Good to have another newbie!
Very cold here today, so I've spent the day in the kitchen. Not often it gets down to -1c here (thankfully!). The kitchen was lovely and toasty yesterday, I had the oven on autoclean...
Hmm, I guess the kitchen being cold is not one of your problems in baking! I did try making croissants once when the kitchen was 38c but decided after one attempt that it was not a good idea!
Hi,
I may have a recipe that you can use,
the link below is for my VERY moist chocolate cake, but I see no reason why you could not sub PLAIN flour for the cocoa and make it a white cake instead. If...
Siduri,
Yes, wheat flakes (British terminology I'm afraid) = rolled oats, the flattened grain/seed. I think the Malto kneipp is probably the same stuff. I never saw it in the UK but the translation of the packet here says...
Soft butter can cause trouble, it needs to be supple enough to bend it over the edge of a worktop I suppose the nearest thing I can describe it to is like a piece of rolled Plasticine. If it is too hard, it will break off into lumps...
sorry for above repeat posts, I kept getting the message that it had not been sent to server and to try again - which of course I did, again and again.......:(
Shin Louis,
Below is the link to my website with the croissant recipe I use - click on 'pictures/photos' and get more thumbnails, click on those to get larger...
Shin Louis,
Below is the link to my website with the croissant recipe I use - click on 'pictures/photos' and get more thumbnails, click on those to get larger...
