Uses Of Susten 300 Capsules

burnt wheat

burnt wheat flour is typically a specialty of Puglia, which was once obtained by grinding the wheat harvest from the fields of recovery for burn after fertilization. It is currently obtained toasting the grain before grinding it. The result is a black flour, with a strong taste and smell of burning, which gives the bread a very specific color and fragrance.

We are preparing a loaf of bread with this flour. I used the yeast, then the preparation time is quite long, especially for the rising. If you have time and patience, you can use instead of yeast, perhaps preparing the sandwiches, instead of a loaf.

Ingredients:

• 230g of wheat flour type 0
• 110g wheat flour 100g burned
• yeast 170g water
• 2-3 teaspoons of salt a teaspoon of sugar ( or honey, or malt)

Dissolve yeast in the water , you have refreshed the previous day. Add the wheat flour and knead briefly. Leave this mixture to rest for 7-8 hours in a covered container. Then add sugar, wheat flour and the salt burned. If necessary, add a little 'of water: the dough should be soft but not too sticky. Mix vigorously and let rise in a covered bowl until doubled dough (other 7-8 hours). Form a loaf, tucking the dough a few times on itself, place it on a baking sheet covered with parchment paper and place it in the oven to rise for another 4-5 hours. If you see that over the mixture dries, vaporizzateci above a bit 'of water, or use a brush soaked in water to keep the area moisturized. At the end of that rise, take two deep incisions (parallel or cross) on the surface, preheat the oven to 200 degrees, and bake the loaf for about half an hour. Obviously the time depends on your oven, be careful not to burn. If you want a little 'over the crust, put in the oven a cup of hot water for the first 10 minutes, then remove and lower the temperature to 180 degrees for another half hour.

Obviously you can not miss the reference to recipe inspiration.

Revlon Peach Skinlights

The quince

Sprinkle the quinces with a damp cloth and put in a pot covered with water, along with two half lemons. Boil water and cook for forty minutes, until a fork will not be able to penetrate easily into the flesh. Separate the pulp from the core (do not worry about the skin) and pass in the mill. Weighed and put the pulp into a saucepan, add an equal quantity of sugar (or even a little 'less, if you do not like things too sweet. I tried with 3 / 4 weight of sugar, and it came out fine.) . Cook on medium heat for 40-45 minutes, stirring constantly, until it has a consistency rather dense and will tend to remain together, without complacency on the walls of the pot.

Pour the quince paste into molds previously wet (I use silicone ones, and there is no need to moisten). Let stand overnight. Removed the quince from the molds, let dry forms in a dry and sheltered to a few days. Placed in an airtight container, will last a few months without problems.

before eating, you can roll it in granulated sugar.

A different form may be obtained without the use of molds, spreading the mixture over a baking sheet covered with parchment paper. Once dried, cut into diamond shapes and consumed.