#baking new popular
Video Recipe - The classic home copy of the baker truffles and rum balls. I do not like the almond extract that is traditionally used. So I use a little marzipan instead. And yes. That is grandmother Marie from the family who gave her name to the recipe. She most likely has the recipe from some womens magazine. But I do not want to dig too much into that. It is much more pleasant to live with the illusion that it has just magically been passed along by the generations.
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Raspberries, whipped cream, sugar, gelatine and little else. Then you have a great cake that can be used both for dessert and the coffee table. It can also be made with strawberries if you like that better. It is also an incredibly beautiful cake.
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Video Recipe - The dough used for baking cream puffs, eclairs and profit roles is called a "choux" dough in French. The interesting thing about it is that you cook it in a sauce pan, and then mix in the eggs. The dough has the special feature that it largely becomes only crust when you bake it. So there is room for a lot of fillings. Although I have also seen it just covered with icing and used gingerbread man.
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Video Recipe - A classic French cake / dessert. Caramelised apples and puff pastry is a terrific combination. If you already have the puff pastry lying around, it is also very quick to make. Can also be made with pears.
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The best pizza base with the large air holes in the crust and lots of flavor is undoubtedly the wet long-risen dough. It is also easy to make. Do not knead anything. But you need to start your day in advance if you need to reach it.
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When making varied and/or large quantities of bread the easiest way to write your recipes are as "bakers percentage". Where ingredients are measured in percents as compared to the total amount of flour. Understanding the bakers percentage also makes you a better baker because they help you understand the structure of different breads recipes instead of just memorising numbers.
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A delicious and crunchy nut pie. Very nice, both alone and as an accompaniment to ice cream or fruit.
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Some times the fermentation times in your recipe just doesn't fit with the schedule you have for the day. Wouldn't it be nice to know how to change the times then? As a rule, I would also like to use as little yeast as possible when I bake, but it must also fit into everyday life. So it'd be nice to be able to change fermentation times by adding more or less yeast. I have had some difficulty finding the exact info on what influence the yeast have on the fermentation times, also in relation to how much fluid there is in the dough. So here's a little biology report with my own experiments. And with lots of videos of dough that rises:-S I'm sure this article is the most geeky I have ever made ... but I was curious.
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"This is it. you hereby get my recipe for gingerbread biscuits. The recipe is over a 100 years old." My sister in law announced one day. I was a bit shell shocked. It had taken me almost all of those 100 years to pry the recipe from her:-S But now that I have it, I am happy to share this recipe. it is awesome!
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I used to think that carrot cake was an abomination. A dry and boring things that women ate while feeling guilty. But Karin's recipe is not at all healthy, and it does not taste so either. It tastes juuuust right. So I thank her for the recipe.
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Video Recipe - Cheesecake is not a big thing here in Denmark. But I love it. I have been wondering for a while whether I could make it a little more simple than the one I usually make. I have been toying with different recipes and it seems that I have achieved a pretty good result with this recipe, that I now have settled on. But do try it out yourself!
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Video Recipe - I had churros first the time when I was 14, on a holiday in Spain. It must have been good because I have long forgotten my first kiss, which I think was roughly around the same time but I can still remember my first funnel cake with sugar.
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Danes typically eat this type of dark sour rye bread at least once a day. It is our "national bread". We eat it mainly as open sandwiches with spreads and charcuterie. This is a simple but good recipe for rye bread.
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With bottom, cheeses both, fruit and jelly is shown a traditional Danish cake, even though it exists in a multitude of versions. My favorite is the one with whole cherries in jelly on top. The yellow cheeses both and burgundy gel is also beautifully together.
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Video recipe - Danish pastry is well known and well loved all over the world. And it is very good. But you can actually make your own danish that has an even higher quality that the one you can get from danish bakers. My father in law who is a skilled baker gave me this recipe. I have changed a few things in it though. His version used a special "folding margarine" I have replaced that with real butter, and that does wonder for the taste. But no matter what, it is difficult get a better cake than danish pastry. Which we incidently call "viennese bread" in Denmark :-S
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Video Recipe - When using puff pastry you often have leftovers. Instead of throwing them out, you can make Palmiers. Small cute palm leaves. And yes. It's worth the effort. You could probably buy half a sack full in the supermarket for no money, but they will not be made ​​with butter.
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When we bake any bread it goes through 12 stages every time. All right. it's not all twelve stages that are equally important in all kinds of bread. But once you know the 12 stages, and the classification of bread, you will find it less confusing to read the directions in bread recipes. If you will need to read the directions at all.
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It's all bread that can be made from the same basic recipe. So here they are, all merged into one. it is based on my "classic french bread recipe". Not the best bread in the world, but very close to what you buy at most bakeries.
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