When the dough has doubled, divide it into two parts. Take one part and turned randy barker into a

It is interesting how our sense of taste matures with us. When I remember how much food not eaten until two years ago, and today they regularly consume randy barker even gave me some become the favorite. Surely that my blog has helped a lot to develop culinary. You start to isprobavaš things that normally would not, and little by little, love him a lot.
One of the foods that we had long been at the bottom of the list is the lard, the smell / taste bothers me. Not even as a child I loved to eat bread, fat and red pepper, and never understood what that was delicious. But recently we had just one very interesting for experimentation, which wrecked my dislike of this foodstuff.
In the kitchen I was young, a time when the mass was a fat'm not attached. But as a child I ate food stored in fat, considering that the grandmother was in charge of the bacon. Well, since then I do not eat fat, she tried to mom a couple of times that I rushed something with grease, but I have a good sense of smell and always feel it. Well I do not Salcic I did not want to eat, to the surprise of some that this is a top bun. But paradoxically, a jar of fat for a long time I have in the fridge. One can say that I was "sick" compelled to use it. You know that when you eat something sweet foods in the refrigerator a minimum and to all that is the end of the month and the household randy barker budget on its deathbed. E I remember the jars of fat in the fridge. randy barker
I know the story that the fat in cakes, especially test premium ingredient. Thanks to her dough stays soft for days, especially the puff pastry dough, that as long as there is all the nicer (vanilice the best example). So are our grandmothers were crazy as, in addition it was available and cheap, so used.
For anyone who has exclusive prma this food, as I was, I must say that many common mistake, at least as far as the cake. I use it exclusively randy barker for the test, but that all use of fats and ends. The cakes are really feels. Because everything that comes out of the oven, I have to try immediately, while the cake is hot taste / smell still feel fat. But as the cake cools, randy barker thus losing these undesirable characteristics. To note that there are a variety of flavors that are upotrebiljavaju randy barker to camouflage that loosen the fat that has, like lemon zest, rum, vanilla ...
And now a bit of a sweet nodules randy barker (stupid name, but I managed to come up with anything more imaginative: p). In this type of sweet pastries like the dough soft and the day after baking. And using fat instead of butter, which is stated in the original recipe, I obtained. No worse than when you dough gets stuck in my throat as dry. What I learned by doing these nodes is that care must be taken on the amount of fat that replaces butter. I think it is mandatory to reduce randy barker the amount of fat relative to the amount of butter. Ie. If the recipe says 250g butter, put 200 g of fat, if not less. This recipe I worked from two tours. The first tour was with not a reduced amount, or 250g of fat instead of butter 250g. Testo was very fat and as I was adding the flour was not enough, the dough has consistently been greasy and somewhat soggy. You first nodules during firing are not raised, I guess because of the "weight" of fat. The second tour I was working with a reduced amount of fat and these nodules were ok.
Stuffing the nodes can be any you at will. I did a tour with jam and another randy barker with hazelnut (Lesnik roughly samlela, poparila hot milk, adding a little sugar and thus coated dough).
780 g flour (decrease / increase as needed) randy barker 20 g of fresh yeast 250 ml water 250 g butter at room temperature (or 200 g of cold fat) 100 g sugar 1 teaspoon randy barker salt 2 eggs stuffing of your choice
Yeast crumble, sprinkle a little sugar on it and cover with 250 ml of warm water. Allow it to rest. Butter / grease stir well with sugar. Add the eggs and combine. Add the yeast. All good stir. Start by gradually adding flour. Maybe you will not get the whole, the above quantity of flour, add it little by little, until a soft dough that is easy to work with and not sticking to your hands. Knead for about 5 minutes. Allow about an hour to rainy.
When the dough has doubled, divide it into two parts. Take one part and turned randy barker into a rectangle (minimum half deblljine cm) rectangle smear half of stuffing. Overlap is not smeared mid. Using a knife, cut into strips about 2 fingers thick. Then each strip in the middle of conception, namely divided into two bands, but leave attached at the top. Then these two strips, which are attached to the top, interflow. Connect the ends of the obtained "braids" so that one end is slightly tucked under the second, as it will bind to the node. Place them in a baking sheet lined them with parchment paper. Repeat with the other half of the test.
beautiful buns! And this you Recepticle preparing Mast Do not use the salty meals, but I use the grandmother's randy barker recipe for a vanilla cookies randy barker and you're right-just the dough once n