Baker House​​

Khmer Layer   Cake -   Nom Chakror Chan 8portioms Ingredients  Rice flour 500g Sugar        500g Coconut milk 800ml Water              600ml Method of preparations  Mix all ingredients until mixed  Pour half into another bowl and add color .but if you want three color,pour another three bowl and add different color and keep aside. Pour first color maybe 200ml into container and steam 5minutes then add second color maybe 200ml also on top ,steam agent then add first color and steam agent and agent until finish steam 5 minutes more

Sourdough Baguettes I’ve fallen hard for these pointy sticks. Their beautifully exaggerative shape that starts with a thick center and transitions into dangerously sharp instruments at the ends. Colors stretching from the periphery of black to almost-too-light; contrast that elicits stares. A creamy and tender interior that’s so porous it soaks the butter inevitably spread thick during moments of eager anticipation. Pure sourdough baguettes are a tricky thing, I think, but when everything lines up just right all your past shortcomings discovered in testing vanish in an instant. All the trials and tests and tweaks fade away, leaving only a sense of accomplishment — that feeling of satisfaction that only comes when expectation and end result align. These beautiful baguettes do take concerted effort and practice but the results are absolutely worth the work. Ok, technically these are demi-baguettes given their shorter stature and perhaps reduced dough weight, but the nature

Sourdough Pizza Dough And Recipes Pos I’m a serious pizza eater. There were stretches of time back when I lived near my Dad’s restaurant where I’d eat fresh pizza almost every other day; I’d stop in for a slice (or a whole pie) on my way home from work to sort out dinner. This was not because I was lazy and didn’t cook, but because I loved pizza and I simply wanted some. I’ve had tons of different topping combinations but always fall back on classics: sometimes I think the simplest of things really are the best. But one of the most amazing things about pizza is that it can take on so many different toppings and taste fantastic. I know hardcore pizzaiolo will take issue with that statement but it’s pretty awesome to experiment with new flavors and see what we can come up with. Even in Italy I’ve seen some crazy pizza toppings (French fries? Yes, I’ve seen it) and as long as everything is in balance it usually works out. But for me, a good margherita pizza bares all and tells