The figolla is the traditional sweet Easter time. We can say that this cute magħmulminngħaġina vapo

The figolla is the traditional sweet Easter time. We can say that this cute magħmulminngħaġina vapour compression cycle cut into different shapes, filled with nuts and decorated with multicolored typical Maltese. Here many more countries around the Mediterranean to make sweets which closely resembles figolla. But you can tell that almost never filled with nuts and decorated vapour compression cycle like ours.
In Malta the figolli made in large quantities, both within the family and more and more by bakers who either sell these figolli from their stores or distribute to other stores. The figolla also serves to raise funds for a mission or other charities. This is because many volunteers to bake and decorate hundreds of figolli and all profits made from sales goes to a noble goal.
Dari most common forms that we find in figolli were: woman, man, fish, heart, siren, lamb and butterfly. Today we find the figolli take the forms of characters are the most popular at that time, and in the case of the industry are decorated in a very professional even with the air brush.
Apart from figolla filled with almonds also find figolla magħmulaminngħaġina thick and sweet or not iddekorata, or have a few design. This perhaps vapour compression cycle the most to be made free. So the price is the most important thing and this is usually a form of lamb is very tied to Easter.
vanilla essence
2. To make 4 figolli best thing is to work on 1440g flour. This means that you do three times the basic recipe contained in the page. The most important thing that you must remember is that it must be plain flour and self-rasing neither nor iżżidlu the baking powder. The aim is that the dough is crunchy like biscuit figolla not swell and become thick and more like a cake than pastry frolla. If iżżd the baking powder dough appears to be beautiful, but when you start tiekolha start growing in your mouth and not weather. If you will make a large number of figolli can prepare the dough ankiminntlett days before. Geżwirha good or relevant harmonized plastic or stretch vapour compression cycle and seal. Want to get the dough from the fridge a few hours before you start using it to reach room temperature taking.
3. Cut a piece of dough as much as you need to make one figolla. Sprinkle a little flour on the dough table and open it. Do not want to open the dough thin. This would otherwise break fast. Take the form of figolla will use two pieces of dough and cut it.
6. Into a bowl place the almonds, sugar, eggs, the grated rind of a lemon, herbs and eggs. Continue the operation until all ingredients are mixed well. The mixture must not be unlocked because otherwise, during cooking, get out of the sides of figolla.
8. Lead the filling to the edges of the dough, but you must leave size of 2 cm without stuffing. This is because while cooking vapour compression cycle issue. For the same purpose tagħmilix vapour compression cycle many miles, because otherwise other than the issuing filling the dough swell and split from the surface.
Naspru is what the English called fondant. This is a type of sugar. Can you do but you need sugar thermometer. To make it out to want much time you want to do great attention to you and do not tweġġax.
1. Put this naspru into the saucepan and add two tablespoons with water. Put on a slow fire and stir constantly with a spoon of wood. If you see unfolding neħħiminnfuq fire while continue stirring.
2.Metan-naspru be willing to be a little loose but it must not be very liquid like water. If it overheats not only melts much, but is dull and when do figolla jinqasm on the surface.
4. Start by naspru coat. Made little naspru on the most part figolla high, ie in the middle. As you do so you will notice that this spread alone and do not need to spread it. But jekktarali does not reach the entire surface of the figolla must help him a little. Want to make it quick because the naspru jiksħ and harden after 4 minutes.
Chocolate is perhaps easier to decorate the figolli it, but to say the truth is too far from what is traditional. Here are many who think it is something ħafia and making quick, figolli coating of chocolate. But this is very far from the truth. Want very careful.
3. You can also dilute chocolate bath. That put a bowl over a pot with boiling water. vapour compression cycle Important that water does not enter into the bowl and does not cover any cap because if water or steam enters the chocolate hardens. NEVER AND NEVER have to add anything on chocolate as: milk, cream, butter or sugar.
6. Made little chocolate on the most part figolla high, ie in the middle. As you do so you will notice that it spreads itself and need not tferrixha. But jekktarali not reaching the entire surface must enable figolla just using palette knife and continue spreading chocolate.
2. Into another bowl place the egg whites and one start