Russia Bali Hai Cigarette

the (almost) Good day starts in the morning ...

... Post a nostalgic forty!

When I was a child we ate a snack bread oil and salt, or bread and jam, or bread, butter and sugar, Nutella, or even the beaten egg, sometimes ... the brioscina packed that it could be the Buondì, the swivel or brioche ferrero.

(do not know if I remember well, but I was the only industrial pastries on the market)

Among le tre la mia preferita era il buondì.

Allora ci ho provato...

...ed ecco la ricetta del (quasi) buondì, un po' meno soffice, ma il sapore è proprio quello di una volta....

ingredienti

300 gr di farina di forza

75 gr di zucchero

2 cucchiaini di lievito di birra disidratato

2 uova

60 gr di burro fuso (raffreddato)

1 pizzico di sale

1/2 bacca di vaniglia

scorza di limone

30 gr di farina di mandorle

30 gr di farina Hazelnut

50 g sugar 1 egg white

granulated sugar

procedure

• Mix flour, sugar, baking powder, vanilla seeds and a sprinkling (not much) of lemon zest.
• Add eggs and begin to knead, add the cold butter and a pinch of salt, mix at least ten minutes.
• Place in a greased bowl, cover with plastic wrap and leave in refrigerator overnight.
• the morning, take the dough and spread it with a rolling pin to a thickness of 1 cm. Cut into rectangles with a sharp knife (I have made these little ones about 3x5), place them on a plate lined with cartaforno and let rise 3 hours.
• Prepare the icing: Mix the flour with the hazelnuts with almonds and sugar, add a little 'time for the whites, until a fairly thick glaze (if it is too soft slide from the surface of brioche) and , gently squeeze a bit 'on each candy bar, decorated with grain.
• Bake at 180 ° C for 10 minutes.

How To Clean A Chenille Sofa

carnival I worked for a week ....

... and here's the result!


the ladybird, the butterfly, the astronaut and the bat

front ...

... and back

Adobe Premiere Pro 1.5 Sn Free

the sugar and marshes (PD)

Ingredients: 600 gr

strong flour 150 g sugar 100 grams of warm water

100 grams of 50 grams of milk

butter 50 g peanut oil

2 eggs 1 / 2 cube fresh yeast
1 / 2 vanilla bean (seeds only)
a sprinkling of grated imone
a pinch of salt icing sugar

• In a bowl dissolve yeast in warm water with a teaspoon of sugar. Let stand until it has a nice foam.
• With the fermented liquid and a little 'flour (about 100 grams) to make a soft dough and rest half an hour.
• Beat eggs with sugar, salt, vanilla seeds and lemon zest. In the basket of the PD
• put the remaining flour, the dough ball levitated, the mixture of eggs, softened butter and olive oil. + Set the dough rise (depending on dough, which lasted one hour and thirty minutes). A function
• completed take the dough and make balls (walnut size). Arrange well apart on baking sheet and let rest 10 minutes. make a hole in the center with your finger. 30/40 rise 'in the oven. A rising
• finished dusting with icing sugar and bake 10 minutes at 200 ° C.
• Sprinkle, still warm with powdered sugar.

(recipe paola lizzari-view here - adapted by me for the PD)

Do Projectors Project The Colour Black

creamed peas with a kind robiola

Makes 6 servings

500 grams of peas
400 gr potatoes (about) 1 shallot

a large knob of butter or 2 tablespoons olive oil 1 liter of vegetable broth

robiola liberal amount

• Stew sliced \u200b\u200bshallots with the butter (or the 'extra virgin olive oil).
• Add the peas and potatoes into small pieces rather than let it go for 5 minutes.
• Cover with vegetable stock and cook for 30-40 minutes.
• Blend with blender, then sieve to remove residue of skins.
• Serve the soup hot with chopped robiola.

Shouth Park Sesx Games

mimosa cake filled with amaretto and chocolate morsels

Ingredients 1 sponge about 25 cm diameter

(for cream)

3 egg yolks 100 g sugar 20 g flour


Amaretto liqueur 100 ml or 100 ml of water
70 g of coarsely crushed amaretti
70 grams of dark chocolate flakes
400 g of whipped cream

(for syrup) 50 g sugar


50 ml of water 4 tablespoons Amaretto liqueur

sugar

• Prepare the syrup: Boil water for 5 minutes, liquor and sugar. Allow to cool.
• Prepare the filling: heat, without boiling, water and liquor. Mix the egg yolks (not beat) with sugar, add the flour and pour the hot liquid. Cook until the cream has thickened. Cool cover with plastic wrap to prevent a crust from forming.
• Add cream, perfectly cold, the chocolate chips and crushed amaretti biscuits. Then gently add the cream.
• Cut a disc of sponge cake, 1 cm thick, and pour in the syrup. Applicant with the cream and shape of a dome. Refrigerate for at least an hour.
• Cut the sponge cake was cut into cubes of 1 cm, lay them in a baking dish and sprinkle with powdered sugar. Bake at 190 ° C for a few minutes, until will be crisp.
• Put cream on crispy cubes and sprinkle with powdered sugar.

(free interpretation of "Breath of amaretto " blog by the scent of yeast)

How I made the sponge cake:
Place 5 egg whites until stiff with 80 grams of sugar. Whisk 5 egg yolks along with 80 grams of sugar, then add the egg whites (previously installed) with gentle movement from the bottom up.
Add 150 grams of flour with 50 g starch, 1 teaspoon spoon of baking powder, a pinch of salt.
Cook the static phone at 170 ° C for 25/30 minutes, covered with a sheet of cartaforno.
easier to cut the sponge cake is best prepared the day before.