without a prescription.
Monday, January 31, 2011
Smelling Knock Out Feet
Cookies Hungarian Kalachik "/ Ciambelle ungheresi ot Istituto Superiore Arti Culinarie Étoile
without a prescription.
without a prescription.
Glory Holesin Orange County?
Homemade sourdough bread / Pane casereccio con poolish of Piergiorgio Giorilli
have a beautiful grain bread aroma and a lovely creamy-gray color of the crumb. Formed without flour "on the signature".
Poolish:
fresh compressed yeast - 60 gr
water (temperature 12 C) - 2000 gr
Wheat typ 260 - 1000 grams
Rye flour (seeded) - 200 gr
Fermentation 120 min at 25C +
Dough :
Poolish - whole wheat flour
typ 260 - 1400 grams
Rye flour - 400 gr
Salt - 60 oz
Knead 6 minutes on first speed and 10 minutes on second speed
Pre-ferment for 30 minutes.
cutting, rounding, prevaritelnaya proofing 10 min
forming and final proofing 90 min (24 ... 26C)
Notching in desire and bake at 220 ... 230S with steam.
have a beautiful grain bread aroma and a lovely creamy-gray color of the crumb. Formed without flour "on the signature".
Poolish:
fresh compressed yeast - 60 gr
water (temperature 12 C) - 2000 gr
Wheat typ 260 - 1000 grams
Rye flour (seeded) - 200 gr
Fermentation 120 min at 25C +
Dough :
Poolish - whole wheat flour
typ 260 - 1400 grams
Rye flour - 400 gr
Salt - 60 oz
Knead 6 minutes on first speed and 10 minutes on second speed
Pre-ferment for 30 minutes.
cutting, rounding, prevaritelnaya proofing 10 min
forming and final proofing 90 min (24 ... 26C)
Notching in desire and bake at 220 ... 230S with steam.
Saturday, January 29, 2011
Msx Roms Metal Gear Solid
Genezter mit Buttermilch-Brotzeitleib from Franz Josef Steffen
Thanks vita for transferring a prescription !
I do not know how to translate the name of this bread ... Crumb of his wet, and crust is very tasty and flavorful. I hope that the next time the porosity of the crumb is obtained as necessary, but not how it happened.
Strange - blank after fermentation did not need rasstaivat and bake at once!
By the way, was that of ordinary cream shop can be 17 minutes to make perfect buttermilk and excellent butter.
Thanks vita for transferring a prescription !
I do not know how to translate the name of this bread ... Crumb of his wet, and crust is very tasty and flavorful. I hope that the next time the porosity of the crumb is obtained as necessary, but not how it happened.
Strange - blank after fermentation did not need rasstaivat and bake at once!
By the way, was that of ordinary cream shop can be 17 minutes to make perfect buttermilk and excellent butter.
Monday, January 24, 2011
How To Make A Luna Lovegood Lion Hat
Two years
years pass as if they were breathing during sleep, restless. Two years since I write here on my right and a Scientology publication platform that has kept all of my tracks as carbonfossile.
I wish I could burn everything. Torn to shreds, with the guts and turned the stomach reduced to a handful. The desire that I dress, the surface the fact that I am cold and barren, cold. Nightmares. Puppies and smiling faces. Hands that do not affect me. Distances. It is not selfishness, or is that selfishness, that I know and that makes me scream. Love in all the cavities, no cavities at all.
years pass as if they were breathing during sleep, restless. Two years since I write here on my right and a Scientology publication platform that has kept all of my tracks as carbonfossile.
I wish I could burn everything. Torn to shreds, with the guts and turned the stomach reduced to a handful. The desire that I dress, the surface the fact that I am cold and barren, cold. Nightmares. Puppies and smiling faces. Hands that do not affect me. Distances. It is not selfishness, or is that selfishness, that I know and that makes me scream. Love in all the cavities, no cavities at all.
Sunday, January 23, 2011
Community Service Letters Of Completion
Schiacciata delle murate from Club Richemont Italia
This sweet is made as it was baked in Florence in VIII veke ie with plenty of first-class lard! "In those places, and in those days" Schiacciat (y) "also called" l'ultimo boccone di vita dolce "(what were the reasons for its ancient Italian ...). In today's reading Club Richemont Italia and author of the recipe Gastone Pegoraro predlagaayut bake the product in the form of pie size 20x30 cm and as small round cakes, but subject to traditional decoration in the form of the Florentine lily.
Ah, knew how the same people as tasty and sweet live!
On the 2 * form in the size 20x30 cm:
Test 1:
strong flour from hard-soft wheat - 200 g (using strong and rimacinata di grano duro as 1:1)
Yeast fresh pressed - 66.5 oz (no error)
Whole milk - 134 gr
time fermentation 90 min at 30 C
Test 2:
strong flour from hard-soft varieties Wheat - 234 g (using strong and rimacinata di grano duro as 1:1)
Sugar - 100 grams lard
excellence or butter - the right amount of (used 100 gr lard)
eggs - 125 gr
Salt - 3.3 oz
Essence of cinnamon - the right amount of (using 1.6 g ground cinnamon)
peel an orange - the right amount of (used zest 1 large orange)
fermentation time 120 min at 28 C
Divide dough into 2 flat pieces. Roll out the form with 3 5-minute breaks.
Bake for 20 minutes at 210 C
schiacciata When cool, sprinkle with "vanilizirovannoy 'sugar and cocoa powder to cause the characteristic pattern of Florentine lily.
Schiacciat (y) can be interlay cream pasticcera or cioccolato.
* In my taste test for one form of a lot into two - a little.
This sweet is made as it was baked in Florence in VIII veke ie with plenty of first-class lard! "In those places, and in those days" Schiacciat (y) "also called" l'ultimo boccone di vita dolce "(what were the reasons for its ancient Italian ...). In today's reading Club Richemont Italia and author of the recipe Gastone Pegoraro predlagaayut bake the product in the form of pie size 20x30 cm and as small round cakes, but subject to traditional decoration in the form of the Florentine lily.
Ah, knew how the same people as tasty and sweet live!
On the 2 * form in the size 20x30 cm:
Test 1:
strong flour from hard-soft wheat - 200 g (using strong and rimacinata di grano duro as 1:1)
Yeast fresh pressed - 66.5 oz (no error)
Whole milk - 134 gr
time fermentation 90 min at 30 C
Test 2:
strong flour from hard-soft varieties Wheat - 234 g (using strong and rimacinata di grano duro as 1:1)
Sugar - 100 grams lard
excellence or butter - the right amount of (used 100 gr lard)
eggs - 125 gr
Salt - 3.3 oz
Essence of cinnamon - the right amount of (using 1.6 g ground cinnamon)
peel an orange - the right amount of (used zest 1 large orange)
fermentation time 120 min at 28 C
Divide dough into 2 flat pieces. Roll out the form with 3 5-minute breaks.
Bake for 20 minutes at 210 C
schiacciata When cool, sprinkle with "vanilizirovannoy 'sugar and cocoa powder to cause the characteristic pattern of Florentine lily.
Schiacciat (y) can be interlay cream pasticcera or cioccolato.
* In my taste test for one form of a lot into two - a little.
Zippo Dries Out Too Fast
Homemade bread in style Altamura / Pane casareccio tipo Altamura from P. Fulgente
Bread at 100% corresponds to author the name of the book "La Straordinarietà del Pane Italiano" . Incidentally, in this collection Paolo Folgente recipes 200 more ... Interestingly, all of them are cool?
of 1 bread weighing 500 grams
Biga:
Wheat flour "00" - 245 gr
Yeast Fresh Pressed - 2.4 oz
Mineral water with a small amount of gas - 115 gr
fermentation time 15-16 hours
Test 1:
Biga - all
Flour rimacinata di grano duro - 360 gr
Mineral water with a small amount of gas - 190 gr fresh yeast
pressed - 6 oz
Malt White - 3.5 oz
Knead 10 minutes on first speed and 10 min Second speed
fermentation time of 70-80 min
Test 2:
dough 1-all
Mineral water with a small amount of gas - 110 gr
Salt - 10 oz fresh compressed yeast
- 2 oz
Knead for 10 minutes at first speed, and 10 minutes on second speed
time fermentation 70 min
cutting, molding.
final proofing 60-70 min (it took me 90 minutes)
before baking to make a lateral incision.
Bake 40-45 minutes at 220 C with a small amount of steam.
Bread at 100% corresponds to author the name of the book "La Straordinarietà del Pane Italiano" . Incidentally, in this collection Paolo Folgente recipes 200 more ... Interestingly, all of them are cool?
of 1 bread weighing 500 grams
Biga:
Wheat flour "00" - 245 gr
Yeast Fresh Pressed - 2.4 oz
Mineral water with a small amount of gas - 115 gr
fermentation time 15-16 hours
Test 1:
Biga - all
Flour rimacinata di grano duro - 360 gr
Mineral water with a small amount of gas - 190 gr fresh yeast
pressed - 6 oz
Malt White - 3.5 oz
Knead 10 minutes on first speed and 10 min Second speed
fermentation time of 70-80 min
Test 2:
dough 1-all
Mineral water with a small amount of gas - 110 gr
Salt - 10 oz fresh compressed yeast
- 2 oz
Knead for 10 minutes at first speed, and 10 minutes on second speed
time fermentation 70 min
cutting, molding.
final proofing 60-70 min (it took me 90 minutes)
before baking to make a lateral incision.
Bake 40-45 minutes at 220 C with a small amount of steam.
Friday, January 21, 2011
Soft Breasts Before Period
Panettone gastronomico from Omar Busi
Another "busyatina" . At this time naivkusneyshy expressway bread as the ideal option for a buffet or (quote author) "per un aperetivo veloce". Although this bread can be eaten just like that, that is, without anything, is he still for "stuffing" such as fresh vegetables (tomatoes + mozzarella + basil) or vegetables (grilled mushrooms with parsley and onion), fish (octopus with potatoes, or canned tuna + egg + green salad, or boiled / fried shrimp zucchini + + salsa rosa), cheese (eg, gorgonzola). Personally, I like the simple but quite sophisticated combination of the bread with the local Basque ham ...
Slice the bread in a special way - as shown in this photo from Pasticceria "Gamba":
of all varieties of bread recipes, encountered on my way, only twice got to the "Panettone gastronomico" (also called "Sormonté" or "Veneziana salata") - from the maestro P. Giorilli and Maestro O. Busi. Difficult to say which of the two I like more ... Tend still to the latest discovery.
of 1 bread weighing 635 grams:
Wheat strong W 295 - 335 gr
whole milk of excellent quality - 151 grams
White Malt - 2.7 grams
Butter Fresh - 67 oz
eggs - 50 gr
Improver - 3,3 gr (used lecithin)
Salt - 6.7 oz
Sugar - 6.7 oz fresh yeast
pressed - 13.4 oz
Mix flour improver, egg, milk, malt, butter, sugar, and knead for 10 minutes on first speed.
Go to 2 nd speed, add the salt and flour and knead on second speed for 10 minutes.
cutting, molding.
billet (without fermentation and proofing) put into a round shape for Panettone (best paper) and leave for a final proofing at 35 C (I have, it takes somewhere in 60 minutes).
Bake for 35 minutes at + 200c (bake 40 minutes with the program "heating from above and below") .
Immediately after baking chop, flip upside down and cool.
Bread perfectly stored to 5 days.
Wednesday, January 19, 2011
Whats The Beest Way To Masterbate
Carrot Bread / Pane alle carote from Omar Busi
m
Bread turned out exactly as necessary! And the picture is clearly visible.
Recipe of which was published in October last goda Books "Profumi dal forno" Omara Busi - interesting young Italian master.
of 1 bread weighing 450 grams:
Biga corta:
Wheat strong - 100 ml
Water - 50 oz
Yeast Fresh Pressed - 1 oz
fermentation time 16-20 hours at +18 C
Dough:
Biga corta - 75 gr
Wheat W 295 - 125 g flour
rimacinato di semola - 125 gr
Water - 88 oz
Carrots grated * - 100 g
Butter - 23 g fresh yeast
Pressed - 10 g
Salt - 5 oz
Honey - 4 oz
Improver - 2,5 gr (used lecithin)
Combine flour, biga, conditioner, water and honey, then butter butter and grated carrots.
Knead 10 minutes on first speed.
Go to 2 nd speed, to make salt and yeast.
Knead for second velocity further 6 min.
fermentation in the container for mixing 15 min.
cutting, molding.
proofing for 10 minutes.
Generate blank and put in prepared pan for proofing.
final proofing 60 min at 35 C.
Apply the glaze and sprinkle with nuts, sprinkle with powdered sugar and bake for 25 min at 200 C (program heating with ventilation).
Glaze (as I understood) :
- grated almonds 26 g
- powdered sugar 26 g
- egg whites 18 gr
* The author:
- 75 gr grated carrots and
- 25 g blanched carrots, diced (make in the dough after the yeast).
m
Bread turned out exactly as necessary! And the picture is clearly visible.
Recipe of which was published in October last goda Books "Profumi dal forno" Omara Busi - interesting young Italian master.
of 1 bread weighing 450 grams:
Biga corta:
Wheat strong - 100 ml
Water - 50 oz
Yeast Fresh Pressed - 1 oz
fermentation time 16-20 hours at +18 C
Dough:
Biga corta - 75 gr
Wheat W 295 - 125 g flour
rimacinato di semola - 125 gr
Water - 88 oz
Carrots grated * - 100 g
Butter - 23 g fresh yeast
Pressed - 10 g
Salt - 5 oz
Honey - 4 oz
Improver - 2,5 gr (used lecithin)
Combine flour, biga, conditioner, water and honey, then butter butter and grated carrots.
Knead 10 minutes on first speed.
Go to 2 nd speed, to make salt and yeast.
Knead for second velocity further 6 min.
fermentation in the container for mixing 15 min.
cutting, molding.
proofing for 10 minutes.
Generate blank and put in prepared pan for proofing.
final proofing 60 min at 35 C.
Apply the glaze and sprinkle with nuts, sprinkle with powdered sugar and bake for 25 min at 200 C (program heating with ventilation).
Glaze (as I understood) :
- grated almonds 26 g
- powdered sugar 26 g
- egg whites 18 gr
* The author:
- 75 gr grated carrots and
- 25 g blanched carrots, diced (make in the dough after the yeast).
Monday, January 17, 2011
Average Woman Neck Size
Virtual Art
@whitehouse @BarackObama http://www.flickr.com/photos/43547642@N02/5362679371
Posted via LiveJournal.app .
Eyes Blurry Aspartame Withdrawal
Virtual Art
@whitehouse @BarackObama http://www.flickr.com/photos/43547642@N02/5362679371
Posted via LiveJournal.app .
Sunday, January 16, 2011
Friday, January 14, 2011
How Many Years Do You Depreciate A Motor Home
"Ciabatta" and "Ciabatta italiana"
Apparently it is very personal ... but until recently I could not understand why in Italian, with the meat product under the name "Ciabatta" should I be associated with slippers. I am no expert on shoes, but in my humble opinion to find something obschee in the form of one and the other, until recently, time I was not under force. But only as long until I found it here:
"Ciabatta" - is an ancient grain, which is a special variant of another Italian bread "Michetta". Done, usually because of strong flour typ 00. The ratio of water to the flour in bige 55:100. Biga is kneaded out of the whole meal, but not all the water. She wanders somewhere in 18-20 hours at a sufficiently low temperature of +15 C. Then it adds a malt, the remaining water (20%) and salt. The dough ferments for 60 min at room temperature, after which it is divided into pieces weighing 350-400 grams. Preliminary racstoyka lasts 30 minutes, the final - 40 min. Bake these "miracle shoes" at 220 C with steam.
What we habitually and incorrectly called "ciabatta" is actually a "Ciabatta italiana" :
history of the modern super popular bread begins with 1982 when Arnaldo Cavallari leaves the world of motor racing and decided to do "housework." From this year on his estate Mulini Adresi di Adria, which is located in the province of Rovigo, it produces flour tipo a Italia. From this very strong flour, intended for long fermentation dough vypekaet bread called "Ciabatta italiana". The first such "Ciabatta italiana" was baked of integral flour "Mulini Adresi". The bread turned out very tasty and fragrant. The predominance of water over the flour surpasses any analogues of bread, then baked in Italy, including baguette.
very soon, and as a kind of advertising for its excellent meal, Arnaldo Cavallari organizes a bakery (which is baked in small ciabatta italiana parties) and workshops for training wanting to learn how to do it, but how you understand, from the master's meal.
recipes and specifications for "Ciabatta italiana "by Arnaldo Cavallari I could not be found. I only know that originally a "Ciabatta italiana" in Arnaldo Cavallari attended the warm water, yeast spontaneous fermentation, salt and a little olive oil. Fermentation test lasted 12 hours. Octaetsya add that the oblong shape with a mandatory notch along the entire length of grain, "Ciabatta italiana" Arnaldo Cavallari quickly became thus making bread in Italy.
Those who want to dine in Italy the best "Ciabatt" (s) and "Ciabatt (s) italian (s), we can recommend a bakery" Griffini "in Pavia (Via XX Settembre, 55) and" Antonio Scuro "in Cassola (Via Calibri, 50).
Bon appetit!
PS photos I peacefully removed from the bread of the atlas "L'Italia del pane. Guida alla scoperta e alla conoscenza ".
Wednesday, January 12, 2011
Saturday, January 8, 2011
Thursday, January 6, 2011
So I Put Tan On After Waxing?
c you all Merry Christmas!
Festival - happiness!
At 2 the roll 30 cm in diameter:
Flour very strong W 400 - 500 g (use strong)
eggs - 3 pc
Water - 90 oz
Salt - 6 oz
Sugar - 125 gr
Butter - 125 grams
yeast on the pressed yeast - 100 g
Pomerantseva water - 25 gr
Rum - 10 oz
Orange Essence - a necessary amount of (not used)
Lemon essntsiya - A necessary amount of (a COF. Spoonful)
fresh pressed yeast - 50 gr
improver - a necessary amount of
Knead all the ingredients at once, but yeast. Yeast enter after 8 minutes and knead:
- 4 minutes on the 1 st speed and
- 12 minutes at the 2 nd speed
Divide dough into 2 parts smooth, round up and leave for a pre- proofing for 20 minutes.
then form a "Roscon". Place on baking sheet covered with parchment, and leave the final proofing at 75% moisture (for 80 min +30 C).
with a brush to grease the surface of an egg, decorate with candied fruits (orange peel and cherries), wet sprinkle sugar .
Bake without steam 20 ... 25 minutes (at 180 C).
Ready "Roscon" can be cut and filled with whipped cream.
better Serve with hot chocolate.
Festival - happiness!
At 2 the roll 30 cm in diameter:
Flour very strong W 400 - 500 g (use strong)
eggs - 3 pc
Water - 90 oz
Salt - 6 oz
Sugar - 125 gr
Butter - 125 grams
yeast on the pressed yeast - 100 g
Pomerantseva water - 25 gr
Rum - 10 oz
Orange Essence - a necessary amount of (not used)
Lemon essntsiya - A necessary amount of (a COF. Spoonful)
fresh pressed yeast - 50 gr
improver - a necessary amount of
Knead all the ingredients at once, but yeast. Yeast enter after 8 minutes and knead:
- 4 minutes on the 1 st speed and
- 12 minutes at the 2 nd speed
Divide dough into 2 parts smooth, round up and leave for a pre- proofing for 20 minutes.
then form a "Roscon". Place on baking sheet covered with parchment, and leave the final proofing at 75% moisture (for 80 min +30 C).
with a brush to grease the surface of an egg, decorate with candied fruits (orange peel and cherries), wet sprinkle sugar .
Bake without steam 20 ... 25 minutes (at 180 C).
Ready "Roscon" can be cut and filled with whipped cream.
better Serve with hot chocolate.
Tuesday, January 4, 2011
Army Tank Cake Instructions
Pandora classic on sourdough / Pandoro classico con lievito naturale a due impasti by F. Favorito
succeed!
And then, that during the baking, he stuck to the new format and had to literally "cut" to blame delalschik. Oh well, although the picture it is, unfortunately, clearly visible.
At 1 Pandoro weighing 750 g
Test 1:
yeast - 67 gr
Flour strong W 350 - 100 gr (using W 300)
fresh compressed yeast - 1.3 oz
whole milk - 18 gr
Egg yolks - 7 oz
Water 7 oz
eggs - 42 gr
Sugar - 58 oz
Butter - 58 oz
fermentation time 135 min
Test 2:
Test 1 - all
Flour strong W 350 - 154 gr ( used W 300)
Salt - 2 oz
Classical potpourri for Pandoro - 17 oz
eggs - 87 gr
Egg yolks - 20 g
cream milk powder - 6.7 oz
Glucose syrup - 6.7 oz
Sugar - 90 g
Water - 21 oz
Cocoa Butter - 6.7 oz
Butter - 70 oz
Fermentation 45 minutes
Shaping
proofing - 15 minutes
final proofing - 6 ... 8:00
Bake 45 min at 165 C
Classical potpourri for Pandoro:
Water - 100 grams
Sugar - 100 grams
Salt - 5 oz
Acacia Honey - 100 gr
Glucose syrup - 100 gr candied orange
- 300 gr
Candied lemon - 100 g
lemon peel - 10 g
Vanilla Ground - 3 oz
all grind to a paste and store in refrigerator.
Sunday, January 2, 2011
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