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Allerheiligenstriezel mit 6 Strängen flechten
An Allerheiligen ist es in vielen Regionen Österreichs Tradition, einen Striezel zu backen. Aber woher kommt das eigentlich und wie gelingt der Germteigzopf ganz sicher? Das erfährst du von Bäckermeister Franz Brandl aus Linz. #allerheiligen #striezel #zopf #germteig
Servus in Stadt & Land
Couronne de Pâques Pistache
La couronne de Pâques pistache est une brioche moelleuse et savoureuse, idéale pour célébrer les fêtes de Pâques en famille. Avec sa texture aérienne et son goût délicat de pistache, elle apporte une touche originale et raffinée à votre table. Facile à réaliser, elle peut être agrémentée de chocolat blanc, de fruits secs ou d’un glaçage gourmand.
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🥖🎶🌟"Harmonious Layers Accordion Bread Recipe for a Melodic Feast! 🥖🎶🌟"
#foodvlog #food #christmasfood #christmascookies #dessert #foodies #UK #usa #america #snacks #food #foodie #foodporn #snack #yummy #foodphotography #instafoodnacktime #foodstagram #foodblogger #delicious #homemade #healthyfood #foodlover #americanfood #foodies #orange #breakfast #unitedstates #breadbaking #usa🇺🇸 #breadmaking #usa #pudding #streetfood #breakfastideas #chocolate #cake #cooking #hungry #foodreview #foodshow #foodmenu #USAfood
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Accordion Bread By @HATICEONCEL
Sourdough Starter At 27-28°C, ready in 7-8hours.30g sourdoughstarter,90g flour,40g water,15g sugar.Dough Ingrds>230g flour,20g sugar,4g salt,1egg,110g milk,20g butter,All of the sourdoughstarter.Cocoa Mixture>10g cocoa powder,15g water.Prepare sourdoughstarter,when it has tripled in size it’s ready to use.Mix all the dough ingrds except the butter.Add the butter and knead until smooth.Let the dough rest for 1-2hours,divide it into two equal parts.Add the cocoa mixture to one of the dough halves and mix.Let the dough rest for 15mins.Roll both doughs into rectangular shapes.Layer them on top of each other and fold as the video.Let it rest in the freeze for 15mins.Roll it into a cylinder,make cuts with a razor and place it in a greased mold.Let it rise at 28°C for 4hours.Bake at 180°C
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Personal yeast cakes filled with butter and cinnamon - krantz
A recipe for 32 personal cakes 500 grams of flour A quarter teaspoon of salt. 100 grams of sugar Yeast spoon 100g soft butter cut into cubes, at room temperature A glass of milk at room temperature ：！p7 100g very soft butter A cup of brown sugar Cinnamon spoon A spoonful of vanilla essence
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What happens when you take the classic 4-strands and double it? You got a totally NEW fresh design for your next Challah for Shabbat! With the same recipe that everybody loves so much: 1 Kilo AP flour (NO BREAD, NO HIGH GLUTEN) 14g Dry active yeast 100g Sugar 20g Salt 100g Olive Oil 450g Water No eggs! This time not even for topping.