Maybe we (the friendly French colleague of my husband's disturbed, with a nerve unheard of, while he was in his work and I) found the solution to the first section of the questionnaire. The cake that was
sleepless nights Roby (self-congratulatory hyperbole), you would call Baulus or Bulus and Boulus and this explains why 'you do not find information on the Internet.
It 's a typical dessert of Belgian tradition, also called the escargot for its distinctive spiral shape
Hoping to have guessed the recipe public
Ingredients 250g flour 75 g
butter 1 egg + one egg 30g sugar
20g fresh yeast 1
pinch of salt 1 pinch of cinnamon
1 dl warm milk
to cover
butter a few pieces of sugar cane
raisins
Incorporate the butter into the flour with your fingers
- Add sugar, salt and cinnamon
- make a hole
- Dilute the yeast in milk
- Beat eggs and milk and add to flour
- Pour the mixture into the hole formed earlier, and stir with a wooden spoon along
- When it gets too hard, paid into the plan of work and knead by hand
- If the dough is too sticky, add flour gradually, until when it sticks it sticks more to the work
- let it rest for at least 50 minutes
- Degazer (?? not know what that means)
- pull the dough (+ / - 5 mm) and make a rectangle
- Garnish with brown sugar, bits of butter and raisins
- Roll up the rectangle loosely
- cut pieces of 2 cm thick
- Place the pieces on a plate covered with wax paper
- brush with a little 'egg yolk
- Bake in preheated oven at 180 ° C for 15 minutes
you can cover it with a glaze of powdered sugar and lemon
the recipe I got it here
here if I wrong, do not tell me;)
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