Baker master Froms heat hveder

Ingredients for Baker master Froms heat hveder

Instructions for Baker master Froms heat hveder

To prepare the Baker master Froms heat hveder recipe, please follow these instructions:

The yeast is mixed with water, and break into pieces that are tempered to 35 degrees. Salt and sugar added.

The egg lightly whisked and mixed in the batter along with the flour.

The dough is kneaded carefully, it is important to not add more flour than is absolutely necessary, if wheat buds should be airy.

When the dough is shiny and smooth, covered it with a cloth and made withdrawals in a warm place in 45 minutes. Then be turned down and shaped the dough into 12 equal-sized buns. These are added in a baking pan that measures approx. 23x33 cm.

It is important to wheat buds are close if they are to achieve the characteristic form. Saucepan should preferably have high sides.

The studs must be particularly wheat to airy takes place after the highlight of steam. A large pot set over the heat, and when the water starts to fumes, put baking pan with the wheat buds on the pot. The water must not boil, for then forms buds wheat crust at the bottom, but just kept hot; wheat buds after raising so in 15 minutes, brush with water and then put in a 200 degrees c. alm. oven for about 25 minutes.

Wheat buds must only Brown quite easily, and they do not form strong crust.

Wheat buds sliced and placed on a baking pan and roast about 10 minutes in an oven at 250 degrees c. alm. oven, so they become hveder. Hvederne can split once again, before being lubricated.

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