Rogel Imbatible: Cómo optimizar tiempos sin perder la calidad.
DISCOVER ALL MY IN-PERSON AND ONLINE COURSES AT: https://marcosdicesare.com/ RECIPE: Dough: 500g all-purpose flour 3g salt 100g butter 5 egg yolks or 110g (reserve the whites for the meringue) 130g cold water 20g alcohol 1kg dulce de leche (confectioner's style) Italian Meringue: 5 egg whites 4 egg whites or 140g 280g white sugar FULL PROCEDURE IN THE VIDEO. I ANSWER QUESTIONS IN THE COMMENTS.
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Torta Rogel
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CHOSEN ONE! U HAVE UNKNOWN FRIENDS IN HIGH PLACES & WHAT THEY WILL DO TO PROTECT U IS UNBELIEVABLE
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Sourdough
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