108 Baking
#WVQOCVKE RTQITCOOG |5VGR
#WVQOCVKE RTQITCOOGU|—
$TGCF— 5RGNV DTGCF|— $CMG
&WTCVKQP |
OKPWVGU
5GVVKPIU 5VGR
(WPEVKQP %QODKPCVKQP OQFG
(CP RNWU
5VGR
6GORGTCVWTG Œ%
Moisture: 100%
&WTCVKQP | OKPWVGU
5VGR
6GORGTCVWTG Œ%
Moisture: 100%
&WTCVKQP | OKPWVGU
5VGR
6GORGTCVWTG Œ%
Moisture: 50%
Duration: 6 minutes
5VGR
6GORGTCVWTG
Œ%
Moisture: 0%
&WTCVKQP |
OKPWVGU
5JGNH NGXGN
5RGNV DTGCF
1
2NCEG VJG ƃQWT ECTTQVU|CPF
UCNV|KP C DQYN &KUUQNXG VJG
[GCUV|KP|UQOG QH VJG|YCVGT|CPF
CFF KV VQ VJG ƃQWT 5NQYN[ CFF
VJG TGOCKPKPI YCVGT CPF|MPGCF
KPVQ C UOQQVJ FQWIJ
#FF VJG CNOQPFU -PGCF
HQT s OKPWVGU 2NCEG KP CP
WPEQXGTGF DQYN CPF RTQXG KP
VJG QXGP HQT OKPWVGU WUKPI
VJG URGEKCN 2TQXG FQWIJ |
RTQITCOOG QT YKVJ
%QODKPCVKQP OQFG (CP RNWU CV
Œ%
OQKUVWTG
2WPEJ VJG FQWIJ FQYP
VJGP HQTO KPVQ CP QXCN NQCH
CPF|RNCEG QP VJG WPKXGTUCN VTC[
/CMG UGXGTCN FKCIQPCN UNCUJGU KP
VJG UWTHCEG CPF DCMG UGG|DGNQY
HQT UGVVKPIU
/CMGU NQCH
Ingredients
I URGNV ƃQWT
I HTGUJ [GCUV QT UCEJGVU QH
dried yeast
#RRTQZ
ON NWMGYCTO
YCVGT
100 g grated carrots
VUR UCNV
I YJQNG CNOQPFU
6QRRKPI
|VDUR QNKXG QKN
$NCEM UGUCOG
$WVVGT HQT ITGCUKPI
(NQWT HQT FWUVKPI
1...,98,99,100,101,102,103,104,105,106,107 109,110,111,112,113,114,115,116,117,118,...459