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Genoveva Castro posted an update 10 months ago
I need help with my sourdough 🙏🏻
Hello everyone 👋🏻
On this occasion I would like to ask for your advice to understand what may be going wrong with my sourdough.
It is currently 10 days old and as you can see from the picture it is full of bubbles, it usually doubles every 3.5-4 hours, I feed/refresh it after it doubles. I am not sure if she peaks…
Necesito ayuda con mi masa madre 🙏🏻
Hola con todos 👋🏻
En esta ocasión quisiera solicitar sus consejos para entender qué puede estar fallando con mi masa madre.
Actualmente tiene 10 días de creada y como pueden ver en la foto está llena de burbujas, suele doblar cada 3.5-4 horas, la alimento/refresco después de que dobla. No estoy segura si…
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Judy Keegan, Leonardo Cartes and Lana Mihajlović2 Comments- View more comments
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Mercedes Delgado de Miguel posted an update 10 months ago
10 months ago (edited)
Level:
Sous Chef
#donutschallenge
Amateur
Vegan Pumpkin Donuts
Its ingredients are wheat flour, brown sugar, baking powder, cinnamon, soy milk, pumpkin puree, butter and chocolate chips.
The dough is dosed in a doughnut mold and baked.
Bathed in 70% dark chocolate and decorated with chocolate noodles.
Level:
Sous Chef
#donutschallenge
Amateur
Donuts de Calabaza Veganos
Sus ingredientes son harina de trigo azúcar moreno,levadura química, canela,leche de soja,puré de calabaza, plantequilla y pepitas de chocolate.
Va dosificada la masa en un molde de donuts y son horneados.
Bañado en chocolate negro 70% y decorado con fideos de chocolate.
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Silvia Santos Moreno posted an update 10 months ago
10 months ago (edited)
First taste of Lotus cookie baked cheesecake.
Primera prueba de la tarta de queso al horno de galleta Lotus.
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davidwho82-c2fe1a posted an update 10 months ago
Cinnamon rolls
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Antonio Salvador Moreno Carretero ha alcanzado el level Stagier 10 months ago
Level:
Executive Chef
Level:
Executive Chef
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Antonio Salvador Moreno Carretero posted an update 10 months ago
Level:
Executive Chef
As you can see, by the date, almost 10 years ago I was trying to make my dishes pretty. Chocolate coulant with salted caramel and brownie soil.
Level:
Executive Chef
Como podéis comprobar, por la fecha, hace casi 10 años intentaba hacer bonitos mis emplatados. Coulant de chocolate con caramelo salado y tierra de brownie.
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Level:
Sous Chef
Yesterday my dear amiga Bea @beatriztorijagmail-com posted her beautiful squid dish and since the two of us share almost identical taste in food, her cravings usually become mine. And it works both ways. 😁 She suddenly wants pasta whenever I post one… and I instantly crave seafood the moment she shares anything that even hints at the sea.
So…
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Leonardo Cartes posted an update 10 months ago
#DonutChallenge
Level: professional
First photo
Chocolate dough, banana glaze with cremaet coffee (espresso with rum syrup, blonde sugar, cinnamon, orange and lemon zeste), bitter cocoa ground coating
Second photo
Chocolate dough, orange and ripe banana glaze, bitter cocoa ground coating
#DonutChallenge
Nivel: profesional
Primera foto
Masa de chocolate, glaseado de plátano con café cremaet (espresso con almíbar de ron, azúcar rubia, canela, zeste de naranja y limón), cobertura de tierra de cacao amargo
Segunda foto
Masa de chocolate, glaseado de naranja y plátano maduro, cobertura de tierra de cacao amargo
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Beatriz Torija posted an update 10 months ago
10 months ago (edited)
Level:
Executive Chef
With the cold weather in my area… there is nothing better than spending Sunday afternoon at home, in front of the fireplace, watching a movie (for the umpteenth time Memories of Africa) and roasting chestnuts
Level:
Executive Chef
Con el frío que tenemos por mi zona… no hay nada mejor que pasar la tarde del domingo en casa, frente a la chimenea, una peli (por enésima vez Memorias de África) y unas castañas asadas 🌰🔥
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Juan José Orta Hernández posted an update 10 months ago
Two colors brioche cake with chocolate namelaka and hazelnuts
Tarta brioche dos colores con namelaka de chocolate y avellanas
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Estefania Lozano Ragel posted an update 10 months ago
Level:
Sous Chef
This afternoon my daughter asked me to make her a lemon sponge cake since she is studying and she felt like it, so I got down to work, while I was baking it the aroma of lemon permeated my kitchen. I have set myself a challenge to see if I can get it and it is to make like an advent calendar but every day bake something different, I hope I can…
Level:
Sous Chef
Esta tarde me he pedido mi hija que le hiciese un bizcocho de limòn ya que esta estudiando y le apetecia, asi que me puse manos a la obra, Mientras lo horneaba el aroma de limòn se impregnò en mi cocina. Me he puesto un reto haber si puedo conseguirlo y es hacer como un calendario de adviento pero cada dia hornear algo diferente,espero poder…
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Sol Damiani posted an update 10 months ago
Level:
Scoolinary Team
🍩 #DonutChallenge 🍩 We close the year with the most creative challenge. Shine, play and risk: this is the time to let your imagination fly and put your creativity to the test.
🎯 The #DonutChallenge consists of presenting your most daring donuts, sweet or savory.
You can play with shapes, glazes, fillings or out-of-the-ordinary…
Level:
Scoolinary Team
🍩 #DonutChallenge 🍩 Cerramos el año con el reto más creativo. Brilla, juega y arriesga: este es el momento de dejar volar tu imaginación y poner a prueba tu creatividad.
🎯 El #DonutChallenge consiste en presentar tus donuts más atrevidos, dulces o salados.
Puedes jugar con formas, glaseados, rellenos o presentaciones fuera de lo común. Si hay…
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Bonnie C posted an update 10 months ago
Berries Muffin
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Sol Damiani posted an update 10 months ago
Level:
Scoolinary Team
new course: Dubai style chocolate 💥 Luxury, color and technique at the highest level.
Explore a way of working chocolate that combines precision, aesthetics and a touch of extravagance worthy of Dubai.
✨ Transform your chocolates and pieces into authentic jewels of contemporary pastry.👉 Here is the English version of this course: Dubai Style Chocolate
Level:
Scoolinary Team
💥 Nuevo curso: Chocolate estilo Dubái 💥 Lujo, color y técnica al máximo nivel.
Explora una forma de trabajar el chocolate que combina precisión, estética y un toque de extravagancia digno de Dubái.
✨ Transforma tus bombones y piezas en auténticas joyas de la pastelería contemporánea.👉 Aquí puedes consultar la versión…
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Gabriela Tovar posted an update 10 months ago
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