Pinterest. Les levures : les connaitre, les choisir, les utiliser. Je remarque de plus en plus que vous pouvez vous sentir parfois perdu avec les levures.
On m’a si souvent demandé s’il était possible de remplacer de la levure déshydratée par de la levure fraîche, et en quelle quantité, et comment l’utiliser… Il est temps que je vous propose un article qui mette les choses au clair sur ce sujet. Levure de boulanger, levure chimique, quelles différences ? Ces deux levures servent toutes les deux à faire lever / gonfler une pâte mais ne fonctionnent pas de la même manière.
La levure chimique se présente sous la forme d’une poudre blanche et s’utilise essentiellement en pâtisserie pour les gâteaux. Elle nécessite de l’humidité et de la chaleur pour être efficace. Au niveau des quantités, utilisez 10 g de levure chimique pour 500 g de farine. La levure de boulanger se présente sous différentes formes, déshydratées et fraîches, que nous verrons plus en détail ci-dessous. Un blog de plus dans la nature, par Charlie. White and Dark Chocolate Cream Cheese Chocolate Cake Bars. White and Dark Chocolate Cream Cheese Chocolate Cake Bars Happy April Fool’s Day.
These are not a joke. They are 100% real. Really sinful and easy. Just the way I like my desserts. What we’re working with here is a base layer of Devil’s Food Cake chocolate cake. Topped with white chocolate chips and dark chocolate chips. A can of sweetened condensed milk is mixed with cream cheese and poured over the top. The top layer resembles cream cheese frosting in that it doesn’t fully set up which helps to keep these so chewy and velvety. The cake rises a bit while baking, pushing up from the bottom of the pan. The cake is chewy, some chocolate chips remain crunchy while others melt, and the cream cheese is smooth. Make the chocolate cake layer part by mixing cake mix, an egg, and a stick of butter. Make sure to wash your hands afterward so no one thinks you were playing in the dirt. Top the cake layer with the white and dark chocolate chips. The inside of the bars definitely remain soft and gooey. Cookie Butter Funfetti Triple Chip Bars. I don’t know what took me so long to actually bake with cookie butter.
As opposed to just eating it straight from the jar at 12:19 a.m. Midnight snacks take on new meaning when cookie butter is involved. Cookie butter is something that I could easily just eat from the jar with a spoon until it’s gone. And I do. If you don’t have access to Trader Joe’s Speculoos Cookie Butter, look for Biscoff spread in your grocery store or big-box retailer, or just order some. You could make this recipe with peanut butter or almond butter, but it’s not going to be quite the same taste experience. Then again, if you’ve never had cookie butter, you don’t know what you’re missing so you may not want to order it, actually. The best new recipes from Framed Cooks — punchfork.com. How to Make Pizza Without Dough.
I was getting kind of sick of ordering delivery pizza (this happens at least 2-3 times a month).
It was time to put a spin on gourmet pizza, but I just didn't know what it would be. Without pizza dough or an oven that is capable of creating the perfect pizza crust (I don't have an oven that can go up to a 1000 degrees), I decided I would use potatoes instead. This recipe is elegant enough to serve at a dinner party, but easy enough that you can cook it within 5-15 minutes. For 4 small, personal sized pizzas 4" in diameter, you will need: 2 large potatoes peeled and cleaned4 teaspoons salt (to flavor the potatoes) I'm doing four different flavor combinations here, and the measurements for each combination will top 4 small pizzas or 1 large pizza. Cheese & pepperoni pizza: 3/4 cup mozzarella cheese1/4 cup marinara sauce10 slices of pepperoni (or as much as you like)7-8 leaves of fresh basil Mushroom swiss and ham pizza: Shrimp scampi pizza: Bleu cheese & arugula pizza: