Thursday, March 17, 2011
Monday, March 14, 2011
Watch Los Hombres De Paco Free
"zeppole BIGNE A 'of St. Joseph"
"Preface"
currently called "ROUX" the mix of donuts ... ideal for cooking and the "POLSONETTO" that is that typical in the pan Copper pastry, wall round with a long handle, if you have not used a non-stick pan over high walls. In a few days is the Father's Day 'is that of S. Joseph. Invariably they begin preparations for this day to fry or bake this wonderful pasta BIGNE '. " In different regions of Italy the name is different but always the same dough. In its own habitat .. doing donuts ... but it is not difficult not so easy ... just take some precautions in the end you will get a product far superior to those that are sold in the bakery .. I say this because here in Naples .. annually to those who are put on top of another with prices?? How can a zeppole costs 70 cents?? What you can make money with this? What do they really eat with this price?? I tell you frankly that .. let me personally I am sure of what I eat even if the job is done will not have the same appearance as those who sell beautiful and swollen?? Absolutely not all the pastries are so .. indeed .. humbly I take my hat to the pastry shops that use truly natural products of cost to the bench four times a zeppole?? Viva la belle pastry that works this way. Announcement of the considerations and perhaps my argument ... back to us .... I said that being careful ... some things in house you can easily do the donuts and indeed if you are careful as can be those pastries ... but with a difference if they are done well ... you know how to say in Naples: "UA!! COMME BON is 'STA ZEPPUL' ... melts Mocca" .. .. translate .. "MAMMA MIA is HOW GOOD IS Zeppola melts in your mouth." Personally I do not admit that the dough of donuts, add yeast or baking soda to inflate them when you are cooking ... if you work well together at the end with great satisfaction you will see that the donuts will grow beautifully ... certainly if you believe that the pasta did not come with a good ... making sure that the first batch zeppole not grow well .. so do not throw it all add to the yeast as well. Certainly in the future try to give you the recipe for this type of zeppole with yeast ... I'll stop here for now .. if not as Julia says ... the blog "THE LAND OF OLIVES" ... I write the papyrus ... ahahahaha !!!!. The next recipe for donuts I write and give you those little tricks and tips to try to be in the best way these beautiful donuts. Now I will transcribe a novel recipe designed so that it will be very difficult that they can not be good. "FATHER THE DEDICATION ALL THAT FOLLOWS FOLLOWER .... TRY TO BELIEVE ... THE WORD OF FATHER.
"WHAT YOU NEED"
Ideal for baking the dough is "POLSONETTO," that this traditional copper pot from confectioners, walled round with a long handle, if you have not used a high-sided pan .. anti adherent.
manual or a global hook with "k" with a speed between 4-5 ..
a baking tray
baking paper
a sieve to sift the powdered sugar on donuts (optional)
a spray bottle to spray water
"INGREDIENTS FOR THE DOUGH"
Serves 8 people:
225 g of flour "00" or more .. Divella
125 g of fresh butter
250 ml of bottled water. Lean or real life .. or else .....
6 fresh eggs from 50-55 g
a pinch of salt
"INGREDIENTS FOR THE SEAL"
Custard ... follow the recipe that I posted on this blog .. with 500ml of fresh whole milk .. do a lemon peel is a teaspoon of vanilla extract if you like ... a lot more cream double doses throughout
100 g of black cherry jam ... or the sour .. ...
vanilla icing sugar (optional)
"P Proceed "
In the pan you have chosen the water ... put the butter and salt to a boil will be released as soon as you pull the pan from the heat and discard all of a sudden the flour. Put on the fire, turn and cook the mixture vigorously for 6 or 7 minutes, until they begin to sizzle. Pour the mixture into a bowl and warm as soon as you begin to pour the egg first, working well well for at least 6-7 minutes. Skip to second egg always with 6-7 minutes of work, then the third, etc ... each time taking care of each well to absorb egg mixture. will better prepare this pasta few hours earlier, so that rest and becomes more elastic. How did you understand the process so far is performed manually .... but if you want to shorten the time of absorption of each egg you must use a global hook with "k" at an average speed between 4-5. Take the pastry bag with large star nozzle and fill with the dough, place on plate of the oven zeppole, 8 at a time, spaced from each other by 2 cm, making the syringe with a double row, the second superimposed the first, then heated in an oven, bake at a temperature of 220 ° C. When, after 10 minutes, you'll see that the donuts will be inflated and just colorful, reduce the heat the oven to 170 ° C and still leave in the oven for 10 minutes. With these quantities are 16 donuts, and then proceed to the second batch. Do not need to grease the griddle but simply spraying water to wet it and put a sheet of parchment paper too wet so doing you will see that the donuts come off by themselves. When they have cooled, setacciatevi over the vanilla icing sugar, with the pastry bag that you fill with the custard with a medium star nozzle, at the top of each zeppole make a nice swirl of cream, and fill the joint with 2 -3 cherries.
NB: These donuts can be made even fries, but the work will be more delicate in this case prepared 16 squares of parchment paper to 25 cm wide, and each have the anointing him zeppole. At first the oil must have a moderate heat, then, as soon as you zeppole be inflated, increase the heat. Raise the zeppole oil together with the paper that you can remove easily. Follow these donuts for the seal.
"BEST WISHES TO ALL THE DAD IN THE WORLD"
"GOOD LIFE FOR ALL"
currently called "ROUX" the mix of donuts ... ideal for cooking and the "POLSONETTO" that is that typical in the pan Copper pastry, wall round with a long handle, if you have not used a non-stick pan over high walls. In a few days is the Father's Day 'is that of S. Joseph. Invariably they begin preparations for this day to fry or bake this wonderful pasta BIGNE '. " In different regions of Italy the name is different but always the same dough. In its own habitat .. doing donuts ... but it is not difficult not so easy ... just take some precautions in the end you will get a product far superior to those that are sold in the bakery .. I say this because here in Naples .. annually to those who are put on top of another with prices?? How can a zeppole costs 70 cents?? What you can make money with this? What do they really eat with this price?? I tell you frankly that .. let me personally I am sure of what I eat even if the job is done will not have the same appearance as those who sell beautiful and swollen?? Absolutely not all the pastries are so .. indeed .. humbly I take my hat to the pastry shops that use truly natural products of cost to the bench four times a zeppole?? Viva la belle pastry that works this way. Announcement of the considerations and perhaps my argument ... back to us .... I said that being careful ... some things in house you can easily do the donuts and indeed if you are careful as can be those pastries ... but with a difference if they are done well ... you know how to say in Naples: "UA!! COMME BON is 'STA ZEPPUL' ... melts Mocca" .. .. translate .. "MAMMA MIA is HOW GOOD IS Zeppola melts in your mouth." Personally I do not admit that the dough of donuts, add yeast or baking soda to inflate them when you are cooking ... if you work well together at the end with great satisfaction you will see that the donuts will grow beautifully ... certainly if you believe that the pasta did not come with a good ... making sure that the first batch zeppole not grow well .. so do not throw it all add to the yeast as well. Certainly in the future try to give you the recipe for this type of zeppole with yeast ... I'll stop here for now .. if not as Julia says ... the blog "THE LAND OF OLIVES" ... I write the papyrus ... ahahahaha !!!!. The next recipe for donuts I write and give you those little tricks and tips to try to be in the best way these beautiful donuts. Now I will transcribe a novel recipe designed so that it will be very difficult that they can not be good. "FATHER THE DEDICATION ALL THAT FOLLOWS FOLLOWER .... TRY TO BELIEVE ... THE WORD OF FATHER.
"WHAT YOU NEED"
Ideal for baking the dough is "POLSONETTO," that this traditional copper pot from confectioners, walled round with a long handle, if you have not used a high-sided pan .. anti adherent.
manual or a global hook with "k" with a speed between 4-5 ..
a baking tray
baking paper
a sieve to sift the powdered sugar on donuts (optional)
a spray bottle to spray water
"INGREDIENTS FOR THE DOUGH"
Serves 8 people:
225 g of flour "00" or more .. Divella
125 g of fresh butter
250 ml of bottled water. Lean or real life .. or else .....
6 fresh eggs from 50-55 g
a pinch of salt
"INGREDIENTS FOR THE SEAL"
Custard ... follow the recipe that I posted on this blog .. with 500ml of fresh whole milk .. do a lemon peel is a teaspoon of vanilla extract if you like ... a lot more cream double doses throughout
100 g of black cherry jam ... or the sour .. ...
vanilla icing sugar (optional)
"P Proceed "
In the pan you have chosen the water ... put the butter and salt to a boil will be released as soon as you pull the pan from the heat and discard all of a sudden the flour. Put on the fire, turn and cook the mixture vigorously for 6 or 7 minutes, until they begin to sizzle. Pour the mixture into a bowl and warm as soon as you begin to pour the egg first, working well well for at least 6-7 minutes. Skip to second egg always with 6-7 minutes of work, then the third, etc ... each time taking care of each well to absorb egg mixture. will better prepare this pasta few hours earlier, so that rest and becomes more elastic. How did you understand the process so far is performed manually .... but if you want to shorten the time of absorption of each egg you must use a global hook with "k" at an average speed between 4-5. Take the pastry bag with large star nozzle and fill with the dough, place on plate of the oven zeppole, 8 at a time, spaced from each other by 2 cm, making the syringe with a double row, the second superimposed the first, then heated in an oven, bake at a temperature of 220 ° C. When, after 10 minutes, you'll see that the donuts will be inflated and just colorful, reduce the heat the oven to 170 ° C and still leave in the oven for 10 minutes. With these quantities are 16 donuts, and then proceed to the second batch. Do not need to grease the griddle but simply spraying water to wet it and put a sheet of parchment paper too wet so doing you will see that the donuts come off by themselves. When they have cooled, setacciatevi over the vanilla icing sugar, with the pastry bag that you fill with the custard with a medium star nozzle, at the top of each zeppole make a nice swirl of cream, and fill the joint with 2 -3 cherries.
NB: These donuts can be made even fries, but the work will be more delicate in this case prepared 16 squares of parchment paper to 25 cm wide, and each have the anointing him zeppole. At first the oil must have a moderate heat, then, as soon as you zeppole be inflated, increase the heat. Raise the zeppole oil together with the paper that you can remove easily. Follow these donuts for the seal.
"BEST WISHES TO ALL THE DAD IN THE WORLD"
"GOOD LIFE FOR ALL"
Breast Feeding Ur Husband
Hearts wedding cake
I told you that I would put my photos and put them there! : D I hope you like it, I wanted to do many things, but the roses require a lot of time, and then four plans RP with my oven is not exactly easy, in fact it can not exceed 4 storeys, who knows maybe one day .......
I told you that I would put my photos and put them there! : D I hope you like it, I wanted to do many things, but the roses require a lot of time, and then four plans RP with my oven is not exactly easy, in fact it can not exceed 4 storeys, who knows maybe one day .......
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