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Trenza de Pan Brioche - Brioche Bread Braided


has finally arrived World Bread Day! To celebrate this food so versatile, delicious and essential part of our diet, I decided to prepare a soft bread, tasty and has left a scent was from outside the home.
The Brioche Bread recipe is a recipe of the Sisters Simili "I found here, and I must say that this same recipe is suitable for different creations of bread.
I assure you will not regret when I saw the end result, I was thrilled ... it's amazing how with our hands and some ingredients that seem meaningless by themselves but combined, create a bread, the staple food our food.
Here is the recipe. This recipe
contributed to the World Bread Day and Cookbook Challenge # 48.

Ingredients: Dough

yeast bread flour - 150 gr
Water - 90 gr fresh yeast
- 30 gr


Flour Dough strength - Water
350 gr - 50 gr
Butter - 100 g at room temperature
Sugar - 30 gr
Sal - 10 g
Eggs - 2

1 beaten egg for brushing


Preparation:
Mix all the ingredients of yeast dough, place in a bowl and let stand for 40 minutes until doubled in volume.
mixes from the rest of the ingredients. Place dough on a surface of yeast and pull with your hands. Set in the middle of the second yeast dough mass. Knead both masses until well blended (should not be any white label).
Put the dough in a greased bowl and let stand for 1 or 1 ½ hour.
Divide dough into 3 equal parts and make 3 equal size curls. Make the braid and put on a tray with baking paper. Braid cover and let stand about 30 - 40 minutes. Brush the surface with beaten egg. Bake
already switched to 180 º for 30 minutes.
Buon Appetito!
And Happy World Bread Day!

--- --- EN ESPAÑOL


Finally the World Bread Day has arrived! To celebrate this versatile, delicious food and essential, I Decided to prepare a soft and tasty bread Which left an aroma That Was Able to Be distinguished from Outside Our Home. The
Brioche Bread recipe is a recipe of "Simili Sisters," and I must say that this same recipe is suitable for different creations of bread.
I assure you will not regret to try it, when I saw the final result, I was thrilled ... it's amazing how with our hands and some ingredients that seem meaningless by themselves but combined, we can create a bread.
Here is the recipe.
With this recipe I give my contribution to the World Bread Day and the Cookbook Challenge # 48.

Ingredients:
1. For the yeast dough
Strong bread flour - 150 g
Water - 90 g
Fresh yeast - 30 g

2. For the dough
Strong bread flour - 350 g
Water - 50 g
Butter - 100 g at room temperature
Sugar - 30 g
Salt- 10 g
Eggs - 2

1 beaten egg for brushing


Directions:
Mix all the ingredients of the first dough, put it in a bowl and allow to prove for 40 minutes until doubled in size.
Mix the rest of the ingredients. Place the first dough on a surface and pull it with your hands. Set in the middle of the dough (the first one) the second dough. Knead until well blended (should not be any white stripe or line).
Put the dough in a greased bowl and allow to prove for 1 or 1 ½ hour.
Divide dough into 3 equal parts and make 3 curls. Make the braid and put it on a tray line with baking paper. Cover the braid and allow to prove again for about 30 to 40 minutes. Brush the surface with the beaten egg.
Place in the oven at 180 º C for 30 minutes.
Buon Appetito! And
HAPPY WORLD BREAD DAY!

Can I Put Ice In My Penis For Herpes

Mousse de Chocolate (Chocolate Mousse)


This is a recipe veeeeery chocolaty! You know, one of those with which we reward. Lately I have not been very fit, I think that is the change of season and a little tired, so I decided to get a lift to prepare this rich mousse, low in calories because instead of using the cream, use yogurt! Is not it cool?? As a reward has been said!
Here I leave this recipe Angela Nielsen, which made a small change, replacing Greek yogurt (which I found to be allergic) by the normal yogurt, it does have to be a creamy yogurt.
Here is the recipe, which I use to catch up with the Cookbook challenge week 46 "Cups."


Serves 4 Ingredients: Bitter Chocolate
- 85 gr
Cocoa powder - 1 tbsp + to sprinkle
Coffee powder - ½ teaspoon vanilla extract
-
½ teaspoon Eggs - 2 clear
Sugar - 1 tablespoon
Yogurt - 50 grams of white yogurt (I used Müller)

Preparation: Cut the chocolate
finely. Apart mix, cocoa, coffee and vanilla with 2 teaspoons cold water. Pour the mixture into the chocolate and melt in double boiler, stirring.
Add to the mix 2 tablespoons of hot water and stir. Allow to cool. Once cool, add the yogurt.
Beat the egg whites and add sugar. Add
clear some of the chocolate, stirring from the bottom to the surface with a metal spatula, gently. Add the remaining whites and mix.
the mix in 4-well and refrigerate for at least 3 hours (I left them overnight).
Before serving, sprinkle with cocoa and serve.
Buon Appetito!

--- English Version ---

This is a very chocolaty recipe! You know, one of those with which we reward ourselves. Lately I have not been a bit blue, it might be due to the season change and also I’m a little tired, so I decided to treat myself and to prepare this delicious mousse, low in fat because instead of using the cream, you can use yogurt! Isn’t that cool??
This recipe is by Angela Nielsen, I made a small change by replacing the Greek yogurt (which I found to be allergic) by the normal yogurt, it does have to be a creamy yogurt.

Here is the recipe, and in order to catch up with the Cookbook challenge, this is my contribution for the week 46 "Cups."

Serves 4
Ingredients:
Dark chocolate – 85g
Cocoa powder - 1 tbsp plus extra for dusting
Coffee granules - ½ tsp
Vanilla extract - ½ tsp
Eggs - 2 egg whites
Sugar - 1 tbsp
Yogurt – 50 g full fat

Directions:
Cut the chocolate finely and put it in a double boiler. Mix, cocoa, coffee and vanilla with 2 tbsp of cold water. Pour the mixture into the chocolate and melt in double boiler over simmering water, stirring occasionally.
Add 2 tablespoons of hot water and stir. Allow to cool. Once cool, add the yogurt.
Beat the egg whites and add the sugar.
Add a proportion of whites to chocolate mixture from the bottom to the surface with a metal spatula, gently. Add the Remaining whites and mix. Distribute the mixture
Into 4-well and Refrigerated for at least 3 hours (I left overnight Them).
Before serving, sprinkle with cocoa and serve.
Buon Appetito!

Hon Could Be Played In Geforce 5200

"Mezze penne" with Tomatitos zapallitos Italianos y (Mezze penne with cherry tomatoes and zucchini)


Finally Friday! These days have been very tiring, between work, travel, home, family, etc. So to celebrate the start of the weekend and replace the batteries properly what better than a good plate of pasta! Just get my hubby uncovered a good bottle of wine and welcome the weekend! This recipe
contributed to Cookbook Challenge, the theme of the week 47 "Italian" - With which I am still catching up.

Here is the recipe I got from Sale & Pepe magazine and which I made some small modifications.

Ingredients: Pasta
cut - 320 gr (I used mezze penne)
zucchini - 2
cherry tomatoes - 300 gr grated Parmesan
- 50 gr breadcrumbs
- 50 gr
Oregano - 1 teaspoon Garlic
- 1
tooth olive oil or red pepper
merkén -
Salt to taste - a taste

Preparation: Wash and cut
zucchini and fry them in a grid. Wash and cut the tomatoes and place in a pasta colander with salt for 30 minutes. Then mix with the zucchini.
In a cup bread crumbs mixed with grated cheese and oregano. Meanwhile
we boil a pot with salt water where coceremos pasta. Continue cooking the pasta al dente.
Meanwhile in a small saucepan, put 4 tablespoons of oil with 1 clove of garlic and spicy or merkén. Sauté garlic until golden. Then take it out of oil.
When the pasta is ready, the snuck and counties with oil and spice mixture and zucchini and tomatoes. Add 2 / 3 of the grated cheese mixture with bread crumbs.
Grease a baking dish and distribute a spoonful of the mixture of bread crumbs. Distribute the pasta and put on the surface of another 3 tablespoons oil and sprinkle with the remaining mixture of bread crumbs and grated cheese.
Bake at 200 º for 15 minutes. Then increase the temperature to 220 º and casseroles pasta for 5 minutes.
Serve.
Buon Appetito!

Inglés Version ---- ---

Finally Friday has arrived! These days very tiring Have Been, Between work, travel, home, family, etc. So to celebrate the start of the weekend and to charge batteries Better Than Properly What do it with a good dish of pasta! As soon as my hubby gets home we will uncork a good bottle of wine and ... welcome weekend! With
this recipe I give my contribution to the Cookbook Challenge , the theme of the week N. 47 is "Italian" - I am still catching up…

Here is the recipe I got from Sale & Pepe magazine and to which I made some subtle modifications.

Ingredients:
Short Pasta - 320 g (I used “mezze penne”)
Zucchini - 2
Cherry tomatoes - 300 g
Grated parmesan - 50 g
Bread crumbs - 50 g
Oregano - 1 teaspoon
Garlic - 1 clove
Olive oil
Powder Chili or merkén - to taste
Salt - to taste

Directions:
Wash and cut zucchini and grill them in a grill pan. Wash and chop the tomatoes and put them in a pasta colander with salt for 30 minutes. Then mix with the zucchini.
In a small bowl, mix the bread crumbs with the grated parmesan and the oregano.
Meanwhile bring to boil a pot with salty water where we will cook the pasta. Cook the pasta al dente.
Meanwhile in a small saucepan, put 4 tablespoons of oil with 1 clove of garlic and the chili or merkén. Sauté garlic until golden. Then remove it from the oil.
When the pasta is ready, strain it and season it with the oil and chili, then add the zucchini and tomatoes. Add 2 / 3 of the grated cheese mixture with bread crumbs and mix.
Grease a baking dish and spread a spoon of the mixture of bread crumbs. Distribute the pasta on it and add on top another 3 tablespoons of oil and sprinkle it with the mixture of bread crumbs Remaining and grated cheese.
Bake at 200 º for 15 minutes. Then Increase the temperature to 220 º and gratin pasta for 5 minutes.
Serve.
Buon Appetito!