I'm Meghna! I enjoy cooking and baking. I like trying new recipes. Since it is so hard to find tried and tested recipes, I thought I would document the best among them. I would love to share my recipe collection with you all. Read more at : jaamscakery.com / about-me.html
Two errors in the directions dealing with baking temperature. First of all, 160C is 320F and NOT 350F. Secondly, I read the original recipe in the book and noticed the first part of baking refers to the chopped hazelnuts which are to be baked at 180C (356F) or convection 160C (320F). Then, you turn down the oven for the meringues to 150C (300F) or convection 130C (266F).
why is olive oil listed but not used in the recipe??? I put it in because I thought i was missing something and my bread didn't double in size during proofing :( UGH
Impressive, if a bit fast to follow. Question, were one to wish to double the size -- say a good size dinner plate -- how might one adapt the recipe/technique to do that, please ?
Thank you so much for this, I couldn't figure out whether I had to bake the case first. The BBC Mary Berry recipe confused me and you have shown it perfectly for me to understand xxx
May I recommend you watch this attached video of Paul in Naples. I respectfully venture to suggest that this is the epitome of Rum Baba desserts. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-aVRU2Qm1nk0.html
I didn't find this recipe very good and way too much custard ( i had twelve tarts ) maybe cut back on the milk. i think adding some vanilla extract might give more flavour
I've made this several times when I feel like baking for a LONG time lol. Cornflour in recipe, in this case, is cornstarch. Also room temp egg whites will work better when mixing the whites to form peaks. As for changes to the recipe, I use strawberry instead of apricot and orange zest instead of lemon zest.
Seen many versions of Tarte au Citron but your version is a breeze or at least you make it seem so. I like the fact that you didn’t cook the cream and used whole eggs. Will try. Thank you.
I think you did a wonderful job. Sure, the dough probably could have used more folding to get more air pockets. But really, you followed the recipe! And made a yummy looking bread.
