How does the dough change with butter or margarine?
I wanted to know how the dough changes if I use margarine instead of butter and rum instead?
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Is that being able to cook?
For example, I can warm up spaetzle and make a gravy to go with it. 👍
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Does anyone know what this dessert is called?
Hello, I hope someone can help me. I don't know the name of this dessert. I'm uploading a picture as well. (It has the consistency of a marshmallow.)
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You can taste the margarine; a slightly greasy film forms in your mouth when you eat it. People who regularly consume margarine may not notice it anymore… but those who don't can taste it. It disgusts me.
You can hardly taste rum in small doses, and if you do taste it, it is usually due to the rum aroma.
grins das rum war anders gemeint
Oh, I can't guess every typo…
Dough with butter becomes soft when kneaded and firmer again when left to stand, especially if it's refrigerated, where it becomes rock-hard again. This is especially useful for shaping cookie dough into cool shapes.
Magarine verhählt sich wie Öl ,Butter ist fester stabiler im Teig