| 摘要 |
A traditional regional type bread, here named 'Koersels Mikske', is made by (1) making a dough from 60% dry solids (flour), 30% moisture (water and milk) and (w.r.t. dry solids) 20% sugar, 10% egg, 5% yeast, 2% spices (wild laurel, basil, fennel, wild pepper, etc.) and 30% fats (vegetable fats, margarine, emulsifier, glucose and sugar, E471, water); (2) the bottom part is rolled out, and filled with pudding and bilberries; (3) the loaf is filled with caster sugar and bilberries; (4) the top of the loaf is positioned with the same filling; (5) the while is brushed with egg; (6) 4 notches are made (7) after rising, the loaf is baked in a moderately hot oven. |
