Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Recipe Requests - General / Peruvian Flat Bread
    Lost? Site Map

    Peruvian Flat Bread

    Go to page << Previous Page  1, 2, 3, 4
    Chocolatl
    Wed Apr 03, 2013 1:28 pm
    Food.com Groupie
    Thanks a lot, hon!
    Hope you don't mind if I post this to the database so it doesn't get lost.

    I actually found a site where you can get Chirimoya extract: http://www.silvercloudestates.com/product/Chirimoya-Cherimoya-Extract-Flavor-Flavoring-Natural-751.aspx

    icon_biggrin.gif
    Jostlori
    Thu Apr 04, 2013 12:06 am
    Food.com Groupie
    Oh.My.Gosh!!! Just went on that web site and I can see my kids will be carrying LOTS of extracts when they come visit next month! That site is a goldmine!

    Thanks so much for providing that! I can see lots of new ice cream flavors in hubby's future... yummy.gif

    Lori
    awalde
    Thu Apr 04, 2013 5:28 pm
    Food.com Groupie
    Jostlori wrote:
    One thing stumped me in that recipe - "kneading to the gluten point". I'm not much of a bread baker, so I looked it up. Here, from http://www.breadsecrets.com/kneading.html is this:

    After about five minutes of slapping, stretching, and folding, the dough will hold together easily and feel smooth and silky.

    At this point, whether you have kneaded with a machine or by hand, you should be able to check that the gluten in the dough is properly developed by using the "Windowpane test". To do this, you pull off a piece of dough about as big as a walnut shell and gently pull and stretch it out into a thin membrane. If you can stretch it thin enough to see light through without it tearing, then it has been kneaded enough. If it tears, knead it for another minute, then test again.



    Hope this helps!



    Hi Lori and Choc!

    I saw your post and mail now, the translation is clear. Thanks Lori!
    I was surprise about the small amount of water. icon_eek.gif
    But then I saw the amout of eggs (about 5 eggs) and 200 g butter (about 1 cup). icon_wink.gif
    I'm sure it will be very yummy! yummy.gif
    awalde
    Thu Apr 04, 2013 5:43 pm
    Food.com Groupie
    On this site you can find 4 bread recipes and an alternative for the pan chuta...but I imagine that yours is more tasty:

    http://sarabeatriz-saboresycultura.blogspot.ch/2009/10/panes-de-atura-andres-ugaz.html (bigger loafs, less egg and less butter).

    wave.gif
    Go to page << Previous Page  1, 2, 3, 4 Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites