Aportaciones De Anton Van Al Desarrollo Del Microscopio
Páginas: 2 (448 palabras)
Publicado: 19 de febrero de 2013
ESCUELA SECUNDARIA TECNICA
#5
“PRFR. TOMAS VALDEZ VILLEGAS”
RECIPE
STUDENTS: Gieselle Andrea Aguilar Cárdenas
Itzel Arandi Gómez LeyvaAylin Itzayana Salas Ley
MATTER: English
TEACHER: Lourdes Abigail Molina Leyva
19 DE FEBRERO DE 2013
● Vanilla Muffins:
INGREDIENTS
* 3 cups flour (Cernida).
* 1 cup sugar.
* 1tablespoon baking powder (slightly heaping and sifted)
* 2 eggs.
* 200 gr. butter or margarine (room temperature).
* 1/3 cup vanilla.
* 1 cup whole milk.
PREPARATION
1. Stir the butter, eggand vanilla essence.
2. Then slowly add the flour, baking powder, sugar and milk. Mix well until a uniform texture us, and not have as many lumps.
3. Grease a baking panquesitos 12 (large). Fillmolds with our mixture to 3/4 of capacity.
4. Preheat oven to 220 C. for 15mins. Bake for 25mins. approx, or until toothpick inserted comes out clean.
-TIPS AND TRICKS FOR COOKING VANILLA MUFFINS:* To make it easier to work the butter or margarine, sacala refrigerator 1 hr prior to that softer.
* The flour and baking powder should always be sifted, otherwise the result will not be ideal.
*If you decide to use medium muffin cups with this mixture will come out 24 approx.
* You can also use silicone capacillos in addition to the trays, they will avoid having to lubricate and have a goodpresentation out of the oven.
●Muffins de vainilla:
INGREDIENTES
* 3 Tazas de harina (Cernida).
* 1 Taza de azucar .
* 1 Cucharada de polvo para hornear (un poco copeteada y cernida)
* 2Huevos .
* 200 gr. de mantequilla o margarina (a temperatura ambiente).
* 1/3 de taza de esencia de vainilla .
* 1 Taza de leche entera .
PREPARACIÓN
1. Revolver la mantequilla, con el huevo y laesencia de vainilla.
2. Luego agregar poco a poco la harina, el polvo para hornear, el azucar y la leche. Mezclar muy bien hasta que nos de una textura homogenea, y no tenga tantos grumos.
3....
#5
“PRFR. TOMAS VALDEZ VILLEGAS”
RECIPE
STUDENTS: Gieselle Andrea Aguilar Cárdenas
Itzel Arandi Gómez LeyvaAylin Itzayana Salas Ley
MATTER: English
TEACHER: Lourdes Abigail Molina Leyva
19 DE FEBRERO DE 2013
● Vanilla Muffins:
INGREDIENTS
* 3 cups flour (Cernida).
* 1 cup sugar.
* 1tablespoon baking powder (slightly heaping and sifted)
* 2 eggs.
* 200 gr. butter or margarine (room temperature).
* 1/3 cup vanilla.
* 1 cup whole milk.
PREPARATION
1. Stir the butter, eggand vanilla essence.
2. Then slowly add the flour, baking powder, sugar and milk. Mix well until a uniform texture us, and not have as many lumps.
3. Grease a baking panquesitos 12 (large). Fillmolds with our mixture to 3/4 of capacity.
4. Preheat oven to 220 C. for 15mins. Bake for 25mins. approx, or until toothpick inserted comes out clean.
-TIPS AND TRICKS FOR COOKING VANILLA MUFFINS:* To make it easier to work the butter or margarine, sacala refrigerator 1 hr prior to that softer.
* The flour and baking powder should always be sifted, otherwise the result will not be ideal.
*If you decide to use medium muffin cups with this mixture will come out 24 approx.
* You can also use silicone capacillos in addition to the trays, they will avoid having to lubricate and have a goodpresentation out of the oven.
●Muffins de vainilla:
INGREDIENTES
* 3 Tazas de harina (Cernida).
* 1 Taza de azucar .
* 1 Cucharada de polvo para hornear (un poco copeteada y cernida)
* 2Huevos .
* 200 gr. de mantequilla o margarina (a temperatura ambiente).
* 1/3 de taza de esencia de vainilla .
* 1 Taza de leche entera .
PREPARACIÓN
1. Revolver la mantequilla, con el huevo y laesencia de vainilla.
2. Luego agregar poco a poco la harina, el polvo para hornear, el azucar y la leche. Mezclar muy bien hasta que nos de una textura homogenea, y no tenga tantos grumos.
3....
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