Tuesday, May 31, 2011
Friday, May 27, 2011
Learn how to make donuts
200ml milk 10g granulated yeast (1 sachet) 400g flour 40g butter 1 egg 70g sugar pinch of salt oil for frying
Heat the milk gently, letting the warm (careful not to overheat, but the yeast does not grow). Mix the yeast in warm milk and let sit for 15 minutes.
After the rest, mix in the mixer - hook with bread - half the flour, butter, egg and sugar. As the ingredients are mixed with yeast, pour the milk and add the remaining sugar. Beat until smooth and add salt. Remove from mixer and knead on a floured surface to mass for a good five minutes. Cover with a damp cloth and let rise in warm place until doubled in size, which occurs in about one hour.
After the dough rise, return to floured surface and the dough with the help of a roll, until it is about 1.5 cm tall. Make the donuts with a cutter and holes in the middle with a smaller cutter *. If leftover dough, knead and open again to do some more donuts. Arrange the cut donuts on a form or plate dusted with flour and let them rest for 45 minutes, covered with damp cloth.
Heat oil in a saucepan and fry the donuts until golden on both sides. Place them on a paper towel to cool. Cover with icing e. .. Remember the Homer Simpson.
Makes about 20 donuts 8cm in diameter.
* If not a cutter, use a glass or cup big mouth. For the smaller circle, use a bottle cap.
Heat the milk gently, letting the warm (careful not to overheat, but the yeast does not grow). Mix the yeast in warm milk and let sit for 15 minutes.
After the rest, mix in the mixer - hook with bread - half the flour, butter, egg and sugar. As the ingredients are mixed with yeast, pour the milk and add the remaining sugar. Beat until smooth and add salt. Remove from mixer and knead on a floured surface to mass for a good five minutes. Cover with a damp cloth and let rise in warm place until doubled in size, which occurs in about one hour.
After the dough rise, return to floured surface and the dough with the help of a roll, until it is about 1.5 cm tall. Make the donuts with a cutter and holes in the middle with a smaller cutter *. If leftover dough, knead and open again to do some more donuts. Arrange the cut donuts on a form or plate dusted with flour and let them rest for 45 minutes, covered with damp cloth.
Heat oil in a saucepan and fry the donuts until golden on both sides. Place them on a paper towel to cool. Cover with icing e. .. Remember the Homer Simpson.
Makes about 20 donuts 8cm in diameter.
* If not a cutter, use a glass or cup big mouth. For the smaller circle, use a bottle cap.
Thursday, May 26, 2011
Tuesday, May 24, 2011
How to Make Delicious Homemade Buttercream Frosting
How to make delicious homemade frosting is easy! This recipe for buttercream frosting is a simple and easy frosting recipe. Using homemade frosting really tops off a personal touch for a birthday cake and things of that nature. This frosting recipe reminds me of the cakes and baked treats my grandmother used to make for us. It is so irresistably good and rick and so much cheaper than the store bought canned types.
Things You'll Need
- 6 tbl of soft butter or margarine
- 1 tsp vanilla
- 1/8 tsp salt
- 1 il confectioners sugar
- 3-4 tbl milk
Cream the butter with the extract using an electric hand held mixer. This works a bit easier if the butter has softened a little. You can let the butter sit out for a bit or microwave it for just a few seconds.
Add the salt and gradually add in the confectioners sugar, beating thoroughly after each small addition. The frosting should have more consistency now.
Stir in the milk a little at a time and beat until the frosting is smooth. You do not want it to be too runny so pour slowly. Frosting is easier to decorate with if it has some substance to it.
Your frosting is now ready to be put onto cakes, cupcakes, sugar cookies, you name it.
Monday, May 23, 2011
Sunday, May 22, 2011
Torta Holandesa
Torta com borda de Biscoito CALIPSO®, recheio de Sorvete e cobertura de chocolate.
- Cobertura
-
- meia lata de Creme de Leite NESTLÉ®
- 100 g de NESTLÉ CLASSIC® Meio Amargo
- Massa
-
- 1 pacote de Biscoito COMBINA COM Leite e Mel
- 100 g demanteiga
- 1 caixa de Biscoito CALIPSO® Original
- Recheio
-
- meia lata de Creme de Leite NESTLÉ®
- 3 colheres (sopa) deaçúcar
- meio pote de Sorvete de Creme NESTLÉ®
Modo de Preparo
- Bata o Biscoito COMBINA COM Leite e Mel no liquidificador até obter uma farofa fina. Coloque esta farofa em uma tigela, junte a manteiga e misture até obter uma massa homogênea. Reserve. Coloque os Biscoitos CALIPSO® em toda lateral de uma fôrma de aro removível (26 cm de diâmetro), forre o fundo com a massa de Biscoito e reserve. Bata o Creme de Leite NESTLÉ® com o açúcar e o Sorvete na batedeira e coloque o recheio sobre o fundo de massa reservado. Cubra com papel de alumínio e leve ao freezer por cerca de 12 horas. Coloque o Creme de Leite NESTLÉ® em um recipiente refratário e leve ao banho-maria, mexendo sempre até que a água ferva. Desligue o fogo e misture o Chocolate picado, mexendo até formar um creme homogêneo. Espere esfriar, cubra a superfície da torta e sirva.
- Dicas:
- - Se desejar, prepare uma cobertura com Chocolate em Pó DOIS FRADES®: leve ao banho-maria meia lata de Creme de Leite NESTLÉ®, uma colher (chá) de manteiga, duas colheres (sopa) de açúcar e três colheres (sopa) de Chocolate em Pó DOIS FRADES® , até formar um creme homogêneo. Espere esfriar e cubra a torta. - Depois de pronta, mantenha a torta no freezer.
Sobre a receita
- Rendimento: 14 porções
- Categoria da Receita: Sobremesas
- Tipo de Prato: Bolos e Tortas
- Tempo de Preparo: 20 min.
- Tempo Total de Preparo: 20 min.
- Nível de Dificuldade: Fácil
- Custo: $ - Baixo
Tuesday, May 17, 2011
Sunday, May 15, 2011
Saturday, May 14, 2011
Thursday, May 12, 2011
Revenue cupcake/ Receita cupcake
Ingredients
Mass of Cookies:
3 eggs
3 cups flour
2 cups sugar
1 cup hot water
1 / 2 cup olive oil (oil)
1 cup powdered chocolate
2 spoons (dessert), yeast
Royal Icing (cover):
1 egg white
250 g confectioners' sugar (icing)
1 tbsp (tablespoons) lemon juice
Cupcake muffin cups:
Cherry / confetti to decorate
Mass of Cookies:
3 eggs
3 cups flour
2 cups sugar
1 cup hot water
1 / 2 cup olive oil (oil)
1 cup powdered chocolate
2 spoons (dessert), yeast
Royal Icing (cover):
1 egg white
250 g confectioners' sugar (icing)
1 tbsp (tablespoons) lemon juice
Cupcake muffin cups:
Cherry / confetti to decorate
How to prepare;
Mass:
Beat the sugar, wheat, oil and eggs
Add hot water, chocolate milk and continue beating in a mixer
Finally, add the yeast and stir slowly
Pour batter into pans, so that they are almost full (about 3 / 4)
Place in preheated oven at 200 º C and bake wait
It takes about 30 minutes or until cookies become firm
Coverage:
Beat the egg whites and add the confectioners' sugar gradually
Add the lemon juice and beat until the point where the icing will not fall from the spoon
If you want you can dye with Anelina edible gelatin or colored
Refrigerate to harden the icing real
Additional Information
The mass in question is denied crazy, but can be replaced by the mass of carrot cake, vanilla cake, among others.
Beat the sugar, wheat, oil and eggs
Add hot water, chocolate milk and continue beating in a mixer
Finally, add the yeast and stir slowly
Pour batter into pans, so that they are almost full (about 3 / 4)
Place in preheated oven at 200 º C and bake wait
It takes about 30 minutes or until cookies become firm
Coverage:
Beat the egg whites and add the confectioners' sugar gradually
Add the lemon juice and beat until the point where the icing will not fall from the spoon
If you want you can dye with Anelina edible gelatin or colored
Refrigerate to harden the icing real
Additional Information
The mass in question is denied crazy, but can be replaced by the mass of carrot cake, vanilla cake, among others.
-----------------------------------------------
Receita em português:
Ingredientes
Massa dos Bolinhos:
3 ovos
3 xícaras de farinha de trigo
2 xícaras de açúcar refinado
1 xícara de água quente
1/2 xícara de azeite (óleo)
1 xícara de achocolatado em pó
2 colheres (sobremesa) de fermento
Glacê Real (cobertura):
1 clara de ovo
250 g de açúcar de confeiteiro (impalpável)
1 colher (sopa) de suco de limão
Forminhas de Cupcake:
Cereja/confetes para decorar
Modo de Preparo
Massa:
Bata o açúcar, o trigo, o azeite e os ovos
Acrescente a água quente, o achocolatado e continue batendo na batedeira
Por fim, coloque o fermento e mexa lentamente
Despeje a massa nas forminhas, de modo que elas fiquem quase cheias (cerca de 3/4)
Coloque no forno pré-aquecido a 200ºC e espere assar
Leva cerca de 30 minutos, ou até os bolinhos ficarem firmes
Cobertura:
Bata a clara em neve e acrescente o açúcar de confeiteiro aos poucos
Acrescente o suco de limão e bata até ao ponto em que o glacê não caia da colher
Se quiser é possível tingir com anelina comestível ou com gelatina colorida
Leve ao refrigerador para que o glacê real endureça
Informações Adicionais
A massa em questão é de nega maluca, mas pode ser substituída pela massa de bolo de cenoura, bolo de baunilha, entre outros.
Massa dos Bolinhos:
3 ovos
3 xícaras de farinha de trigo
2 xícaras de açúcar refinado
1 xícara de água quente
1/2 xícara de azeite (óleo)
1 xícara de achocolatado em pó
2 colheres (sobremesa) de fermento
Glacê Real (cobertura):
1 clara de ovo
250 g de açúcar de confeiteiro (impalpável)
1 colher (sopa) de suco de limão
Forminhas de Cupcake:
Cereja/confetes para decorar
Modo de Preparo
Massa:
Bata o açúcar, o trigo, o azeite e os ovos
Acrescente a água quente, o achocolatado e continue batendo na batedeira
Por fim, coloque o fermento e mexa lentamente
Despeje a massa nas forminhas, de modo que elas fiquem quase cheias (cerca de 3/4)
Coloque no forno pré-aquecido a 200ºC e espere assar
Leva cerca de 30 minutos, ou até os bolinhos ficarem firmes
Cobertura:
Bata a clara em neve e acrescente o açúcar de confeiteiro aos poucos
Acrescente o suco de limão e bata até ao ponto em que o glacê não caia da colher
Se quiser é possível tingir com anelina comestível ou com gelatina colorida
Leve ao refrigerador para que o glacê real endureça
Informações Adicionais
A massa em questão é de nega maluca, mas pode ser substituída pela massa de bolo de cenoura, bolo de baunilha, entre outros.
Wednesday, May 11, 2011
Monday, May 09, 2011
Sunday, May 08, 2011
Saturday, May 07, 2011
See the list of artists confirmed to play at Rock in Rio 2011
Veja a lista de artistas confirmados para tocar no Rock in Rio 2011
Festival acontece nos dias 23, 24 e 25/9 e 30/9, 1 e 2/10 no Rio de Janeiro.
Destaques incluem Metallica, RHCP, Guns N' Roses, Rihanna e Shakira.
Fãs formam filas para compra de ingressos do Rock in Rio
Vendas em shoppings no Rio de Janeiro começaram neste sábado (7).
Ingressos para cada dia custam R$ 190 (inteira) e R$ 95 (meia-entrada).
A produção do Rock in Rio divulgou em seu perfil no Twitter imagens de filas formadas por fãs para compra de ingressos nos quiosques de shoppings no Rio de Janeiro. As vendas começaram às 10h deste sábado (7) no Barra Shopping, Rio Sul e Nova América Shopping. O Leader Via Center venderá ingressos a partir de segunda-feira (9).
Fãs formam fila para compra de ingressos do Rock in Rio, neste sábado (7), no Barra Shopping, no Rio de Janeiro (Foto: Divulgação)
té o dia 31 de maio, os ingressos custam R$ 190 (inteira) e R$ 95 (meia-entrada). Depois dessa data, passam a valer R$ 220 (inteira) e R$ 110 (meia-entrada). Cada cliente pode comprar até quatro ingressos por dia de evento. Desses, apenas um poderá ser meia-entrada. Cerca de meia hora depois do início das vendas pela internet (neste sábado, à 0h01), a organização do evento contabilizou a comercialização de 22 mil entradas. Em novembro do ano passado, já haviam sido vendidos 62 mil Rock in Rio cards.
Meteor shower
Image taken:
 |
| May. 6, 2011 |
|
| Location: |
|
| Hegyestü (Hungary) |
|
| Details: |
|
| Bright and colourful eta Aquarid meteor can be seen over the 5 million years old basalt volcano named Hegyestü in Hungary. Beautiful view with the Milky Way in the morning twilight. Photo details: Canon 500D, Sigma 10 mm objective at f/2,8, iso 3200, 30 sec |
Details:
It was a fairly cold morning and I was very eager to try out my new Canon Rebel T3i, not to much light pollution in the early morning hours. I was a bit disappointed from 3:30am CST to 5:15am CST that I was only able to see about 6 faint Aquarid's but I did manage to capture a plane flying across the milky way. I hope for better luck next time.
|
Subscribe to:
Posts (Atom)