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LUJUL PARTY! THREAD

These Christmas Eve and New Year, I hope with everything you need for a delicious sweet bread for your family or to give to who else you want! We tell you what we have to offer:

* Raisins (with and without seed) black and blonde : This season got black seedless raisins more sweet, juicy and delicious! Perfect for the Pan Dulce, Stollen, rich pies or any little thing you want!

* Almonds : HUGE! and delicious, very aromatic, also new this season and better than ever!

* Nuts : I hardly notice the nuts dirferencia with butterfly games with respect to quality, both are beautiful, golden and great, just that we rotitas the most economical.

Fru * ta Esc urri da : The star of all Pan Dulce (if you like fruit, obviously!), fresh and with a range of colors and tastes great! The you can not lose you! Are Pre-cut and diced, eh!

* Frut to rim opened ada : HUGE candied fruit with a taste awesome! also be missed!

* Orange Zest : this year we did not bring the chopped orange zest (if requested, will be brought, do not worry) but we SEGMENTS of glazed oranges are a spectacle!

NEW *** As arrived today CUBES Anan! For those who want to make a sweet bread different and more tropical ... that you can follow our TROPICAL MIX.

NEW *** Another are BANANA CHIPS also arrived today! Delicious! And great to put on desserts or decorations!


And many other dried fruits such as plums, pears, peaches, chestnuts, pistachios, peanuts and other!



* We also have ESSENCE for your sweet breads: Orange Blossom, Vanilla, Orange, Lemon, Almond, Anise, Mint and Pan Dulce .

* EXTRACT OF MALTA for your bread comes out fluffy and moist !

* MOLDS for Pan Dulce of 1 / 4 kg, 1 / 2 kg and 1 kg and Budin English of paper and aluminum .

* As always, have our variety of flours to make bread to your needs: Flour 000 and 0000, Integral Fina, Rye.

* Just as we also have sugar black, blonde, impalpable, organic and integral .

* And do not forget the starches of maize and cassava !

* Also you can bring you dry yeast in sachets LEVEX (x 2 units) or Fermipan (x 1 unit) to make the best bodies!

* And forget the EGGS! Our premium chicken eggs or quail (why not?) are inevitable in any recipe!

and pastries so many other things!

** And for your table on Christmas Eve, we have:
CIDER AND FRESITA NO ALCOHOL
CHOCOLATE PEANUT
CHOCOLATE RAISINS
LENTILS WITH CHOCOLATE ( RO CK LE TS )
PUDDING
TURRONES
MANI sugared almonds or
AND MORE!

So in order to prepare the most delicious things at these parties and without the need to find everything around here!


DALE, came to visit!

WAITING FOR YOU, AS YOU KNOW, IN LUJUL PIONEERS 3953!

Insignia Portable Dvd Player Not Working

VIENNESE

INGREDIENTS:

Mass 250 g. butter
0000 125 g. flour
Amasijo
Sugar 100 g.
Flour 500 g. Eggs
100 g.
Milk 125 cc.
Yeast 20 g.
Honey 10 g. Lemon zest 1

Salt 10 g. Fill

Almonds:
amount to taste 200 g cherries in syrup Chocolate Custard
150 g.
Glacé , amount to taste

Preparation

Mass

Mix the flour and butter until a smooth paste and form a rectangle, wrap it with a film and take the cold until it is hard.
Amasijo

In a bowl mix eggs, sugar, honey, milk, salt, yeast and lemon zest, add the flour and mix to combine ingredients. After kneading on the floured counter until the dough soft and silky you cover it with a film and let it sit in the fridge for 30 minutes.
After you stretch it into rectangles and put it in the center of it the cold filling, closing with the dough and knead to reach 5 mm thick (or so). Fold sides toward the center and then on the parties. Wrapped him in a film and take the cold for 2 hours. (Be long). Stretch stick with Masar and you repeat the above process 2 more times. Finally
stretch the dough until a sheet 5 mm thick. Spades almonds, gaskets the mita of the pastry dough with chocolate, with almonds sow and cover yourselves with the free mass, cut the dough into strips about 2 cm wide and wound on themselves, then screwing with two sticks and finally threading arms.
You should have two enmantecadsa trays and brush with beaten egg and let ferment to double its volumen.Cocinas in preheated oven at 190 ° C for 15 to 20 minutes and then let cool threads, paint with glaze and decorate with lascerezas and chopped almonds.

The Best Plextor Cd Writer

Stoller (Pan Dulce German)

INGREDIENTS

40 grams of fresh yeast or 1 and 1 / 4 teaspoon dry yeast

4 cups flour (480 grams)

pinch of salt

1 / 2 cup sugar (100 grams)

ointment 150 grams of butter or shortening

2

yolks zest of one lemon

2 tablespoons rum or brandy

1 / 2 teaspoon cardamom

warm water quantity needed

1 and 1 / 2 cups peeled and coarsely chopped almonds (150 grams)

130 grams of raisins

130 grams of candied peel

Glaze

4 tablespoons powdered sugar

water quantity needed

PREPARATION

Mix all the fruit and divide it into two parts to form two stollen.

foaming yeast Put in a bowl with half a cup of warm milk, a tablespoon of sugar and two of flour. Cover the bowl and leave for 10 minutes or until light.

Place in a bowl the flour with salt, add sugar and make a hole in the center.

Add chopped butter, egg yolks, lemon zest, cardamom and begin to incorporate these ingredients to the flour. Then pour the yeast and begin shaping the dough, adding warm water to amount needed to form a tierna.Amasar dough until smooth and elastic and not stick to hands or on the table.

mass Once formed it in a floured bowl and cover with plastic wrap or paper and then with a plast paño.Dejarla stand for half an hour or until has doubled in size. Must remain in a warm place to quickly turn levada leve.Una mass divided in two. Open the dough with your hands, stretching it a bit and distruibuir good fruit. Then form a roll with each other and with a rolling pin to stretch a bit.

Brush with egg a little more than half of the dough and fold over the edge until it ends painted graffiti mass.

The other part is left and without bending. Typical shape of stollen.

Leave covered with a cloth until slightly and then paint the entire egg.

Cook in moderate oven until you try with the a knife comes out clean, about 40 minutes.

Remove from oven and immediately prepare a glaze with powdered sugar, adding in a little water to form a cream to medium consistency.

Brush the stollen and let it dry.

Pedunculated Hemorrhoid

PAN DULCE! ! ! Pan Arab

Ingredients: Flour
000: 500 g
Milk: 50 cc
Salt: 1 / 2 teaspoon
Eggs: 3 Units
Sugar: 120 g
Essences: A Taste (Azahar Vanilla, Almond, Pan Dulce)
CALSA Fresh Yeast: 50 g Margarine
: 100 g
raisins (seedless): 50 g
drained fruit: 100 g
Nuts: Almonds
chopped 50 g: 25 g
Chestnuts cashew: 25 g

Preparation:
Pour the flour into a bowl and form a crown. In the center, place the milk with the salt dissolved in it, eggs, sugar, essences, CALSA shelled fresh yeast and margarine.
Knead dough until smooth. We let rest in warm place and covered with plastic wrap or damp towel, for 1 h. Crush dough and let rest 15 minutes more.
include fruit and mix well. Divide the dough into 2 parts as equal as possible. We are, each one, a bun and let rest for 15 minutes more. We again
Rebollar and placed in a mold (Milanese sweet bread) or Pyrenean 2 times at each step and place in greased pan (sweet bread Genovese).
We let rise until doubled in volume (2 h approximately) and brush with egg. We make 2 cuts with scissors in a cross and put a piece of butter in the center of each cross.
cook in moderate oven for 1 h or so.

Grading Of Malignant Melanoma

Ingredients 1 kilo of flour pinch salt

50 gr. beer yeast water
cannot. nec.
50 cc of milk 2 tsp sugar


Mix all ingredients, knead well until dough is smooth, as with the traditional bread is left to rise in a warm place, then COTAR the dough into small balls loosely, to stretch, use a very thin cylindrical rod, stretch rolls until they are of finite thickness of tortillas. let rise, covered with towel, close to the heat. Take a hot oven, cook about 8 minutes. The loaves come out of the oven puffy, let stand off heat for that deflate. The peculiarity of this bread is that its two covers will not stick, making the opening, making it ideal bread for all types of sandwiches.