Apologies if this has already been suggested -- but, FORGET the 'Butter Chicken' from the EDC and use this one instead!
Last edited by babybabycakes; 14-08-2013 at 14:29.
I had sucess with "the best rolls ever" from the thermy forum. Ive vern letting my dough rise in the thermo saver.
With these let it prove for 15 mins knocked it down and let prove another 15.
Turned out perfect!
Sorry- attachment went crazy- reminder to self- dont do attachments on phone.
Btmac i replied in the post above yours
Can the pp share their recipe for tortillas please ??
So I'm seeing that people are making their own butter in the thermie. I could ask Google, but I'm going to go to the brains' trust here...what's the benefit of making vs buying butter? Cheaper? Tastes better?
(On a side note, I've got a batch of scrolls, supposedly just like Cinnabon ones, in the oven. Will report back on how they turn out)
I make my own butter to use for baking because theres no added salt, its pure and tastes nicer, i also make my own butter for garlic bread.
But i dont make my own spreadable butter for sandwiches. Cause its too expensive for me to buy so much cream for all of it.
I buy butter for everything but herb garlic butter which I make myself......I find the butter making is to much effort for the amount we use...
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