It'll be a shame if this doesn't turn out. It's a Kärntner Reindling. I'm translating from German to English, from decigrams to centigrams, portioning out little weighed bowls of milk and sugar and butter and flour. I'm even doing algebra (I think) to convert cake yeast into my fast, fool-proof yeast amount. I don't know if it's going to be correct.
And another thing: I keep spilling.
This could be a huge waste of time.
This is supposed to be rising.
Ooops. That was supposed to be 4mm thick, not 4cm.
I stuffed it into a pan that was probably too small.
If you take off the burnt raisins, it looks okay.
Cooling down. It smells good. Even if it's wrong, it smells correct.
No comments:
Post a Comment