Recipes with Wheat flour
Bottom: It all blends together.
Let it rise for about 20 minutes.
Bag it for approx. 20 minutes without filling.
Put up and back again for 20 minutes.
(The reason why the filler must not be on all the time is of course that it does not get dry!)
Tomato
Pour asparagus nuts to drain in a sieve - save asparagus water.
Melt the butter, pour the flour in and behind it with asparagus water. Then add broth and let the soup boil for approx. 5 min.
Pour whipped cream and warm the soup up to boiling point.
Se
The margarine is boiled and stirred well with the sugar to a uniform mass, after which the eggs are added one at a time.
The dry ingredients are mixed with the flour and sieved in and stirred together with milk or buttermilk, all of which is stirred into a
roux:
Melt the butter, add the flour and mix well. Add milk gradually with constant stirring. Boil the mixture well. Take the pot off the heat and chill the dough a little. Stir the egg yolks in one at a time. Stir well in between. Add salt, pepper and flaked
Wash and clean the pores, cut them into 5 cm long pieces. Boil water and salt and put the pears in. Boil them for approx. 10-15 min, depending on the thickness. Lay the rebels into draining in a doorstroke.
To Gratin: Whip flour and milk together in a pan a
The whole is stirred together, put on the fridge for an hour and then ready for rolling out for approx. 3 mm thickness. Bake at 200 g for 5-6 minutes.
The yeast is stirred in the warm liquid (about 30 degrees)
The other ingredients (not the sausages) and 2/3 of the flour are added.
The dough is well kneaded and additional flour is added, until the dough's consistency is appropriate. (The dough must stick a
Cut the butter into smaller pieces and crumble it into the flour. Add macros. Dip the dough into a greased spring form (about 22 cm in diameter) and squeeze it together to give a smooth surface. Bake the bottom at 200 degrees in the middle of the oven for appr
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