Une vue aérienne de Montréal. Mixed feelings :(

Hibiscus et gingembre. À tester :)

Ingredients

• Dried hibiscus flowers (sorrel) -- 2 cups
• Gingerroot, minced -- ¼ cup
• Boiling water -- 8 cups
• Sugar -- 1 to 1¼ cups

Method

1. Place hibiscus flowers and ginger in a large bowl and pour in the boiling water.
2. Cover and let steep for several hours at room temperature.
3. Strain into a large pitcher and stir in sugar to taste.
4. Serve well chilled.

CP

Bel éléphant.
La photo du modèle fini

Ça a l'air intéressant. À tester !

Edit : Après 2 tests non-concluant, je ne sais pas si je vais essayer une troisième fois :'(
Je crois qu'il y a de meilleures choses à faire avec des pommes. De la gelée et de la pâte de fruit par exemple.

Edit : en fait, ce deuxième test était une réussite. Mais ce fut une vrai surprise.

Je n'ai pas testé mais apparement, cette recette vaut le détour. À tester !

C'est beau !

Wow, c'est magnifique !

Le pain est vraiment aérien. C'est un régal avec un peu de beurre et de miel.
À refaire !

Il faut le consommer rapidement car il sèche vite. À mon avis, il est parfait pour faire des croques-monsieur

Ingredients

• 500g Strong white flour (known in the US as bread flour and 1.1lb for my American cousins. You could use 1lb and drop the water to around 250ml)
• 4 heaped teaspoons dry milk powder (I use Tesco Value skimmed milk powder)
• 1.5 teaspoons salt
• 2 teaspoons sugar
• 2 teaspoons baking yeast
• 300ml luke-warm water

Instructions

1. Grab a mixing jug and fill with 300ml warm water (luke warm)
2. Measure out the 2 teaspoons of yeast into a mixing jug and give it a stir.
3. Pop a very small pinch of sugar in with the mixture and 1 last stir around.
4. Cover with a clean tea towel or similar. While we're waiting for the yeast mixture, proceed to the next step.
5. After around 10 minutes, the mixture should have a frothy head on it like a good beer (like pic 2). It's ready to use.
6. Grab a mixing bowl, pop it on some scales and add the dry ingredients.
7. Pop the bowl on the stand, attach the dough hook and just give the ingredients a quick 'dry' stir.
8. While the mixer is still running on a low setting, grab your yeast mixture and slowly pour all of it in.
9. Mix on the low setting for around 6-7 minutes until it's become elastic and dough like. Whilst it's mixing, lightly grease a 2nd mixing bowl. (Make sure your bowl is big enough for the dough to expand into as it'll double in size.
10. Take the dough out and place onto a lightly floured surface. I always like to hand knead for the last 30 seconds/minute to ensure the consistency is right. With this load, I didn't use hardly any flour whilst hand kneading. Knead it into a ball and place into the greased bowl. Cover with a clean tea-towel or clingfilm/food wrap and leave somewhere warm for an hour or until doubled in size.
11. Tip the mixture out onto the lightly floured surface and gently knead it again (doesn't need much - around 30 seconds to a minute). Try to knead it into the shape of the loaf you're making. I'm using a greased 2lb loaf tin, so I've kneaded the shape into an oval.
12. Place the dough into the greased loaf tin. TOP TIP (dust the top with flour to stop the top sticking when rising. Loosely cover ( I used kitchen towel this time) and leave for around 40 mins.
13. Check the progress of the loaf after 40 minutes. It should be almost there. Switch on and preheat your oven to:175 degrees C (fan oven), 190 non-fan or 375 degrees F. Come back in 15-20 mins.
14. Now it's time to pop it in the oven. It should take around 30-35 minutes. The top should be a golden brown and quite solid at this point. A sure-fire way to check it's cooked through is once you've taken it out of the loaf tin, flick the middle of the bottom of the loaf. The sound should be hollow.

Facile à faire et très goûteux. Pour conserver une couleur neutre, il vaut mieux utiliser du sucre blanc.

Vraiment facile à faire !
J'ai fait des tests en remplaçant la farine blanche par de la farine complète et le résultat est aussi bon.
À refaire !

O_o, c'est magnifique