Queen’s gluten free baking
My approach to the baking learning path
Natural yeast liquid, grape seeds and beer seeds. Newly made grape seeds in the middle and large bottles of made beer seed yeast liquid on the sides.
The finished Panettone, an Italian Christmas bread, has all the wet ingredients as natural yeast liquid. Nuts are diced orange peel, sliced almonds, and raisins.
Tight honeycomb tissue, bite full of diced orange peel flavor.
Fermented with natural yeast liquid + natural old flour + fresh yeast, waterless, filled with walnuts and raisins inside, the addition of cocoa powder and Becola heat-resistant chocolate beans makes the taste slightly bitter.
2. Whole wheat brown sugar walnuts.
The same fresh yeast + natural yeast liquid + natural old flour fermentation, waterless. The addition of whole wheat flour and germ flour makes the bread slightly coarse, but because the ratio is not large, it tastes no different.
The final filling is brown sugar + walnuts, the brown sugar neutralizes the bitterness of the walnuts.
Ferment the same way, without water.
Organize into olive shapes, awake until doubled in size, brush with egg wash, make a cut, and squeeze butter inside the cut to decorate.
Various framing exercises, although framing is not popular these days.
German Black Forest, with cherries as standard. Light chocolate bitterness, delicious, someone could eat half of it in one sitting.
High-sugar, high-oil red velvet cake.
Fruit naked cake with a very large amount of fruit!
Minimalist strawberry cake, sides assisted by serrated knife.
Matcha rolls and cherry blossom rolls, love the matcha ones, the cherry blossom ones are slightly sweet because of the white bean paste added.