Eli's bakeverse
The best dough for an original Neapoletan pizza Ingredients Directions Autolysis: In a bowl mix the flour and 300g of water. Let it rest for 30 minutes. 10 minutes before the autolysis end, mix the 13g of water, sugar and yeast. At the end of the autolysis, mix the yeast mix into the dough. As …
The perfect cheesecake – creamy and delicious! Ingredients For the shortcrust used the Pâte Sablée recipe Cream filling 300 g Quark 40% 200 grams of heavy cream 120 grams of sugar 1 tsp vanilla extract juice + zest of half a large lemon 35 g cornstarch 2 egg yolks 1 pinch of salt 1 egg …
A classic of Minas Gerais cuisine. Crunchy shell and the crumb is lightly pulled and the flavor is marked by cheese. Ingredients 300g polvilho azedo 150g polvilho doce (tapioca flour) 100g grated Gruyère cheese 50g grated Emmental cheese 3 eggs 360ml water 60 ml oil 1 teaspoon of salt or less Directions Place the water …