I'm at a turning point in my life, is what is crisis, which generates change. I tend to like change, especially if I choose. When I choose to make a change I feel renewed, alive, with new goals and wanting to do things.
When change is mandatory and can not do anything to keep the situation as this, I usually tolerate worse, I suppose like the rest of the people. About adapting as quickly as possible.
In this case the change is between two situations. My life was great as is, no need to change anything but I had the feeling that if you wanted something changed. In the end, there are changes, not in the sense that I expected or I wanted, but thought coldly, as well the desired but not consciously. So now time to adapt. Set new goals, new goals and move out. If it were not so, for myself, probably would not have changed anything.
why I'm so disconnected, because I'm in the process of change, leaving behind a stage and looking forward to the next, waiting to see how it develops and where it takes me. I'm going to let loose, I think is best.
Lace Cookies.
time ago I saw these cookies at Rincon Bea, and I knew I had to make. It took a while, but had wanted to try one of my latest acquisitions (my new Kitchen Aid) in one of its greatest strengths, cookie dough.
The truth is that these masses are often harsh, last year I did a similar and decorate with icing, but it was a trabajazo because when I had half the flour added, the mixing of low power with which work started blushing effort and had to finish kneading by hand ... integrate
KA
With this not happened to me, it took me a while to get the hang of, especially because it is very cold and the butter is intractable, but certainly is a big difference.
The recipe is totally Bea, so if you want to see some really beautiful cookies, go to his Blog and ye will like me, with my mouth open. Once
check the mass, the rest of the process is fun, so try it that you will like.
we go.
Ingredients:
150 grams of butter 125 grams icing sugar 1 egg
vanilla extract 2 tablespoons honey
450 grams of flour A little milk
What
Preparation most important is to have the ingredients at room temperature, to integrate well and the dough is smooth and uniform. I had the butter out of the refrigerator more than 48 hours, in fact no ground in winter keep in the fridge, but on Sunday muuuuuucho did
cold ... We put the butter in pieces on the machine to have to knead (eg Mata Clara rods, or termomix or Kitchen Aid) and beat to warm to room temperature and mount a little.
Sift the icing sugar and add it to the butter bit by bit to mount it, butter happen to be creamy and light and lowered his tone to a more pale.
Then add the egg (which must be also at room temperature) with honey and vanilla extract. Beat well until it forms a dough.
Es posible que se os “corte” si el huevo y la mantequilla no tienen la misma temperatura, no pasa nada, no hay diferencia de sabor, cuando se agrega la harina se recompone y listo. La textura puede ser algo diferente, pero es imposible apreciarlo, asi que si os pasa seguid y listo.
A continuación, añadir la harina y mezclar. Es importante no mezclar ni batir durante mucho tiempo y hacerlo a velocidad baja, puesto que estamos intentando que la mezcla no coja aire para que no suba. Ahora es el momento de añadir un poco de leche, una cucharada o dos, para darle un poco de humedad y que quede homogénea y lisa. Teminar de integrar todos los ingredientes.
Divide the dough in half and spread over a baking paper, until you reach the half cm.
the fridge while Repeat with the other half of dough. Preheat the oven. Leaving
15 minutes in the fridge each portion of dough. The cold prevents the flour from developing and avoid bubbles, very important in summer, it also prevents the cookies miss the way, if the ambient temperature is low, the amount of flour that these cookies are not going to happen but it is always better to be safe.
We took the first batch of fridge and a tin we doing in different ways. I help the nozzle of a pastry and some modeling tool to mark fondant (if you have no ESTEC, you shashlik just any stick or even used for children's play dough or clay, good camaraderie, that si).
You can do a first pass of cut, redo a ball, stretch and cool down and make a second run of cuts with the same mass. Cooling step I skip it because I had the kitchen window open and did not get the dough temperature, so stretch and cut directly.
Experts advise not to repeat the operation over two sometimes because the quality of the mass is less the more you knead and can tell the difference between the first batch of cuts and third. I, as were a gift, send the first two the gift and the third to take it entirely and leave it at home, I will be very crude because I did not notice the difference ... for me they were all delicious ... lol!
We put in the oven the first round. Council ensure that the cookies in one batch horneéis have an approximate size so it does not burn you and others around you are raw. Bake at 175 º for 15 minutes, until edges are golden brown, depending on the size of the cookie.
Cut and bake the second batch. We leave the first cooling on a rack.
Ready!
With the cuts, and smaller cutters, as I said, I minigalletas, they eat alone and have a danger ... and I also recommended that Mur Sugar, you have to prove they are delicious!
0 comments:
Post a Comment