Recipes with Cold water

Long-haired carrot-beetroot buns

The yeast is dissolved in the cold water. Salt, sugar, oil is added. Carrot and beetroot are roughly ripped and placed in. Finally, the flour is added gradually. The dough must not be kneaded with your hands, but stir with a saucepan until it is uniform and ha

Chicken in sour sweet sauce

Mix water, vinegar, sugar and tomato paste in a saucepan and give the mixture a boil. Turn down to low heat so the sauce does not boil. Stir the flour into cold water and add it in a thin jet while stirring. Take the pot off the heat. Warm 1 tbsp. Oil in a

Amager Bread

Both dough types: Crumble yeast, add salt, oil and water (+ a little bit of food in the rye bread to your liking) Add flour and knead each dumpling so it can be handled without sticking Divide each dumplings into 2 and roll them out immediately with a roll

French Baguettes

All ingredients must be cold when you start. Mix water and flour in a bowl and knead thoroughly until you have a truly elastic dough that just stick a little to your hands. It is not safe you should use all the flour. Press the dough flat and crumble the yea

Grove birthday buns

Udrør the yeast in lukewarm water. Mix oil and water in another bowl. Pour the mixture of oil and water together with the udrørte yeast. Add the other ingredients (wheat flour is mixed in with the dough feels good). Knead it well together. Style dough to uplif

Broccoli and ham quiche

1. First prepare the dough) Turn on the oven at 200 degrees The butter should be cold and use a fork! Butter and flour rives together in a bowl. When this mixture is a game you have a perfect blend smulder. Add water (possibly eggs) and stir together. This

Croissants III

Dissolve the yeast in the water, salt and sugar, and then the egg is added. This stirred together, and flour sprinkled the dough kneaded together, and i. must be fine and glossy. The rolled out to a large square, and to that end shall be distributed, butter s

Pancake m. fill Moroccan

The tonsils are boiled and peeled, then cooked and blended to the fine small pieces. flour cornmeal and salt is poured into a bowl/Bowl then add cold water gradually until dough is stiff. The dough is shaped into buns of the same size as "kohberg" buns. A tra