Recipes with Cardamom, ground
Egg yolks and whipped together.
The yeast is stirred in the lukewarm milk.
Flour, melted margarine, grated lemon peel and cardamom added.
The egg whites are whipped stiff and turned gently into the dough. Let the dough raise about 20 min.
Mix it all together, possibly with whipping so it does not lump
Possibly. 1 teaspoon of oil (if you do not have a good teflon pan)
tips:
Yes, they are the ones we use here in the house and they are really good. Nutritional content per 100 grams Energy 5
Mix all the ingredients together, with either a hand or electric whips.
Let the dough stand a little in a quarter of an hour to half an hour.
Heat a frying pan up. take fats (sunflower oil, or canola oil) on the forehead and behind your pancakes one by o
The yeast is mixed with water, and break into pieces that are tempered to 35 degrees (C). Salt and sugar added.
Eggs whipped light and mixed into the dough with flour.
The dough is kneaded carefully, it is important to not add more flour than is absolute
The dough is stirred on the machine. The water to it's hand warmly and lunes pour into mixing bowl. Semi-skimmed milk and fiber remember add mixture. The mixture is stirred for 5 minutes then fiber remember gelerer.
The eggs are added. Melsorterne, soft mar
Shrove buns: Magarine chop in the flour, spices and eggs added.
Yeast in milk, add udrørt
Everything is mixed well together, rolled out in 1 cm thickness.
Dough sheet cut into 12 squares, a dollop of fill placed on each.
The corners bent over the filli
Eggs and cream whipped lightly together. Butter break into pieces in the flour. Citron rives. Everything is mixed together. If the dough is very oily, possibly. Add a little more flour. Rest in refrigerator 24 hours.
Rolled out, a little thick and is made t
The eggs are whisked together. The other ingredients are whipped into the ægskummet (the melted margarine in eventually). The dough is resting in cool for 15 minutes.
Pancakes baked in lactose free margarine.
Tips:
Water can be replaced with beer.
Sh
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