Wednesday, September 29, 2010
Sunday, September 26, 2010
Lexmark X4270 All In One User Guide
The brioche dough: braid and stuffed saccottini
There are many secrets in the kitchen, but it takes patience and time, let's face it. If I feel like I can braid brioche on Saturday or Sunday because there are at least 3 steps to rise. It is also the basis for creating croissants or brioche like "Good day" to your children, for example, today I have some stuffed with chocolate chips and covered with an almond icing, egg whites and sugar, did not have the grain Alas sugar. We advise you to do this is to find le proporzioni dell'impasto che più vi aggrada, troverete tante versioni sui libri e in rete, questa è la mia:
Lievitino.
preparate in una ciotola 150 gr di farina di forza con 120-15gr di latte tiepido dove avete sciolto il panetto di lievito e 10 gr di zucchero.
Fate lievitare per almeno 50 minuti.
Mettere a temperatura ambiente 120 gr di burro finchè diventa morbido. Mescolate in un robot il lievitino, il burro, altri 30 gr di zucchero, un pizzico di sale, 2 uova intere. Aggiungte 300g di farina e man mano fino a metterne 500gr in totale compreso quello utilizzato nel lievitino. Qui dovete stare attenti perchè tutto dipende da quanto latte c'è, e da quanto sono grandi le uova. Io per non sbagliare aggiungo fino a un totale di 450 gr e poi mi regolo se c'è n'è bisogno ancora.
Mescolate per bene fino ad ottenere un impasto molto morbido ma non appicicoso e mettete a lievitare in luogo caldo per almeno 1 ora e mezza.
Prendete con delicatezza parte dell'impasto, infarinate leggermente la tavola da lavoro e un pò di zucchero, passate il mattarello con leggrezza, senza strappare l'impasto fino ad uno spessore di circa mezzo centimetro.Date la forma che volete e sbirrazzitevi con il ripieno. Spennellate ogni tanto la superficie per non farla seccare con tuorlo e latte e lasciate another 50 minutes at least.
This mixture has very little sugar so I like to add a freeze on the surface made with sugar, almonds and granulated sugar.
There are many secrets in the kitchen, but it takes patience and time, let's face it. If I feel like I can braid brioche on Saturday or Sunday because there are at least 3 steps to rise. It is also the basis for creating croissants or brioche like "Good day" to your children, for example, today I have some stuffed with chocolate chips and covered with an almond icing, egg whites and sugar, did not have the grain Alas sugar. We advise you to do this is to find le proporzioni dell'impasto che più vi aggrada, troverete tante versioni sui libri e in rete, questa è la mia:
Lievitino.
preparate in una ciotola 150 gr di farina di forza con 120-15gr di latte tiepido dove avete sciolto il panetto di lievito e 10 gr di zucchero.
Fate lievitare per almeno 50 minuti.
Mettere a temperatura ambiente 120 gr di burro finchè diventa morbido. Mescolate in un robot il lievitino, il burro, altri 30 gr di zucchero, un pizzico di sale, 2 uova intere. Aggiungte 300g di farina e man mano fino a metterne 500gr in totale compreso quello utilizzato nel lievitino. Qui dovete stare attenti perchè tutto dipende da quanto latte c'è, e da quanto sono grandi le uova. Io per non sbagliare aggiungo fino a un totale di 450 gr e poi mi regolo se c'è n'è bisogno ancora.
Mescolate per bene fino ad ottenere un impasto molto morbido ma non appicicoso e mettete a lievitare in luogo caldo per almeno 1 ora e mezza.
Prendete con delicatezza parte dell'impasto, infarinate leggermente la tavola da lavoro e un pò di zucchero, passate il mattarello con leggrezza, senza strappare l'impasto fino ad uno spessore di circa mezzo centimetro.Date la forma che volete e sbirrazzitevi con il ripieno. Spennellate ogni tanto la superficie per non farla seccare con tuorlo e latte e lasciate another 50 minutes at least.
This mixture has very little sugar so I like to add a freeze on the surface made with sugar, almonds and granulated sugar.
Sunday, September 19, 2010
Making Mica Lampshades
Passatelli
to mix all ingredients, taking care to leave for about 60 minutes. As the dough is ready to crush them with the appropriate tool.
To use dry, with meat or fish, saute for a few minutes with a favorite sauce, taking care to add a good ladle of broth or fish stock.
Ingredients for 6:
250 grams of bread crumbs
250 g grated Parmigiano Reggiano
3 eggs (to increase the consistency, add 1 egg yolk)
grated rind of half a lemon
a grated nutmeg
2 liters of capon broth (or chicken or mixed with bovine muscle)
MPLEMENTATION AND plate:
to mix all ingredients, taking care to leave for about 60 minutes. As the dough is ready to crush them with the appropriate tool.
Broth:
To use it in soup, you can crush them with the appropriate tool directly on the stock. As he rose Serve immediately.
Dry:
Add ingredients to the mix a tablespoon of flour and egg yolk. To use dry, with meat or fish, saute for a few minutes with a favorite sauce, taking care to add a good ladle of broth or fish stock.
Dry with squid ink:
Add ingredients to the mix a tablespoon of flour and egg yolk, a sachet of squid ink and mix well. Serve with fish stock or rock. Monday, September 6, 2010
Baby Hand And Footprint Tattoos
A Journey to the east - Mail art project - Indonesia
DRAFT MAIL ART DEDICATED TO PEACE
"A JOURNEY TO THE EAST (traveling east)
An international mail art project in 2011 dedicated to world peace.
THEME: PEACE
Deadline: May 30, 2011.
Technique and size free.
No registration fee. No Jury.
The work will not be returned. Show in 2011,
SOS Sanggar Olah Seni ( www.savesos.blogspot.com )
PER INFORMAZIONI : seniman_s@yahoo.com.sg
Inviare le cartoline a:
A JOURNEY TO THE EAST MAILART
Evie.S & Toni
Kotakpos 6622
BDCO 40116A
Bandung - West Java
Indonesia
Ecco il bando completo:
"A JOURNEY TO THE EAST (traveling east)
An international mail art project in 2011 dedicated to world peace.
THEME: PEACE
Deadline: May 30, 2011.
Technique and size free.
No registration fee. No Jury.
The work will not be returned. Show in 2011,
SOS Sanggar Olah Seni ( www.savesos.blogspot.com )
PER INFORMAZIONI : seniman_s@yahoo.com.sg
Inviare le cartoline a:
A JOURNEY TO THE EAST MAILART
Evie.S & Toni
Kotakpos 6622
BDCO 40116A
Bandung - West Java
Indonesia
Ecco il bando completo:
OPEN CALL :
2nd MAIL ART EXHIBITION , " A JOURNEY TO THE EAST "
an International Mail Art Project 2011 dedicated for Peace to the world, west java, Bandung, Indonesia.
Peace for everyone, who ever you are, where ever you are, what ever you are
lets imagine PEACE to encircle the world. inspiring and spreading more !
Thank you for giving PEACE a chance...
Love and Peace ! Evie Satijadi & Toni Antonius
THEME : A JOURNEY TO THE EAST
Deadline : 30 May 2011.
Free technique and size. No fees. No jury.
No return.Anything that can be sent
Exhibitions in 2011, SOS Sanggar Olah Seni ( www.savesos.blogspot.com )
information : seniman_s@yahoo.com.sg
Send to :
A JOURNEY TO THE EAST MAILART
Evie.S & Toni
Kotakpos 6622
BDCO 40116A
Bandung - West Java
Indonesia
an International Mail Art Project 2011 dedicated for Peace to the world, west java, Bandung, Indonesia.
Peace for everyone, who ever you are, where ever you are, what ever you are
lets imagine PEACE to encircle the world. inspiring and spreading more !
Thank you for giving PEACE a chance...
Love and Peace ! Evie Satijadi & Toni Antonius
THEME : A JOURNEY TO THE EAST
Deadline : 30 May 2011.
Free technique and size. No fees. No jury.
No return.Anything that can be sent
Exhibitions in 2011, SOS Sanggar Olah Seni ( www.savesos.blogspot.com )
information : seniman_s@yahoo.com.sg
Send to :
A JOURNEY TO THE EAST MAILART
Evie.S & Toni
Kotakpos 6622
BDCO 40116A
Bandung - West Java
Indonesia
Saturday, September 4, 2010
Is Wrestling Sister Ok
From Helen Amyes
HELEN AMYES
http://www.helenamyes.co.cc/
http://iuoma-network.ning.com/profile/helenAmyes
HELEN AMYES
http://www.helenamyes.co.cc/
http://iuoma-network.ning.com/profile/helenAmyes
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