Češpov gnocchi

Leaving aside the question of whether the news of the 9 millionth custard pastries, or perhaps editorial content and advertising, as such, would have to be identified, remains an important open question. How do you know what is actually custard pastries 9 millionth?

Assume that the pastry from the hotel Park pamtiveka terribly careful and you record each item sold. In other words, the Treasury have Volume, which is recorded: 2 custard pastries, ježek 1, 1 šamrola, 1 grog, 2 cider, 1 Turkish coffee without debt.

Recorded, all because you never know when it will be debt free Turkish coffee became Blejska attraction and will be celebrated each milijonto cooked coffee.

No, this is otherwise said to zapiskom accounts, if they really specifying the most carefully. At the last visit was that really so careful and the price of this computerization has been observed in the total amount of your account when we krempiti for 2, one with espresso coffee and hot chocolate đubili pay € 7.80.

But sometimes the hand written labels, but in between they klofali the Treasury, both of which items without titles, but only the amounts. So in this record may only oceniš, quantity sold, custard pastries, if predpostaviš it say in the daily 25% of the proceeds custard pastries, but the rest are guests juices and fried cheese with tartar by interesting, also served in that turquoise pink esteblišmentu.

For this end we pršli to 9 million. What if we look at cost of acquiring a job? From there, they saw how many eggs, Putra, cukr, cream and vanilla are purchasing and would, in the estimated amount of custard pastries. In particular, because claiming to be the first to 9 millionth genau manufactured to the same original recipe. But again stuck by the fact that the pastry shop Taisten work well urchins and šamrole, tko that half do not know hip zdej of eggs went to one and how much to another. You can just oceniš.

Mrbit do you slaščičarke in podrumu carefully recorded each tray custard pastries and šamrol? Can bit. I do not know when the Park Hotel, but can bit that Ordnung und disciplines remained from earlier times and has maintained until today.

Although, the last visit was to hear one shouting between kelnarjem and šefico hospitality, tko again that all is not so rosy. I do not know what exactly it was, but I have the suspicion kelnarja that since slaščičark in podrumu selection tray specially coated custard pastries for home, because our two had a feeling for my Premal cream. No, and probably by the pics boss took a serving tray for home and the pics opazla that the cream itself to 2cm, but the majo kelnarja 4cm cream.

But that will not busted fraudulent, as default, that they really do anything slaščičarke custard pastries Mon genau carefully guarded recipe the same and that each tray is recorded in triplicate of which one is in safe deposit bank Gorenjska, second in vault Director of Park Hotel and the third remains the pastry for the confectionery sector analytical workshops.

This indicates that it is possible to determine accurately each day and one kremšnito exactly how many of them have been worked out. You can also zaprmej know what day it was made 9 millionth custard pastries.

A reflect on. On channel A is in a commercial contract they tračarski Council sidekick bjonda prnesla kao really clean 9 milijonto kremšnito. Did you imagine? Accurate those custard pastries there at the press desk at the 9 millionth. And un idiot is still a finga work, it will be half and affixed to prec buried her. So what if the earthquake cukr Mon suit and cream to cover the ears.

Take a moment ...

So radnja work in the basement at 35 custard pastries on tray (5 × 7). Uptake to one tray after another and no more trays at the same time, because otherwise we do not really behave ceramic custard pastries the 9 millionth.

In tkole going custard pastries Mon trays:
35, 70, 105 ... 8,999,970

At this moment we know that the next tray is one of the 9 millionth custard pastries. But what? What is custard pastries on a tray first and what 35th? They have some natural orientation of the trays to know where the front, rear left and right? And then you need to know how to take off. Perhaps as we read the book? From top left towards bottom right?

In fact, no order, as the next day confirmed the Marketing Manager with al but when he said that zihr that you ate that day, but that does not know who it is pojedu. It may, however, suggest that she bjonda sidekick on Channel A nabijala. I rest my case.

And now, recipe, according to notes of school nurses and school teachers in Household, Felicity Kalinšek the seventh, met and multiplied issue, year 1923, ie 30 years before they started together custard pastries placed on the Park hotel.

1,801th Napoleon. Razvaljaj buttery dough into the plate, wholesale knife edge, and placed on the sheet, coated paper, anoint it with egg and bake in rather hot oven. Cream: Stir in 4 egg yolks good pot, 8 dkg sugar with vanilla, pour hot milk ⅛ l in which you dissolve 2 or 3 plates of gelatine, stir in boiling water or hot stove, that is thickened cream; when zapaziš that Cream rising in the pot, remove it immediately and continue stir to cool slightly. Cook 12 dkg sugar, fifth-degree vlivaj boiling between stiff whites of 4, while the hourly metlico naokroglo stir, when the snow is crazy, as soon as primešaj cream. Instead, whites may primešaš cream ¼ lv snow stolčene cream mixed with crushed sugar dkg 7. Cut roast in half the plate, rubs on a plate ready to cream, with some other Cover; standing to at least a couple of hours in a cool place, preferably overnight. Dissection in custom pieces and sprinkle with sugar.

Buttery dough. Deni on board, ¼ kg of flour and he comes damn 2 dkg butter, 1 egg yolk, 1 / 8 l of cold water, salt and knives top ¼ of lemon juice. All this together Ames, pogneti very good quarter of an hour and leave. While pogneti on board with a sharp knife ¼ kg damn hard butter, rectangular device, finger thick plate, roll it in flour and found the cold. Then razvaljaj dough that is twice as wide as ploča butter. Then put the butter in the middle of the dough over the butter dough buried, first of the two opposite sides a little navzkriž after ravnotako in the other two sides. In doing so, observe that good stisneš to nowhere does not see the butter and dough zaviješ also close to butter that does not make blisters. Board earthquakes with flour and turn dough so that the upper side below. Now defeat the dough with the roller to the dough and butter sticks together. Even the little valjaj that it gradually raztegneš in 15 to 30 cm wide and a little longer pločo. Then stacked pločo: Hold both sides of the dough with your hands, Bend it a little more than the mid-Ploce, then zaupogni the other side over to get a three-fold. Then cover with table cloth. After a quarter of an hour it again very carefully prevaljaj while repeatedly to defeat, once again stacked together as before, but from the opposite side, cover the left and a quarter hours. So do three times. The last time you left lying divided than quarter of an hour. This dough take a good, dry flour, fresh butter should be fresh, hard, not too sour and without milk, ie good shoves. Everything else should be cold as possible. Also do it in a cool and let him lie on the cold. In rolling to observe that the dough will be severed, because after the baking Sun rose, at least enough Sun watch also not crawling out of butter.

2148th How vkuhati sugar. ... That is the whole page, tko if short, narest be Skor caramel.

A hero of what this DIY at home?