

The dough will be soft and slightly sticky. Gradually add the butter and knead for about 5 minutes in the stand mixer or on a floured surface.Add the buttermilk mixture and mix thoroughly until the dough begins to form. With a wooden spoon or a in the stand mixer (using the dough hook), combine the flour, yeast and salt.In a bowl, combine the buttermilk and sugar.

1 1/2 teaspoons (7.5 mL) ground cinnamon.1/2 cup (125 ml) unsalted or salted butter, melted.6 tablespoons (90 ml) unsalted butter, melted.3 cups (750 ml) unbleached all-purpose flour.

Le fruit à pain Le fruit à pain est très parfumé et riche en amidon.īreadfruit Breadfruit is full of flavor and rich in starch.

ch we bake the bread and jam fruit prepared from our own garden. In addition, we would like to spoil you with our delicious breakfast whi. à vous gâter avec notre délicieux petit-déjeuner qui nous cuisons le fruit à pain et de la confiture préparée à partir de notre propre jardin. avec une tumeur comme un fruit à pain qui m'empoisonne.īadness for me, lying' here, tumor big as a breadfruit, poisoning' me inside, and waitin'.Įn outre, nous tenons. The territorial Government also took steps to introduce programmes to encourage the processing of local fruits and vegetables such as mangoes, guavas and breadfruit.Įt mauvais pour moi, couchée. Le gouvernement du territoire a également pris des mesures pour mettre en place des programmes encourageant la transformation de fruits et légumes locaux, notamment la mangue, la goyave et le fruit à pain. The appearance of the fruit can be regarded as an intermediate shape between the jackfruit and the breadfruit. Many types of tubers such as talas (a type of taro but larger and more bland) and breadfruit are native to Indonesia, while others were introduced from elsewhere.ĭans son apparence générale, le fruit peut être considéré comme un intermédiaire entre le jacques et le fruit à pain. De nombreux tubercules, comme le talas (type de taro, plus gros et plus fade) et le fruit à pain, sont originaires du pays.
