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Flour the surface and roll out the dough into a long narrow strip, about 7x18 inches With a knife, trim the edges of the dough. Cut the dough into 4 rectangles.
In a small bowl, make an egg wash by whisking the egg with a splash of water until well beaten. Divide the ham and cheese among the pastry strips, laying them along the length of each strip but ...
Huevos Rancheros Breakfast Bowls. If you're a savory breakfast fanatic, then you're probably familiar with a huevos rancheros-style meal: refried beans on lightly crisp tortillas, fried eggs ...
It is traditionally prepared using only bread flour, salt, a leavening agent and water. [1] Brioche – has a high egg and butter content, which gives it a rich, tender and tight crumb. [1] Croissant – a buttery, flaky, French viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough ...
A baked savory pastry made of choux dough mixed with cheese. Karpatka: Sweet Poland: A cake made of one sheet of short pastry on the bottom and one sheet of choux pastry on the top (or two sheets of choux pastry), filled with custard or buttercream. Usually served with fruit or ice cream.
Bread is a pretty fantastic food. It's the backbone of any sandwich, and is often used to accompany meals when entertaining. It's incredibly versatile, which means if you have a lot of it left ...
An uncooked or blind baked pastry container that is used to hold savory or sweet mixtures. Pastry cream Confectioner's custard. An egg- and flour-thickened custard made with sweetened milk flavored with vanilla. It is traditionally used as a filling for flans, cakes, pastries, tarts, etc. The flour prevents the egg from curdling. Pastry cutters
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