*HTML is OFF *UBB Code is ON Smilies Legend
Smilies Legend
If you have previously registered, but forgotten your password, click here.
T O P I C R E V I E Wfuture_uncertainI'm making Lebkuchen hearts with the kids, but my dough is really dry. As my recipe calls for no liquid besides what I got from my melted butter, honey, and egg, I'm not sure what I should add to moisten it a bit.And as far as that goes, it took some time, but I finally found a reasonably okay recipe. However, I'm still looking for the perfect recipe. I remember having these hearts at Oktoberfest when I was a little girl. NodeMy first thought was what type of flour are you using, and if it is a flourless recipe?Gingerbread is what I think of, so I had to google to make sure.go to goodgrub.com I would link it but my right click mouse isn't working.the recipe there looked decent.And your eggs have moisture, as well as levening, butter has water as well. All improve your crumb or texture, flavor.Also did you wrap and rest? Treat it like pie dough that way...a rest in the fridge -well wrapped- allows the flour to absorb moisture.future_uncertainIt's wrapped in the fridge right now. I pulled it out a little bit ago and it's still pretty crumbly. I'm going to leave it over night and see what happens. The dough tastes good, though! If nothing else I'll just eat cold dough balls. Thanks for the recipe. I'll be sure to check it out. future_uncertainAre you sure goodgrub.com is correct? I tried it, but doesn't take me where I think I'm supposed to be.Nodeyikes no clickety!! Changed browser http://greatgrub.com/recipes/lebkuchen If you do not have parchment or a silpat, no worries, thin spray of nonstick with a touch of sugar to dust the pan, not flour. The sugar acts like ball bearings.future_uncertainGreat tip, Node! I find that I have a problem with items sticking to pans, even when I spray them. I finally bought some parchment paper, but would rather create less paper waste if possible. Thanks so much!future_uncertainI checked out the recipe and it looks great! I'll try this one next time. Thanks again!
And as far as that goes, it took some time, but I finally found a reasonably okay recipe. However, I'm still looking for the perfect recipe. I remember having these hearts at Oktoberfest when I was a little girl.
Gingerbread is what I think of, so I had to google to make sure.
go to goodgrub.com I would link it but my right click mouse isn't working.
the recipe there looked decent.And your eggs have moisture, as well as levening, butter has water as well. All improve your crumb or texture, flavor.
Also did you wrap and rest? Treat it like pie dough that way...a rest in the fridge -well wrapped- allows the flour to absorb moisture.
The dough tastes good, though! If nothing else I'll just eat cold dough balls. Thanks for the recipe. I'll be sure to check it out.
If you do not have parchment or a silpat, no worries, thin spray of nonstick with a touch of sugar to dust the pan, not flour. The sugar acts like ball bearings.
Thanks so much!
Copyright 2000-2023 Powered by Infopop www.infopop.com © 2000 Ultimate Bulletin Board Version 5.46a
Powered by Infopop www.infopop.com © 2000 Ultimate Bulletin Board Version 5.46a