English Bread and Yeast CookeryViking Press, 1980 - 592 pages |
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Page 262
... crust of a fine golden colour . An equivalent proportion of thick cream serves much the same purpose . A tablespoon or two of light olive oil is another alternative and to my mind a much better one than the more commonly used lard ...
... crust of a fine golden colour . An equivalent proportion of thick cream serves much the same purpose . A tablespoon or two of light olive oil is another alternative and to my mind a much better one than the more commonly used lard ...
Page 367
... crust . In the dry heat these secondary parts of the crust bake pale and matt in contrast to the high colour , the gloss and shine on the ridges of the top crust and on the ends of the loaves . By the time baking is complete both the ...
... crust . In the dry heat these secondary parts of the crust bake pale and matt in contrast to the high colour , the gloss and shine on the ridges of the top crust and on the ends of the loaves . By the time baking is complete both the ...
Page 405
... crust when it is baked . Cook the sausage in the centre of a fairly hot oven , 425 ° F , 220 ° C , gas no . 7 , for 20 to 25 minutes , until the crust is a good golden colour . Slide the sausage on to a hot serving dish and leave it for ...
... crust when it is baked . Cook the sausage in the centre of a fairly hot oven , 425 ° F , 220 ° C , gas no . 7 , for 20 to 25 minutes , until the crust is a good golden colour . Slide the sausage on to a hot serving dish and leave it for ...
Table des matières
SALT | 119 |
EGGS DRIED FRUIT SUGAR SPICES | 133 |
MALT EXTRACTS | 153 |
Droits d'auteur | |
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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