DIE ROTE BLUME, DER FOTOGRAF UND PHOTO-EDITOR: KARL WOLF KORNMACHER 2019
DIE ROTE BLUME,
DER FOTOGRAF UND PHOTO-EDITOR:
KARL WOLF KORNMACHER
2019
DER FOTOGRAF UND PHOTO-EDITOR:
KARL WOLF KORNMACHER
2019
Light croissant (without eggs or butter (margarine or manterine or fat))
Light croissant (without eggs or butter (margarine or manterine or fat)) 500 grams of WHOLE WHEAT FLOUR 4 tablespoons of vegetable oil 1 teaspoon of baking soda 2 teaspoons of baking powder 2 tablespoons of honey pure bee honey WATER Procedure: MIX EVERYTHING AND WITH A ROLLING STICK STRETCH EVERYTHING OUT ON A TABLE. THEN CUT INTO CIRCLES AND ROLL EACH ONE INTO THE CLASSIC COISSANT SHAPE. BRUSH EACH ONE WITH MELTED LIGHT SUGAR PUT IN THE OVEN AND CHECK WHEN THEY ACQUIRE THE TEXTURE. Prick them with a fork to see if the dough is dry. Then you can eat them. TRADUCCION AL ESPAÑOL: INGREDIENTES: 500 gramos de HARINA INTEGRAL 4 cucharadas de aceite vegetal 1 cucharadita de bicarbonato de sodio 2 cucharaditas de polvo para hornear 2 cucharadas de miel miel pura de abejas AGUA Procedimiento: MEZCLA TODO Y CON UN PALO DE AMASAR ESTIRA TODO SOBRE UNA MESA. LUEGO CORTA EN CÍRCULOS Y ENROLLA CADA UNO EN LA FORMA CLÁSICA DE COISSANT. PINCELEAR A CADA UNA CON AZUCAR LIGHT DERRE...
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