Green Clearance Dinnerware

also can connect the world of Brioche Bread


5/12/2010 17 hours: 00 (the slice!)
This is the inside of the slice of panettone from 300 gr: thin crust, large bubbles soffice, colore brillante, sapore genuin o. COSA SI PUO' VOLER DI PIU' DA UN PANETTONE CASALINGO?????

12/12/2010 ore 22: 00 (ho fatto doppia dose e ne sono venu ti due da 750 gr ed uno da 250 gr. Questa volta sono molto soddisfatta.)

(e questo è l'interno)

Ecco arrivato il momento in cui, noi che viviamo a migliaia e migliaia di chilometri di distanza in molte parti del mondo, possiamo allargare le nostre braccia ed unirci virtualmente nella preparazione del nostro PANETTONE .

hands put the dough in Tamara, Manu and Free (Italy), Ornella (Greece) and I (from Japan) and perhaps other / and bloggers.


achieving the "Simili Panettone with liquid yeast (CISA) .
Tamara, Manu and I use Licola a long time, while Ornella if it is newly created by converting some of his beautiful rise or natural self.

insert pictures in this post as I go forward with the process, so will also my friends in their blogs.
Since they are in Japan, I will be 8 hours ahead of Tamara and Manu and 7 hours from Ornella. For this reason, many times I will note that the time may seem strange.

tonight (November 30) will begin with refreshments, which are necessary to make even stronger our CISA.

What we need :
- (** Tuesday or Wednesday to put a vanilla bean in a jar with sugar, we will use this sugar for preparing panettone)
- (Obtaining a panettone mold da1 Kg or 2 500 g, the dough should be about 940 gr)
- (2 or 4 long skewers, are used to pierce the cake to cool inverted)


first mixture 185 grams of flour strength
45 g vanilla sugar **

50 gr soft butter 85 grams of warm water 75 g
poolish
2 egg yolks

According to the first batter
All
90 grams of flour dough strength
50 grams of soft butter, not melted
30 grams of warm water about 10 grams
powdered milk (or condensed milk)
20 g vanilla sugar * *
100 grams of raisins
60 ~ 80 g f burps candied
self-produced 3 g salt 5 g of honey

5 g of malt
2 egg yolks

In broad terms this should be the roadmap

ROADMAP
(guidance)

- November 30 afternoon: Take 30 grams of Licola and keep it at room temperature until evening

Pseudo-refresh

11/30/2010 20:00 (first pseudo-refresh)
- November 30 evening : Dissolve 30 grams of Licola with 30 grams of water and then add 30 grams of flour, mix well and long (I do it with a spoon, but you can do it with the whisk whips), cover with plastic for food and then with a cover of batteries, let ferment for 12 hours.

12/01/2010 8:00 am (CISA and rise of pseudo-second refresh)
- the morning of 1 December to the morning of December 3 : Every time dissolve around Licola with 20 g of water and then add 20 grams of flour, mix well and long, cover with plastic wrap and then with a cover of batteries, let ferment for 12 hours.
words:
morning December 1: Dissolve 90 grams of Licola with 20 grams of water and then add 20 grams of flour

12/01/2010 21:00 (wonderful leavening of Licola before the third pseudo-refresh)
a December evening : Dissolve 130 grams of Licola with 20 grams of water and then add 20 grams of flour
2 December morning Dissolve 170 grams of Licola with 20 grams of water and then add 20 grams of flour
December 2 evening : Dissolve 210 grams of Licola with 20 grams of water and then add 20 grams of flour
December 3 morning : dissolve 250 g of Licola with 20 grams of water and then add 20 grams of flour

NB
**** If Licola seems very active, you may want to refresh some normal (not pseudo-cooled) using each time 100 gr di licoli + 100 gr di acqua + 100 gr di farina di forza.
**** La quantità di acqua può essere anche un po ' più abbondante, dipende da quanto assorbe la farina.
**** Il contenitore di licoli non deve essere molto grande. Man mano che il blob aumenta si userà un contenitore adatto al suo volume.
**** Gli ingredienti devono essere sempre a temperatura ambiente


3/12/2010 ore 19:00 (poolish ben amalgamato e travasato in ciotola pulita)
Poolish
- 3 dicembre sera : sciogliere 100 gr di licoli con 100 gr di acqua and then add 100 grams of flour (for the remaining extremely active Licola can be used to make bread), mix well and long, cover with plastic wrap and then with a cover of batteries, let it ferment until the next morning.

first mixture
- December 4 morning :

04/12/2010 8:00 am (poolish super yeast and ingredients)
In planetary put two egg yolks and 85 gr of warm water and mix. Join poolish 75 g, 45 g sugar and 50 grams softened butter and continue stirring.
Add 185 grams of flour and let go of the whip hook for 5-6 minutes.
(I used a whisk to mix well-leaved butter)

(egg yolks, water, poolish, sugar and butter and blend and butter in the bowl)
Put the dough in a greased bowl, cover with plastic wrap, wrap in a blanket and put batteries in a sheltered spot for 12-14 hours, to be increased 3-4 times.

12/04/2010 19:00 (yeast dough after the first 11 hours)

According dough
- December 4 evening:

4/12/2010 22:30 (yeast dough after the first 14 hours and ingredients)

In planetary put 30 grams of water, 10 grams of powdered milk (or condensed), 20 gr vanilla sugar, 2 egg yolks, 5 g of honey, 5 g of malt, 3 grams of salt and mix well to make, then add 90 grams of flour strength.
Add all the first mixture and stir with a whisk leaf. Combine bit by bit the 50 g butter, stirring constantly until it is absorbed.

Add the raisins and candied fruit into chunks. I have mixed with a little flour in the dough so as not to sink them.

Transfer the dough on parchment paper. Let rise, covered and bell, for 20-30 minutes.

(the total mix I used was about 900 grams from 750 grams a mold, in which I put 610 grams of dough, and a 500 gram, in which I have put 290 gr. Unfortunately I did not have two 500-gr. I hope not too large.)
Pour the mixture into the mold 1 or 2 kg 500 gr.
Let rise in warm place, uncovered, overnight. The dough should be up to the edge of the mold (it will take many hours, depends on room temperature, you can also take off in the oven with a pan full of boiling water).

5/12/2010 9:00 am (still do not rise enough, the very size does not fit the mold. One of the photo on the right is 300 grams. at 9:00 was lievitatissimo and I did cook)

05/12/2010 at 12:30 pm (after cooling down upside down, still do not know how inside ;-)))

Cut the dome to lose a scalpel or a very sharp knife.
This can also be avoided, I have done at the smaller 300g and the result was not satisfactory.
Bake at 180 ° C for 30 minutes.

plunge with two skewers and turn upside down to cool them.

My result is not satisfactory,
first: the extent of the mold was not for nothing
second, when he was ready to be fired, I get unexpected people, and I fired after 1 hour (uffa!!)

THERE HE !!!!! For my part, nothing special, but do it again as soon as possible, with the right and without mold unexpected visits.
Thanks to all my friends, it was a great experience having worked with you at a distance only mileage, actually we felt very close.
I hope that the harmony that we have created between us will remain and are strengthened over time more and more.
MERRY CHRISTMAS !!!!!!


all for now, I hope I have not missed anything. Let me know if you notice any discrepancies or misunderstandings, thanks!

Wm. Rogers & Sons China

Creare dischi in alta definizione con Lplex

Continuing the mini-guides to the public every time we see today how do you transfer digital audio in high definition on disc, with a very simple application, and above all free: Lplex SourceForge.

Ne avevo già accennato tra le varie soluzioni disponibili, ma adesso vediamo in pratica come si usa (le immagini esemplificative sono in fondo, come sempre).

Ricordo che le altre mini-guide riguardano Foobar2000 , iTunes per l' alta definizione in ambiente Mac , GarageBand (sempre su Mac) per digitalizzare a 24 bit LP e audio analogico in genere.

Aggiungo anche che trasferire su disco audio digitale in alta definizione acquisito vai Internet (la cosiddetta musica liquida ) ha lo scopo di ascoltarlo in un impianto tradizionale e di archiviarlo sempre in modo tradizionale (Physical media) and therefore refer only to those who prefer this solution than the "media server" which we have spoken several times (eg here ). Of course, to read the disc in high definition, which will be a DVD player is also a high-definition, which may simply be a DVD or BD (Blu Ray) and the latest generation of good quality, able to treat native 24-bit audio / 96KHz, such as the Oppo models.

Lplex
But let's get this simple application that you download from its site (the current version is Beta 0.2 for Windows 32) and that requires a simple installation, in practice only creates a directory with the application and other necessary files. You have to first of all a preliminary step . Launching the application with no load (just click lplex.exe) file is created with the initial parameters lplex.ini. We must open it (just click on it and open the application "notepad") and replace the line "video = NSTC" with "video = pal" (NSTC is the standard of television in the U.S. and the product is from there).
This is also explained in the readme.txt file along with many other features not essential to the realization of a disc.

Limits di Lplex

Il secondo passo è la preparazione dell'input, ovvero della musica liquida che vogliamo trasformare in "musica solida" su disco. Lplex supporta solo input in definizione pari 24 bit / 96 KHz, solo stereo (non multicanale) e solo in formato non compresso PCM (WAV) o compresso lossless FLAC. L'ordine con il quale i vari brani saranno scritti su disco è dato unicamente dal nome del file. Se già non è così bisogna quindi rinominare i file premettendo un numero progressivo. Che però deve essere 01, 02, ... 10, 11, altrimenti su Windows l'ordine viene alterato (dopo 1 segue 11). I file con i vari brani devono poi essere inseriti in una directory dedicata, senza alcun altro file.


Use Lplex
Without this simple preparation to start Lplex just drag the mouse on the icon of the application directory Lplex in the directory where you installed (see picture below). Lplex start by opening a window with the DOS command prompt, which will provide initial information on the work progress as a percentage of each file, and the subsequent preparation of audio / video ("multiplexing to mpg) and organization of the DVD format disc ("DVD Authoring" and "Creating dvd image"). All this takes a few minutes, a timescale similar to a burn.

the end will creato un file immagine di estensione .ISO (e nome uguale alla directory) che viene posizionato, a meno che non si modifichi il file .INI del quale abbiamo parlato prima, nella directory adiacente (la successiva nell'ordine) a quella di Lplex. Può anche andare bene così, tanto è un file di lavoro che può essere poi eliminato. Nella stessa directory viene anche creata, in un'altra sotto directory, anche la struttura del DVD (sono due directory AUDIO_TS e VIDEO_TS), anche questi file di lavoro possono essere poi eliminati.



A questo punto il lavoro di Lplex è finito e l'ultimo passo che rimane da fare è creare un DVD partendo dall'immagine .ISO (attenzione: NON dalle directory in formato DVD), operazione that can be done easily with any burner for PC (Black, Deep Burner, or anything you like). The result will be a DVD "universal", which can then work on any DVD player (or BD), although it does not support DVD-Audio. If the TV is connected you will see a black screen, so it must be turned on. To select the tracks you can use the remote control just like when you use the DVD player to read the CD. Only in this case it is not a CD, but a disc in high definition.

Case FLAC is not supported
Lplex may happen that refuses to go with FLAC input, displaying an error message "Unable flac files to decode. "Flac Decoder Lplex added in version 0.2 beta (which is 2006) is not aligned to the latest release of the FLAC format.
You can work around the problem by converting the file to WAV format, using Foobar2000 ( see the post about it) or another program that does the same job. And being careful, of course, keep the resolution at 24/96. Lplex files in WAV format no problem (at least, I've never met ) and then you can proceed safely.
Alternatively you can download the application from the forum for the version currently in development (0.3 beta), where the problem is solved, but it is di una versione non ancora rilasciata in modo definitivo.



E i file con risoluzione diversa?

La maggioranza della musica liquida in alta definizione è in formato 24/96, ma su HDTracks sono disponibili diversi album di provenienza SACD, quindi in formato 24/88.2 e su LinnRecords è disponibile anche materiale in formato 24/192.

Per trasferire su disco questo materiale servirebbe una applicazione più completa, come DVD Audio Solo, che è a pagamento (costa poco, circa 40 $), ma con un po' di pazienza si può fare anche con Lplex.

E' necessario procedere preventivamente ad un ricampionamento (resample) con un programma apposito. Ne esistono diversi, professional and freeware. A simple freeware that works well is called r8brain and is manufactured by a company specializing in music software called Voxengo (I think Russian).
The operation is very simple, you specify the file input and output, the number of bits (24) and the desired sample rate (96,000) and partly by the resampling, getting music files compatible with Lplex.
also pay attention to the quality setting, the default is being proposed is "medium" but you need to select High or Very High, the conversion will be slower (requires basic already for some time) but you can not compromise on quality just when this is our objective.

We should add only that the transition from 192 to 96 should be no problem at all, while from 88.2 to 96, according to many opinions on the Internet can be critical, because it is an upsampling (though limited) and because it is a fraction. I am not able to confirm, it is probably true, but in any case is not an obvious problem and the file you get is perfectly listenable.
I do not know then that the sound effects have all these conversions, which certainly will horrify purists, it is clear that those who want to feel comfortable from that point of view or is it often necessary to handle special cases, choose a complete as the one mentioned earlier.

Who produces this program?
Lplex and 'open source software, distributed under the GNU GPL open and agrees that open software development platform called SourceForge, in turn, managed by the company (American), VA Software who, as is typical in the open source provides (for a fee) maintenance and customizing open source software that has built or has under management. Who uses the software "as it is", as in our case, does not pay anything.

In conclusion
No need to buy a DVD authoring application such as Audio Only or Disc Welder Bronze, with this simple software you can get the desired result only at the cost of some operations in more. Clearly, DVD Audio Solo (which I will devote a future post) is a much more comprehensive program, which allows users to create discs DVD-Audio formats, more comfortable to use, multi-channel formats, as well as several other features. Even Lplex still has other features in addition to those basic illustrated here, which can be found on the guide readme.txt

Images
As always in support of public explanations some example images.

1. Dragging the directory with the mouse (drag & drop) starts Lplex

2. The dialog Lplex with logging production of the disc, in this case Pink Moon by Nick Drake (from which the top image) in resolution 24/96.

3. Lplex dealing with unsupported file formats Flac

How Do I Befriend Justine On The Sims 3

similar Licola


To test my CISA and see if it is strong enough to leaven the cake, by a group of friends, bloggers, too, will do next week, I tried to make a panbrioche.
And what's better than the Simili sisters brought their "bread and stuff Dolce "on page 91? It is certain that I completely revolutionized the recipe, because they do it with the yeast.
To use my licoluccio ^ - ^! I made some small Conticini, these are the doses

160 gr liquid yeast ( Licola ) very active (pseudo-refresh refreshed with )
260 g strong flour (Manitoba)
70 grams of milk

45 g butter 10 g sugar 1 vanilla flavor
teaspoon malt

3 grams of salt 1 egg and 1 / 2 In planetary

I dissolved the yeast liquid with milk and eggs, I added the malt, sugar and sifted flour and knead done a long time. A Then I joined il burro a pezzetti ed il sale ed ho continuato a far impastare con la planetaria, ed un poco a mano.
Ho messo l'impasto in una ciotola appena unta e fatto lievitare 2 ore circa, facendo ogni ora delle pieghe a tre (come si fa con la pasta sfoglia), aiutandomi con la spatola. Quindi l'ho ficcato in una busta di plastica e messo a lievitare in frigo per tutta la notte.
L'indomani mattina, dopo aver spolverizzato con un poco di semola rimacinata il piano lavoro, ho diviso l'impasto in due e ho fatto una treccia a due e l'ho messo nella forma da plum cake.
Fatto lievitare sino al raddoppio, quindi l'ho spennellato con la parte restante dell'uovo ed infornato a 180°C per 20~25 minuti .


Domenica scorsa era il secondo anniversario della morte di mia suocera e dovevamo fare una cerimonia nel tempio buddista, per questo dal sabato avevamo ospite da noi mia cognata che abita a Tokyo.
Ho preparato questo pane brioche per la colazione di domenica mattina, pensavo che mia cognata non avrebbe gradito, lei mangia raramente pane, preferisce più il riso, anche a colazione.
Bene........ soddisfazione, soddisfazione: dopo la prima fetta mangiata con prosciutto e formaggio, me ne ha chiesto un'altra fettozza ^-^!
Questo pane si mangia bene anche con la marmellata.

N.B. C'è da dire che con queste mie dosi, l'impasto è un poco morbido, tutto dipense da quanto assorbe la farina. Ma se l'impasto è ben idratato, si è sicuri che il risultato sarà un pane sofficissimo.


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Altri link relativi al lievito liquido (licoli)

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Ronounce Cyrano De Bergerac

2011 years the Rabbit, and an invitation to PANETTONE TOGETHER


Come ho già accennato, nel calendario lunare cinese , il 2011 è l'anno del rabbit.
To wish a year full of health, joy, serenity, peace, etc.. prepare omanju or Omocha
I had prepared kuromame and I made these omanju shaped bunny. During this period, going crazy at many sites in Japan: there are so many types and with different ingredients.
I have made two types: one with a wheat flour and rice flour



Ingredients
kuromame 80 g (or boiled chestnuts)
40 grams of sugar 20 g water

70 0 grams of flour (or 70 grams of rice flour)
1 / 4 teaspoon baking powder


Ho schiacciatoo kuromame col passaverdure, l'ho diviso in 8 parti e li ho appallotolati (2 cm di diametro circa).
(La stessa cosa si fa con le castagne bollite.)
In una ciotola ho sciolto lo zucchero con l'acqua, quindi ho aggiunto la farina setacciata, il lievito ed ho amalgamato ben bene tutti gli ingredienti, diviso l'impasto in 8 pezzi e li ho appallottolati.
(Si fa lo stesso procedimento con la farina di riso che sostituisce la farina 0.)


Con l'aiuto di altra farina, ho assottigliato ogni pallina dell'impasto e ci ho messo dentro il pesto di fagioli neri (la stessa cosa con il pesto di castagne) ed ho chiuso i lembi, formando un fagottino allungato.
Ho fatto cuocere per 10 minuti nella vaporiera (ho messo dell'acqua nella pentola poi il cestello ed il coperchio).
Appena cotti, ho tolto i coniglietti dal cestello e, con i rebbi di una forchettina intinti in poco colorante nero alimentare, ho fatto il naso e le orecchie ai coniglietti.
Premere con il pollice e l'indice la parte opposta alla testa del coniglietto, per dargli il segno delle zampette posteriori


Questi sono con farina e kuromame

Questi con farina di riso, il ripieno è fatto una parte con kuromame ed un'altra con castagne bollite.
Quest'ultimo impasto si lavora molto meglio, you can close within the pesto beans very easily. Instead of flour that has struggled to close them.

But those with flour are much more tasty, while those with rice flour are mealy in the mouth. Should I try to use different flour to find the optimum.


Even with this recipe for the collection of the contest Ornella
the blog "The Garden of flavors and colors "



SENDING AND NOW WE COME TOGETHER TO MAKE PANETTONE
usually is on the forums that you do the "cooking together", but bloggers do not deterred by this practice, we try to do so with our blog!

With some bloggers are thinking about making the cake together, following a recipe.
Last year I did this "Simili Panettone with liquid yeast " and came very well, I did it again three times, always with excellent results. At that we decided to do this

plan to start with doing poolish Friday night December 3, let it rise all night and Saturday morning, December 4, go with the first mixture. The firing is scheduled for Sunday.
The essential thing is to have the liquid yeast (CISA) soooooo active. To get it to do so must many refreshments. In order not to meet with the house engulfed by Licola refreshed, it is better to proceed with the pseudo- refreshments. This method avoids the waste of flour

The ingredients for a cake 750 gr are: First

dough
183 g strong flour

43 g sugar 47 g soft butter 83 g of water
75 grams of warm
poolish
2 egg yolks

According dough
entire first batter
90gr flour 47gr
strength of soft butter, not melted
27gr of warm water about
8g condensed milk (or milk powder)
17gr sugar 100g sultanas

diced candied orange and citron to taste

3g salt 3g 3g
honey malt

2 egg yolks 1 / 3 vanilla bean, seeds only (for this, it would be better to put a vanilla bean into sugar in the recipe, at least one week before) .


For those interested, leave a comment to this post.
Here there will be no teacher or teacher. All we can interact with everyone.

Since I've already done last year, I might publish a post with the work plan, I will by the end of this week.

you soon and thanks for letting me read to the end