lactose-free Archive - BUGInamnam

Roasted Almonds

Helle Abild — Thu, 10 Dec 2015 06:00:39 +0000

2 ingredients and water, then it becomes no easier

I love the smell of burnt almonds when you walk inside the city or in Tivoli, but they are so incredibly easy to do if I never buy any, 2 ingredienser og vand er jo rimelig let at gå til.

I like best the all-classic model, but many like to sprinkle them with cinnamon or licorice powder, så det er også en mulighed.

They are also perfect as a small hostess gift or for a sweet little goodie bag. På billedet har jeg vendt dem i lidt flormelis.

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RECIPE – Roasted Almonds

INGREDIENTS

200 (g) almonds
2 DL sugar
EVS. 1 teaspoon vanilla sugar
2 DL water

APPROACH

Mix water, sugar and possibly. vanilla sugar in a pan and pour the almonds in
Turn on the forehead, warm up and stir in almonds
Stir in almonds, After about 10 my water begins to evaporate and the mass sugar bubbles
At a time when all the water has evaporated sugar becomes dry and in clumps, It is not an error
Unscrew the EVS a bit down the heat and continue to stir to the dry sugar begins to melt
When the sugar is melted take tonsils up and advantage with a fork on wax paper or silicone bolchemåtte
NB! cookie sheet will not work, da de klistrer fast til papiret.
One can eventually turn them into a little icing sugar if you want a white “snelook”
We must also take care not to gi’ the tonsils too much heat, as they well may become too burned

If you are missing bageartikler, cake shapes, chocolate etc. I can recommend the two webshops Baking time and Bagebixen, they both sell. Callebaut chocolate that I use, as well as a heeeel lot udstikkerforme, Grommets mm. I also bought my big chocolate smeltere with Bagebixen.

All bowls, fade and props on the photos are from my sweet neighbors, the super cool vintage shop Habengood ). De er både på Facebook og Instagram.

Here is starting the process of making roasted almonds, After the sugar is becoming dry begins to melt and sits down on the tonsils….writing this because I myself was once in doubt there had been something wrong,

Indlægget Roasted Almonds blev vist første gang den BUGInamnam.

Finnish bread (Grandma Bitten's)

Helle Abild — Wed, 09 Dec 2015 06:00:32 +0000

Another classic beauty biscuit

I usually don't eat cookies, or bake the rest of the year, så for mig er det ekstra dejligt med alle de gode familiekager i juledagene.

This year is the first time I have gotten bought the Pearl sugar and it seems I give something completely different than just using regular sugar, now the cakes completely perfect

I have not managed to make a gluten-free version, but I would replace the flour with Blue Finax, det synes ejg plejer at virke godt.

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RECIPE – Finnish bread

INGREDIENTS

125 g Butter / Organic Spreadable / Free from Coop
375 (g) flour
100 (g) sugar
1/2 TSP bicarbonate of soda

Decorations:
Egg whites (or beaten egg) (Vegan I would use thin mixed Fiber Remember)
Finely chopped nuts
Pearl sugar

APPROACH

Mix all ingredients in a mixer
Roll out dough into desired thickness and cut into rectangles
Pour the egg whites in a small bowl
Bland Pearl sugar and nuts in another bowl
Dip each cake first in egg whites and then in nut/sugar mixture
Style on blage plate at intervals between and press sugar/nut a little fast
Bake ca 30 min at 170 ° c, to the weak light brown

All bowls, fade and props on the photos are from my sweet neighbors, the super cool vintage shop Habengood Peter Bangsvej 110 (right by Peter Bangsvejen station). De er både på Facebook og Instagram.

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Indlægget Finnish bread (Grandma Bitten's) blev vist første gang den BUGInamnam.

Lemon marzipan balls

Helle Abild — Tue, 08 Dec 2015 06:00:50 +0000

It is no secret that I love lemon, så selvfølgelig måtte jo også prøve at lave en citron julekonfekt.

I made my own marzipan, This recipe and the version I tried with shell on the tonsils had been quite dry, but I do not like to throw food and good ingredients out, so I got the idea to mix a couple of tablespoons lemon compound in, and it made the texture soft and nice and the taste of lemon is always great :).

I have even bought Lemina lemon compound in INCO, It is a mass consisting of a thick liquid sugar, lemon pulp and juice. Dealers say that it possibly can be ordered through Special merchant, but it is a large glass as you probably don't get used, så jeg har givet mit alternative bud nedenfor.

All dark chocolate can be used, I am using Belgian Callebaut chocolate i buy in gems/bags. Nederst på siden har jeg link til to dejlige chokolade/bage webshops der forhandler Callebaut.

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RECIPE – Lemon marzipan balls

INGREDIENTS

250 (g) marzipan mass, low the possibly even after This recipe
1-2 organic lemons
Icing sugar
Dark chocolate
Grated organic lemon peel for garnish

APPROACH

Grate the rind 1-2 lemons and save it
Press the juice from the lemons and mix it with the revede must
Mix in powdered sugar for a little sweetness, if desired
Knead the mass into the lemon marcipanen
Scroll to kuger
Dip in dark chocolate (see below for the perfect tempering which gives the glossy chocolate)
Sprinkle with grated lemon peel
Keep them cool

CHOCOLATE TEMPERING – Dark Chocolate

Warm half the chocolate over the water bath for 45-50 °C (cannot get over 50 ° C then crystallize it)
Pour the rest of the chocolate in, and stir and stir and let the temperature fall to 29 °C
Pour/Set possibly then in chocolate melts and keep the temperature constant
Warm up to a maximum of 31-32 °C , get the temperature of 34 ° You have to start over again

If you are missing bageartikler, cake shapes, chocolate etc. I can recommend the two webshops Baking time and (K) for Cake, they both sell. Callebaut chocolate that I use, as well as a heeeel lot udstikkerforme, tyller mm.

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Indlægget Lemon marzipan balls blev vist første gang den BUGInamnam.