What Kind Of Dye Does Jcpenney Use

icing sugar but .............. .......................

.

Torniamo a noi ...

worry, I will not teach you how to make icing sugar, recent events have made me get out of his mind;), but I want to share a little insight that can possibly come in handy.

You may have noticed that a dusting of icing sugar moist surface, such as fruit tarts, mousses, crepes, soft cake and so on., The snow melts rapidly losing that effect so captivating and at times it happens so fast that we did not even have time to serve dessert.
Yet in the windows of pastry icing sugar on cakes there, why does not melt?
It 'easy to say, it is sugar powdered water repellent, a product that I happened to hand and I read the ingredients, reserved for professionals and hard to get out of their distribution channels ............. ......... .... but if we have an electric grinder, the kind usually supplied with the mixer (or a similar device), and certainly we've used to make us a thin layer of sugar 'emergency, perhaps the ability to self-produce a similar product we have.

Ingredients: 7 gr

50g caster sugar (about 2 squares) white chocolate of good quality
1.5 grams (about 1 teaspoon coffee) cornstarch

white chocolate chopped with a knife rather fine

mixed thoroughly three ingedienti, transfer everything in the grinder and we start at full speed, to reduce the powdered sugar, shaking from time to time the apparecchietto. Les jeux sont

fait, we do not have to do is transfer it in an airtight jar or in a castor, adding a few remaining vanilla bean.
downsides? Clearly will have a slight taste of white chocolate, but usually does not hurt any vanilla and covers it in good part.

a comparative test:
on a well-soaked sponge on the right I put the icing sugar and left the normal Treaty, although this was greater in quantity has begun to melt instantly.

after 3 minutes

after 5 minutes

7 minutes after the sugar is completely dissolved and normal after two hours the other looks like this

The day after the Treaty was dampened but not dissolved

Blueprint For Baja Dirt Bike Engines

forgive the outburst ...

We are on the usual, forums and blogs have long been considered sites where we can draw with both hands without asking permission of any kind.

This time it's an "eminent lady" the author (not novice) 's "misappropriation." On October 6
aired in a statement broadcast television, the new recipe of lady in question, who happens to be a carbon copy of my , dated 2007 and I invented out of whole cloth, grip the blog (Or a forum in which I had placed my fist), never mind the Creative Commons license, which states clearly what you can or can not put the material posted by me and at the bottom of which beg to ask for consent before to use what I wrote. The MIA
tart apples and almond now already running for the network as a recipe known co-presenter, and as such is the archive of the television network that hosts the broadcast.

But you is so easy and safe havens for the appropriation of others' work, passing it off (even on a network of state) on its own?

I wonder if that is the case, since the lady this practice is not new: back in 2003, Lydia of Tzatziki for breakfast, he saw published his recipe (which long time was a blockbuster that ran in various forums), again a simple copincolla, in a book whose author is the very lady and whose recipes came from the transmission concerned . He speaks here , by the way I suggest you also try the white chocolate and lemon cake caprese, I liked a lot.

It 'just so difficult to spend a few words on fatherhood of others things, to safeguard the correctness of another's personal and work?

addition to these two cases, there are others which we will not at this time but who report long-standing habit of this behavior to say the least unfair.

thank all those who wish to link to this post and Lydia

Artemisia Comina

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world Luvi

recipes cocker

Gambit in the soup

Rosmarina

Cuordipane

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strawberries Merenda

I grow up

Cardamom & Co

Water 'Doros

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Deliziando

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Cuor di Panna

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I can do it...

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Quattrobastano?

p.s.

chi ancora non lo conoscesse, si soffermi sul suo blog , ne vale davvero la pena.

Metto un paio di nuove foto della preparazione, nella speranza che non vengano "utilizzate" pure queste :)))

Intrest Letter Toalpha Kappa Alpha

open braid with orange almond cream cake

E' un intreccio non semplicissimo a causa della crema che tende a fuoriuscire, ma il risultato vale, secondo me, l'impresa. Il binomio arancia / mandorle, come di certo sapete, è particolarmente godurioso.

I meno esperti potranno formare tre/quattro rotoli distinti ed una volta formata la treccia tagliare i segmenti esposti.

Ingredienti:

500gr farina W 300 (o Manitoba di tipo commerciale, tagliata con 20% di farina 0 per pizza)
150gr latte
80gr zucchero
100gr burro
60gr scorretta di arancia candita
2 uova
2 tuorli
8gr sale
6gr lievito fresco
1 cucchiaino miele
1 tablespoon Cointreau or other orange liqueur. Almonds
filleted

Almond cream:

80g almond flour 80g soft butter 80g sugar

8g cornstarch

1 egg white 1 tablespoon amaretto liqueur 1 pinch of salt


Dissolve yeast and honey milk slightly warmed, mixed with flour and let swell 150gr, covered, in warm place (about 30 ').
Meanwhile chop the orange peel, join 20gr of butter and reduce paste in a blender or spatula on a platter with a carving knife. We combine the

Preimpastato an egg and a sprinkling of flour, we start the machine vel. 1 with the foglia e lasciamo che la massa si compatti. Aggiungiamo le uova rimanenti, ripartendo lo zucchero e la farina, inserendo il sale con l’ultimo tuorlo. Lasciamo prendere corda.
Aggiungiamo prima la pasta d’arancia e, all’assorbimento, il burro appena morbido, un po’ alla volta. Lasciamo incordare a vel. 1,5.

Montiamo il gancio, facciamo andare a vel. 1,5, fino a che non pulisce la ciotola, coliamo a filo il liquore.
Impastiamo, ribaltando un paio di volte la massa, fino a che non apparirà ben elastica e legata. Copriamo e lasciamo triplicare a 28°.

Nel frattempo prepariamo la crema, amalgamando a freddo tutti gli ingredients.

reversed the dough on floured surface into a rectangle and stendiamolo can adjust. How to fold the dough into three

ristendiamo and in a regular rectangle, approx. 30 x 80.

Spread the cream, leaving a free finger (which brush with egg white) on the two short sides and one long (if you wish we can add chocolate chips or candied fruit of the orange).
roll too tightly, starting from the side coated and seal edges.
bisects the roll and seal cuts.
Cut each roll in half again lengthwise, leaving the attached at the top.

have them, by cutting up, as in the picture, on a sheet of parchment paper.

braid weave together to achieve a low 4- leaders.

transferred onto a plate, cover with plastic wrap and let double to 26 ° (approx. 1 hour)

distribute the almonds into strips and bake at 180 degrees until cooked (approx 40 ')