SPICE BREAD
CHRISTMAS TABLES |
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For the end of the year celebrations, the recipe for gingerbread. Preparation: 45 minutes Cooking: 40 minutes Rest: One night Ingredients The cake - 4 Oz of water - 0.10 Oz of organic lemon peel -.0.10 Oz of organic orange peels - 1.3 Oz of French acacia honey - 0.10 Oz of French chestnut honey - 4 Oz of T55 flour - 0.03 Oz of allspice blend - 0.2 Oz of baking soda - 0.03 Oz of fine salt - 2.5 Oz of butter Icing - 5.2 Oz of icing sugar - 1.4 Oz of lemon juice Unfolded - Bring the water and sugar to a boil. Turn off the heat, add the crushed anise and the zest taken from the peeler. Film and let infuse for 15 minutes off the heat - Chinese on the honeys, then bring to 131° F Sift together the flour, allspice mix, baking soda and salt. Pour half of the liquid at 131° F over the sifted powders. Mix with a whisk, without overpowering. Add the rest of the liquid ingredients slowly Finish with the melted butter, without emulsifying. Let stand overnight in the fridge. Bake at 320° F, ventilated oven, 40 minutes. Check doneness with the blade of a knife. For the icing: - Sift the icing sugar over the lemon juice, mix well. - Turn out the hot cake on a grid and pour the icing in the pocket or with a ladle. Enjoy your food...... |
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| Marie-Chantal de Verneuil for DayNewsWorld | |
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