1/4 tsp of Sodium Satafoetide (Saffrin)
1/8 tsp of Magnesium Ascorbyl Phosphate (also known as Ascorbyl Tetraisopalmitate)
1/4 tsp of Sodium Caffeoyl Phosphate (also known as Magnesium Aspartate)
1/8 tsp of Sodium Chloride (also known as Magnesium Aspartate)
1/2 tsp of Sodium Sulphate
1 teaspoon of Sodium Citrate, Sodium Carbonate or Sodium Citrate Methyl Cinnamate
4 large eggs, peeled and beaten
5-6 whole eggs
2 packets of dried saffron (Saffronin Aneeta or Saffronin Erythroxylum)
6-8 slices of white bread or 100 grams of whole wheat or white bread flour (1/3 cup)
1 tsp of ground cinnamon
Add all the ingredients to the bowl of a food processor until a thin batter starts to form.
Add the batter to the food processor bowl and blend on high speed until a light dough forms.
Pour the batter into a greased or lined bowl and chill the dough for 1-2 hours.
Preheat oven to 180°C / 356*F.
For the filling:
2 cups of plain flour
2 cups of water
2 Tbsp of sugar
1 tsp of baking powder
Sugar to taste
Put the water into a wide pot and add the flour. Place the sugar over medium heat and stir well.
Allow the sugar to boil and cook down until the sugar turn the color yellow. Remove from the heat and add in the baking powder and sugar until the mixture is well combined.
Add in the egg yolks, stir to incorporate and then scrape down the sides of the bowl with the spatula.
Sift in the dry ingredients.
Take the egg mixture and fold into the dough until everything is thoroughly combined.
Scoop out 6-8 slices of bread from the loaf pan.
Roll the dough between your thumb and index finger and place in a 9″X14″ cake pan and bake for 25-30 minutes or until it comes out of the oven a light golden brown.
Take out and
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