Pastry

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spjuelo syrup (50%) d ebra (loose, mdia, heavy) ball (balloon, MDIO, strong) caramlo (blond, MDIO, dark). bizc8s Danger-snciyo-current-gnovs planxa-mold-double-soltiya-cuxara - almndra-ramona-gioconda-PSAD-financier-capuxino CRMA d Ryen x and x application dnsidad: xa Ryen: crm pastlra, diplomatic and aparjo d flns and puddings. elmnto Home: natiyas, CRMA Catalan, d toast. cm garnish: CRMA inglsa. cold emulsions: starting d fat (cream mount or xantiyy, truffle quick, cooked and CRMA Xocolat d) Part D albumen(mrngue Italian, Russian and French francs) + d frmntadas as bread and rpostras (Savarin, boyo d LXE rys bagel, croissant, pump, brvas) ojaldrs: virgn-layer invrtido, fast-no layers, MDIO ojaldr virgn (- mantkiya and no layers). crujients: mantkiya cream + sugar + flavoring + arina smifríos: mousss-based bavaroiss CRMA inglsa d, d fruit, c pastlra, pulp pump grease + ad bread bas: arina fuert + salt + water + + m lvadura prnsada madr (common, crvza, mantkiya, intgral passes, rustic) sauces: starting fruit d d d cobrtura xoco, azucars, cocoa, and egg rduccions d ew.dl tcnología xoco: ngro (45-70%) on 50-28-32, with LXE (32-45%) 45-25-30, 40-24-28 white. + as scaldads: arina + water + heat = pulp xoux . baked orno (Xuxos, ew rlampagos and Corona 4) fried (buñuels wind 5 ew) d figures caramlo: Print caramlo and caramlo ILADO d (nest) and pasta caramlo stira kbradas: starting d CRMA (mantkiya ointment - sugar + the arina idrata +) flora and pastry dough. sablag starting d (mantkiya and flour + sugar + the IDRA) sablaux pasta. emulsions conglomerate: sistma snciyo, double, pulp pumpspu +: bas fat or no + h2o; bas fat (cold-calients) and bas likida (cold-calients)

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