After these tests I like to think that Asian "processing " (yes it is up to date ..) in light of your lovely comments, I return in full in the tradition rital!
unfortunately I could not sing the famous couplet "Extra virgin olive oil", much to my chagrin, but you try to find a small precept in the matter, anyway!
After the tiles of childhood (adapted deliciously fashionable flowers by Pernette ) and shortbread with jam raspberry and blackberry Monique , so much better trained than mine (little like saying "so best wraps;)) here are the cookies my grandmother, quince jelly. The must still remains to vary the pleasures and stuff them with jam or jelly different!
fond of anecdote! My grandmother, Chief cook for about 1935, at a time when the terminals SOS "pastry" or "sandblasted" Herta did not exist, prepared five to six pastes " biscotti" for the house fairy loaf of the day! She sold all 1,000 lire (which would correspond to about 3 francs just before the changeover to the euro).
As for cookies themselves, I am sorry to inform you of vagueness room who will rule on the next line of the ticket ... believe this to be family ...
For a couple of cookies (+ two mini format, I realized, not without upset my grandmother, rather adept at "sacred plastered" as "mini-bites").
- 2 eggs (obviously raised outdoors, try to advocate on our plates too!)
- 200 grams of butter
- 180 grams of sugar
- 400 grams of flour
- 1 packet yeast
- a pinch of salt .
crazy Preheat to 180 degrees.
Pour the flour on the work plan
The secret is to cut the butter into the flour (to which you add the yeast) and "rub" softly (I admit the operation rather difficult to describe), the butter should not be too hot or melted! When
you feel that you "keep the good end" (that little feeling artistic: it takes form oohh !!!!) add sugar (ooh it still takes a little more shape!) mix well with hands for 4 hours. (- I could not help myself! Little "silly").
Truce of nonsense, the mixture still lasts long enough, be patient for a beautiful dough! I do not give you the basic tips on kneading, roll a patisserissage etc. .. I trust you;) (and admits to some difficulty in describing these processes if .. visual !)
And strength ... you hold in your hands the elite pastry , the Miss World 2007 ... Beato-silly smile on you, do you let go. You do not know what to do, and then your grandmother tells you "you're gonna format yes?! . Here, obviously, you think it should be a sacred head!
Then for the formatting, is simple: a glass for all round cookies, a bottle cap of water holes for cookies! For my "mini-bites" a shot glass and the hole a "détronçonneur" apple!
Then we place the biscuits on a plate containing (At least I used three), and hop the first batch for 10 minutes. Just look at the aspect - awfully inviting - to know the heat! Be careful not to overcook them so they do not have the annoying habit to break!
The operation is repeated with the other plates.
Rest dressing: it takes a cookie all round, a spoonful of jam (your choice) that is available at the center of the biscuit over a diameter barely larger than the hole, so that both cookies join!
And voila! For early finish, sprinkle with icing sugar! There is
that you join, if you followed it all! ;)
Morality is simple and nothing better for a small coffee!
I wait for the next weekend looking forward (not just for the hell out of business;)), but mainly because my next cooking class traditional (informal workshop cakes my grandmother!) N is none other than the "rumen focaccia! Focaccia = Romanian ... ever tasted, but to see the smiles marveled at my mother and "woah" of rital, I feel that I'll share this course with you!
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