Qué es
Cereal molido. La fuerza (W) y el tipo (00, panadera, pastelera) cambian el resultado.
Ingredient
La harina de trigo es la estructura de masas, rebozados y ligazones: el gluten define elasticidad y miga.
Cereal molido. La fuerza (W) y el tipo (00, panadera, pastelera) cambian el resultado.
Pan, bizcochos, rebozados, bechamel y espesados de guisos.
Seca, cerrada y fresca. La integral se enrancia antes.
Harina de espelta o mezcla sin gluten (ajustando líquidos).
Ahora mismo en 83 recetas publicadas con Harina de trigo.
En nuestro archivo destaca en: International, Mediterranean, Italian.


Mediterranean
Homemade zaatar manakish from Lebanon


Asian
Double-fried crispy Korean fried chicken with spicy gochujang sauce


Japanese
Dorayaki stuffed with anko, fluffy Japanese pancakes with red beans


Mediterranean
Spanish beer chicken stewed with onion, carrot and golden sauce


Mediterranean
Cod gratin with bechamel from Spain: traditional recipe step by step, with chef tips and clear times


International
Crispy sweet and sour chicken with peppers, pineapple and American style sweet and sour sauce


International
British scones with jam from the United Kingdom: traditional recipe step by step, with chef tips and clear times


Mediterranean
Basque burnt cheesecake from San Sebastian with a burnt surface and creamy center


Mediterranean
Madrid squid sandwich with crunchy batter, lemon and baguette bread


International
Austrian linzer cookies with almond, raspberry jam and decorative window


International
Chicken cordon bleu stuffed with ham and cheese with a crispy golden topping


Mediterranean
Crispy Spanish fried milk with creamy interior, icing sugar and cinnamon