Bread pastry (bread cake). The irresistible combination of sweet, salty, sticky, buttery, crispy, flaky, and tender is something you must experience to believe. Made with bread flour, the dough is a little different from croissants or puff pastry. Salt is also key here; the authentic ones are about as savory as they are sweet.
Bread and Pastry Put your oven to work in the morning with a tasty breakfast bread or pastry.
Steamy cinnamon rolls, loaves of banana bread, sugary doughnuts, crumbly coffee cake, easy muffins, and fruity danishes all make an appearance.
This is your one-stop spot for all things breakfast bread.
You can have Bread pastry (bread cake) using 8 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Bread pastry (bread cake)
- You need 1 cup of whipping cream, 35% milk fat.
- You need 1/4 cup of icing sugar.
- You need 1 tsp of vanilla extract.
- You need 10 of cherries, chopped.
- You need 1 tbsp of sugar.
- It's 1/2 cup of water.
- Prepare 5 slices of bread, white or brown.
- Prepare 1/2 cup of dark chocolate, grated.
A basic cake is a mixture of flour, butter or margarine, sugar, eggs and maybe fruit. A sponge cake is made with equal parts of flour, butter, sugar and eggs and makes a runny batter. Fruit cakes often have twice the amount of flour to butter and sugar, less eggs and the addition of dried fruit. The batter is generally stiffer. shapes.
Bread pastry (bread cake) instructions
- Firstly, trim off the sides of 5 slices of bread. place a slice of bread over turning table. brush with a tsp of cherry syrup..
- Now spread a tbsp of frosting over it. place another bread slice and repeat cherry syrup and frosting alternatively for 5 slices of bread. over the last bread slice cover with frosting uniformly on sides. stick the dark chocolate shavings over sides of cake. squeeze out piping pagand create design over cake. top with cherry making the cake look beautiful..
Paper cups- they are used for serving cakes and muffins. Avoid using pastry flour for anything that demands structure, like bread doughs or pastas. Cake flour, bread flour, pastry flour, and all-purpose flour (which are all made from wheat) vary primarily by the type of wheat they're made from and their protein content, which is perhaps the most interesting and certainly the most significant difference between them, especially when it comes to baking. Comes in a one pound boule. On the other end of the spectrum from bread flour, cake flour has a lower protein content than all-purpose.
