a curious cook

Category: DOSIA BAKT VEGAN VIDEO

Polvoron cookies

Polvoron cookies

  This is how I make the classic Spanish Polvoron cookies (polvorones) from page 89 in my Dutch book Dosia Bakt Vegan. The dough is made with lightly toasted flour and is quite crumbly when you roll it out. It is supposed to be like […]

Vegan butter

Vegan butter

You can find the Dutch recipe for this vegan butter on page 162 of my book Dosia Bakt Vegan. It is based upon a recipe by Miyoko Schinner who is a vegan recipe writer and chef from the US. The combination of the slightly sour […]

Whipped aquafaba

Whipped aquafaba

Whipping up aquafaba (the water chickpeas have been boiled in) is not that difficult.  But you have to know a few things before you get started. Then you will be certain you will get nice airy yet firm peaks. I use whipped aquafaba in many […]

Shaping Christmas stollen

Shaping Christmas stollen

This is how I shape my Christmas stollen on page 117 in my Dutch book Dosia Bakt Vegan in a traditional way. I also give a tip that makes sure that everyone gets a nice bit of marzipan when the bread is sliced. Please follow […]

shaping bread rolls

shaping bread rolls

If you use this technique to shape bread rolls, they will end up beautifully round and keep their shape after rising and baking. I use it to make the Mexicaanse concha’s on page 110 and Zweedse semlor on page 104 in my Dutch book Dosia […]

Shaping pretzels

Shaping pretzels

Even if a recipe for pretzels is well written it can still be difficult to understand how to form the dough in the pretty shape. In this video I show how I shape the pretzels in the recipe for pretzels on page 145 from my […]