kvalifood - maxm - comments

by: Anonymous

💥💥💥💥💥

Excellent recipe, Thank You for sharing...! Excellent video guidance! And we'll, the final product ...an amazing treat! Joe (UK)

by: Anonymous

Tec.Laminated Dough

Thank you very much for such a informative post.With regars

by: Max M Rasmussen

Almond Buns

And they ARE worth being curious about ;-) I have spend an hour trying to find a non danish dealer. no such luck. Plenty of places sell "Pavoni Formaflex Molds" - you could probably ask one of them to get you these. but any 4-5 inch round baking mold will do. There are several non-stick aluminum pans available.

by: Anonymous

Fondant icing

Which racio of glucose syrup can I use as an ingredient of fondant icing???? Reply soon

by: Anonymous

nut bread

Can you replace the eggs for flax seed and chia seeds which make a sticky paste, I use it in cakes instead of eggs?

by: Anonymous

Yes, your rugbrod is the real Danish rugbrod!

This recipe fills my pullman pan perfectly

by: Anonymous

Can you please post the nutritional stats

- so I just posted above and by my calculations each bun should be under 3g carb net for those ketogenic dieters out there.

by: Anonymous

Thank you very much, and a question -

Please watch/read the recipe "Croissant made with butter and pain au chocolat" - I explain it in great deatail how I do it.

by: Anonymous

Absolutely wonderful!

Thanks Max for a great tutorial. I followed it a couple of days ago, and it's definitely one of the best pastries I've ever made - Delicious!! Assaf

by: Anonymous

Refrigeration of Dough

Just what exactly does the refrigeration of the dough do? I have made this recipe 3 times. It is perfection! And it was the best bread I have ever made--and I have made a lot. Crunchy chewy golden brown crust with aromatic, fragrant, and tasty bread. One recipe was in the frig overnight and it seemed to be my best. Thanks!

by: Anonymous

butter

I had that happen to me too in the beginning. As you get more practice folding them, less butter will ooze. I agree about the health of butter. Saturated fat is not unhealthy. It is how our own body stores extra energy after all. Would be odd if our body stored poison for later ... But in the combination with sugar and starch like in this recipe ... I stand by my words :-) - max

by: Anonymous

Serine

Hi is it possible to use only wheat flour ?

by: Anonymous

Nordic nut bread

Some people have mentioned that they are allergic to eggs. I have used almond milk or soya milk [both unsweetened] as the liquid to bind the nuts and seeds together. Start with a half cup and add small amounts from there.It works well but less is better as too much liquids makes the 'bread' or buns too wet. There is greater risk of them going mouldy quicker.

by: Anonymous

which one shoul i choose??

I want to.make honeycomb dipped in chocolate..but I don't know which one shoud I choose.do I need.to use 1:1 or 1:2???plz answer my question T-T..@-@

by: Anonymous

Jeg elsker marcipan

Tusind tak for opskriften, den glæder jeg mig meget til at prøve!!! Jeg er selv født og opvokset i Danmark og elsker marcipan og som du ved er det rigtig svært at købe udenfor Danmark! Jeg har boet i USA i næsten 23 år og har som regel kufferten fyldt med Anton Berg:) tusind tak:) Mette

by: Anonymous

nice article on no knead

thanks for article... nice ideas well written. Enjoyed much. Been making no knead bread, rolls, fougasse, and pizza for 2+ years now. I find rolls just wonderful using no knead bread. I cut the dough ball into pieces and put the dough right in a muffin pan, sprayed with cooking spray, (no need to form small balls). 18-20 minutes in oven @ 450. Nice crust. May your bread rise and your garden grow.

by: Anonymous

Now...attempt #2!

Tack Max! I try today. I got dry barley malt and cracked rye also. Mary in Michigan (and sometimes, Samsø!)

by: Anonymous

Great lessons - informative site and thank you!

When I first started to learn to make muffins, I was so confused with baking powder, baking soda, bicarbonade soda and so on from different recipes that some came out so-so but most resulted in a hard crust and dry/dense inside. Then I chanced upon your site and I am impressed as well as interested in Danish pastry now that I will be making my first croissant this weekend based on what I have learned from your lessons. Once again, thank you and best wishes! Chris