هذه الفطيرة هي نسخة أكثر حساسية من الفطيرة الألمانية المنتفخة الكلاسيكية ، والمعروفة أيضا باسم الهولندي بيبي. قام ديفيد آير بتطوير هذه الوصفة ، التي شاركها في كتابتها “The Essential New York Times Cookbook” Amanda Hesser.
This recipe for a more delicate version of the classic German puffed pie, also known as Dutch Baby, was developed by David Eyre and shared in his book “The Essential New York Times Cookbook” by Amanda Hesser. The Martha Stewart Show featured this recipe in November 2010. The ingredients include all-purpose flour, whole milk, eggs, freshly grated nutmeg, unsalted butter, confectioners sugar, lemon juice, and jelly or jam for serving. The directions involve mixing the flour, milk, eggs, and nutmeg, melting the butter in a 12-inch cast-iron skillet, adding the flour mixture and baking until golden brown, sprinkling with sugar and returning to the oven for a couple of minutes, and finally serving with lemon juice and jelly or jam.
27.04.2023 @ 00:57
This recipe for a more delicate version of the classic German puffed pie, also known as Dutch Baby, was developed by David Eyre and shared in his book “The Essential New York Times Cookbook” by Amanda Hesser. The Martha Stewart Show featured this recipe in November 2010. The ingredients include all-purpose flour, whole milk, eggs, freshly grated nutmeg, unsalted butter, confectioners sugar, lemon juice, and jelly or jam for serving. The directions involve mixing the flour, milk, eggs, and nutmeg, melting the butter in a 12-inch cast-iron skillet, adding the flour mixture and baking until golden brown, sprinkling with sugar and returning to the oven for a couple of minutes, and finally serving with lemon juice and jelly or jam.