We must be united and do ECOOOOO ..!!!!!!! to help the mother of Albert's in this battle, " I think it's fair to make a word of mouth, maybe send an email to the President of the Lazio region Renata Polverini, to communicate their ideas about it.
There be of help in showing our solidarity with the hospital?
I thought it would be nice to participate in our own way and that is through the kitchen. I would give the department of neurophysiology a collection of recipes for kids, recipes bright and colorful, bringing in a good mood who has every right to be sad.
Thank you all, to those who want to participate and those who want to support the founding of Saint Lucia. "
I seem to see them sink their teeth in these mini donuts and smile at you with cheeks full of sugar. .....
want to give this recipe and join all
Ingredients: 340 g.
Manitoba half flour, half flour 00100 grams of milk
60 g. of butter 2 medium eggs
80 g. sugar
10 g. yeast
5 g. salt
grated orange and lemon
1 tablespoon rum
1 tablespoon anise
1 teaspoon of vanilla extract
5 g. salt
grated orange and lemon
1 tablespoon rum
1 tablespoon anise
1 teaspoon of vanilla extract
Apart Dissolve yeast in warm milk and 90 g. of flour, let stand 40 degrees.
Meanwhile Beat eggs with sugar, add the grated lemon and orange.
We incorporate a little 'flour, rum, anise, flour again .. salt, vanillin.
Now add the yeast and was resting a bit 'more flour at a time.
leaving a little 'aside.
Add the butter to cream, let us help with some dusted with flour, tapping out the dough on the table and work ......( I mix by hand ... ..! ;-)
If you can not paste to string, let it rest for 15 minutes, then continue running again and rest for 15 minutes, until it sticks more to the hands.
I kneaded in the evening and left to rise in refrigerator overnight.
Meanwhile Beat eggs with sugar, add the grated lemon and orange.
We incorporate a little 'flour, rum, anise, flour again .. salt, vanillin.
Now add the yeast and was resting a bit 'more flour at a time.
leaving a little 'aside.
Add the butter to cream, let us help with some dusted with flour, tapping out the dough on the table and work ......( I mix by hand ... ..! ;-)
If you can not paste to string, let it rest for 15 minutes, then continue running again and rest for 15 minutes, until it sticks more to the hands.
I kneaded in the evening and left to rise in refrigerator overnight.
The next morning I pulled out and waited 2 Oretta get over the dough at room temperature. (must triple ..).
Then I tried to stretch it to form a cylinder, which I divided into small pieces 30 g one ......
With patience and I shot them as he teaches us ... by one, the one I gave folds and closed well below .... and put to rise covered.
The room was not very hot ... I'd put a little yeast to leaven ..... so I was up at 3 in the afternoon.
I believe that the long rise and the method of Adrian has made that the result was excellent.
Chi in less time.
pasta, fold in three, made up to a thickness of about two centimeters we derive a number of discs (I used a glass upside down)
pasta, fold in three, made up to a thickness of about two centimeters we derive a number of discs (I used a glass upside down)
........ fry and put them to rise only after a bag filled with a few custard.
ps ... this cream is great ... but I'll just 200 g. of sugar.
