English Bread and Yeast CookeryViking Press, 1980 - 592 pages |
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Page 347
... crumpets , c . 1880 ' Make a thin batter of milk , flour , and water , and a little fresh yeast . From a small ladle , holding a sufficient quantity for I crumpet , the batter is poured on the heated iron plate , as you would a pancake ...
... crumpets , c . 1880 ' Make a thin batter of milk , flour , and water , and a little fresh yeast . From a small ladle , holding a sufficient quantity for I crumpet , the batter is poured on the heated iron plate , as you would a pancake ...
Page 350
... crumpets , 1954 ' These are usually obtained from the bakehouse . Muffins must be fresh . ' Dorothy Hartley , Food in England , 1954 Miss Hartley adds that crumpets ... Crumpets are also known as Pikelets 1948 ) . 350 Crumpets and Muffins.
... crumpets , 1954 ' These are usually obtained from the bakehouse . Muffins must be fresh . ' Dorothy Hartley , Food in England , 1954 Miss Hartley adds that crumpets ... Crumpets are also known as Pikelets 1948 ) . 350 Crumpets and Muffins.
Page 352
... Crumpets , 1927 ' Round white cakes , holey on top , of equal thickness throughout , with a very thin or no crust or skin . . . The flour for crumpets should be rather soft , or , at least , not strong and tough . They are made from ...
... Crumpets , 1927 ' Round white cakes , holey on top , of equal thickness throughout , with a very thin or no crust or skin . . . The flour for crumpets should be rather soft , or , at least , not strong and tough . They are made from ...
Table des matières
SALT | 119 |
EGGS DRIED FRUIT SUGAR SPICES | 133 |
MALT EXTRACTS | 153 |
Droits d'auteur | |
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Expressions et termes fréquents
bakers bakestone baking powder barley barm batch Bath buns blinis bowl bran bread dough bread flour breadmaking brick oven brioche brown buns butter cake candied peel centre century cheese Cookery Book cooking cottage loaf cover cream crumpets crust currants dough earthenware eggs Eliza Acton English fermentation flavour French bread fruit grain half heat household inches ingredients knead kugelhopf lard lardy cakes lb of flour leave leaven loaf loaves London malt manchet meal method milk and water mill mixed mixture mould muffins nutmeg oatcakes oatmeal ounce oz of yeast oz yeast pancakes pastry peel pint pizza potatoes pound proportion quantity recipe rise rolls round saffron Sally Lunn shape soda bread soft spice spice buns stone strong plain sugar tablespoons tbsp temperature toast tsp dry tsp salt U.S. equivalents unbleached flour watermills weight wheat white flour whole wholemeal yeast 1 tsp