Pranceronline Megavide

PIADINA

Viewed requests, since today is my recipe for flatbread.
not use lard, also because 'where I live now, and I' difficult to find the excellent material, but if you find it, you can omit the vegetable oil.
I think that to make a good flat bread with lard, you should use lard still hot, or just done, not to buy the cakes from the supermarket, but to go to your butcher trust. Here in
romagna there are many recipes for flatbread, and various ways to cook a variety of thicknesses.
From my experiences I drew a "map" of the thickness of piada, that 'the areas where you can eat more' or less subtle and usually grow well '; of Romagna in the north, to INTED areas in the hills north of Ravenna Cesena and the hinterland that includes, to the border and that 'my city' s hometown, Cervia, the flatbread and 'pretty thick, and usually prefers lard.
Another discourse and 'the area south of Romagna, which starts in Cattolica Cesenatico up to where you can find it progressively more and more' subtle, at times, as cartamusica, and where we can find, as the main ingredients in oil and honey. In true
piadina, baking powder there is, the flat bread is not 'a product ready for baking, but you just add baking soda, then here too there have been changes.
In areas of the Apennines, I heard that, during the war, in the absence of other, even the flat bread was made with chickpea flour, or with that of chestnuts, or extreme, with the bark of trees, finely chopped (for Onferno, very evocative place to visit their famous caves).
Speaking of cooking, flatbread has a fast firing, and cooking on a clay plate directly over the flame of the fireplace or brazier, or the "teggia" or text, and 'a generally circular plate, cast iron, which is placed above the heater plate or gas.
In the absence of these objects, for cooking, you can deal with a pan of crepes, or in the more 'desperate situation, with a pan antiaderentte, it would be better to fund often.

this and 'my' teggia for flat bread made of cast iron ("Send" for piadines or use the pan for crepes or cast iron skillet )

PIADINA
(4 ingredients for tortillas) (for 4 piadines)

Ingredients (ingredients):

400 g of flour (all purpose flour 15 oz)
3 tablespoons vegetable oil (3 tbsp ; suflower oil)
3 teaspoons of salt (3 tsp salt)
a pinch of baking soda (one pinch of baking soda)
200 ml of warm water or until the dough will not be 'soft but not sticky
(200 ml of lukewarm water or until soft dough not sticky)


Procedure:


Mix all ingredients together, divide the dough into balls of about 150 g and cover with a plastic film.
our balls Let stand for at least 1 hour.
Heat the text (or skillet) with oil or grease without anything else, first on high heat, then putting a hand and feeling that the text or the pan is hot, turn down the flame.
Spread the tortillas with a rolling pin over the 'thickness that can move more' you like (or what we can get by hand).
Cook the tortillas for a few minutes about 2 or 3 and run with the help of a shovel, if they were to form bubbles, pierce with a fork, cook for the same minute the other side.
Now you can eat them right away, or you can make you an escort, proceeding as follows: cook the tortillas very little, both sides taking care not to break them.
Let them cool completely and well spaced so that condensate does not do.
Mettele, once cold, Sachetti for freezing, either whole or cut in half '.
Having made a pre-cooking, we can keep the good in the freezer to cook and finish them when needed.
With the same dough you can make even the watercress, or boxes, are a kind of stuffed turnovers, just roll the dough more 'thin and rectangular, stuff to taste cooked with herbs, tomato and mozzarella pizza (otherwise the other guy will do 'too much water and you'll be) sausage potatoes, pumpkins and potatoes .. etc. .. the filling to be put at the bottom of our rectangle, should be wet all the edges, fold the dough over the filling without stuffing, pass a ravioli wheel to define its borders and crush well with the tines of fork to seal them further, then cook them in the text or frying pan for 3-4 minutes per side without forget to cook the bottom, and eat immediately.

is the final result, and that 'the size of a decent flat bread (final result)

Diresctions:

Mix everything together .
Divide the dough into Several balls of 5.30 ounces, cover them with plastic .
Let them rest 1 hour .
Hot cast iron skillet over high heat , without greasy when it's hot , lower the flame .
Roll out the balls w ith a rolling pin , make them 0.20 inch thick.
Cook 2-3 minutes per side , prick with fork if Any forms bubbles on the surface .
Eat Them Immediately stuffing with cheese, parma ham , arugula, salami .
Enjoy!

Can You Give Dogs Kolonipin?

Chorizo \u200b\u200bCasserole

After a long pause of silence, here I am again, more perky than ever to cook!
Today I asked a tasty recipe, a dish really comforting and diet if you will use less sausage.
It 's really simple and quick, and surprisingly tasty, though, the first time I read the ingredients of this recipe, I never thought it was good.
E 'an American recipe that I found on a program of recipes on the iPad.
My husband and I go crazy, and when we were on a diet, it was a great dish, especially because 'alternative to pasta and beans in the recruitment of legumes. Why
'chorizo? And above all, WHAT' chorizo?
The chorizo \u200b\u200band 'a very spicy sausage that is usually found in Hispanic countries.
We can replace them with dignity with the spicy sausage that more 'we like, and fiadatevi, even if you do not like spicy (like me) will eat the same,' cause you do not hear much, especially if you omit the chili flakes.

CHORIZO Casserole (4 servings) (Serves 4)

ingredients (ingredients):

2 tablespoons oil (2 tbsp olive oil)
1 white onion chopped sliced \u200b\u200b(1 onion, sliced) 1 yellow pepper
clean and sliced \u200b\u200b(1 large yellow pepper, deseeded and sliced) 1 clove garlic, minced
(1 clove garlic, crushed) 1 teaspoon chili
pieces (1tsp chilli flakes)
225 g chorizo \u200b\u200bsausage or spicy (8 oz chorizo \u200b\u200bsousage)
400 g of peeled or canned meat into small pieces (14 oz canned chopped )
400 g of rehydrated or canned chickpeas (14 oz canned chickpeas, drained)
200 g rice basmati or thai (7 oz basmati rice)
a handful of arugula (rocket handful of leaves)
few leaves of fresh basil chopped into strips (4 tbsp roughly chopped fresh basil, to garnish)
salt and pepper (salt and pepper)

Procedure:

In a saucepan, put oil and then cook the onion for 5 minutes. Add
yellow peppers, garlic and chilli in pieces, salt and pepper and cook for 2 minutes, stirring.
Cut the chorizo \u200b\u200bor spicy sausage, diced peppers and onions and adds them, let brown.
Append then the chickpeas and the tomatoes just boils, reduce heat, cover with a lid and cook for 10 minutes. (It should not boil hard, but simmer.)
Meanwhile boil the rice in salted water and drain well.
After the cooking time of our codimento, add a few leaves of arugula, washed and broken with your hands and mix.
Serve by placing rice at the base, above our seasoning and a few basil leaves and a dribble of oil. Eat immediately!

Directions:

Heat the oil in flameproof csserole and fry the onion over a medium heat, stirring occasionally, for 5 minutes.
Add th yellow pepper, garlic and chilli flakes and cook for 2 minutes, stirring.
Chop the chorizo into bite-sized chunks and stir into the casserole.
Add the tomatoes and chickpeas with salt and pepper to taste.
Bring to the boil, cover and simmer for 10 minutes.
Meanwhile, cook the rice n a soucepan of lightly salted boiling water for 10-12 minutes, until tender. Drain.
Stir the rocket into the casserole.
Serve spooned over the rice, garnished with fresh basil.
Enjoy!!!

Panty Control Husband

Is Mr Bean A British Man?

Savoiardi that dissolve in boccca! The

Teneri, soft, light and delicate, I just made some biscuits top!
The recipe I have ever taken from my book of fine French pastries, the result is' amazing!
It 's a recipe that requires few ingredients, no butter, just eggs and a little sugar ... and an electric mixer.
It 's a simple recipe and genuine, and in my opinion, very suitable for children, it contains no fats or butters.
can be made several days before, and if not used and dried, can serve as the basis for many desserts.

Savoy (recipe for 24 biscuits, they came to me more ')

ingredients:

60 g of flour

0 60 g of potato starch

5

whole eggs 125 g caster sugar

30 g of icing sugar

For this recipe you need: electric whisk, pastry bag with a big mouth and smooth.

Procedure:

Preheat oven to 150 degrees fan.

Sift together flour and starch.

Separate the yolks from the whites in two separate bowls (more 'great one for the whites).

Mix together, with the help of electric whisk, the egg yolks with half 'sugar, until' will be very clear and swollen.

Whip until the egg whites 'are white, then add the remaining sugar and continue beating, until' will be very still.

Next, add the whites, the mixture of sugar and egg yolks, mix gently (from top to bottom) with a spatula. Embed

little by little, the flour from going over a sieve, stir well before adding another.

You need to obtain a mixture smooth and homogeneous.

Fill a pastry bag and, on a baking sheet lined with paper, form cookies about 6 cm long and 2 wide.

With a sieve sprinkle the biscuits with icing sugar, wait 10 minutes, then repeat the operation and then bake for about 15 minutes, until a beautiful blonde color. I

Council early look at the cookies, not just color, remove from the oven.

Let cool, remove from paper and serve, mhmmmm .... delicious!

Star War Designs For Pinewood Derby

BRAVO SHOW

become bravo, bravo

is the glue the broken pieces and fix it for me is to resist

bravo bravo bravo
is the operation is
code "Bravo to Charlie, good to hear me charlie charlie
"

is good to have dignity and steps into the world

bravo bravo bravo bravo
is gentle slap on nihilism in his mustache
grabbing values \u200b\u200b
moderation without regret
bravo bravo bravo

is a discharge of flamingos on the Empire State Building, the
potato green chew toy for only adult films

is good clean shirts and new socks
good appetite

bravo bravo bravo bravo
is a considerable leap

down the stairs for those who cross the road blocks

does good, become
bravo.

Withdrawals Aspartame

rinomatissima Ladurée pastry, SOFT ORANGE CAKE

I just finished, is cold, I could not post it.
My mother-in-law gave me a beautiful and very fine book, note French patisserie Ladurée, who's 'been in Paris or in London at Harrods, it can not' is not conscious, and 'especially renowned for its special' that is the Macaronesia.
Recently, I learned, who opened a pastry shop in Milan, I strongly suggest you go there, if there 'as possible.
That in my opinion, stands as above, and 'my idea of \u200b\u200bconfectionery: pastel colors everywhere, classic furnishings, and what more' pleases me, and 'personnel using white gloves to pick up the cakes, and they change to every customer, fantastic! Not to mention the colorful and delicious Macaronesian delightfully placed in cute little boxes, you can give.
When I was in their pastry shop in London, in Harrods, I did not want 'to go away, there were ladies with their little dogs who ate pastries and beautiful slices of cake from your mouth water, and sipped tea, They seem to have stepped back in time 200 years, beautiful, nothing to say, it really seemed to be within a framework of Monet.
course in the book, there are lots of recipes, explained really well, must of French pastry in general, to name a few citarvi: madeleine, eclairs, pastry sable, Macaronesia, caramelized puff pastry, etc. Savarin ... .
I'll try 'to make as much' as \u200b\u200bpossible and then, the most 'feasible I will be' pleased to share with you, I have been reading very many.
cook this cake, you hear a wonderful scent that reminds, more 'than a cake, a croassaint, and I think it is at its best, using seasonal organic oranges.


SOFT ORANGE CAKE

Ingredients: (for a mold to be about 22 cm in diameter)

For candied orange slices: 1 orange

untreated

200 ml water 100 g caster sugar

soft cake:

225 g of butter cream
+ 20 g per 175 g of the mold

flour +20 g for the mold
3 eggs at room temperature
3 oranges
225 g caster sugar 1 tablespoon baking
powder (usually from 16 g but the recipe calls for 11 g)

orange syrup:


90 g caster sugar 200 ml orange juice (I used to drink orange juice)

orange jelly:
The recipe calls for 100 g of orange jelly already 'ready to melt a bit' with the heat, I have done so ':
1 packet of jelly cake
few drops of orange flavoring or a little 'juice, just to add flavor.


Procedure:

Wash the orange and cut into thin slices about 2 mm thick.
Boil water and sugar, gently add the orange slices.
Keep over very low heat for 20 minutes without reaching boiling point.
Drain and let cool on parchment paper.
Preheat oven to 180 degrees, static and heat coming from below that from above.
Grease and flour the mold only at the edges on the bottom, cut a disc of greaseproof paper to size.
Put the mold in the refrigerator.
With a grater, remove only the orange part of peel of oranges.
Mix the zest with sugar.
Squeeze oranges to extract the juice.
Put the butter in a bowl, then add in succession the following ingredients, stirring well to the addition of each of them, the mixture of sugar and peel, eggs, flour, baking powder and the juice of oranges.
Pour the mixture into the mold up to 2 cm from the edge (if the mold and 'more' high, there is no 'problem.) Bake and cook
for about 45 minutes.
While the cake bakes, prepare the syrup, bring to a boil the sugar with the orange juice.
Once baked the cake, unmold and place on a wire rack for desserts, with under a baking pan with high sides.
Heat the syrup until it is our quiver, and with the help of a ladle, add our fresh, collecting the juice that you will find 'the pan and re-wet the cake.
Let cool, then arrange the slices of caramelized orange.
Prepare gelatin, as written on the packaging and spice aroma with a few drops of orange or orange juice.
Nappa with the help of a brush the cake (not to sound like a aspic, but only polish).
Let cool and serve at room temperature.

Nortel T7316e Voicemail

copying Luca Montersino .... my "cake copyright"

Monday 'My husband calls me, and' lunch, and asks me what it's called one of my favorite Italian pastry, 'cause he knew that one day watching TV, I will trained hearts are literally in the eye, the sight of the book Montersino.
After saying the name: click ... knocked off 'the phone .. mah?
The evening came and gave me the book.
Fantastic! I was not more 'in leather!
exceptional book and explained really well for me and then he 's a myth.
Today 'my husband's birthday, so I ventured into this cake, which I did for 6 people (who do not eat much).
I doubt that I have got the book and then want to have a beautiful cake .. mah?
Pero 'has been very sweet and very pleasant surprise.
That 's the pie, not' easy, if you are not familiar with so much pastry bag, and gelatin and also whatever it takes "band" or the ring or square or other shapes, which usually used to form the ice cream cakes, then you should also get a sheet of acetate, which is easily found in stationery, size larger than your ring or band.
That being said, I'll show you the result of the cake:

sure the pot is not 'so stated, but the result there,' cream and 'gorgeous,' a lemon chantilly cream, and in any case and this 'only my version,' cause it is can 'do as the fantasy propia recommend to decor and equipment for the procedure rather' well to follow the advice of gurus Montersino.

CAKE "paintings" (Serves 6):


ingredients:

for lemon custard:

300 g of custard
400 g of whipped cream
7.5 g gelatin sheets
10 g of lemon peel
10 g

limoncello to finish:

300 g of gelatin to the soft fruit (or fruit)
fresh fruit for decoration as desired
200 g of sponge
20 g gelatin dessert

for the bath Limoncello:


100 g water 100 g of sugar syrup (or sugar solution) 25 g of lemon


liquid sugar or sugar syrup is done as follows:
1 part water (eg 150 g) and 2 parts of sugar (300 g) are put in a saucepan and melt are in very low heat until the consistency of a syrup.
It is cool and it keeps well in a tightly sealed bottle.
That 's the basis of many sauces for cakes, or served in some cocktails.

Plus': acetate sheet and steel mold.

Procedure:

Make the syrup first, even days before.
Same thing for the sponge cake, if you use my recipe, do not dry up 'a lot.
the morning, or on time, prepare the custard, so it has time to cool down.
I do so the pastry cream: 4 egg

50 g of flour or starch

100 g sugar 500 ml of milk at this dose and

's a bit much for the cake, I've used the goal' . Monto
well with the electric whisk the egg yolks with sugar until they become clear, then add the flour and mix again.
I put aside to warm the milk with the spices that I want to taste my cream (in this case lemon peel grated) without boiling.
Gradually add milk to eggs, mix with a hand whisk it all, and back in the pot.
Bring to a boil over a gentle heat, stirring constantly, and boil for 2-3 minutes, until it is' consistent. The
start to cool in a bowl, it would be better spread in a pan, and covered with plastic wrap to touch.
Soak in cold water fish glue, Montersino should not throw all the sheets together in the water, 'cause are welded together and we need more' time to soak, rather than recommend a dip at a time and let soften for 10 minutes.
Wring gelatin, we get a bit 'of custard, scaldiamola a moment in the microwave, and sciogliamoci into the gelatin, mixing well.
Uniamola the rest of the cream, again mixing well.
Whip cream (I use that already uht 'sugar,' cause then remains beautiful and compact 'has been pre-pasteurized) firmly.
join the cream limoncello and lightened all the cream.
take the fruit that we chose for our cake, wash the cut into thin slices.
take our piece of acetate, which we first washed well and dried. The support
on a cutting board or baking pan that contains it well and is perfectly flat. There
our support center ring mold.
Arrange the slices of fruit you like, you can 'do a drawing, a sketch, or even put them at random.
With the help of a pastry bag with his mouth wide, we distribute the cream well into boards, and in the empty spaces left by the fruit, and then cover it all, always with the cream at least 1 cm thick, level with with a spatula or a spoon.
At this point, we pour our fruit jelly, or like I did, you can put slices of fresh fruit, very close, so often do not form a layer of fruit.
If you have used the fruit jelly, put hours to rest your cake in the fridge for 20 minutes, until gelatin has thickened.
Take the cake again, and then another layer of cream, then cover with slices of sponge cake than 1 cm thick, cover the cake well with the sponge in every hole, even cn remains and pieces remained.
spangna Wet the sponge with the syrup to the lemon, which have been prepared by combining all ingredients and having taken care to mix them.
Press gently with your hands around and put your cake in the freezer for at least 3-4 hours.
Bring out the cake a couple of hours before the freezer, because this cake is not 'frozen desserts, you put in the freezer, only to facilitate the movement well to tip and the decor follows.
be folded on a platter, prepared while the gelatin, and polish the surface of the cake evenly.
thickened gelatin, remove the ring from your sweet, do this', or with the help of the flame for the cream brule, de-icing steel, or with the help of a boxcutter, proceed carefully. Decorate according to your taste
hours, fantasy or the surface of the cake, with more fruit 'you like, remembering', to polish it again with a little 'jelly.
The cake will keep in the fridge, and can 'be made up to a day before.

Had Chlamydia For 5 Months

Cinnamon Rolls

Today I want to post the recipe for the delicious cinnamon rolls, are easy to do, and if like me you worship the cinnamon, then go to the wedding! Needless
dirivi that are heavenly, soft, perfect with your coffee or a cup of coffee ', you can warm up for breakfast, a few minutes in the microwave, and release all their flavor.
This cake recipe which you are placed American, in reality 'has Swedish origins.
In America, it is found almost everywhere, especially in the wonderful bakery, or coffee shops or sometimes from Sturbucks.
You can 'find (and do) classic, with only cinnamon and icing sugar, or with raisins and chopped hazelnuts inside, and a topping of caramel toffee and a few chopped nuts on it, or I've also seen with chocolate icing.
I will post the classical homemade, the recipe I took video of a lady from California, who affectionately called Grandma (Grandma).
For this recipe I use the original dose, ie cups (cups) and spoons (spoons) but 'I converted, thanks to the double unit' of measurement indicated on my instruments.

INGREDIENTS (ingrendients):

210 g of flour (2 cups all-purpose flour) + 420 g of flour (4 cups all-purpose flour) or until firm 's dough (or until you get a consistent dough)
95 g sugar (1 / 2 cup sugar)
100 g of butter (1 stick unsalted butter)
120 ml of whole milk (1 cup whole milk)
1 packet active dry yeast or 25 g of fresh yeast ( 2 packets yeast regular)
1 / 2 teaspoon salt (1 / 2 teaspoon salt)
2 eggs at room temperature (2 eggs room temperature)

also .... (Furthermore. ..)

cinnamon (ground cinnamon)
95 g dark brown sugar (1 / 2 cup brown sugar)
50 g butter (1 / 2 stick softened unsalted butter) 50 g
raisins (optional) (1 / 4 cup raisins, they're optional)

for icing (the icing):

315 g of icing sugar (3 cups powdered sugar)
Quach drop of vanilla extract (1 tsp natural vanilla extract)
120 ml of hot water (to obtain a glaze not too runny ) (1 cup warm water)

Procedure:

In a bowl put the 210 g flour, baking powder and salt.
Dissolve the milk in a saucepan with the butter.
Add the mixture of milk and butter with an electric mixer at low speed ', mixed everything.
still adding 105 g of flour and two eggs, stir with whisk.
Add the remaining flour until the dough will not be 'more' sticky, but workable with your hands, do so ', add flour and mix with a spatula or a spoon and then continue with your hands for at least 10 minutes.
The dough should be soft, elastic and not sticky.
Put the dough into a ball gathered inside a glass bowl and cover with plastic wrap.
leave somewhere warm for at least 2 hours or until doubled in volume.
Meanwhile prepare the stuffing by mixing the butter with brown sugar and cinnamon to taste, should be a spreadable cream.
Take the dough, bubbles rising from sgonfiatelo well with a rolling pin and roll it out in a rectangular array of about 5mm thick. Sprinkle
, helping with a paddle, cream butter and cinnamon, leaving 1 cm of space from the edges.
At this point, if you like raisins, you can spargene pleasure to the entire surface.
Roll the dough on itself, forming a sausage shape with the fold pointing down.
With the help of a tarot or knife, cut your cinnamon roll to a thickness of about 5 cm, and place upright on a baking dish large enough to hold plenty, buttered.
The pan should be big, 'cause once you have finished cutting all the rolls, should be a bit' spaced from one another, because 'will rise again.
Let rise in a warm place for at least 30 minutes or more '.
Meanwhile turn the oven to 180 degrees with heat coming from below to above.
Bake for about 25 minutes to see if they are baked, grandma should beat them gently with your fingers, if the sound will be 'empty, will want to' say that our cinnamon rolls are thoroughly cooked, careful not to burn yourself!
While our cinnamon rolls are cooling, prepare the icing, put the sugar in a bowl and add drops of vanilla, then, little by little, hot water, until the glaze will have 'taken a consistency not too liquid.
spread it well the icing on our rolls, and we expect chilly.
portioned and yum yum!

 

Directions:

Put 2 cups of flour in a bowl, 1/2 cup sugar, add yeast and salt.

Put butter and milk in a small bowl and melt them in the microwave at 300 F degrees for 10 minutes.

Add the butter and milk mixture into the flour and mix with a hand mixer running at low speed .    

Add 1 cup of flour and 2 eggs and continue to mix with the beater .  

Now, add more flour and knead by hand for 10 minutes, until dough get soft, elastic , not sticky .

Form a ball and cover with plastic wrap.
Let it rise for about 2 hours in the heat .  

Meanwhile, prepare the filling : combine butter , brown sugar and cinnamon , mix until you get a cream .

Turn the dough onto a floured surface and roll into a 12 x 10-inch rectangle.

Spread the cream , add the raisins ( optional ) and roll up tightly, like a sausage .

Cut into 12 pieces.

Place buns cut-side up in baking pan, with cookig spray .  

Cover with plastic and let rise until doubled, about 1 hour .

Preheat oven to 350°F.

Bake buns until firm and nicely browned on top, 30 minutes.

To prepare the icing : mix together powdered sugar , 1 teaspoon of vanilla extract and a little hot water .
Pour the icing over the cold buns , Let Them dry and serves ! Yummy! !

Aunt Tart.

Lower Back Pain When Leaning Back

PANINI MILK (MILK BREAD paninis)

Happy New Year to all, first of all, I wanted to post this recipe that I found on a book I had at home, on the appetizers.
I made them for New Year's Eve and found something special.
are simple and make it a great look great, even stuffed with little, or you can also fill with jam or chocolate, to make sweets.
It can also do more ', by multiplying the dose, and then freeze them once cooked, so they are always available, especially if we have children, can be used for a healthy snack, or to take to school as a snack, or for a day trip or a picnic.

ingredients (ingredients for 30-32 small paninis) (about 30-32 sandwiches)

manitoba flour 500 g (4 + 3 / 4 cups bread flour extra stong , the strongest or bread flour That you can find)
50 g of butter (1 / 2 stick of unsalted butter)
300 ml of milk at room temperature (1 + 1 / 4 cups of whole milk)
1 packet of powdered yeast (or 25g fresh yeast) (1 packet of regular yeast)
60 g sugar (1 / 4 cup of white sugar)
3 g of salt (1 teaspoon of salt)
a little milk and beaten egg to brush the rolls (a bit of beaten egg and milk to brush)

PROCEDURE:

Melt the butter in a saucepan and set aside.
Dissolve the yeast in a little milk adding two teaspoons of sugar.
In the remaining milk, place the remaining sugar and salt, mix well to dissolve everything.
To knead, You can use either the planetary hands.
Put the flour into a bowl, add yeast dissolved in milk, milk and butter and begin to knead.
It must be a soft dough, elastic and not sticky.
Knead on a board right now, for at least 10-15 minutes, then form a ball and put in a bowl, preferably glass or steel, cover with plastic wrap and let rise for at least 2 hours in a warm place, or chips' will not be 'doubled in volume.
After this time, you will notice that the film and 'inflated, do not worry, are the gases of fermentation of yeast.
Fold the dough on work surface, the bubbles sgonfiatelo well, and roll it in mo 'of sausage.
With a tarot, or a knife, create small pieces of about 30g (use a scale), if the pieces had to be more 'heavy, remove the excess and add it to pieces' small, there is no' problem.
When you have finished portioning the rolls, let's make the balls, pulling the edges of the pieces to the inside, I recommend the "fold" must 'stay below, and resting them on a baking sheet covered with parchment paper, set well apart .
Spenneliamo with milk, and let them rise in a warm place for at least 30 minutes, or until 'will be doubled in volume. Meanwhile
turn on the oven to 200 degrees convection oven and heat coming from below that is from above, if you have the oven gas, remember that cooks very bottom, then put a little 'as the top shelf, beating an egg with a little' milk. Past
rising time, we take our sandwiches, and delicate, brushed them with egg, bake for 8 minutes.
Let cool, and stuff you like!

Directions: Melt butter

in a soucepan aside.
Dissolve yeast in little warm milk and add 2 teaspoon of white sugar.
In the remaining milk mix the remaining sugar , salt and dissolve it all.
Knead using a stand mixer or your hands.
Put the flour into a bowl , add the dissolved yeast , milk and mix .
Dough should be soft , elastic, not sticky .
Knead on a floured surface for 10-15 minutes,   form a ball and cover it with plastic wrap and let it rise in a warm room for 2 hours.
Turn the dough out onto a work surface , deflate the bubbles , a nd shape it like a sausage .
Cut into pieces weighting about 1 oz . (help you with a scale )
Bend the all the edges inward forming a ball and turn them upside down (the folds must be on the bottom) 
Put the waxed paper on the baking tray and place the paninis well-spaced on it.
Brush the paninis with milk and let them rise for 30 minutes in the heat or until they double in size.
Preheat the oven to 390 F  degrees .
Brush the paninis with the beaten egg .
Bake for 8 minutes.
Let them cool down and then stuff as desired .
ENJOY!!!
  Aunt Tart.  

Ge Convection Microwave Baked Potato Recipes

affected side

Bible Verse Church Moving Forward

HAPPY NEW YEAR TO ALL from Zia tart! !! HAPPY NEW YEAR!!