1. Separating the yolk to mix with the lemon mix.
2. Slow boil to thicken the lemon filling.
3. Egg white with sugar to make the meringue.
4. Ready for the oven.
5. Ta-da...!
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1. Separating the yolk to mix with the lemon mix.
2. Slow boil to thicken the lemon filling.
3. Egg white with sugar to make the meringue.
4. Ready for the oven.
5. Ta-da...!
A variation of my normal bake.
900g total flour weight
600g water (67% hydration)
18g salt (2%)
7g commercial yeast (1 envelope, 0.75%)
Whisk dry ingredients together, add water, mix and knead. Form into a ball and place in a bowl covered with plastic in fridge overnight.
Degas, form and let proof approx 1 hour. Score, then bake at 430F for around 45-50 minutes.
1. First rise and second kneading.
2. Second rise and ready for the oven.
3. Final product.
Lady Jane wroteLook good...Olive bread a.k.a. JJ's favorite.
1. First rise and second kneading.
2. Second rise and ready for the oven.
3. Final product.
I had some tonight from a new batch
:)
Usual rye/white bread.
I used Bruno Albouze's recipe on yt. Always high quality recipes from Chef Bruno.
Recipe from Bruno Albouze on yt
Really great lemon flavor with smooth lemon-lime cream cheese base. Base includes white chocolate mousse, Philadelphia cream cheese, lemon juice and lime zest. Graham cracker crust. Topped with soft lemon jelly, honey-marinated lemon suprêmes and lemon zest confit.
11 out of 10 on flavor. It was really good.
4 out of 10 on aesthetics. Had some issues…
Lemon meringue pie and pumpkin cheesecake with vanilla frosting and pecan topping.
Bumper2Bumper wroteTop notch! Well done.Thanksgiving fun!
Lemon meringue pie and pumpkin cheesecake with vanilla frosting and pecan topping.
chassis wroteYour cake cracked. Next time use a water bath: wrap your springform in foil and set it inside a larger pan, pour got water between the pans, it acts as a thermal buffer to slow heating and cooling.Lemon cheesecake
Recipe from Bruno Albouze on yt
Really great lemon flavor with smooth lemon-lime cream cheese base. Base includes white chocolate mousse, Philadelphia cream cheese, lemon juice and lime zest. Graham cracker crust. Topped with soft lemon jelly, honey-marinated lemon suprêmes and lemon zest confit.
11 out of 10 on flavor. It was really good.
4 out of 10 on aesthetics. Had some issues…
gary_william wroteThanks! Correct on the cracking. It is a no-bake recipe and no heat was used, the base is set via gelatine. It cracked because the graham cracker crust cracked and was uneven and unstable, translating cracks through the mousse base and jelly top. Also more time than necessary in a dry refrigerator didn’t help.Your cake cracked. Next time use a water bath: wrap your springform in foil and set it inside a larger pan, pour got water between the pans, it acts as a thermal buffer to slow heating and cooling.
depending on the thickness. I eat one and freeze the other ones for later.
Lady Jane wroteReminds me of fond memories of making Mickey Mouse pancakes for my kids - things they never forget.Made a batch of pancakes this morning. The recipe makes four 6"-8" pancakes
depending on the thickness. I eat one and freeze the other ones for later.
