My birthday, December 26th, 2010.
I invited my friends, family and the guys from my Reggaeton lessons of the School of Dance and Arts located at J. Agustín García 2300.
We danced "Seras Mia "and "Prumm", which we had presented this year at the Armenian theater in October, and at The Broadway in December.
Both choreographies were designed by Florencia Penas, the teacher.
The food was basically home made (mostly by me, especially the croissants and the bread basket), which I learned a long time ago in a Buffet-froid course…
The event went from 7 to 11 pm.
We danced "Seras Mia "and "Prumm", which we had presented this year at the Armenian theater in October, and at The Broadway in December.
Both choreographies were designed by Florencia Penas, the teacher.
The food was basically home made (mostly by me, especially the croissants and the bread basket), which I learned a long time ago in a Buffet-froid course…
The event went from 7 to 11 pm.
Bread Basket
Category: Breads and pastries
Difficulty: Difficult
Ingredients:
-Bread Flour: 200g
-Salt: 3g
-Sugar: 20g
-Instant dried yeast: 4g
-Warm water: 100g
-Egg: 20g
-Butter: 20g
Instructions:
1) Roll the dough out into a 30 cm (12 inch) square. 2) Cut the dough into strips 1.5 cm (0.59 inch) wide. 3) Interweave the strips to form a lattice pattern each about 2cm apart. Leave two strips. 4) Cover the lightly greased stainless bowl 18 cm (7 inch) with the dough. 5) Cut off the excess dough. 6)Coil the two strips around the edge. 7)Leave to rise for 30 minutes, or until 2 times in size. 8)Brush the surface with beaten egg. 9)Bake at 180 degrees C (356 degrees F) for 20 minutes, or until golden.
Category: Breads and pastries
Difficulty: Difficult
Ingredients:
-Bread Flour: 200g
-Salt: 3g
-Sugar: 20g
-Instant dried yeast: 4g
-Warm water: 100g
-Egg: 20g
-Butter: 20g
Instructions:
1) Roll the dough out into a 30 cm (12 inch) square. 2) Cut the dough into strips 1.5 cm (0.59 inch) wide. 3) Interweave the strips to form a lattice pattern each about 2cm apart. Leave two strips. 4) Cover the lightly greased stainless bowl 18 cm (7 inch) with the dough. 5) Cut off the excess dough. 6)Coil the two strips around the edge. 7)Leave to rise for 30 minutes, or until 2 times in size. 8)Brush the surface with beaten egg. 9)Bake at 180 degrees C (356 degrees F) for 20 minutes, or until golden.
