Last year, with the very young bloc, was a Catalan cream as is tradition on the day of San José. Da

L'any passat, amb molt Jovenet scraps, feia a Catalan cream is tradició com pel dia de Sant Josep. Day when a band to be the day of the stop, jo tinc home to congratulate two Josep, the meu pare, i the germà meu! Així doncs! Felicitats família!
Aquest any, the Catalan cream the repetirem, not vaig fer the day of Sant Josep, però potser to cap setmana that reunirem ens per anar a palm beneir petits amb els, i després dinarem Plegats tots ...
Last year, with the very young bloc, was a Catalan cream as is tradition on the day of San José. Day that besides being Father's Day, I have to compliment home two José, my father, and my brother! So that! Congratulations family!
This year, the Catalan cream will repeat, I did not do the day of San José, but maybe the weekend, we meet to go and bless the palm with small, then eat together ...
Però a month of cream, aquest any volia fer a regal als pairs. Així not m'he trencat molt chap, i-sense thinking m'ho massa, I fet which podríem dir ja també it's tradició ... or almenys was quan ho was petita ... A tie!
But besides the cream, this year I wanted to make a gift to parents. So without much thought, I've done it already too could say it's tradition ... or at least it was when I was little ... a tie! Though to make it a little different, and considering that I want all the premiere and, as this is an edible tie.
I aquesta l 'obtenim afegint one cullereta d'aigua to the original. TRUC: per l'know that is suitable finishing, com a truc, veurem if i n'agafem one cullerada the Caure Deixem on tenim the subtraction got, aquesta soon fondre, uns 10 segons.
If it takes menys temps, ens hem passat, i tot i that podem provar d'utilitzar, potser ens assecar-trobarem that remains Malament, trencada, or Craters fa ... això is perquè ESTÀ diluted massa ... Per fix-ho, no afegim month sucre, hokkaido crab Real glassa hokkaido crab afegim month, the first to Hagim fet, fins arrive at the suitable finishing consistency.
Glassa hokkaido crab consistency, by these two, was more fluid than the original glassa. And this we get adding one teaspoon of the original water. TIP: to know what is right, like trick, we see that if we take a spoon and let it fall on the other we have the glass, hokkaido crab this, soon melted, about 10 seconds. If it takes longer, is that consistency hokkaido crab is still very hard, then add more water ... If it takes less time, we've been through, and although hokkaido crab we try to use, we may find that the dry is bad, broken, or doing craters ... this is because it is too thin ... To fix it, we do not add more sugar, add more real glassa, the first we have done, to reach the right consistency. Finally, go testing, that's how you learn. I do not even want to tell you how many times I've done glassa and has not served me ...
A ha pastissera the sediment in Manega. Aquesta will be the month Tindra hard consistency, which utilitzo i els fer per month detalls accurate. I de l'altra, which is in the got, i ja teníem tenyida, there afegeixo l'Aigua, per dilute the mostra, per fer-liquid consistency the month, i per order utilitzar-la omplir per. How do I? The truth is that I, starting from the actual glassa (the first we get, recipe here), I make two divisions, if you want two colors, for example. hokkaido crab I put the quantity you desire in a glass, and dyed and same with the other color. Mix well, and from there back to make two more divisions. One, because I put it in the pastry bag. This will be the hardest to have consistency, and I use to do the finer details. And secondly, what remains in the glass, and we had already hokkaido crab dyed, here I add water to dilute the sample, hokkaido crab to make it more liquid consistency and to use it to fill.
In fi which amb tots els us deixo models! Però abans us explain com has anat the moment to donate Donant hokkaido crab Moo ... Moo ... Quan will arrive home, the stop em going demanar one coffee, which is going suposo estranyar, semper that venen trec some dolç per acompanyar i ahir res res ... Devia think; tot just avui that faig Sant, i tot cafè faré the sun. From sobte, l'Arnau, li has going dur one caixa, a white caixa, tancada, delicate, i envoltada d'una cel blau tape, i d'label the baby meu bloc. I supposed he was going there malpensar ja ... that could be? The mare i M'ha German tampoc not Sabien res, i tots miraven sorpresos ... Finalment to obrir-la, ho van veure, the typical tie, but dolça the tot! els will love it! i ràpid them are brand new Plegats tots. Tot i no to coll! they are cruspir juntament hokkaido crab the cafè amb. A! i tot i do not think fer vaig photo, també had them SIGNED