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 !

Epiphone Dot Remove Pickguard

Kue Kacang (peanut biscuits Indonesia style) Sliced \u200b\u200bbread

These cookies are traditional in Indonesia , and taught me to do my dear D, which previously gave me the recipe for his family of rice cakes glutinous kuih wajek . In Bahasa Indonesia or the Indonesian language, means Kue kacang cookie and peanut. This is the recipe I make at home in a place very close to Bali . Unlike peanut cookies made with peanut butter, peanuts are lightly toasted them in the wok (or frying pan or oven-toasted) and ground or crushed. With simple ingredients and preparation, the cookies are amazingly delicious ... and have become a favorite at home.

May
are encouraged to try them, you'll see how good they are! Can be done perfectly
half of the recipe.

Ingredients:

500 grs.
wheat flour 250 grs.
350 g ground peanuts. sugar (can use extra-fine sugar or icing sugar)
200 grs. vegetable oil (peanut, sunflower or other neutral taste) 1 pinch of salt


also need an egg yolk mixed with 1 / 2 tablespoon oil to paint the cookies.


Prepared

1. Mix all dry ingredients then slowly add the oil.
2. Knead until well blended and dough forms a smooth texture.
3. Spread the dough with a rolling pin to 1 cm thick and cut with cookie cutters.
4. Bake at 180 C for 15 minutes, remove from oven and brush with egg yolk mixture and oil, and bake for 5 minutes.

Designer Waxing Glasgow

60 birthday cake with cherry

February 4 "The Boss" Añaza turned 60, my mother as time passes, if it seems like yesterday when we celebrate together their 23 birthday despite the passage of time and with some more of the desired tap is strong and fit, of course that happens in part because a good diet, exercise every day, etc. because life gives you nothing if you do not collaborate.
Ingredients: Cake


6 eggs 180 grs.
sugar 170 grs.
flour 30 grams.
cocoa powder Pinch of salt Filling


3 egg yolks 75 g
.
sugar 50 g cornstarch 600 g
.
milk 2 sheets of gelatin
100 grs. fondant chocolate syrup


200 g orange syrup
50 grs. honey rum 100 grams of water


Merengue

3 egg whites 275 grams .
175 grs sugar. water

------------- ---------

gold powder 1 28-cm springform pan.

Mode to do:
As always the day before, prepare the cake and I always do the same, never fails me and supports all the changes you want, step by step here and if the batter does not need it yeast.
the day in question prepare the custard: In a bowl put
gelatin to hydrate, and in another bowl and melt the chocolate in the microwave 2 minutes at 80% power.

Bato yolks, sugar and cornstarch in a bowl until a fine paste, I added two tablespoons of milk to make it easier to beat.

In a large saucepan heat the milk while boiling and slowly pour over egg mixture, beating well.
Pour the mixture back into the saucepan and simmer, stirring until thickened.

Remove the pan from heat, add the melted chocolate, and two sheets of gelatin, mix it with the rod and let it cool.

In a bowl put the orange syrup, which I left over candied oranges this Christmas, I add the rum honey and water and mix everything.

Short

the cake in two, I placed on a revolving cake base Laurita COCINAX2 has given me, whenever you wanted to take him but I saw autoconvencia it was not necessary, and now I think I will not be able to pass without my swivel base, with no laurita that I do you, the truth is that work a lot easier especially when covering the cake is cool, I paint it with the syrup, have to be very generous so that the cake is very juicy.

And as I start refilling always like to put the ring so much easier and does not move, I put a good layer of cream, leaving a part to cover the cake and the second disc of sponge cake, I take it to the fridge to cool. Quito
ring and cover with the remaining cream, and now is when I'm more pleased with my tour cake, you just have to go on without taking off the blade and cover everything perfectly, the back to put in the fridge so that it takes consistency.

And while the cake cools prepare the meringue, step by step here. I'm putting on
tablespoons meringue pie and I'll spoon it spreading all over the cake, leaving a mark the passage of the spoon, and as I have a little extra and I hate to throw anything, I put four balls in the center.

polvitos And as I have the gold to buy in The house fresh flowers with a brush polvitos dropped the gold and finished decorating the torch.

And I've reached the end, and although it seems laborious nothing further from reality, is a cake if you follow the steps were done quickly.

Slippery Mucus Before Period

50% integral

At the request of some fans who really enjoyed the bread easy, I bring a delicious bread with half wholemeal and half white flour, with a smooth texture , perfect. The bread used direct methods of preferment or sourdough. But no less rich ... bread is really a great taste, texture, which can prepare tasty and healthy sandwiches or just smear your favorite jam.

take this opportunity to greet and thank all your comments and views. I received a wonderful visit some relatives on that side of the world, so I have limited time these days and I could not visit or answer any questions. I ask a little bit of patience. Thank you very much!
A big hug for every one @


Ingredients:
For two loaves of approx. 925 grs. (32x12 mold base)

575 grs. 575 grs flour
.
strong flour 518 grs.
water 12 oz.
salt 138 grs.
sugar 46 grs.
milk powder 35 grs. fresh yeast or 13 grams. Instantly dry yeast
176 grs. eggs (without shell)
92 grs.
butter

Prepared

1. In the mixer or by hand. Mix all ingredients less butter for two minutes or three minutes. If using fresh yeast dissolve it first in a little water.
2. When dough has formed, add the butter at room temperature, increase the speed and knead until the gluten develops very well, approx. 10 minutes, and pass the test of transparency.
3. Place dough in a greased bowl, cover with plastic wrap and let stand approx. 60 minutes until to double its size.
4. If you want to give the shape of a mountain, I gave the bread to each pan, divide the dough into 5 portions of 180 grams. (Ie, if two patterns are 10 servings of 180 grams.) Ensure that each portion is the same size so it fits even the bread. If you prefer, you can simply divide the dough into two portions of 900 grams. (If on a little mass can make an extra bread as I did and be seen in the pictures below).
5. Lots of dough to bowl and let stand 15 minutes and proceed to the formed.
6. To shape the mountains, flatten each ball of 180 grams. and wind. Once rolled all the parts, we proceed to extend each piece with the roller, wrap and seal edges well. Place five rolls in each pan with the sealed down. If you do not want to give way to mountains, just take the ball 900 grs. flatten slightly and form a roll. Place in pan.
7. Let rise at room temperature until dough fills the 80 or 90% of the mold.
8. Carry a preheated oven at 160 C above and below 220 C for 35 minutes. If you can not set both temperatures uilice 190C, being careful not to brown too much overhead. (To prevent browning much, you can put aluminum foil over the bread until golden again.) Back to the molds in the oven for 25 minutes to bake evenly.
9. Out mold and let cool before cutting.