What Does A Blotch On The Skin Mean

Tiramisù sù sù..


friends .... the work is not finished yet .. uff!
Up Get me on ... but ..







I thought about the classic cake quickly to give us the charge ...

300 g mascarpone

3 eggs 3 tablespoons sugar
coffee

vanilla cocoa powder

Separate the yolks from the whites, mount whites with 1 / 2 cucchaio sugar.
Whip foam in the egg yolks with remaining sugar and vanilla. Stir in the mascarpone
to yolks, then stir in the egg whites.
If you like, you can also add whipped cream. Cut the biscuits or
Pavesini, following the shape of the mold and soaked in the coffee one at a time!
Pour half the cream and cover with other biscuits.
Sprinkle the surface of the cake with cocoa powder and refrigerate for at least 2 hours.

Host A Birthday Party Bangalore

Pasticceria salata: impasto brioche




















Hello,
last night I decided to make a cake with salted brioche dough.
Direct method, combine all ingredients in the global hook, half the salt mixture, and butter at the end.
if you need a goccino Add water if the dough should be harder. (Just a goccino water, the butter because it will make everything smoother).
Let dough rise 30 minutes.


500 g flour 20 g yeast


salt 25 g sugar 100 g water



250 g butter Filling: 300 gr spinach and ricotta 500 gr.
Decorate like a tart.
Bake at 175 degrees for 30 minutes, convection oven.

Grecian Formula Generic

Il brasato al barolo è una ricetta tipica della cucina piemontese. E' carne stufata condita con spezie e macerata e cotta per parecchio tempo nel Barolo. La ricetta tradizionale utilizza solo carne bovina di razza piemontese.
Il taglio di carne più usato per il brasato al Barolo è il " cappello del prete" o l'"arrosto della vena".

RICETTA: 

Ingredienti:

800 g di carne magra
50 g di burro
brandy
1 bottiglia di Barolo
carote
sedano

onion garlic rosemary

laurel

PREPARATION


by soaking the meat in a large bowl, covering it completely with the wine, various spices cut into small pieces (carrots, celery, onion, rosemary, garlic, bay leaf).
Let the meat rest for 24-36 hours at any place it in the fridge but not in hot places;
Put hours to cook the meat in a pot let it rosolore well on all sides, add half a glass of brandy and wait evaporated. Then transfer the wine with spices and vegetables, cook the meat at least 40-50 minutes turning occasionally.