Today I come with traditional recipe, cupcakes, muffins, malena (as we call les here)… whatever are very rich traditional sweets that sometimes we forget that we have after the invasion of foreign candy (eye which I also like)
I don’t know if I’ve had since I still photo camera once you decide to commit suicide mine, but thanks to the invaluable collaboration of my Navy aide who has given me his pink camera (although it says how see you a scratch and don’t see it more) I have been able to photograph these “malenas”.
Looking for homemade recipes I found this in illusions color pastel, click to see your recipe. , to see who refuses to make them, at this rate I’m going to go down the street to go to work rulando. Continue reading
Malzbierbrot has a crispy crust on baking day, and the grains of wheat in the dough is still slightly to the tooth. From the second day, the crust and soft wheat grains and tastes Malzbierbrot juicy and aromatic. Wrapped in aluminum foil keeps it fresh for several days. The amount is enough for two Malzbierbrote per 800 grams. You can also freeze Malzbierbrot. Wheat kernels into a bowl and cover it with root beer.
The wheat at least 16 hours swell at room temperature. On baking day fresh yeast dissolved in lukewarm water and add a pinch of sugar. Whole wheat flour, pour into a mixing bowl, press an indentation into the flour, add the yeast solution, cover with a little flour and walk about 5 minutes. Yeast, dried, and sprinkle about 2 teaspoons of salt over the flour and add the wheat malt. Knead into a smooth, slightly sticky dough. Cover the bowl and leave to rise for about 20 minutes. The dough again and let knead for 20 minutes. Put the dough in half and place on a lightly floured work surface and shape into two long loaves like to see in the picture above.