德宾波特兰| 02/14/2016
这是我为情人节早餐做的。他们是伟大的。这是我第二次做EM,上一次是用不同的方法做的。这个食谱给我带来了两个挑战。第一种方法是将不同的面团擀成相同的厚度。我可以通过练习和细心来改进。第二个是烹饪。我用了一个圆形的铸铁煎锅,看起来和作者用的那个一模一样。第一批的时候,煎锅不够热。为了让它们的底部变成棕色,我把它们煮得太久了,以至于底部变得又厚又脆。第二批的时候,锅太烫了,锅底几乎烧坏了。第三批的结果是,松饼的质量接近正常水平。我的意思是,如果烹饪它们有一个学习曲线,不要惊讶。这个食谱做出的松饼有所有想要的角落和裂缝。 The flavor and texture are quite good. They are far better than any of the national brands that come in bags. (Ugh!) Compared to the premium brand that comes in a paper tray, I think these are less sweet, but otherwise similar. However, these EM are free of preservatives.For Valentine's day breakfast, I toasted them lightly, and served them with fried eggs and pan-seared grape tomatoes on top.Hubby said it was the best EM he'd ever had.The directions and photos of the recipe were extremely helpful. I think I understand now why one doesn't see EM at farmers' markets and upscale bakeries.I plan to make the cinnamon-raisin version next week. I'll be looking forward to it for the rest of the week.Thanks, Fine Cooking and Nicole Rees.
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