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Ft

Roger Antro Mix Dj Fresh

full versions of DJ Roger antrum fresh mix 2010, thanks to all supporters of blogg.

1.Loca
2.Mi Niña Bonita PhD
3.The
4.Omg
5.Egoista
6.Mentiras

8.Nada 7.24 Hours More
9.Labios Honey

10.Once Radio 11. Koduro Dance 12.I Like It

13.Irresistible
14.we Speak No American

16.Stereo 15.Is This Love Love
17.Guettin 'Over You

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The secret is in the mix ... Dulce de leche

There are certain colors that we associate directly at certain ages.

The sky, baby pink, white, beige, cakes in general ..., are the tones that have always been and will be appropriate for little ones.

shed some light cleaning, a sense sweetness.

But why not go a little further?

There

tone fabrics and prints uploaded that are also ideal. Just around and combine them so that, in addition to original, still maintaining that touch of sweet child and we talked.

Although the photos do not do them justice because the colors look on punishment, here are two examples of mixes that I like, I enjoy and I look different.

Think about it, the secret is in the mix ...

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Sometimes when I have a new design in my hands, I come to mind flavors, smells, songs ...

apparently have nothing to do with the design in question.

is only a matter of feelings and curious links in my memory, which in some cases even to name what I do.

And that is precisely the case of new footmuff. It is "entitled" dulce de leche and exactly. Sweet, soft, delicate, tasty ... At least for me, of course.

I presented it, and so do you think.

What do you think?

know my weakness for beige. I've always had. I can not be fair ...

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Back

After a long and wonderful holiday, I'm back in Madrid.

now is what comes back to pick up the pace. Or rather, the general pace of life, that to be realistic, completely change overnight. So, welcome to the routine, and get to work!

Summarizing the month of August at The guapería , I prefer the image of girls dressed in the wedding ceremony of my sister ...

The set of linen garments, positive and negative, and tocaditos designed with the web giant mole turned out to be the perfect couple.

were ideal, or is it just my business?

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of fabrics and buttons ... New Designs Bugaboo

Finally I have received!

I have in my hands now fabrics and buttons for the upcoming collections. The samples, of course.

To me, it's a special moment. I love getting those boxes where all the stuff I've chosen, from among all samples, to develop new designs.

In fact, not open as they arrive, no. Soil expected to be quiet at home, at night, to give me the pleasure to spend all the time that I feel like rediscovering my findings.

From small, and thanks to my mother, creative and determined as anyone I've been surrounded by fabrics, buttons, ribbons ... all kinds of designs, patterns, thread, scissors ...

I think that's why I'm a fan of the textures, colors, natural materials, cuts, combinations ... everything about this little world.

And every season is. I do the same illusion. And the truth is that happy surprise me choosing my favorites, maybe then they are not yours, and betting on what has caught my attention.

Among all the news I've seen and chosen, it became clear with two things I whistle. The embroidery and lace natural fabrics, and the collection of buttons French that touch that exudes chic inimitable.

minimísima I show an example of what I'm talking about.

Do you pledge or not? ...

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Latino Mix

Greetings to all friends of this blogg and pardon by the abandonment, but in truth I've had different complications to stay in touch and sharing with you this is a material that came into my hands by lalo's mix versions of mark alvarado and the alley I hope to contribute more in a few days greetings and thanks for this blog
seguirno




1.Ojos That Do not Come
2.Mundo De Caramelo
3.No'm A Lady
4.Abusadora
5.The Palmas
6.I Know You Want I
7.Muchacha
8.Pose
9.Na Loca De Na
10.Culiquitaca
11.Dime If you go with him 12.Biting

13.Agárrala Azótala
Emergency 14.Llamado That I have 15.Que
Do I have 16.No
Blame Slow
17.Dile
18.Baila
19.Ven Bailalo

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Here they are.

Newcomer of the workshop, new collection of bags and bags for Bugaboo .

You can not imagine the illusion that I do, because they have their story ...

My children are now 8 and 6 years old. The new princess of the house, my niece Charlotte 2 months old today (congratulations mouse!).

And what does this have to do with the bags to bugaboo? Well, a lot, you see ...

In his time with my children, I went crazy running around looking for a sack to come out a little normal. I wanted something that had not seen at 15000 strollers or chairs before. Not too merengue, and modern super loud. Something simple, but different. It was mission impossible, so I designed, and so I did it my taste.

Almost 9 years later, looking for something for the small, back to the same. I have the feeling of having seen the models mimes who once saw to his cousins.

So we got down to work, and now we can present.

This is a small sample. I hope you enjoy them as much as me.

For more information:

The guapería

Las Rozas, Madrid

eva@laguaperia.com

679 44 73 01

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We Release!

Brand always something of a thrill.

A dress, shoes, those earrings to not have lost track of them for months (maybe only been days), a blog ...

a blog? I?

Believe it or not, until just over a year, had serious problems sending an email.

now I do not defend much better, but I have support "on line" at home, at my side, I tutor pulling face.

Anyway, to not roll, which I have warned that this is not like the phone, I'll do my modest statement of intent bloggers.

From now on, try to keep yourselves informed, through cyberspace, the progress of the guapería, my special findings (shops, places, websites ...), in short, all that I wake up surprise, curiosity and / or admiration at this time when all, or at least much, looks the same, repeated or copied.

Welcome!

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Pan Bread kneading and resting

Ingredients

• 450 gr. bread flour 50 g
• . rye flour
• 250 gr.
water
• 3 gr. dry baker's yeast or 10 gr.
• the fresh 10 gr.
• salt 100 gr. sourdough (50 gr. of flour + 50 gr. of water)
• A bit of semolina
  

if you do not sourdough would put 50g. more than flour and water in the recipe

Poolish or sponge

Of the ingredients of the recipe, take part to make this poolish

• 100 gr.
• water 125 gr. 3g
• flour. dry yeast for bread or 9gr. fresh yeast bread
  

Development

Mass

• poolish Mix ingredients and let three or four hours resting well covered.
• Put in a bowl the remaining water and starter, and mix. Add the flour and salt.
• Mix a little. There will be a pasty patchy. We will
• mass lying covered for 10/15 minutes and then remove the dough again for two or three minutes (I removed it with a silicone spatula.)
• Again we will cover and leave for another little while .... so several times until we see that the mass is changing without any effort. Finally
• be smooth and elastic dough kneading without long and tiring.

Stretching and bending

• We'll sit around 30/40 minutes and turn over onto a floured surface. As a body with water is sticky and if espolvea we can handle the better. Roll out the dough
• without degas and bend the ends inward crossing them at the top. We turn the dough
• 180 °, we will stretch and bend .... always without degassing.
• we will cover and leave another similar to the previous time.
• stretched and we will repeat the well plugging weigh. Form

• Divide the dough into equal portions and on a floured surface (or semolina, which is what I used myself) how to give careful not gas baguette. We will weigh
• well covered. Bake

• Bake at 250 ° for 10 minutes at 200 ° until the end.
• I left the bread in the oven 5 minutes after I turned it off, to be finished cooking.

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traditional Panquemaos

Ingredients (original recipe)

• 12 eggs
• 2 "Michet" (*) mild olive oil
• 750 gr.
• sugar 4 "Michet" water
• 2,500 gr.
• flour Pinch of salt 1
• yeast tablet (of the big bakery)
  

(I have divided all the ingredients in the recipe by 4, so I used about 30 gr. or fresh yeast 10 g of dry baker's yeast)

Ingredients or start Poolish

• 3 gr.
• dry yeast 85 gr. water (1 Micheta)
• 100 gr.
flour

Development

• Mix and leave a few hours until bubbly, tightly covered with plastic wrap.
• Put in a bowl the flour, beaten eggs, sugar, and go start stirring.
• Then add the remaining yeast, stir a little, then the salt and then mixing a little oil.
• has become a flabby pasta, I made a little rest, and occasionally returned to amass a little (2 or 3 minutes) and let stand again, and four times.
• Then I left to ferment until doubled in volume, I have given and I find a kneading the dough could work either spraying the surface with a little oil.
• Shape and let it stand tightly covered with plastic dipped in oil.
• Paint with egg and sprinkle with sugar.
• Bake at 180 ° with no steam resistance.

NOTES

• Recipe "panquemaos" Amparo howl.
• (*) The recipe has some measures, "Michet", equivalent to the capacity of a small glass of these Duralex.
• As you'll see no leads or overwritten, or liqueur, or orange blossom water, as it is a pretty recipe former of which were made with what was usual.
• I put in some chocolate chips at the request of the babies.
  

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Ingredients

• 300 gr. wheat flour (I bought at the bakery)
• 100 gr.
• Semolina 270 gr.
• mineral water 1 tsp.
dessert
• salt 1 tsp.
dessert of honey 2 tablespoons oil
• 3 gr. dry baker's yeast or 9 grams. fresh baker's yeast

Development

Poolish
• First I made a 100-gr. water in the recipe, 125 gr. wheat flour and yeast (these ingredients make the recipe once heavy).
• mix and cover dish with plastic wrap, letting it sit overnight.

• next day put the poolish and add the remaining water, stir and gradually add the remaining flour, both wheat semolina, oil and after mixing the salt.

• Like knead a bit and let the dough rest a while, then again a bit of dough and let rest again.

We

• folds Flour a work surface, as it is a little soft and sticky dough, then let stand for 40 minutes and repeat the folds back to rest, leaving the dough to ferment.

• Importance of folds:

1. Da stiffness to a very liquid dough. Create a crumb
2. interesting, varied alveoli (since you're stretching the bubbles that are created in the fermentation). Unify
3. mass temperature during fermentation. Optimize
4. (so to speak) fermentation, because the gas is distributed and does not saturate the yeast, which can continue doing your job.

• Then I put the dough into two banetones floured, covering them with sheets of cloth and leaving until it doubles in volume.

• firestone Baked on hot (250 °).

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semolina bread with coffee custard baked Arabic bread


Ingredients

• 1 / 2 l. of whipping cream
• 350 gr. coffee (espresso machine)
• royal pudding 1 envelope (8 servings)
  
• caramelized sugar (goes with custard)

carmelize

Put the sugar in a pan. Book.

Development

With Thermomix

• While the glass of the Thermomix, pour all ingredients (cream, coffee and flan).
• 7 or 8 minutes Place temp. 100 ° vel 6 (must reach 100 ° so the time is estimated depending on the temperature of the cream and if the coffee is freshly made.) Traditional

• Put in a medium saucepan heat the cream and some coffee, the rest break on the content of the pudding (follow instructions).
• When it starts to boil add the custard thinned with the rest of the coffee and stir until it returns to boil.
• stir continuously to prevent sticking.

• Pour into caramelized pan and let lose temperature before placing in the refrigerator.
• Unmold and serve it cold ... best overnight.

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(or grilled / fried) bread with natural yeast



Ingredients

• 300 gr.
• Semolina 200 gr. white wheat flour 1 tablespoon
• sugar 25 gr. fresh yeast or 8 gr. baker's dry yeast 3 tablespoons
• oil or melted butter 3 tablespoons
• natural yogurt
• warm water (300 gr. approx.) Salt

Preparation

• Mix ingredients and let rise about an hour .
• Then make the shapes of cake and let stand on a strip of cloth (I put on silicon wafers).
• Once fermented, heat the oven and put the cake on the baking stone (I put the sheeting on the stone) flattening a little with the hand (the next time the aplanaré more).

Development

With Thermomix

• will put the liquid with sugar (water, oil and yogurt) 1 minute 37 ° vel. 1.
• Then add the yeast, flour, semolina and finally the salt. 1 minutes vel spike.
• We'll rest, then will we get the dough to shape the cakes.
  

With
bakery

• We will first liquid (water, oil and yogurt) and yeast, then sugar, about it with the semolina flour and finally the salt.
• select a menu and knead slightly unbaked (On the chef or matic is the n. 13).
• Once finished, remove and shape cakes.

With mixer

• Put flour in the bowl with the sugar and yeast, connecting and adding the yogurt, water, and finally the oil will help us separate the dough well ganache and the bucket.
• Cover and let stand covered until it ferments.
• Remove and shape the cakes that will generously floured cloth, I covered to avoid drying out.

Baked

fermented
• Then once the oven warm up well the maximum and if we baking stone or tile will do about this, if not in an oven tray.
• I've done two so as not fit me all at once.
• Once the bread in the oven and after 10 minutes bajeremos temperature to 200 °.

NOTES

• first published in French that I facilitated Olite. I have not put
• cause water vapor as being a leading yogurt bread and oil does not give a crispy crust if we have abundant moisture in the oven.
• This same bread can be made in the skillet or griddle that's how they do daily.
  

A plate (pan) .-

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This type of yeast is called in several ways: sourdough, wild yeast, wild natural yeast ...

I have prepared this yeast by mixing

Day:

• 100g water 100g of wheat flour and 1 tablespoon brown sugar in a large glass jar. Second day

:

• After 24 hours add to the mix 100g water and 100g of flour (put whole wheat) and mix again

Third day:

• We do the same, but 100g water 100g of flour, put it this white.

From fourth day and can be used instead of conventional yeast or replacing part.

This particular bread has only been the yeast, so it takes about 18 hours to do counting from the time when we bake the following ingredients :

• 400 gr. sourdough or natural yeast
• 100 gr.
• mineral water 300 gr. approximately half strength
flour teaspoon salt

Development

Remove dough
• mother glass jar and mix with water, we add the flour and knead until combined well in the end we add the salt.

• I did it with love, but we can do with baking or
Thermomix

• Kneading did at various stages, leaving a few minutes and kneading the dough for a while, 15 minutes , so three times. (with the Thermomix we'll do it once.)
• then let stand until the volume increases, it has doubled in volume as with baker's yeast we use regularly. This fermentation have lasted about 10/12 hours.
• The dough is a bit sticky, so drop it on a surface well floured board, sprinkle the dough up and roll sideways bending both ends inward, then turn 180 degrees the dough and re-stretch and bend, we will as a square.

• banneton I put on the stand and again. When I saw that he had taken the furnace volume warmed up with an empty tray and one for the bread within the tile (I have firestone) I poured the dough onto a sheet of silicone that helps me the conveyed to the tile, I made the cut and bake at maximum temperature, 250 º for 10 minutes then at 200 º until he took color.
• provoked in the oven to heat stroke dropping a little hot water on the empty tray placed on top of the oven.

• The remaining dough that is I make a drink (100 gr. +100 G water. Of flour) and put it in the fridge until next time.
• If you do not use it within 10 days, opto usually frozen.

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Two chocolate cake Pan

This cake can be made with one or more types of chocolates, we will be one or more layers. I made two because this mold is too small to put three layers, and these flavors are the most like home.

This mold is cake with side zipper, 22 cm. If you're using a larger increase of the base ingredients.

Ingredients for the base

• 100 gr.
cookie
• 60 gr. of butter cream (squishy)

Development base

• Put the cookies in the glass grinding machine and 10 seconds. 06/07/1910 vel.
• Add butter, 10 seg.vel 4.
• Line the base of the mold with this mixture.
• I put the grill pan 5 minutes from the microwave to dry the base.

Ingredients for each layer of color

• 250 gr.
• milk 250 gr. of whipping cream 1 envelope
curd
• Royal (sugar)
• 25 gr. sugar (optional)
• 150 gr. chocolate desserts (if you like softer flavor you can put 100 gr.)

• We will use the same ingredients for the second layer by changing the chocolate white chocolate desserts.
• As the curd is now only get 25 grams sugar. sugar, even could be avoided if one is not very sweet.

Processing with Thermomix

We will
• cracked chocolate and sugar (if you put it) and chop 10 seconds. vel. 5.
• Add milk, cream and curd.
• 7 minutes 90 ̊ vel. 6.
• The mixture has to reach 90 ̊, if by that time will not be reached for ingredients very cold, we would add a few more minutes.
• Put the mixture over the crust.

• now repeat this operation with another type of chocolate, in my case the target, but if you want we will first three chocolates with milk chocolate and then white.
• not forget to clean the glass before taking a layer of white chocolate.

NOTE:

• I like first of all line the base of pan with parchment paper and I also like frozen for better handling, transfer it to a bin or take it on my home elsewhere.