I was just wondering if anyone else used the "Vitamin C Method" that I use for all my pizzas. The ascorbic acid of the Vitamin C creates a reaction with the yeast that speeds up the rising process dramatically, cutting it down to only one short rise.
Hello my Baking Buddies, I am totally new to the site, really enjoying the community and forums, I feel at home here :) I have a good topic to start a thread on so I though I would throw it out and see what hits.
I found myself in a situation over the weekend. My fiance and I were invited over to have Halloween dinner by the parents of my ten year old sons friend ("Girl" friend). Saturday afternoon I found myself wishing that I had started a batch of Pain A L'anciene the night before to bake off that evening to bring to dinner on Sunday.
1 beaten egg
50g caster sugar
30g icing sugar (sifted)
145g unsweetened desiccated coconut
Preheat fan oven to 170
Beat sugar into egg with a fork, add icing sugar, then add coconut and mix well.
Spoon some of the mixture into a small dish (approx 1.5 inches diameter), press in gently, and then turn out onto a greased baking tray, leaving a small mound shaped macaroon. This recipe makes around 14 macaroons.
Bake for approx 14 minutes until golden. Leave to cool on wire rack.