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PECAN PIE For the crust (makes 2): flour 425g salt 7.5g cold butter 185g cold lard 150g cold water (use more if needed) 120ml For the filling: eggs 3, large caster sugar 150g butter 75g, melted golden syrup 240g salt 1 small pinch bourbon 40ml pecans 150g, chopped To make the crust, mix together the flour and salt.
Day 1 350g flour 85g malt flour 50g hazelnut flour 25g sugar 75ml beer Day 2 40g flour 20g malt flour 50g hazelnut flour 4g salt; 75g melted butter Day 1 Mix the ingredients from day 1 and dry for 5 hours at 80C, discarding all the lumps.
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The breads with the highest total scores in the sensory evaluation were those with 0.43 g SSL/100 g flour + 0.03 g MALTO/100 g flour and with 0.50 g SSL/100 g flour + 0.02 g MALTO/100 g flour.
Ingredients for Bechamel Sauce: 50g butter 50g plain flour 500ml milk.
Knead T yeast/t sug&salt/1.5c h2o/2c flour; rise h.
Note: Italian 00 flour is sold in specialty food markets.
2.Add flour, baking powder, baking soda, cocoa and sugar.
Felicity Middleton Ingredients 1kg potatoes 300g flour 1 egg Boil the potatoes, drain and mash.
Put 50g of "00" flour (Italian flour used in pizza dough) in a bowl and season.
4 Flour a board or your kitchen surface, then carefully roll out the pastry.
Beat in the egg, sugar and yeast, followed by the remaining 450g flour and salt.
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