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Tonya: You are referring to the Ensaimada recipe. That is not

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the case with my PAN DE MAYORCA recipe. In my recipe, you incorpotate the liquid ingredients to the flour which is the correct method for creating a dough.

Gladys/PR
MsgID: 0310035
Shared by: Gladys/PR
In reply to: ISO: Ensaimada Bread - question?
Board: International Recipes at Recipelink.com
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  • Tonya: You are referring to the Ensaimada recipe. That is not
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  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
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