Uk Bmi Data, Females 2-20

almost tiramisu (e. .. riclclo pandoro)

eh ..... after all spignattare past few days .... I admit that there is no great desire to get back in the kitchen!!

and ... then ... where I ride home, I see a lot of sweets, cakes and similar remnants of the debauchery that Christmas, I admit, I find the courage to "throw" "" (and this does not necessarily mean "throw in my belly." .. hehe!)

for the time being ... I begin to recycle a pandoro .... a simple recipe with simple (and not so original ..)

I preferred to use the ricotta cream: I liked the thought (or just the thought ..!) to do a little something sweet '"lighter "..... (^__-)

.....

Ingredienti (per 4 coppe):

- fette di pandoro (spessore: 1 cm circa)

- gr. 400 ricotta

- 3 cucchiai di zucchero (se la panna non è zuccherata 4 cucchiai)

- ml. 200 di panna zuccherata

- 4 tazzine di caffè

- Cocoa

Preparation: Place the slices of
pandoro in the oven to 150 degrees and toast (do not burn: 15/20 minutes should suffice).

Stir with a whisk the ricotta cheese with sugar until creamy. Whip cream (I added cream 1 teaspoon cocoa). Then gently mix the cream cheese. Cut into small rectangles pandoro (like cookies) and roll them quickly in the coffee, then fill the cups in layers like a tiramisu by alternating a layer of cream with bits of pandoro soaked in coffee, ending with the cream (I for cream I used a sach a few: it is more convenient). Leave in the fridge until just before serving (with the cocoa powder).

greedy !!!!!!!!





we really like, I hope you like it too!
a hug and see you soon!

Disney Cars Birthday Cake Receipe And Template

Panettone uncle .... from '

Finally I made it !!!!!

were at least 3 years that I wanted to do ...... This year I managed to find time to try to make the cake I also (of course I owe special thanks ai miei amici che si sono adoperati per trovarmi gli stampi... che da noi non si vendono e.... se non hai amici dotati di pasticceria...... è dura procurarseli!!).

e così..approfittando del fatto che questo Natale l'ho passato a casa (finalmente...), mi sono detto:::"ah...Da'.....se non fai il panettone quest'anno... non lo fai più""!!!!

naturalmente ho ascoltato il "mio consiglio disinteressato"..... ^__-

ma.... quale ricetta provare???? ogni anno esce una ricetta più o meno nuova...... (e tutte ottime!!!)... mah!!!!!

ed ecco inspiration: the talented Federica posted a recipe for panettone made with yeast (which in turn was inspired by this recipe taken by the equally mythical blog Morena )

obviously thank you both (smuack!!)

then .... along with the reverence due diligence process and their valuable advice .... I started to "cake "!!!!

will carry almost their full recipe (I have done practically to the letter, my only differences: the last batter I used the bread machine and the latest rise has required a couple more hours )

Ingredients Total (for 2 Panettoni from 750 grams)

685 g strong flour

95 grams of water

6 gr of fresh yeast 180 g sugar

70 g egg yolks 270 grams of whole egg

150 gr soft butter

3.5 grams of flavor cake (or 3 orange and lemon 3 - 1 vanilla)

7 g salt 250 g raisins

100 gr candied orange

50 grams of cedar candy

The first three mixes are really easy and can be done easily by hand without the use of the planet.

FIRST MIXING 8:45 am:

20 grams of water

3 g yeast 1 g sugar 30 g flour

Mix all together and allow to double in warm place (about one hour).

second dough at 9.45 am;

Dough previous

10 grams of egg yolk

27 g water 55 g of flour

4 grams of sugar

Mix all together and put back to double. (another hour)

(put the yolk in a small bowl, and advanced and keep in the refrigerator covered with foil.)

THIRD MIX 11.30:

Dough previous

50 grams to 10 grams of water

egg 100 g flour 3 g baking powder

5 grams of sugar

Knead again and put everything right again to double (about two hours).

FOURTH MIX at 13:15:

Dough previous

500 g flour 50 g egg yolks 270 gr

eggs 170 g sugar 150 g

butter

7 grams of salt

candied raisins

put the dough in the bowl above, eggs and egg yolks, sugar and half the flour (take from 2-3 tablespoons) .. mix well to obtain a homogeneous mass .. add the remaining sugar and flavorings; work string until the mixture well and in the meantime soak the raisins. Combine the softened butter to the dough a bit 'at a time, alternating with remaining flour and leave it to absorb a lot of the other .. .. add salt to bring back to stringing. Now add the candied fruit (possibly broken) and dried raisins work .. just enough to mix everything .. divide the dough, form 2 balls and put them to rest covered in a lightly floured plate for 30-40 minutes, then pass them in the molds the ball by trying to reform the pirlatura (put your hands with your palms facing each other as to applaud, support them in the sides of the ball by moving your hands at the same time .. one forward and one backward trying to round up the dough), cover with a foil and let rise until the heat arrives at the edge: about 4 hours

turn the oven to 175 degrees. With a razor blade to cut a cross (you can use a sharp serrated knife not smeared butter), place the butter and bake for cuts 45 minutes. (Cover with aluminum in the case, those too) ... Once the baked panettone should chill them hanging upside down (Bring knitting needles are steel skewers long enough to move from side to side .. bury it about 2 cm from the base and out the other side) When cold wrap well in plastic-transparent paper and seal them until the proper time to eat!

During cooking I covered them with foil after about 30 minutes.

The flavor was very good .... only that I believe I have come a bit 'aciutti. (I have them "bagged" as soon as cold .... and we've eaten the next day). In my opinion I would have to cook them a little 'less than 45 minutes.

however I have them served with a muscat cream ... and I have been very appreciated!!

a hug and see you soon!!

Sample Of Different Types Of Church Greetings

yule logs

Good Sunday to all!!

well past Christmas? I hope with all my heart that it was for you all a peaceful Christmas, spent with your loved ones.

...... um ..... and ... better not to mention various binges ..... (The scale I have hidden, and I think that I forget the place where I put it .... hehe!)

this year just did not expect to be able to make a cake for Christmas ..... as mentioned in previous post, I had very little time in the last days (except for a couple of nights that I spent to do some 'biscuit with almonds, that I will post below) ... but then the miracle I finished on 23 all I had to do - including costs - and so I had the Christmas Eve free!! I took advantage e. .. sciura while Marisa is devoted to the preparation of other dishes .... I have the opportunity to do this socket.

(I also wanted to prepare a cake ..... but it would take too long ... that I had available on n ..... cmq holidays are not over ... so do not despair ... !)

regarding the decorations, I was resigned to use something already made (to buy at the supermarket) but then, after seeing a beautiful bag in the pantry of sugar given to me by a dear friend and having in house the other necessary ingredients, I made (just quick and fast "as best), some leaves and a couple of trees, using a recipe for frosting.

ingredients:

for
cookie dough - 4 eggs
- gr. 70 flour
- gr. Starch
70 - gr. 100
sugar - 1 pinch salt

for the stuffing (with coffee chantilly)
- 3 egg
- ml. 500
milk - 1 tablespoon cornstarch and 2 tablespoons of flour
-
3 tablespoons sugar - 1 tablespoon instant coffee
- ml. 200 of whipped cream (I used the sugar plant)

to cover:
- gr. Fresh cream
400 - gr. 400 dark chocolate

for decorations (frosting) :
- gr. 100 sugar
- gr. 5 lemon juice
- gr. 2.5 isinglass
- colorante verde

per la bagna :
- acqua, rhum e zucchero (dosi a piacere secondo i gusti)

Preparazione:

pasta biscotto: montare gli albumi a neve con un pizzico di sale. Mescolare i tuorli con lo zucchero e aggiungere le farine setacciate. Dopo aver amalgamato il tutto, aggiungere lentamente gli albumi montati e mescolare lentamente evitando di smontare il tutto. Spalmare il composto in una leccarda da forno rivestita con carta forno, cercando di formare un rettangolo di circa cm. 40x35 e alto mezzo cm.). Cuocere per circa 12 minuti a 200° (deve appena colorire).

una volta cotta, rovesciare la pasta su un panno e staccare con delicatezza la carta oven and with the help of the cloth roll it up and make it cool.

Chantilly Coffee: Heat the milk with instant coffee. Tuol mix with sugar and add flour, mix well. Add the hot milk, stir and put everything on the fire, cook over low heat until it thickens. Set to cool and then add the whipped cream.

Coverage: Boil the cream. When it boils, turn off the heat and add the chocolate into small pieces and mix well until creamy and well blended. Make it cool and when it is completely cold cream mount with whips.

decorations of sugar: Place the gelatin in cold acua Soak it. When well soaked, squeeze and dissolve over low heat with lemon juice. Add the powdered sugar and mix well until a dough elastic. Then add the dye until you get the desired hue and form the decorations.

Assembling the cake: Unroll dough, moisten with the syrup and spread the whipped cream. Then roll again. cut "diagonal" a piece of roll and place it to one side. spread with the topping (I preferred to use a crevice tool with sach a few) and with the prongs of a fork to form the cortex. Decorate as desired.

admit that I have "full" a bit 'with the stuffing .... but I assure you that there was great!! (Slurp)

we really liked, I hope you like it too!

soon!

Sample Letters On Confirming Guest Wedding

Cake Grandma's Chocolate pear tart almond

I'm back!!

that period .... a bit 'for work (I was absent) and a little' because of "ailments of the season" ... I was forced to abandon the blog for a while ...

.... and I still waiting for a terrible week ..... dept. ...... I wonder if tempo per preparare qualcosa nei prossimi giorni.... sperem....

il dolce di oggi mi riporta ad una bellissima estate passata in Sicilia dove, tra le innumerevoli prelibatezze che quella bellissima terra offriva, avevo trovato dei panetti di "pasta di mandorle" (formati da zucchero e farina di mandole) che mi venivano consigliati per realizzare una bevanda (bastava solo sciogliere un po' di panetto nell'acqua).

Io, dopo aver sentito quell fantastico aroma "madorloso" che emanava il panetto, mi ero chiesto se poteva esserci un modo migliore (e soprattutto più goloso) per utilizzarlo.....e così successivamente l'ho utilizzato per realizzare questa excellent pie.

.... then ... a few days ago, during a visit to 'Artigiano in Fiera (Rho-Pero) between the stands devoted to Sicily .... I saw the almond paste cakes !!!!! ... were there on display that I called in a loud voice (loudly beh. .. just ... no ..... but I swear to fuck ...... !!!!!) I could not buy at least one??

If you want to see all the different steps for the preparation of this cake, you can look here when I realized for the first time.

will carry the doses and the original procedure (And I have also used this time)

Ingredients:

for the pastry: 300 gr

. flour, 120 gr. sugar, 150 gr. butter, 1 egg + 1 egg yolk, a few drops of bitter almond aroma;

for cream :

600 ml. of milk, 4 egg yolks, 3 tablespoons sugar, 2 tablespoons flour, 2 tablespoons cornstarch, 150 gr. almond paste

also: sliced \u200b\u200balmonds and powdered sugar

Preparation:

Prepare the pastry (in the usual way) and put it to rest in the refrigerator.

Cream: Place the warm milk in a saucepan and add the almond paste, broken up, and when the dough is completely melted pour it into the bowl where previously they have been beaten egg yolks with sugar and flour were added later ( usual method used to make pastry cream), mix well and put on the fire until it is addensa.Versare the cream in a container and let it cool.

Divide the pastry into two parts (one about double the other) and roll out the biggest part in a tart mold (diameter 26 cm.). Pour the cream and cover with another pastry spread. Decorate the top of the cake with almonds slices and brush with a little milk. Bake at 175 degrees for about 45 minutes. Once cold unmold and top with powdered sugar.

is very good !!!!!!!!!!!!

if you have the opportunity to buy cakes made of almond paste, I recommend you try it!

we liked a lot .... I hope you like it too!

a hug and the next!