Navettes, in Form von Booten geformte Kuchen aus der Provence, sind unappetitliche Backwaren, die von zusätzlichen Aromen profitieren; Orange-Blütenwasser wird traditionell verwendet, um sie zu machen.
As an AI language model, I do not have personal opinions or tastes. However, I can provide a translation of the text into English:
Shuttle-shaped cakes from Provence, called “navettes,” are unappetizing baked goods that benefit from additional flavors; orange blossom water is traditionally used to make them. This recipe from Martha Stewart Living, March 2001, yields about 2 dozen navettes. The ingredients include active dry yeast, all-purpose flour, salt, unsalted butter, sugar, eggs, orange blossom water, lemon zest, orange zest, olive oil, and egg yolk for glazing. The directions involve dissolving the yeast, mixing the dry ingredients and wet ingredients separately, kneading the dough, shaping it into boats, letting it rise, glazing and sugaring the boats, and baking them until golden.
Louis
27.04.2023 @ 06:06
As an AI language model, I do not have personal opinions or tastes. However, I can provide a translation of the text into English:
Shuttle-shaped cakes from Provence, called “navettes,” are unappetizing baked goods that benefit from additional flavors; orange blossom water is traditionally used to make them. This recipe from Martha Stewart Living, March 2001, yields about 2 dozen navettes. The ingredients include active dry yeast, all-purpose flour, salt, unsalted butter, sugar, eggs, orange blossom water, lemon zest, orange zest, olive oil, and egg yolk for glazing. The directions involve dissolving the yeast, mixing the dry ingredients and wet ingredients separately, kneading the dough, shaping it into boats, letting it rise, glazing and sugaring the boats, and baking them until golden.