cooking:recipes:pastry:magdalenesbarriga
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| Both sides previous revisionPrevious revisionNext revision | Previous revision | ||
| cooking:recipes:pastry:magdalenesbarriga [2022/01/09 08:28] – external edit 127.0.0.1 | cooking:recipes:pastry:magdalenesbarriga [2025/02/16 18:39] (current) – [Ingredients] vektrat | ||
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| Line 7: | Line 7: | ||
| * 190ml oli de gira-sol | * 190ml oli de gira-sol | ||
| * 210g farina rebosteria | * 210g farina rebosteria | ||
| - | * 1/2 sobre de llevat | + | * 7-10g d' |
| * una mica de sal | * una mica de sal | ||
| * (opt.) ratlladura de llima/ | * (opt.) ratlladura de llima/ | ||
| Line 17: | Line 17: | ||
| - Afegir farina, llevat i sal tamisats | - Afegir farina, llevat i sal tamisats | ||
| - Afegir ratlladures i batre 3 minuts més | - Afegir ratlladures i batre 3 minuts més | ||
| - | - Reposar a la nevera mínim 1h | + | - Reposar a la nevera mínim 1h (millor 24h) |
| + | - As muffin batter rests, the starches in the flour have more time to absorb the moisture from the eggs and liquid in the batter. As a result, the starches swell, giving the batter a thicker, more robust consistency | ||
| - Omplir motlles fins a 3/4 (sucre opcional per sobre) | - Omplir motlles fins a 3/4 (sucre opcional per sobre) | ||
| - Coure 10mins a 200ºC per sota + 10mins a 190ºC per dalt i per sota | - Coure 10mins a 200ºC per sota + 10mins a 190ºC per dalt i per sota | ||
cooking/recipes/pastry/magdalenesbarriga.1641716931.txt.gz · Last modified: by 127.0.0.1