Watch Adult English Movies Online Free

Whole Sweet kitchen in its proposal for the month of January we invited to prepare a classic French cuisine, dough sheet. Macaron mania

This is my first participation in the Circle Whole Kitchen and will premiere with me one of the most delicate masses of pastry, the pastry .

The truth is that this mass so tasty you can perform many things, from cakes to vol-au-vents serves well to contain sweet or savory preparations, the technique is more complex repetitive, consisting of a mass base within which involves a significant amount of butter and bends and stretches to 6 times so that sandwiching butter go with the dough so that the baking is having the effect of mass separation of crunchy leaves.

I think the most common problem when working with this dough is that spending in each fold roller to stretch the dough out to us the butter and begin to be stuck or table work or on the roller. Maintain both the table and lightly floured roll is highly recommended, and also take care of the body temperature between folds, if this very "hot" butter melts and comes out easily when it is too cold butter gets tough , does not roll into the mass and can break. Personally, taking into account the temperature of my kitchen Soil let it sit in the fridge for 40 minutes between a "return and another." Another thing to consider is the orientation of the folds, one must be careful in the sense and "spin" that gives the dough each time we bring the cold to stretch and bend correctly to do so causes the baking, the butter out of the dough and the tray is filled with melted butter and dry puff pieces.

The quality of butter that is used is critical because it influences the final taste of our mass and consequently of the entire preparation. The good pastry does not support replacing the butter margarine, shortening, or pork, or any other fat hojaldrina. With the latest technology and applying either get the "effect" flaky but never the aroma and flavor that gives a rich butter.

first Here is the recipe for the puff pastry as it is published in CWK and then indications of what I prepared with it (I do except I reduced the amount 100 g butter internal).

Puff pastry

(Pierre Hermé)

Ingredients:

* 200 ml. cold water.
* 14 gr. fine salt (1 tsp.)

* 500 gr. quality butter at room temperature

* 150 gr. rich in gluten flour (bread flour)
* 250 gr.

purpose flour

Preparation:

* Put cold water and salt in a bowl and let this dissolve slowly. Bucket based on a 75 gr. butter. Place in a bowl the flour rich in gluten and running, add the salt water and then the melted butter, stirring regularly, but without kneading too.

* Form a ball, flatten between your hands, wrap in transparent films and let stand 2 hours in the refrigerator at about 4 º.

* Cut remaining butter into small pieces, place them in a bowl and soften with a spatula, until it has the same consistency as the ball.

* When the dough has rested enough, slightly Flour the work surface and spread the ball roll to a thickness of 2 cm, allowing more height in the center than at the ends.

* Roll the dough into a square angle with legs well and put the butter in the center.

* Fold the dough in three, to form a rectangular, has given the mass of the first "lap". Let stand 2 hours in refrigerator.

* Turn the dough 45 degrees, lay in a rectangle the same size as the previous three-fold as the first time (point 6), just give round 2. Allow the dough again for 1 hour in refrigerator pussycat. Repeat the process until you have done 6 laps, two by two, each time letting it sit 2 hours in the refrigerator.

* At every turn, mark the pressure of the fingers on the top of the mass to remember the number of turns made. Keep the dough in the refrigerator until you need to use it.

This dough is so tasty with just a couple of ingredients get a real treat, so I propose a simple Sacristan.

Ingredients:

1 recipe puff pastry beaten egg

paint

Sugar Almonds finely chopped but not powder.
powdered sugar (optional for dusting)

Preparation Once the ready-made puff pastry, let stand one or two days in the refrigerator, tightly wrapped in plastic.

Roll dough to a rectangle about 3 to 5 mm thick, glaze with beaten egg, sprinkle with plenty of sugar, sprinkle with chopped almonds rather petite pass smoothly roll over to both sugar and the almonds are well bonded to the dough, turn it carefully on the table sprinkled with sugar and proceed the same way on the other side of the dough.

Cut with a sharp knife strips 1 cm wide, take one end in each hand and twisting and turning to a corkscrew, place on tray with parchment paper or Silpat and chill for half an hour.

Bake for half an hour more or until golden brown and crispy

Sprinkle with powdered sugar (optional), wait to cool

keep well in a tightly closed container.

Murder At Levita House

got this beautiful book as a gift Christmas from my sister who lives in Montreal and although I have not started to practice I have delighted studying the recipes and recreated in the beautiful pictures of macarons of all kinds, colors and flavors.

The "macaron-mania is here to stay, just take a look at the amount of information available on the Internet, published books and so on., To verify that it is a global fever . In many cities already get boutiques to sell this delicacy just in Paris in the shops of Pierre Hermé people queue in Street to become a macarons. My sister tells me that in Montreal there are 2 stores devoted exclusively to one called macarons Point G Boutique and other La Maison du Macaron , the first sent me a sample (all delicious) , and are the pictures that I post this post, second I have the book and will soon start to experiment with combinations.

A year ago I learned to do and I must confess that after a couple of tries I managed to find the point of "macarronage" but so far I've only dared to do it in 5 flavors: ; classic filled with chocolate, mocha and passion fruit and white chocolate ganache filled with tonka beans (my favorite so far) as well as coconut and chocolate.

The ideas in this book are great, I invite you to stop by the website La Maison du Macaron to see the pictures not only of traditional macaroons, but the oval, square, and even dessert-style salted .... if you read that right there is a chapter on the macarons as appetizers (tapas, appetizers, snacks) while maintaining the same base combine fillers such as goat cheese with zucchini, foie gras with figs, avocado, olive oil, ham with melon, pepper and raspberry and smoked salmon with herbs. We will have to try to see how the combination but I say that at least the appearance is atomic.

There are 2 online tutorials for those who want to start in the art of macaron I think one good explanatory La Cuisine de Mercotte look at Le sucré macarons the link and get there explanations even in Castilian and the other on the spot Tartellete find a Macaron Tutorial is fairly well even in English.

How To Cut Curidar Pajama

Babka ... DULCE DE MEREY PAST

Inside my guide got a sweet bread called Babka filling of plums (prunes Hungarian sweet bread), and although we did during the course IEPAN the teacher told us it was very tasty.

So with the idea of \u200b\u200btesting the Past Merey did with him sauce (I put a sweat with a little water, sugar and a little sarrapia grated) to soften a little but, then again a process until thick and spreadable jam. Elaborated

original mass replacing the cinnamon babka for sarrapia, after fermentation and the rest in a rectangle stretched thin, smeared with cashew sauce, then rolled, closed well and as the recipe was for 2 put one in a mold as Gugelhopf or Kouglof and the other wrapped it like a knot and placed in a rectangular container, painted after the break the egg and baked.

The aroma while baking to anticipate a good result ... but I say the taste and texture of these breads simply magical, soft, fluffy, fine, delicious ....

Although my guide lists it as bread Hungarian according to wikipedia is traditionally prepared for Easter Sunday in Poland, Lithuania, Slovakia, Belarus, Ukraine and western Russia. The traditional babka has some type of fruit filling, especially raisins, and glazed with a frosty fruity, Lesnar sometimes rum. The modern babka can be filled with chocolate or cheese.

Another version of babka is connected to the Jewish tradition of Eastern Europe. This version is made from a yeast dough pulls double stranded and usually cooked in a baking pan high. Instead of fruit filling the dough contains cinnamon or chocolate. Usually covered with streusel.

Finally I leave there I say more native version but no less delicious flavor to the South-eastern Venezuela

Confirmation Id For Us Visa

Rich scones

In home eat scones at least once a month, preferably for Weekend breakfasts are delicious freshly baked and literally "flying" from the tray.

For those who do not know muffins scones are small round, square or triangular typical cuisine of the United Kingdom and from Scotland to its use both for breakfast and for lunch.

are basically a preparation of wheat flour, butter, cream or yogurt, with chemical leavening agent (baking powder and / or bicarbonate) that consistency crumbs mixing is achieved with a rather quick and not very intense.

are usually neutral flavor perfect to serve with jam, cream, butter, cheese etc but there are also sweet with the addition of raisins, prunes, apricots and salted nuts or cheese ; herbs etc.

The recipe I give you today is adapted from the book "Bread" Williams-Sonoma, and they were delicious.

CRANBERRY-ORANGE SCONE
470 gr. all-purpose flour 60 g sugar

2 1 / 2 tsp baking powder
1 / 2 tsp baking
1 / 2 tsp salt Zest of one orange

155 g cold butter 1 cup yogurt

140 g of cranberries (cranberries) or raisins 40 g dried apricots
Apricot diced

Preheat oven to 425 F.

In a bowl mix flour, sugar, baking powder, baking soda, salt and zest. Add cold butter and cut together quickly with a paste or 2 knives until you have a coarse-grained appearance.

Add the yogurt and fruit, stir quickly until it forms a sticky dough.

Dump the dough on a floured surface and with hands to incorporate everything, formed as a rectangle, fold it on itself, repeating the operation. Divide dough into two parts and bowling each round, stretching the dough a little with the help of a rolling pin to a thickness of 1 1 / 2 to 2 cm, cut 8 triangles from each slice and place on a tray covered with waxed paper. Brush with beaten egg and bake for 20 minutes or until golden.

If you want out of the oven can be bathed in a glaze made with a little orange juice and powdered sugar.

How To Make Wii To Vga

Just recently I had the good fortune to taste the "cashew past", it was during the course of IEPAN bakery where one of the companions, who came from Puerto Ordaz, made his final work with this fruit. Then a friend brought me a few packs Ciudad Bolivar (they look like prunes but larger and wet, perhaps less wrinkled), to do my own tests, so I wanted to share a little of what I've researched this. Again this is one of those flavors lost in our country who have little access (at least those who live in Caracas) and the use of which little has been released, but not the seed of the famous MEREY.

The cashew (Anacardium occidentale), also known as cashew (in Spain), cashew nuts (in Uruguay, Argentina and Chile) , cashew (Dominican Republic), cashew (in Peru, southeastern Mexico, Colombia, Ecuador, Panama, Cuba and Central America), cashew in Venezuela, walnut India (Specifically, his seed, in the north and central Mexico), cashew (Puerto Rico) but is considered a nut, is actually the seed of a small tree 7 to 12 m high perennial, short trunk, thick and twisted, with many ramifications of extensive and deep roots.

The fruit of this tree consists of two parts: the seudofruto and walnut. The seudofruto is the result of the development of stem at a fleshy structure characteristic of this plant that subsequently mature walnut, and although there is little consumed, it is capable to take juice and to make jams, jellies, vinegars, spirits (something like a wine) and our Merey Past . As for the nut located on the outside the pseudo has kidney-shaped, hard and dry for about 3 to 5 cm, which houses the seed which commercially is almost as prized as the almond and even more expensive than this .

in Venezuela gets into the wild north of the southern state of Bolivar and Anzoategui and Monagas states, but little by little has been exploited in some herds, orchards and gardens.

As curious original name cashew comes from acashúm (Portuguese acajum ) from which derives the English word cashew.