Tar Syndrome More Condition_symptoms

Cake "Recycle Aware"


What you see in the picture is a normal homemade chocolate cake and how you may have guessed from the title is the result of a recycling of some ingredients.

What I therefore be recovered this time ....? Remember this

icing here with sour cream? I had done a good deal, and beyond that I had frosted the cake, however, another flat, thus stretching a bit 'of milk to make it more fluid.
Then, you should know that when I do I advance the chocolates are often low abundance of filling that I put aside in the cups then stationed in the fridge for weeks ...

Just recently I had a right pucks of white ganache with Grand Marnier that was a couple in the fridge with that icing.

The idea of \u200b\u200brecovery has been at first to the portions containing the same ingredients as they are with something else which in turn probably gave rise to other scrap and so on ... but then he made the idea of \u200b\u200bconverting it into a breakfast cake, adding a few simple ingredients such as sugar, flour and eggs ... but how to calculate the correct amount of ingredients in this case, ie starting from the merger of two compounds already complex?

you ever improvise a cake making ingredients at random and fail miserably getting cakes unleavened o che fanno la buca già a metà cottura oppure che una volta cotte sono insipide o al contrario troppo dolci? E magari per non gettare pochi avanzi essere costretti a buttare poi invece anche molta altra roba fresca aggiunta?

Sebbene la torta non sia bellissima a vedersi, ho pensato che il metodo seguito in sé poteva essere un argomento interessante per un post...

Dopo ovviamente vi lascio anche la ricetta di torta al cioccolato da farsi partendo da ingredienti singoli di più largo utilizzo (e che quindi si hanno sempre in casa) per ottenere più o meno lo stesso risultato; ovvero senza bisogno di fare delle mezze porzioni di ganache usando mezza confezione di panna acida o due cucchiai di panna fresca e creare così sicuramente degli avanzi, principio contrario allo scopo per il quale è stato concepito questo post... ;-D

Magari però seguendo il ragionamento esposto potrebbe venirvene anche un interessante strumento di valutazione da usare per un "riciclo consapevole"... il principio che ho seguito io è puramente empirico e potrebbe essere anche la più grossa castroneria in tema culinario mai proposta, ma nei casi in cui l'ho applicata finora ha funzionato.

Semplicemente cerco di seguire la seguente linea guida: aggiungo ingredienti quanto basta ad ottenere un rapporto tra solidi e liquidi all'incirca di 2:1 riferito però ai composti elementari di ogni ingrediente (e sperando di aver fatto bene i conti... ;-)))
For example, consider the cream as a 30% fat and 70% water, a dark chocolate couverture 60% as a 40% sugar 35% cocoa butter 25% cocoa powder and so on ....
NB: The calculations are made with the approximate weight of the ingredients, some degree of tolerance fortunately is permissible.


Starting from the icing: 170 grams in total and then traced back more or less than 80 grams of dark chocolate to 60%, 70 g sour cream, 20 grams of milk ... translated into basic ingredients means about 30 grams of sugar, 50 g low-fat and fat of cocoa butter cream and milk, about 70 grams of water, 20 grams of cocoa

Regarding invece la ganache di cioccolato bianco al grand marnier: 130 gr riconducibili a 95 gr di cioccolato bianco 15 di panna e 20 di Grand Marnier... tradotto in ingredienti base più o meno vuol dire 50 gr di zucchero, 30 gr di grassi tra burro di cacao e grasso della panna, 30 gr di liquidi (acqua ed alcool), 20 gr di latte in polvere

Per semplificare metto le tazze nel microonde, sciolgo le due creme e le mescolo insieme, ottengo così un composto che ha grossomodo: 80 gr di zucchero, 80 gr di grassi, 100 gr di liquidi (acqua per lo più), 40 gr circa di altri solidi in sospensione tra cacao e latte in polvere.

Ovviamente parto dallo zucchero, altri 50 gr per arrivare più o meno a 130 che per me (che bevo il caffè amaro) è sufficiente... magari non lo è per chi è sugar-addicted ... fate voi... ;-)))

Poi il latte: altri 50 per fare 150gr scarsi di liquidi (per l'88% quello vaccino è composto di acqua) e rimanere nello stesso ordine di grandezza degli altri ingredienti; ed infine: le uova, 3 ovvero 180 gr (dovrebbero contenere il 65% poco più di acqua) e la farina: 150 gr per pareggiare il conto coi solidi.

Il metodo di introduzione degli ingredienti: ho montato i tuorli con lo zucchero e gli albumi a parte, alla montata di tuorli ho aggiunto le creme sciolte e raffreddate, successivamente amalgamata la farina settacciata, incorporate le chiare montate a neve ferma e per ultimo un po' Raising of chemical safety.


below instead of a cake recipe for more or less equal basis by the individual ingredients weighed.

NB: If you like then the cake with a stronger chocolate flavor, use the dark chocolate, if you will rise further perhaps even replace 30 grams of flour with cocoa powder just at that point, however, should add 20 grams of sugar ... ;-)



Ingredients Milk Chocolate Milk 160 gr 180 gr


50 g sugar 3 eggs 30 gr butter

Farina
00 150 g Baking powder 1 / 2 sachet
Two tablespoons liqueur (optional)

Procedure
Melt the chocolate gently crushed with 60 g of milk until it is well blended, then cool.

Whip the egg yolks with sugar until bleached and then add the melted butter and cool and the mixture of chocolate. Embed

little at a time, alternating flour and remaining milk.

Beat the egg whites until stiff and fold gently and a little hard time with a rubber spatula until the mixture is homogeneous. Stir in the sifted

yeast and then pour into a baking pan with greased and floured ring opening of 24 cm in diameter.

Bake in preheated oven at moderate heat (160 ° my) for 45 'occurring as always, the central cooking with a toothpick.

Remove from oven and after 5-10 'open the circle and move the cake to cool on a rack.

Pee Dee Christian Book And Supply

C'è di meglio (per fortuna)

Last night after seeing the cover of Crozza and the first intervention to Vendola Ballarò, I was going to go from the kitchen chair to the sofa in the room with the intent of the broadcast. Then Brambilla has given the forger, then the first Vendola Perina. I turned off the TV and I started to read the page I left open before dinner.

Herpes Simplex On The Stomach

Dimenticavo

melt dint of listening, I refrain from writing the last of System Of A Down is probably her best album.

Is Ewcm Normal Right Before Period

Anonimi

One of the consequences of listening to music on digital media more and more transportable, easy to handle and use and that a small but comfortable perhaps too "fast" in your own playlist of songs, is that the pieces, as well as being decontextualized the intentions of the authors, are rendered anonymous. Ie: U2's Pride, published in '84, it's just pride, is not "the second of Unforgettable Fire." You say, but that was a worldwide hit. Ok, I was at that time, an insane fan but for me, being a quell'Lp, Bad is Bad, not "the seventh and so on ..."," 4th of July "has a name, not" the Sixth etc. ...". Think of a disc player that you heard so much. The titles of the pieces you remember them as if you had listened to them yesterday. In fact, maybe you will not remember the location. For example, if I told you that "before splitting Sticky Fingers", hesitated a moment, but if I tell you that the Stones' Brown Sugar is one of the best rock songs ever written, you know immediately what you're talking about. Today is not. It will be the incipient old age but I recently released two albums that I consider close to the masterpiece, "In Rainbow" by Radiohead and Grinderman 2 as well, on two feet, can not remember a title. I can only tell you that the first four of "In Rainbow" is from the film archive (yes, from the film archive, because they travel as if you were at the cinema), and that the same sequence of Grinderman 2, listen to it, makes you want to open the window and shout to the world at that time maybe you could also be reconciled with him. But the titles no. I can not get stuck in your head. Question of digital or stoned? I do not know, you do. More than the first, though, in my opinion. With a bit of second.

Clip Art Internet Addict

Kugelhupf Hazelnut & Lemon with LM ... senz'uova!


As you will remember for the sweets at home I often use recipes that do not contain egg as an ingredient.

But when I do not find the recipe already made a few dishes that do not provide them at the start as in the case of this panettone Genoa, I try to fend for himself.

If you remember the little at the sight of this luscious cake formulated innocently asking for a pandoro Genovese making me a good laugh for the logical mechanism that had generated this unusual request ...

The challenge at this point was to make the recipe for a yeast that was soft, buttery, soft, fragrant and slow staling but that did not contain traces of any component of the egg ... and certainly not necessarily using the form or the technique of peeling of pandoro ... I would say that content with a brioche dough soft and rich.

The recipe that I developed in my opinion certainly responds to several of the above requirements, but basically the thing that interested me was to do with the small center, which in addition to egg allergy has also tastes very selective .. . and fortunately, it was! :-DDDD

First for safety of the result, I hope you will forgive me, I chose a mixed LIVIT ... In fact at the time with the yeast I feel a bit 'like a trapeze artist and beginners for these exercises and then keep the network under test ... ;-)))

flavoring As I have chosen the lemon-hazelnut combination, using the bark of the first and the second added to the flour mixture.
The decision to add them to the end of the dough is not in my opinion the best ever, by introducing these ingredients already in Preimpastato would produce a stronger aroma .... will be for another time.

forming last week I tried to mold the box but I had fully convinced the end result, so I opted for the mold with a central hole, the one used here and here for Kugelhupf and which established what was then the beginning of the name of this post.

senz'uova A recipe like this also has the advantage that it can be adapted to obtain a final size of any weight without resorting to fractions and uncertain calculations (by means of egg yolks or quarters) as is the case even though the same are provided ... ;-)))


Ingredients
yeast
* 100 gr flour 230 grams of force (I used the red Caputo)
Whole milk 200 g fresh yeast 5 g

Malt
barley 1 teaspoon white chocolate 100 g sugar 50 g


Salt 4 oz butter 75 gr grated

end of a lemon hazelnut flour 40 g

* If you are not available to the yeast, the recipe can also be performed preparing to replace a chariot to slow aging, thus proceeding:
Dissolve 0.7 g of yeast in 35 g of water, add 70 grams of strong flour (extra or not to be taken from the total of the recipe!) and panettino knead until a smooth and homogeneous.

Then put in a cup, a plate covered with foil, and keep to mature at 18 ° to about 12-18h
Then use the recipe below as yeast was already doubly refreshed and under.


procedure
Refresh yeast for two consecutive times at room temperature with an interval of 4 hours between refreshments and more.

An hour before the yeast is ready to prepare the melting lievitino malt and yeast in a bowl with 50 grams of warm milk. A dissolution occurred

add 50 grams of flour and mix until a thick batter.

Cover bowl with plastic and allow to inflate possibly 1h at 26 °.

spent the time to put in the bowl 50 grams of milk, yeast chopped (or chariot always chopped) and 50 grams of flour.

Install a leaf and let it run at low speed to mix the dough.

then add the left lievitino inflate and mix the dough.

Meanwhile prepare an emulsion breaking up the white chocolate in a cup with 50 grams of milk and then stirring frequently to dissolve quickly in water bath or microwave in small doses always turning between a good start and the other to eliminate any lumps remaining.

Once melted white chocolate well is important to cool down a bit 'of the emulsion at room temperature before adding the rest, then to avoid having a mix with a final temperature is too high ... Add

emulsione e zucchero un terzo alla volta aggiungendo dopo ogni assorbimento uno spolvero di farina.

Dopo il terzo passaggio emulsione/zucchero aggiungere infine il sale e l'ultima manciata di farina, aumentare di poco la velocità ed incordare con la foglia ribaltando alcune volte.

Nel frattempo ammorbidire il burro freddo con le mani, grattarci sopra la scorza di limone ed incorporarla poi al burro stropicciando leggermente coi polpastrelli.

Montare il gancio, riportare in corda ed aggiungere il burro aromatizzato un terzo alla volta ribaltando ancora tra un aggiunta e l'altra.

Dopo l'ultima aggiunta verificare l'avvenuta incordatura ed aggiungere infine la farina di nocciole curando che un eventuale granulosità due to a coarse grind the dough does not tear himself ruined.

Butter a large bowl and his hands and then put the dough into a ball picked up by closing down.

Close the bowl with plastic wrap and cover ... At this point you will have 20 'to ponder and decide which of the usual two paths to follow:

1 - give a couple of rounds folds of type2 (thanks Adrian), then wait another 10' minutes, train directly put into the mold to rise etc ...

or:

2 - put in the fridge at the bottom (4-5 °) to point to the next day trying to recover between 12 and 18h \u200b\u200b... I still had to wait 24 and the mixture was still alive and well scented!

Following the second road course the taste will gain significantly, however, remove the dough from the refrigerator about 2 hours before reworked.

Flour the work surface, give a couple of laps of the folds of type 2, then turn down and cover the closing bell for about 10 '.

for forming a mold with a central hole to take a rolling pin and gently push the tip exactly in the center of the dough to puncture it from side to side.


Finish hole with your fingers and gently enlarge the hole size and then place it into the mold has been buttered (I also have the distraction flour but it is not necessary ... ;-))))



Develop LIVIT for 2-3h at 30 degrees covered with foil. Remove

then of course the film in a preheated oven and bake at 180 degrees for 15 'and then lower to 160 degrees and finish cooking in my case other 25'.

If necessary, cover with aluminum foil for a while 'before half-cooked.

cooked (check by piercing thoroughly dry out if a piece of spaghetti), remove from oven and cool in the mold for 10 'then invert on a rack and let cool completely.

Sprinkle, if desired, with little sugar veil.


Store in a sealed plastic bag.

-oooooooooooooooooooo-

And finally some news that made me doubly happy! I won first prize in the contest Saretta of the blog " appetite comes reading" in collaboration with Lucia " Ticucinocosì "!



I say twice because the award ceremony will take place in a very special day ... We are in fact all the Lombardi Store (fine sponsors of the contest as well-stocked shop in that home in Viareggio), cooking assieme!!

Per chi cucineremo? Per noi e per chiunque di voi che ci legge e voglia passare a salutarci ed assaggiare quello che prepareremo e perché no anche visitare un negozio di casalinghi fornito di ogni ben di dio!!
Per i dettagli su come e quando restate sintonizzati sul blog di Saretta.

Vi aspettiamo allora! :-)

Candida Albicans More Condition_symptoms

pastry parcels for Saint Lucia


Questa ricetta proviene da uno dei mitici ricettari Bertolini che transitavano a casa di mia madre e dei quali mia madre stessa e le mie sorelle a grande richiesta rifacevano più o meno sempre le solite 3-4 torte.

Quando una decina di anni fa cominciai a pasticciare un po' coi dolci, questo fu forse The first cake I ever had fun to do.

If for no other spirit of revenge against a family from which I wanted to break free and become independent, so I chose to challenge myself with a recipe for us new and complex-looking.

However, apart from the difficulty of handling it and roll out the pastry recipe is quite simple and lends itself well, making some variation depending on the case, as a recipe for recovery for small inventories of fruit that taken alone would not make a whole recipe but put together give a filling particularly rich in taste and variety.

With this recipe I intend to participate in the collection of recipes organized by Caris to Cooking Planner in order to focus attention on the closure of Saint Lucia in Rome, at the forefront of hospital treatment and rehabilitation of diseases of the musculoskeletal system.




Go read about the post of Caris will explain the reasons for that decision, or otherwise you can see here recorded the episode of "live" two days ago in which of the other things we talk about that as well.

Ingredients (for 16 dumplings)

For the pastry flour

00 300 g sugar 75 g butter 150 g

Eggs 2 (+1 x egg brushed on top end)
Yeast sweet half a bag (8 oz) For the filling


Dried figs 150 grams (half me and half the figs apricots)
Nuts (kernels) 50 gr
Almonds (blanched and roasted) 50 g 50 g

Raisins Pistachios (shelled) 50 g Egg 1

Dark Chocolate 50 grams
jam (cherry I) 100 gr


procedure
Put raisins and dried figs to soak in warm water to soften them.

Prepare the dough: make a fountain of flour, sugar and baking powder mixed, add the butter cubes in the center, working with flour to soak the fingertips and then add the lightly beaten egg, work the dough as little as possible and to form una palla da mettere poi a riposare un oretta in frigo.

Nel frattempo tritare assieme nel mixer tutti gli ingredienti del ripieno ad esclusione dell'uovo che andrà mescolato alla fine con un cucchiaio.

Stendere la pasta col mattarello in un rettangolo di spessore sottile, aiutandosi possibilmente con due fogli di carta forno appena infarinati.

Con una rotellina dentata ricavare tanti quadrati di 10-12 cm circa di lato


al centro dei quali posare poi un cucchiaio di ripieno (perdonate le foto oscene ma servono per avere un idea del procedimento).



Chiudere i 4 lati del fagottino al centro sigillando la pasta possibilmente leaving intact the "crests" of the edges.


Place on a baking sheet covered with parchment paper, brush with egg yolk and bake at 160-170 degrees for 20 'or until golden brown.

the oven, let cool about 10 'on the plate and then move on a grid.

-ooooooooooooooooooooo-oo-

As for my courses instead I took a few weeks of rest, taking advantage of a number of incidents, fortunately not serious, but I took away the freedom to travel in recent weeks.

So for now I only set a date convenient: March 27 in Florence, or rather to Montespertoli ' Bellavista Farm, my favorite location.

Then presumably the rains come and the spring temperatures make it harder and then I'll probably have to suspend then resume next fall, despite a high this year Easter with chocolate eggs and everything else, there wait for later ... Who really wants to book

hasten to write to me privately, because the course is already booked for half ...

That said I still wish you good day!