Wheat Flour become bread

In our time student at the European Institute of Bread, we teach the "Proud of the Baker" and the immense responsibility of transforming the wheat grain cereal - digestible food and consumable most important of humanity -: In The Pan .

Formerly the ground wheat bread was turned into a food like cookies today, was flat, hard and crunchy, which Serbs as a cover, according to the evidence in the original cultures of the Middle East. Humans wheat consumed since ancient times, but it was done 4,500 years ago when the Egyptians developed sponge-like bread that we eat today. The process in which the bread dough to be baked grows, it is soft and spongy, was discovered by chance when an Egyptian baker bake some bread dough was prepared and forgotten for several days and was due to fermentation time yeast and bacteria in the environment, causing the growth of the mass and the spongy texture of bread baking. The Greeks developed the stone oven, the Romans developed the process of milling wheat, kneading thus could produce a whiter bread, soft and better. The modern era of industrialization brought the roller mill that allowed separate the germ and wheat bran automatically. The new flour could be stored for longer without being put stale. Also developed ovens heated by oil or gas and machines were invented intensive kneading.

The breads and bakery products (cakes, chunks, etc..) Are considered basic and common food, but its production is one of the most difficult and complex skills, within the universe of culinary professions. Not coincidentally, the production of quality bread is recognized as an art. In Europe the tradition of the bakeries, is very serious, that pass from generation to generation.

The process for developing a world-class bread involves: preparation and weighing ingredients, kneading, the initial fermentation, the dough handling, dividing pastures, preformed, fermentation in table formed, maturation or fermentation end, cutting, baked and finally cooling. Most of the problems that generate a low-quality bread, originates in the poor execution of procedures. A world-class bread requires careful execution in each of its phases.

A wide variety of breads, vary by country, culture and other factors. However, there are breads universally known, which is wherever you are. Thus we have: White French Bread (Baguettes) Rustic Breads (Campesino, Gallego, Ciabatta, Campagna) sliced bread (sandwich, Integral, Fruits) Grains Breads (Musli, Integral, 8 Grain), Rye Bread (Campesino , German, Pumpernickel, Black Russian) Festive Bread (Brioche, Jala, Panettone, Stollen) flaky breads (Croissant, Danish) Flat Bread (Pizza, Pita, Fougasse, Naan) Bread Not Fermented (Muffins, Irish Soda) ; Typical Bread (Pan Andean Cachito Ham Pan, Pan de Bono, Cassava Bread, Cheese Bread and many others). We need to prepare bread primary ingredient (flour, water, leavening and salt) enrichers ingredients (sugar, fat, dairy and eggs); complementary ingredients (nuts, herbs, olives, anise, cinnamon, chocolate and other), Additives ( ascorbic acid, oxidizers, enzymes, whiteners, Fermenters, matured, oxidizers).

Finally we know that "The Taste of Bread" depends on the equation: Procedure + Knowledge + Quality Ingredients, in that order. Quality of checks: The Flavor, Aroma, Texture Miga, Freshness, Service Life, Shape, and Color Bark. We are lovers of good French bread and a lot better if it's hot, so the recipe of the week is the French Baguette. Hasta pronto Amigos.

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Wheat Flour Turned In Dessert

So far we have referred only to preparations of flour. His conversion in bread, pasta and Latin dishes, along those lines, then we need to address the issue of transformation of the flour in sweets, why write this week: Turned into Dessert Flour. Wheat flour is one of the basic elements among others, the structure and composition of a dessert whose clothing has three types of preparations: basic preparations, preparations advanced intermediates and preparations. The flour is involved in the most basic preparations, specifically in the mass production, pastas, cakes and cookies.

The masses are classified as simple yeast dough, is prepared by mixing flour with water, yeast and salt regularly are low in fat and sugars. It is the basis for making bread dough, yeast dough enriched, is one that incorporates the simple dough ingredients (flour, water, yeast), sugar, butter and sometimes eggs. Also almonds, hazelnuts, walnuts, chocolate, butter, vanilla and others. With this mass produced bread, chocolate, plum babka (sweet bread of Hungary), Kugelhopf (German sweet bread), bread Lamon (sweet bread in southern Spain), pretzel, gulfs Venezuelans, quesadillas, and stollen; mass yeast widespread, is one where the fat is incorporated into the dough in several layers, by a process of extended and folded. The alternating layers of fat mass and give the product baked crisp and brittle texture. This is the mass to prepare the croissants and Danish pastry used; dough quick breads, is one that is prepared in a short time, because the self-rising action is made by chemical leavening. Mass is used to make tasty muffins, bread, dates and nuts and biscuits and dough products not baked in the oven, the dough is used for products that are cooked in fried like donuts, in greased pans as pancakes and plates specially designed as the waffles. This mass is not yeast.

The word pasta means a mixture of flour, liquid and fat. Note that not mention yeast. The pastes are usually not yeast. They are classified into: pie dough, as its name implies is that used to produce the pies. Its secret lies in the way that is kneaded and how to grow the gluten dough for tarts and pastries, is very similar to the mass of the pies, but is made from a dough enriched with different flavors pays paste; Puff pastry is a pastry made of many layers of fat sandwiched between layers of dough. It differs from the Danish dough is not yeast. Mass is used to make pastries and strudel pastry, éclair paste or choux is a slurry of French origin, used to make profiteroles and éclair, and dough for strudel (Hungarian) and phyllo (Greek) are very like both. They differ from the pastry that makes a soft dough prepared with flour strong, eggs and water. After kneading it to grow the gluten is stretched by hand to form a thin, transparent layer. It is the pulp used to make the famous strudel and bakava respectively.

The word cake (cakes) has different meaning in the world, is defined as pastry dough baked sweet, high in fat and sugar. A cake is a cake that can be offered in many forms, from simple cakes to cafes, to the elaborate decoration for weddings and other occasions.

The term cookie (in English "cookie") means "little cake", which corresponds to what is a cookie. In fact, some cookies are prepared with a cake mix. They require less liquid than the recipe for cakes. The cookie doughs range from very mild to very severe, it differs from pasta to cakes that are more watery.

The desserts at the end of a meal are always shared happiness. A wonderful dessert that will give any meal a special touch and can do so with the Recipe of the Week: Almond cream tart with peaches. See you soon friends.

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The Colombian Arepas

We have fond memories of Colombian arepas, especially Bogota arepas, cheese mass is enriched with the addition of milk, butter and sugar well kneaded with warm water. Hope D 'Antonio native of Colombia and good friend, when visiting his mother, invited us to eat the cheese arepas prepared by his mother, Mrs. Maria Teresa de Almonacid of 79. It feasted eating arepas.

The arepa corn flour is bread for excellence in Venezuela, Colombia, Panama - call it tortilla as in El Salvador - Puerto Rico, Dominican Republic and even in the Canary Islands. It's a disc-shaped preparation, which began as a way to worship the sun and moon. So is the utensil round in which they cook: the griddle, also called aripo or in Mexico, comal. The origin or etymology of the word, some agree that comes from the Indian word "erepair", a term to define the maize within the tribe of the Cumanagotos. There is also the belief that its name is the name of the container where it made "aripo" - clay plate curve where indigenous corn grinding -. In Colombia, the tradition of eating corn bread is very serious. So much so that every year there are festivals in the Colombian Arepa 5 major cities: Barranquilla, Bucaramanga, Cali, Medellin and Bogota.

Apart from Bogota cheese arepa and described the regional level are largely coastal fried arepas, which are prepared from corn pounded and / or precooked corn flour yellow or white, which you can add grated cheese and coastal salt. Also prepared the sweet corn pancake, which is added anise, charcoal grilled arepas or grilled, sometimes over bijao leaves that give a distinctive odor, which are filled with ground beef, try strained, chicken, pork, coastal cheese, sausage, chorizo, sausages, vegetables and sauces. The most famous are the arepa e 'egg Luruaco, Atlántico Barranquilla prepared with corn, which is a bit fried, stuffed with an egg, and finally finish frying. There are a variety of arepa 'e egg also carries ground beef. Prepared gourmet replaced by chicken egg, quail egg.

Antioquia or arepas paisas, preferred are the famous "crumbs", which are leftover arepas that are passed through water again, split into pieces and roasted with olive oil and butter white arepa paisa, no salt is prepared and served without stuffing to accompany any meal, or corn arepa of Chocolá, is a type of cornmeal made from corn cob. It is usually eaten hot, spread with butter and bits of Antioquia triangles above, the mule driver arepa, prepared with threshing corn dough soaked in water for a long time, usually 5 days, during which the water is changed daily. It is eaten with pork skin, nicknamed arepa whose main characteristic is that this is prepared without removing the corn bran. Nicknamed The arepa is clearly observed bran, which gives it a distinctive flavor and []; the stack corn arepa, prepared with whole corn, corn bread different from traditional country, which is made with cooked corn; arepa try strained, arepa paisa variety of traditional, uniquely made with cooked corn grain, without any dressing.

In Santander become "arepa greaves". This is significant because the grind corn, mixed with crackling, then dough balls are pressed with banana leaves. Another secret of this particular recipe is that the water used must be mixed with wood ashes.

The valley-arepa is consumed mainly in the department of Valle del Cauca. It is also eaten in the departments of Cauca and Nariño. The dough works well with water and salt and arepas are very thin. They get to grill until toasted, buttered eat.

You see, every Latin American country has their culture and traditions and use of the arepa is part of the idiosyncrasy of our people. The recipe of the week is the cheese arepa Bogota, all a delight to the palate. See you soon friends.

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Seafood A Domicilio

Everyone knows that the best Galician seafood is seafood. His reputation is international and it has always repeats ever tried.
Since barnacles, prawns, lobster or oysters to shrimp and mussels. All Galician seafood is wonderful, always consumed fresh.

If you are thinking of buying seafood either for Christmas or a special occasion, do not think more.
In mariscosadomicilio.com can buy the best seafood in Galicia without leaving home and you will receive 24h/48h.
The seafood is sold fresh and frozen completely but bought the same day, thereby ensuring that the final customer is received with the highest quality.

Make a gift and enjoy a seafood alone or in company with whom you want and you can buy different kinds of shellfish depend on the people who will try.
You can also tailor make your seafood. You can easily choose which seafood you want me to send and will be added in your cart.

Moreover, if you buy the seafood and boiled, this is prepared with sea water, which gives the perfect touch of salt and a unique flavor. The seafood is cooked in a cooker where small craft are not mixed seafood flavor to leave intact.

This online store seafood at home is perfect for those who do not live in Galicia but want to enjoy the full flavor of the finest seafood.

If you want to savor a seafood no cost to you too, do not think more and enjoy the best Galician seafood in the most comfortable.

The team brings years of marketing mariscosadomicilio.com the best shellfish in Galicia and its main concern the total customer satisfaction.

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Squid Recipe onion

Today we will prepare a recipe as simple as Mediterranean, squid with onion. And there is nothing more Mediterranean qe make a tomato sauce and pepper to cook squid, chicken or fish. I love these recipes because they are easy to learn and remember.

Ingredients onion Squid:

600g small squid.
2 onions.
2 green peppers.
2 ripe tomatoes.
3 cloves of garlic.
Pepper 2 sprigs of parsley.
20 g breadcrumbs.
1,5 dl of white wine.
Oil.
Sal

Peel and chop the garlic, and mix well with the squid, cleaned and sliced into rings. We let the whole macerate in the refrigerator for 7 to 8 hours. Subsequently, we will put everything in a clay pot and cover with chopped onions, chopped green peppers, chopped parsley and tomatoes, peeled, grated and seedless. Add salt and pepper, sprinkle the bread crumbs and pour a good splash of oil. Cocinaremmos set to simmer, stirring occasionally to which link all the ingredients and do not stick. A half cooked, pour the white wine. When the squid are tender, we will remove from the heat and leave to temper before serving.

It is certainly one of the simplest recipes can be done. To accompany we can make white rice, basmati rice if it's even better with the sauce.

In our recipe may find more easy recipes like squid stuffed eggplant with onions or meat.

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Sevilla: when food is top

Typical dishes include gazpacho Seville, eggs a la flamenca (poached in tomato sauce), fried the fish, the Andalusian stew, stuffed artichokes, the often (andalusia andalusian style tripe), the salad and the famous sevillana tail bull.

But the real center of the lids are meal sevillana. The practice of tapas can test a wide variety of dishes at once. There are plenty of tapas to eat, which include: anchovies in vinegar, salad, Spanish ham and cheese, potatoes, dressings, salmorejo, peppered tenderloin, dressings, and chopped omelette. Other typical tapas are montaditos, the pots, the flamenquines Cordoban (pieces of ham wrapped pork loin, coated in breadcrumbs and fried it all) and soldiers of Pavia (batter fried fish, often cod or hake). Go out for tapas is considered a social event.

In the district of Santa Cruz serves the best tapas in Seville. If you want to eat outdoors, your neighborhood is Alfalfa and if you want to do against the Guadalquivir in Triana Arenal establishments are more traditional and offer a great selection of fresh fish.

The best wines are Sevillians Manzanilla and Montilla wine and sherry. But one can always resort to a very cold beer.

Many of the desserts Sevillians are legacies of Arab culture and are made from wine or honey, as polvorones or oil cakes. But most sevillana pastry is prepared in the convents of the city, many on Easter. The most popular sweets are: Yemas San Leandro (sweet cakes egg yolk), the torrijas, homemade jams, the borrachuelos (sweet made with honey, sweet wine, anise and orange), the pigs in heaven (a dessert made with egg yolks and syrup) and alfajores (walnut and almond cakes).

Are not you dying to try the tapas sevillanas? Apartments in Seville and enjoy their delicious taste.

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Christmas Recipes: Tips for Cooking Turkey

In many countries around the world eat turkey at Christmas is a tradition, and there is an enormous amount of recipes.
However, this is not a food that is cooked very often so it is useful to consider some tips:


* Clean the turkey before preparing it. Remove excess fat, feathers, etc..

* Being a big piece (a turkey weighs at least 4 or 5 kg), must cook very slowly. If not, you run the risk of being caught and that would ruin the dish.

* Remember that the parts of the turkey are similar to those of chicken (see parts of the chicken) but obviously a larger size.

* When preparing turkey stuffing, take care not to fill to the brim. During cooking the stuffing can expand and get out or damage the meat. It is better to leave a small space.

* In addition to sprinkle the turkey with sauce on the outside, it can be injected and thus avoid the meat is dry. A good option is to inject it with cognac, which will give you a taste.

* To prevent the breast is dry there are various options:

Injected with an alcoholic beverage or a light sauce
Fetas some support and sustain the bacon with foil
Marinate the turkey in milk a few hours before cooking
Sprayed with their own sauce or juice throughout the cooking

And remember that they can serve both cold and hot.

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A Recipe for Carnival, Orejas

In Galicia, for carnival, it is traditional to prepare ears carnival, call galledo "Orell. They are a delicious dessert that certainly we should prepare all year round.

Ingredients of Ears of Carnival:

500 gr. flour.
1 egg.
200 cc of warm water with salt.
100 gr. sugar.
100 gr. cooked in lard or butter cow.
Anise.
1 cucharadilla of levadurina.

It is important that the butter and eggs are not cold from the refrigerator, it is best to be at room temperature and warm and soft butter. Mix the flour in a bowl with levadurina, and formed a volcano with a hole in the center. Beat eggs well with a few spoonfuls of sugar and anise and add the hollow of the flour with water and melted butter, warm and pieces. Rioja rioja mixed slowly and finished knead on a floured board, until a soft dough, elastic and not stick. If you do need more water or flour add. Let rest for a good time and shape the ears.

Molding pieces catch the ears of the mass of about 200 gr. and extend the roll on a floured board, so it is very thin. Then we cut the dough into portions of a square, rectangular or irregular, and fry in a pan with plenty of hot oil, over medium heat, fry both the sides until they acquire a slight golden color. We put the source in a glass and sprinkled sugar, or normal, above.

Data to take into account when making your ears, which are: ears are richer far the finest do. A trick for us is fine to stretch out each portion with a little help from the fingers in the air, putting irlas frying. To find out if the oil is the proper temperature for frying can wet a toothpick or the handle of a wooden spoon, if many bubbles are formed quickly around him is that oil is in point.

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Baked Salmon

Eating fish is a very important gap in the diet of many Spaniards. Many do not eat it because it is very difficult to clean, others because they are afraid of the thorns, and so on. The fact is that all these problems do not exist with a good salmon, because their bones are very well located, and are large enough to remove them is not complicated. Moreover, fish is a very consistent and can be quite a main dish. In this case we will suggest the recipe for baked salmon with a side of potatoes and peppers. It is a very simple recipe, and you will surely great.

Baked Salmon Ingredients:

4 slices of salmon.
2 large potatoes.
1 medium onion.
1 green pepper.
2 tomatoes.
1 glass of white wine.
2 cloves garlic.
Oil, pepper and salt.

Peel potatoes, sliced bread type, and fry, without letting too brown. Besides, cut the bell pepper and onion slices, and fry in separate pans, until soft. We oven to heat. Untamos the basis of a source with oil and put the chips on the bottom, over the onion, pepper and then, finally, sliced tomatoes. We put on all the slices of salmon previously salpimentadas, and sprinkled over the garlic and parsley chopped too. When the oven is hot, we introduce into the tray for five minutes. After this, pour a glass of wine on the entire surface and let them make between five and ten minutes.

After this time we will have a wonderful baked salmon. Delicious, nutritious and very consistent.

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Typical dessert Asturiano, Casadielles

Each time I visit I find eating Casadielles Asturias, is a typical dessert asturiano consisting basically in a puff pastry stuffed with walnuts. As they are very rich, nor do I go by Asturias, one day I decided to try them at home, the truth is much easier than it might appear. The only thing I liked is that they are fried and me personally, I do not like the fried. So I tried this recipe, which is like all recipes casadielles only makes the furnace. If you prefer to make the traditional, which is friéndolas, the recipe is the same, only changes that instead of fried oven. But if the fry, we must leave them in a paper towel, just after frying, drop most of the oil, and not be strong.

Ingredients:

1 box of puff pastry dough, even frozen.
300 grams of peeled nuts.
250 grams of sugar.
2 tablespoons anise.

Upon desconjelado mass, we extend an oiled and floured roller on a hob, enharinada also seeking to be extended to form a rectangle 20 x 40 centimeters. Cast in the base of the blender, anise, nuts and half the sugar and beat it all, until a compact mass. Cut the dough carefully into rectangles of 10x20 inches or so. Placed near one end, a teaspoon full of filling and fold the dough in half, forming a 10x10 square centimeter Empanadilla, seal the edges with the tips of a fork. Preheat oven to gratinador and when at a temperature of 150 degrees, place the quesadielles on a tray in the middle of the oven. Meanwhile, grind the rest of the sugar until sugar glazed. When you have acquired a golden color, the draw of the oven and sprinkled sugar over the glazed. They eat if the richest temperate.

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A traditional recipe, the meat stews

The beef stew recipe is a traditional Spanish cuisine as a few. Often when we speak of Spanish cuisine comes to mind as paella recipes, or tortillas, for their wide acceptance among tourists, but recipes like beef stew have been with us all along our lives. Each have our own recipe, as is done in different ways in each area, but all have a common denominator. I tried to find a traditional recipe as possible.

Beef stew of ingredients:

400 gr. of beef.
300 gr. potatoes.
5 carrots.
2 potatoes beautiful.
1 onion.
1 garlic.
1 green pepper.
1 tablespoon pepper beef choricero.
4 tablespoons of tomato sauce.
1 bay leaf.
Romero.
Sal
Pepper.
Oil.

For this recipe use a pot quickly, we pochar on it, onion and garlic, onions when transparent, add the green pepper cut into chunks. Meanwhile fry the pepper, salpimentamos meat, and add to sauce. When the meat is browned on all sides, we take the meat choricero pepper and tomato. We turn around and add carrots, cut into slices, along with rosemary and bay leaf. We cover everything with water or broth or stew, cover and leave to do for half an hour. After this time, correct for salt and add the pieces and peeled potatoes and fair. Cover the pot quickly, let them do more, and 5 minutes off. Must have been a stew category.

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Wind fritters recipe

Wind fritters recipe is a simple and delicious. In winter, the streets, I meet two kinds of food stalls, some chestnuts and other fritters, and I love eating in the street. Are a little fatty, as they have been fried, but they are delicious. There are recipes for many types of fritters, cream, apple, cream ... but the wind fritters, without more, are also delicious.

Ingredients fritters wind:

125 grams of flour.
250 grams of water.
30 grams of butter.
40 grams of sugar.
1 tablespoon sugar and vanilla.
4 eggs, half a grated lemon skin.
A pinch of salt.
Olive oil.
Sugar.

We put water in a saucepan, butter, sugar, lemon zest and pinch of salt. Rioja heat until boiling, pour in the flour this time, without removing the pan from heat and stirring constantly with a wooden spoon, until the mixture is apparent from the walls of the saucepan.

At this time pulled the saucepan from heat and let the dough cool until it is warm, then begin adding the eggs one by one until an egg is not fully integrated into the body, not add the following. When we have finished making the dough, let stand an hour or two, to become more consistent.

After this time, we put a pan on low heat with lots of oil, we put teaspoonfuls of batter, slowly, the body is inflated and need space. We, the return to brown and inflen on both sides. When will the paper towel to remove excess oil, finally, we fritters on a plate and espolvoreamos sugar over them.

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Dessert Eve, Christmas Trunk

Tomorrow is Christmas Eve, and so special for tonight's nothing better than the recipe for Christmas trunk. It is not the easiest recipe for this day, it is much easier to Turron flan recipe, but it is a typical dessert, and if we dare, the result is worth it.

Ingredients for the trunk of Christmas:

For the cake:

100g of flour.
100 g of sugar.
3 eggs.
1 teaspoon of yeast.

For the filling:

200 ml of milk.
2 tablespoons cornstarch (corn flour).
2 eggs.
150 g of sugar.
70 g of butter.

For coverage:

200 g of black chocolate.
50 g of butter.

Decoration:

Chocolate eggs.
Fresh mint.
Sugar glaze.
Paper plant or 2 baking sheets with silicone.

To begin to separate the egg whites and batiremos about to snow. Separately, mix yolks with sugar until creamy. This mixture of egg yolks, add the sifted flour and yeast. Preheat oven to 150 degrees.

Add, with care, a point clear of snow and mix well. We plant the paper greased with butter, or a silicone tray in the oven, and extend the mass on the surface. We make the dough 10 minutes at 150 degrees, while the cake is browned.

Cojemos a silicone sheet or paper plant and sprinkled sugar on top. Turning the oven tray on it, we put the cake with paper or foil silicone put in the tray. Roll the cake warm, with the help of the foil or paper plant and let cool in that position.

To make the pastry cream for the filling, thin corn flour in milk, you add the eggs and sugar, so we remove from fire and constantly until it thickens, add the butter and withdrew. When cold cream and cake, so we fill desenrrollamos carefully and then rolling again.

For decoration, cut one end of the cake and put it as a branch at one end. For the coverage we melt the chocolate in a water bath, along with butter, to put it in a hot pan and introduce another smaller diameter where the chocolate will suffice to keep warm. Indeed chocolate coverage, we cover the entire surface with hot chocolate, with the exception of the branch started earlier, then mark the stripes of the trunk with a fork.

Let it cool in the refrigerator and decorated with chocolate eggs and a few mint leaves, eventually move to a glass and sprinkle sugar on top.

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They and the Kings, and it will take a Roscón Kings

Avanza Christmas, and she began to think of gifts Reyes. But I, rather than gifts, I start thinking about the whole family together around the table on Twelfth Night and, of course, take the traditional kings of roscon. Almost certain that this sweet habreis bought a thousand times, but we can do in our own home, ultimately it is not a difficult recipe.

Ingredients for roscón of kings:

500 gr. flour.
125 gr. sugar.
125 gr. butter.
12 gr. Pressed yeast.
4 eggs.
A pinch of salt.
Orange blossom water.
The grated 1 orange.
The grated 1 lemon.
1 / 4 liters of milk.
1 egg (to paint the roscón).
Fruit (for garnish).

To begin, disovemos yeast in warm milk, subsequently the mix with 175 gr. flour and salt, you love him well, until the dough ligue. Make a ball with it, put it in a container, covered with a cloth. And leave in a warm place until double in volume.

We put in a 325 deg. flour, sugar, softened butter, eggs, orange blossom water, the grated an orange and a lemon. Amasamos mix it well. When the mass of the above is doubled its volume, mix with the other, until they are incorporated with all the ingredients, we make a ball, moistened with the oil, put in a bowl covered with a cloth and let sit at a warm place about 3 hours, until double in volume.

When you have doubled in volume, we roscón way, and put the plate in the oven previously greased with butter, cover with a cloth and let stand 1 hour in which to grow further. After this time the paint roscón with beaten egg, you put the fruit, and introduced into the furnace, which will have a preheated 180 degrees for 45 minutes.

As you see, is a recipe that will take a while, but had no difficulty.

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New Frozen cocktails Maracuja

Here's a new self-creation of a very good, unique cocktail that not only taste but also looks very good. An unusual new cocktail with a super good taste.

Because of its refreshing taste Maracuja I call this new Maracuja Frozen cocktail.

The following ingredients must be unusual for this new Frozen cocktail Maracuja exist.

- 2 bags Maracuja fruit pulp from Brazil -> available in the Fruteria Lübeck -> eingeschweisstes frozen and fresh fruit pulp, super-intense flavor

- 40-60cl 100% freshly squeezed Organgensaft

- 6cl of fine wines Cointreau

- 6cl Havana Club 3 years

- 6cl Jose Cuervo Blanco

- 6-8cl cane syrup (or not - according to taste)

In addition, we very much crushed ice add. Now, everything in a mixer, and one is with his new Maracuja Frozen cocktails on goal. There should be a tough mass incurred that are difficult to drink, and just unfolded in full flavor. That is true drinking pleasure, and finally something different than the standard cocktails, you get here. The new Frozen Maracuja cocktail party is for every good and makes them unique on the one hand and the other to a full success.

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How to buy the land: the rules and recommendations

In recent worldwide land has become very popular dish. In any European city, you can arrange the delivery of land at home, or visit the sushi restaurant. In fact, sushi - it is the national dish of Japanese cuisine. It is prepared from rice, cooked in some way, and seafood.

There are many types of sushi: they are rassypnymi, wrapped in seaweed, rice and many more outside of varieties. It is important to draw attention to the fact that any of the seafood will be used as a filler, will be greatly variirovat taste sushi. However, if there is a strong desire, you can make sushi at home. In fact, the preparation of land - it's quite easy.

To do this you need to find information on the site of sushi, sushi recipe download and buy the necessary products. In fact, you need only rice for sushi, seafood filling, pickled ginger, soy sauce and vassabi. However, at the beginning, you can buy a ready set of sushi in a supermarket.

For now, we will prtgotovleniem land on the most simple recipe. This requires a boil rice and decomposed leaf, made of special algae. Vysypaem rice to leaf, leaf skatyvaem trubochkoy and treatment at the same cones. After cones spread on the dish vertically, and for each top vykladyvaem a piece of seafood. Usually - this squid, tiger prawns, mussels, eel, tuna.

Separately, is to talk about the products, which have traditionally used the land. At the outset, before a meal, have taken pickled ginger. He should refresh the taste sensation for a better perception of the taste of sushi. If you eat different kinds of sushi, you should eat a small piece of ginger in the intervals between them. Also, land unthinkable without soy sauce.

In itself, this sauce - original izysk Eastern cuisine, which is not found, in principle, anywhere in the world. So, soy sauce is poured into a small deep plates and sushi, before they eat, Macau in soy sauce. This procedure gives sushi original and like nothing on earth tastes. Well, of course, what may be the land without vassabi? Vassabi - is Japanese horseradish.

By land, he served in a green paste, which you need to stir in the soy sauce. After that, the sauce is changing its color to milky green. In addition - just changing the taste of soy sauce. Although the land - it is a traditional dish, only it is developing so far. The point is that since the beginning of development and the main rules of cooking sushi, before a person opens a huge scope for creativity. This sushi chef can endlessly experiment with fillings and proportions. Try it - and you will be satisfied with your creature!

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How better to learn to cook: recommendations and rules

Perhaps no one would argue that the cooking - it is more art than craft. In days of old housewife, who knows how to cook delicious, and was valued in there, and all the villages, women were trying to ferret out its «firm» tasty recipes for what would be the same of being said to be good hosts. But today the people's recipes - is the foundation on which kept home cooking.

Long ceased to be a problem of availability of any given product or spices. It also eliminated the need to apply in the preparation of products grown or gathered himself hunting or fishing. Indeed, the shelves of shops and supermarkets lomyatsya from the different snedi and existing at the moment, the standard of living of all the necessary permits to buy, nothing can not deny.

In order to learn to cook well you need to know a few things. First, you need to know about the compatibility of different products in one dish. In fact, by and large, the dish - it is as if a bouquet, which consists of individual flowers products.

Before cooking you need to know what spices are needed for preparation of the dishes which are added to the fish, and which - in the flesh. For existing at the moment range of spices on the shelves may be confused by the anyone, not just a newbie. With spices, you can emphasize the taste of foods, but can also radically change it.

And third, you should understand the combination of different dishes on one table. Even from the very tasty dishes you can make a terrible meal. Also of great importance to prioritize the filing of dishes on the table and the correct serving. Remember that cooking - it works, it can not simply prepare culinary dishes as you advise culinary book.

In fact, for instance, prepare all the soups, only every housewife has its secrets, thanks to its advantage over the soup soup its neighbor. These are the secrets and change the recipes, making them copyright dishes. Nowadays, thousands of published books that describe different recipes all over the world.

Experimenting with a variety of spices and food, eventually you are satisfied with a stockpile of components that will be integrated to complement and highlight the taste bouquet you cooked dishes. The most important thing in the food - do not be afraid of failure and the first experiment. If you really want to learn to cook - be patient and you will certainly go all the best!

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This mysterious champagne

Today, no grand feast is not without champagne. This refreshing frothy drink has gained recognition even in the 17 st century. The founder of French champagne is considered to be a monk Don Perignon. The man with a surprisingly subtle flavor to a bunch of grapes to predict the future of quality wines. He invented the process of blending and began to pour drink bottles, while maintaining the carbon dioxide. But the history of champagne is not over.

Sparkling drinks, invented by a monk, were valued much more expensive than the best wines of France, but their mass production began only a few decades. The first company for the production of sparkling wines began to appear in the 18 st century. There were such giants of wine, as «Ryuinar», «Moet and Shandon». It is equally well-known company «Widow Clicquot» took a strong position not only in France but also in the international market. Madame Clicquot has invented a way to remove sediment from the wine, it was thanks to her champagne was transparent.

Production of the drink has been actively developed in the world. In Russia, champagne began to produce in the 19 century, the estate of Prince Vorontsov. Is wine «Ai-Danyl» and in the view of many experts, it was not worse than the French. However, during the Crimean War, the British deliberately cut down on the peninsula, all sorts of grapes, and also destroyed the equipment and recipes for the creation of sparkling wines. Recovery industry engaged in Prince Golitsyn, in 1899. Through his achievements, he has produced very good copies of champagne for the World Industrial Exhibition in Paris. All the world's experts unanimously recognized our best sparkling wine and awarded him first place. Since then, the labels of champagne, produced in Russia, appears «Russian champagne».

What else can I learn about sparkling wine, looking at the bottle? First of all, the label provides information on the manufacturer and the timing of aging. In addition, there may be such an inscription: «brut», «semi», «dry», which means the sugar content in beverages. Thus, «brut» - absolutely dry champagne with a sugar content not exceeding 15.0 g/dm3; «semi» - from 40 to 45 g/dm3; «dry» - 20 to 25 g/dm3; «semi» -- from 60 to 65 g/dm3. Some manufacturers publish recommendations for the storage and consumption of champagne, and even contraindications.

French producers are trying to make their products in a number of others that are causing a number of signs. For example, MA - an indication that the company sells, but does not produce wine, CM - Wine produced by small cooperatives, NM - Manufacturer itself sells champagne. The inscription «Cuvee» indicates that use the best wort; «Grand Crus» - grapes harvested from the best plantations Champagne.

French champagne may be a few more species, which are indicated on the bottle:

Champagne Millesime - made from grapes of a given year, without mixing and with a long excerpt. Champagne Blanc de Blancs-title translates as «white white», and therefore made only from white grapes - Chardonnay. Champagne Blanc de Noirs - this drink is «white black» and produced entirely from red grapes. Champagne Rose - pink champagne, which comes from the soaking the skin of red grapes in the wort.
Sparkling wine is particularly marked, even France, depending on the capacity bottles. Perhaps you have met these names: Magnum - to 1.5 liter capacity; Jeroboam - 3 liters; Rehoboam - 4,5 lt; Mathusalem - 6 liters; Salmanazar - 9 liters; Balthazar - 12 liters. It should be noted that the French are not in vain share in many categories of champagne. Indeed, in this country like no other, for the production of sparkling wines should be very careful. Check it all: the number of landings of grapes per hectare, its methods of collecting and processing, quality wort, a fortress and ripening period. That is why the wines of France are considered the best.
In addition to good taste, champagne has another advantage: its effect is mild and severe intoxication. Therefore, drink sparkling wines made in virtually any situation. Special popular wedding champagne. «Shot» plug iskristaya foam, broken «to happiness» glasses and cheerful greeting guests accompany any wedding. As well as the tradition of the groom to drink champagne from tufelki bride.
This drink can be used not only for the triumph of the newlyweds. Champagne has long been an attribute of business people from the financial and commercial circles, it complements the corporate events, birthday parties, significant dates and romantic dinners. Drink sparkling wine alone is considered a bad habit, but in the company, however, helps to relax and rest, with no side effects (as of alcoholic).
As the champagne is considered a noble wine, with its use of linked certain rules. First, the glasses must be crystal clear and always in the form of a tulip on legs - to preserve the flavor and a long game of bubbles. Secondly, the noisy opening the bottle may be used on festivities. For a business lunch, for example, champagne was called silent. The third is filled glasses should be slow and not more than half, topping as necessary. And finally, before you try this drink, be sure to appreciate the color, clarity and quality of foam, rotate the glass for the evaporation of unwanted aromas, and then slowly drink.
Enjoy taste of champagne is always a special pleasure. If you are going to sparkling wines, do not forget that this is a nice decoration for a holiday or event, and is designed specifically for special cases and not for the evening alone. This wine festival, and only victory will help to reveal the entire bouquet of aromas and flavors.

Of course, buying is very important to acquire real drink. Make your selection, remember the captions on the label, as mentioned above. Be sure to specify what the manufacturer, when and where it was produced wine. A guarantee of quality is the name of the wine at home - Billecart - Salmon, Louis Roederer, Charles Heidsieck, Veuve Clicquot and other well-known companies and factories.
If you are staying in the Russian champagne, take a look at the GOST, marked on the bottle: it must begin with the digits 5116. Check the label on the availability of flavorings and additives - this is not their champagne! If you see a mark «carbonated», which means that the wine is not Bródi, and aerate by using the device. According to taste, it does not compare with natural champagne.

Now pay attention to the congestion: the good wine is only natural cork tree, but if you plastic - the quality of the drink in doubt. Do not forget a bottle of wine - it must be dark, without the unpleasant sludge at the bottom.

Make the choice by following these simple tips, and then bought champagne really decorate your holiday, and you, along with the guests to appreciate the taste of this noble beverage.

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Those who want to learn to cook

Do these people do not like to eat tasty? Most likely, these people unit. But sooner or later, want something new and unusual - come to the aid of recipes.

Do not find anyone who would doubt that the cooking - it is more art than craft. After all, the hostess who can cook well, valued at all times and was in favor, while women neighbor to the same of being said to be a good hostess - trying out her «brand» delicious recipes. But today, the basis on which keeps cooking - it is the people's recipes.

Long passed the days when it was problematic to get any specific foods or spices. Or, when the train was one of those products that you have grown or produced for hunting or fishing. In our time, the shelves of supermarkets lomyatsya of goods from all over the world, and the standard of living allows us to acquire all the necessary number of products.

You must know a few things to learn to cook. Is first necessary to understand the principles of the compatibility of ingredients in each dish. Indeed, in principle, the dish - is made up of individual products - a bouquet of flowers.

It should also be out before embarking on the preparation - what spices do you need? What is put in the meat that is used in cooking fish? In fact, spices on the shelves a great multitude, and go razberis like this here just across the existing variety of spices and seasonings. After all, they can not only emphasize the taste of foods, but also to change it radically.

More need to learn to understand the combination of dishes at the same table. After all, you can organize a terrible meal, even of the very tasty dishes. Also important is the correct table and prioritize the filing of dishes. Cooking - it works, it's necessary to remember, is not simply to prepare culinary dishes, faithfully following the instructions of cooking the books.

For example do not go far: everyone can make the soup - but a good housewife, using a secret, not just prepare the soup, a culinary masterpiece. Based on the most common cooking recipes, thanks to such secrets and copyrights are created dishes. At this time, the number of books, which detail the family recipes, is rather high, they collected recipes and cooking secrets from all over the planet Earth.

Experimenting with a variety of spices and food, eventually you are satisfied with a stockpile of components that will harmoniously complement and highlight the taste bouquet you cooked dishes. The most important thing in the food - do not be afraid of failure, and to experiment. If you really want to learn to cook - be patient and you will certainly go all the best!

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