granted. This is because of the size of the eggs, the density of the yogurt and the cream;
2. Baking soda is mixed with flour or yogurt;
3. Dissolve the ammonia soda with a little vinegar or lemon juice;
4. Grate the lemon peel on a fine grater;
5. If the butter cream is crossed, heat it slightly on the hob and continue beating;
6. When placing fruit on the dough (grated apple for example), first sprinkle with a little crushed walnuts;
7. When whipping the proteins, a pinch of salt is added;
8. The tops of the cakes are cut cold and then smeared with cream;
9. When baking cakes, pies, pies, pastries, the oven must always be preheated to the desired temperature;
10. When flour is added to a cake, it is always sifted;
11. The flour is added a little in the mixture to the desired density, not all at once;
12. Crocan is prepared by placing the sugar in an aluminum container with a little water. Place on the hob and when the desired dark color is obtained, pour into a greased plate or board;
13. Peel the almonds by placing them in a bowl of water and simmering until the skin begins to separate;
14. Orange cake peels are prepared by boiling three times and discarding any water. Add sugar and cook. The next day, boil them in a thick jam. Store in jars for up to 1 year.
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