Benchtop Power Supply 48v

continue with hearts ... Love is in the air, and all the blogs too! What joy! ^ _ ^

Well suited for the date approaches, the Valentine, who is also the day of friendship. So, I want to dedicate this post to all my fans and readers who have become my good friends at a distance, and have recently reached over 700!

take this opportunity to thank everyone who sent their congratulations my birthday was on 10 ... on the blog, facebook, phone calls and messages phone and email .... the truth that was nice to receive so much affection from as far away ~ all my love and esteem for each of you.

The heart-shaped rolls I have long seen many blogs from Taiwan and elsewhere in Asia, but the first time I saw here. I made several changes to the original recipe to make a sweet dough .... I combined with pastry cream ... and once ready the rolls we can eat by themselves or spread with our favorite jam, my favorite cherry jam. For the filling, you I invite you to let your imagination sprinkled chopped fruit sugar, jam, or cream cheese combined with some fruit, marzipan, as desired, as in most Asian blogs, savory stuffed with tuna, cheese, corn, (as a sort of mini pizza, but for this we must reduce the sugar in the dough at 25 or 30 oz.).

are tender and beautiful heart shape makes them especially attractive to children. It's really hard to settle for a single sweetheart ^ _ ^ '
The next day, reheated are just soft. I hope you like!

Another very good recipe for these days and a mass that can also be used for these heart-shaped loaves are the bread flowers left too precious and very romantic: D



Ingredients:

250 grs.
bread flour 30 grams.
self-raising flour 20 gm. starch or potato flour (if not substitute with bread flour)
3 grams. instant dry yeast 1 egg


150 grams milk 60 grams.
1 g sugar.
salt 30 grams. softened butter

also need 1 beaten egg for brushing the rolls.
I used to fill
custard and cherry jam once ready to coat.

Prepared

1. Mix all ingredients except the butter, once formed a dough, add the butter.
2. Knead until dough is elastic, smooth and shiny.
3. Place in a greased container until doubled in size approx. 1 ½ hours. I opted for a slow fermentation in the refrigerator for approx. 8 hours and then 1 hour at room temperature.
4. Pat 60-oz. approx. (About 9 rolls). Bolear and let stand 15 minutes.
5. Proceed to form as shown in the photos. First crush the ball with a rolling pin, turning the dough and roll. Seal well and knead for elongated shape, leaving the thinner and pointy ends. Cut dough in half as shown in the photo, and form the heart. Carefully lift and turn the heart to seal the back.
6. Bringing hearts to the baking tray leaving a gap between each. Spray with water to keep dough from drying out. Let rise for approx. 60 minutes.
7. Place the filling of your choice in the center, brush with egg beaten to the outer edges golden brown.
8. Carry a preheated oven at 170 C for 18 to 20 minutes.

These go to Yeastspotting !