Whick Indian Actress Has Big Breasts

you believe in love at first sight?


That kind of experienced sight to see these stars so cute, I fell in love with his good looks and was looking forward to checking of its texture aroma, taste, ...






is a brioche dough, with a heart of almond cream, topped with a bit of peaches in syrup. It is a sweet dessert in perspective, without being too cloying, suitable for enjoying with a good coffee, tea, ...


The recipe, Queen of the masses, Dolores, I knew I would ...





Ingredients


- Brioche Dough

• 1 egg
• 15 g baker's yeast (1 sachet of freeze-dried) 50 g butter
• 30 g sugar + 1 teaspoon
• 125 ml milk 400 g flour

liquid vanilla - almond cream

• 50 g ground almonds 50 g
• icing sugar 50 g melted butter 1 egg cold
Ron
• 1 tablespoon
  

Development
We kind
mass or sponge prior to this we heat the milk without to boil, remove from heat, add the yeast and a teaspoon of sugar and stir with a spoon, let bubbles form, about half an hour or so.

Meanwhile, whisk the egg with the remaining sugar, add vanilla or other flavoring liquid we like, and butter.

When the yeast mixture is frothy add it to the previous set and finally the flour little by little, we knead until dough is smooth and manageable.

With the dumpling made introducing it into a bowl and let rise until doubled in volume. Meanwhile

we go by the cream of almonds. Melt butter, add the ground almonds, icing sugar, egg and rum. Stir and play.

After the time and when we see that the mass weighed, remove from bowl, degassed and extend over a Silpat.

Cut rectangles of 10x10 cm, cut the ends with a knife and the center will put a teaspoon of almond cream.
We have to be the star, we take a point and taken to the center by pressing a little bit so that it sticks, the tip below the left as is, untouched, the next we took her back to the center, which is followed so that, so until the end of the rectangle.
finish off putting up a piece peaches in syrup.





Leaving weigh again 30 minutes while we preheating the oven to 200 º.
Before baking paint the surface with beaten egg and bake for about 20 minutes or until top is golden brown.
Sprinkle with icing sugar and ready to taste.





With a bit of dough and almond filling my little left over did it "minibrioche" which became a brioche maxi ;-), another idea to make the same recipe.

A star WAS born today ..


Source: http://www.alcalordeunbizcocho.com/