Ksenia-nsk
Zhannptica, Jeanne, Thank you so much!!! Yes, I didn't count on the height, it turned out that way, I thought that the weight of all four cakes was about the same, except for the Winter mood, it is light, I already figured it out like this And not to be confused, yes, I had recipes on separate sheets are printed, I checked them.
MouseYulka
Kara, Irina, and my question is not so completely off topic, but a bit aside ...
Here you had an astringent persimmon, and what trick was made with it that this was not in the cake? I just somehow disposed of such a persimmon in jam, and it knitted
Kara
Julia, honestly, did not perform any additional manipulations with persimmon, except for those described in the recipe
But, I have a suspicion that this "knitting" is treated with a freezer. I very, very vaguely remember that my grandmother put persimmon in the freezer. Now I'm thinking, maybe for this?
Evgeniya
MouseYulka, Yulia, Kara, Irina, for sure! The persimmon is put in the freezer, then thawed, the viscosity "goes away". There are non-astringent persimmon varieties.
nadusha
Ira, and if you take white chocolate, then its weight is also 100 grams. it is necessary.

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