Traditional recipes

For fondant in crispy dress

For fondant in crispy dress

Peel a pear, grate it and boil it in water, adding the essences, cloves, sugar and cinnamon. water and bake to brown.

Powder on top with fine sugar and can be served with whipped cream and chocolate flakes. Normally the original recipe was to boil pears in dry white wine, but I added water with essences is better for children like that. Enjoy!


Saturday, February 26, 2011

Tort Sah

Our little brother's birthday cake.

Ingredient:

  • 8 eggs
  • 8 lg sugar
  • 6 lg flour
  • 2 lg cocoa
  • 1/2 sachet baking powder
  • 3 eggs
  • 30 g gelatin
  • 400 ml of milk
  • 1 kg sour cream
  • 300 g sugar
  • 200 g dark chocolate
  • a bowl of finely chopped cherries
  • 2-3 lg cocoa or 1 sachet of truffle cream and chocolate from Dr. Oetker

Ornate cream:

Beat the sour cream, then add the sugar. Then put the envelope and beat for another 3 minutes.


Put a strip of each color (one black, one white, one black, etc.), between them to stay (not to run when we cut the slice) put the cream.


After we put the cream we start to make the second "countertop" (layer), but starting with the other color (for example: if in the first layer we put black, white, black, white, now it will be white, black, white, black ) To make it easier you can put more cream on the first layer, and then lift from the excess cream put on the strip) Put a layer of cream on top.

Then over we make the fourth "countertop" (layer). This time it starts as in the second layer, with the white band. Then coat it with cream.

I hope you like it as much as we do.

Pescar chocolate cake

Our little brother's birthday cake, a wonder.
The pictures from the preparation cannot be downloaded yet.

  • 10 eggs
  • 10 lg sugar
  • half a sachet of baking powder
  • 8 lg flour
  • 2 lg cocoa

Whisk the egg whites, then gradually add the sugar and mix. Add the yolks and mix them with a light pear from the bottom up. Gradually add the flour and mix lightly from the bottom up, add the baking powder and cocoa and mix again and then put in the preheated oven.

  • 5 eggs
  • 5 lg sugar
  • 5 lg flour
  • half a sachet of baking powder
  • about 5 lg of chopped hazelnuts or walnuts

Whisk the egg whites, then gradually add the sugar and mix. Add the yolks and mix them with a light pear from the bottom up. Gradually add the flour and mix from the bottom up, add the baking powder and hazelnuts and then put in the oven.

  • 3 eggs
  • 3 lg sugar
  • 2 lg flour
  • 3 lg cocoa
  • 1/3 sachet of baking powder

Whisk the egg whites, then gradually add the sugar and mix. Add the yolks and mix with a light pear from the bottom up. Gradually add flour, cocoa and baking powder and mix gently from bottom to top. I put it in different shapes, but it also works in an ordinary tray.

Put the cream on the fire, add the chocolate, sugar and mix until it thickens.

Caramelize the sugar a little and then add water and leave it on the fire until all the sugar melts. When it has cooled, add the rum.

Put the top 1 (black) in 2. We put half of the top 1, we syrup it, then we spread a layer of cream, we put the top 2 (the white one), we syrup it, we put a layer of cream after which we add the other half of the top 1 (black) we syrup it and put what is left of the cream. over a corner we put the top 3 in 2 rows the syrup and we put with a star of cream. I didn't have enough cream and I did a little more.


Simple and good

Dear ones, I think that the agitation and fatigue of the last months are starting to say their word slowly, slowly. in a predictable way somewhere.

This month, Ama's Secret Challenge, brought to our attention a blog with a resounding, book name, very beautiful, My invented country that I browsed with pleasure and I discovered with great pleasure a lot of interesting recipes, but my attention was drawn to the few dedicated to mayonnaise bread, my new obsession lately.

I chose a recipe that, although I had tried it before, I was not very satisfied with the results obtained and I considered welcome the opportunity to try it again. so I got my mayo ready and got to work.

The first step, the first mistake, I used an Austrian flour that I thought was white, a special flour for bread that is neither white nor wholemeal, something between the two, a kind of wholemeal flour sifted a little. but I realized too late what was happening. a good amount of flour was already in the kneading bowl, so I decided to go further considering white flour.

I prepared the dough, following the steps as per the book and I baked the bread after a fermentation at room temperature for 3 and a half hours, eagerly waiting for the moment of truth when the bread cools and can be tried, laid and why not enjoyed (you know better about what I'm talking about.).

E. only now comes the mistake no. 2, inexplicable, at least for me, in the time crisis, with the beginning of February knocking on my door, I start preparing the fast with bread, which is none other than "Au Levain" after the much too famous Hamelman "translated" by my friend Codruta (source of inspiration for Diana as well), uploading the pictures late in the evening, with the plan ready to publish the full text the next morning.

By the way, but not to apologize, I want to confess that in my bi-weekly attempts to bake bread I use several bread recipes, which I have not yet managed to publish, without respecting a specific rule of alternation!

So, in the morning in question, as I was happily preparing to hug the computer keyboard, a thought that did not give me peace first blossomed easily in my mind, a feeling of "deja vu" extremely clear, which turned into reality when I did the check. and. yes you guessed right, I had already posted the slightly modified recipe.

What can I do now? I'm afraid I don't have much left to do, just to offer you the ingredients I used now, to please read here in detail how I did it and to ask Ama and Diana to be understanding , can happen to fatigue.

  • 14 g. Mayo (fed 6-8 hours before)
  • 31 g apa
  • 53 g. White flour (bread mine)
  • 4 g. Rye flour, mixed, covered and left overnight in a bowl on the kitchen counter.
  • 333 g. White flour (bread mine)
  • 17 g rye flour
  • 240 g water
  • 24 g. Raw flax seeds

That being said, I wish you a beautiful week with quality bread!
Daiana

PS: today I baked the best and most beautiful bread so far and I promise to come back with some little secrets for a sure success, as soon as possible on the blog.


Pear fondant in crispy dress - Recipes

In 2009 I fulfilled a dream: I went to Paris! Since then, I miss him !! The melancholy of autumn is to blame because I missed Paris. That's why we prepared these delicious Parisians with apple fondant.
It's crazy!

I kept wondering where the term "Parisian" comes from, it's just some horns. Parisian horns. Probably the noun "horns" became elliptical, remaining Parisian? I don't know, I'm still thinking about their name, as well as a logical explanation.

I participate with the Parisian Recipe with apple fondant, in the contest Prepare tasty recipes without effort, organized by Laura Adamache and Delimano.

Thanks, dear Laura, for the recipe, it's wonderful !! : * & lt3

How to prepare:

Put the cleaned and diced apples on the fire

With the blender vertically, pass the apples until they are reduced to a puree.
Separately melt the butter and when it has cooled, add the sour cream, I used liquid cream with 25% fat - eggs, vanilla, starch and mix until smooth.
Add the apple puree and put the cream obtained on the fire until it thickens (attention! It must be mixed all the time).

I also added half a teaspoon of cinnamon and a handful of roasted walnuts, roughly cut)

Dough ingredients:

Parisian dough preparation

I sifted the flour. In 100ml of warm milk I crushed the yeast, put a teaspoon of sugar, a teaspoon of flour and let the mayonnaise rise. When it doubled in volume, I added it over the sifted flour,

then I put the butter, the egg and the rest of the milk, still warm, and sugar. I mixed well, I kneaded and I left the dough to rise, covered, in a place protected from currents.

Put the fondant on one side and cut it into strips on the other.

Close the cream by bringing the top a little over it and then form a roll with the strips and press the ends.

Baking time is for electric ovens, for gas ovens it can vary between 15-30 minutes.

I confirm that they were delicious, that we fought over them, that they were too good and too few !!

We will also make pears -) As autumn has come & lt3

6 comments:

I'm great, but great. I really like it!

I think they are taaare, very delicious! I also steal a piece or two, okay? :)

Goodbye, these Parisians! The contest is successful, Liana!

THEY ARE VERY VERY GOOD. I JUST EAT ONE. THEY MELT IN THE MOUTHS AND SINCERELY TO THE GIRLS. THEY ARE VERY EASY TO MAKE. THANKS Liana. you're a sweetie

what fluffy people! to try and pop in the morning!

How beautiful you came out! And how good they will be with apple fondant, yummmy!


The secrets of losing weight - I will lose weight - Fight with the kilograms

You go to a special event and you want to wear an occasional dress but you have a belly? Do you want to somehow hide your rolls and feel perfect at the wedding?

Nothing easier. You can use modeling lingerie, such as the modeling dress that acts especially on the abdomen, hips and bottom.

It basically helps you look thinner and thinner and hides your belly. It is a discreet method, which is worn under the dress itself.

The modeling dress has adjustable straps.

On the bottom edge of the dress has a silicone band that prevents the dress from rolling upwards. Inside it has a sewn panty that can be attached in 2 ways.

It is made of elastane and polyamide material. The product is Ysabel Mora brand, a Spanish brand, available now in Romania.

Modeling dress - buy here

When is it worth wearing something like that? This modeling dress is worn under other dresses or skirts and blouses at special events, weddings, baptisms, weddings, banquets, name days, parties, etc.

Ideal to use especially if you want to look perfect in pictures.

It is especially recommended for women who have a few extra pounds, especially in the waist, belly, hips and buttocks.

The dress you look thinner with - buy here

Using the dress with a thin effect you can look thinner. The dress is comfortable, lets the body breathe and has the effect of a perfect silhouette.

In what sizes is it found? It is available in sizes M, L, XL and XXL. The color can be black or beige / nude.

How much does it cost and where can it be bought? The price of the dress with a shaping effect is around 156 lei. It can be ordered online on this site.

Who used this type of modeling underwear? Do you have recommendations or opinions for our other readers?

We look forward to the opinions and comments of readers, in the comments box below the articles, on the social media pages (facebook, google plus, twitter) associated with the blog.

We publish all decent comments, even if they have something to say against the products presented by us in the articles, or against those stated by us in the texts of the articles.

Disclaimer: This article contains affiliate links through which the presented product can be purchased directly. It is possible that after purchasing the product, following the affiliate links, the blog publishers will receive a commission.

The existence of affiliate links did not influence in any way the objectivity of the article. We recommend products that we have tested, or whose correctness and usefulness we have convinced ourselves with certainty, and we believe that they can be useful to our readers as well.


Video: Fast u0026 Easy Gumpaste Ruffles (December 2021).