The photos are an illustration and certainly not at all reliable. The height of the campaign is appealing photos of Minute Maid that get their sandwiches for office supplies. If one day I eat a sandwich Sticky Topics, zeal, erasers and sponges for labels is that what I am going with this scheme ... In contrast any packaging juice, concentrate, concentrate again distracted and seem very healthy. Indeed these are among the marketing cracks.
To which we, the twisted roll of kings, I made following the excellent instructions in the Boston Bag. Last year I finished look good because the amount of flour in the recipe did not fit much with which I needed so that I was too soft and spread across the width of the oven, not to say that I could work just mass. This flour is a science that is beyond me. With the lesson learned through trial and error, this year, to correct the amounts in the oven however is quite crack the surface of the dough to rise. Yes, it was very fluffy and taste great. I chose to fill with pastry cream and sugar deco wet and almonds (candied fruit in the house does not win ...). Conclusion: the year comes if it is.
second guess that depends on taste. To us the sweet candy we love not so that between syrupy pear, spice bread (you have to give out, this house is pulled bare minimum because I've usually forgotten in the bottom of the fridge and have tenants swarming by Tuper ...) and I added sugar mascarpone ... Really too much for our taste buds ... I leave the recipe as it did but keep that in mind if you're not freaks sweet.
Tiramisu pears and gingerbread (idea of \u200b\u200bthe book "My Kitchen For friends demanding "Larousse, I changed some things ...)
Makes 4 cups:
8 slices of gingerbread (cut to the shape of the glass) 2 pears
2CS
vanilla sugar lemon juice
3
eggs 80g sugar (<-- muy recomendable 50g) 1 tarro de mascarpone (creo que son 250g) un poco de canela
Cut the peeled pears into slices and soak in lemon juice. Bring to the boil 150ml water with the vanilla sugar and cook 5 min. Cool.
Beat yolks with sugar until incorporated and then add the mascarpone. Beat well. In another bowl beat the egg whites until stiff (by hand or machine ....). To add the cream to the egg whites start with a tablespoon to go after releasing the egg whites and stir to incorporate the rest up with a flexible expátula when possible.
on glasses, riding a layer of gingerbread, a pear and cream below. Repeat the story a second time in each glass.
0 comments:
Post a Comment