transcript/eng/02/02_002_transcript.txt

1 [00:00:01,400 --> 00:00:05,080] E: Then in front of you see various bowls of which one is in steel,
2 [00:00:03,620 --> 00:00:46,750] A: ok ok perfect yes I see it the central machinery this here is fine ok I owe it to the perfect ok it is fixed yes then it cuts it with the t it cuts it with the t
3 [00:00:05,560 --> 00:00:06,890] E: Take the steel bowl,
4 [00:00:08,740 --> 00:00:11,880] E: And the hooks on the right in the central machinery,
5 [00:00:15,240 --> 00:00:15,700] E: Exactly,
6 [00:00:17,520 --> 00:00:19,840] E: When you hook you you have to hear two pins
7 [00:00:20,639 --> 00:00:23,080] E: that in taking the round the hook is not up to it,
8 [00:00:23,900 --> 00:00:29,680] E: heard ok perfect and now you don't have to release anymore,
9 [00:00:29,860 --> 00:00:30,680] E: Try the test to release it
10 [00:00:31,180 --> 00:00:32,599] E: Ok perfect is detached,
11 [00:00:33,299 --> 00:00:38,700] E: On your left now you see you a scale and two bowls,
12 [00:00:39,480 --> 00:00:43,619] E: Take one of these bowls, and I put it on the scale and make the tara with the t,
13 [00:00:48,139 --> 00:00:51,180] E: On the right, you can find it in the screen on the keyboard on the right,
14 [00:00:53,040 --> 00:00:59,480] E: the
15 [00:00:56,279 --> 00:00:58,439] A: I can't see it
16 [00:01:06,900 --> 00:01:24,559] A: First button of the third row I am not very Roman a moment a moment first third row button ah this is a perfect ok ok I could not understand that it was a T yes
17 [00:01:15,919 --> 00:01:17,139] E: third row,
18 [00:01:17,800 --> 00:01:21,360] E: OK perfect
19 [00:01:22,019 --> 00:01:25,180] E: If you see,
20 [00:01:25,480 --> 00:01:27,099] E: look at the scale,
21 [00:01:27,680 --> 00:01:31,440] E: the weight went down to you if just 90 ok perfect,
22 [00:01:28,059 --> 00:01:54,540] A: ok yes yes yes you are to zero ok this sack here is fine ok a kilo is fine I take a
23 [00:01:32,099 --> 00:01:33,699] E: Behind you find the flour,
24 [00:01:34,040 --> 00:01:40,220] E: A lot with the flour, the flour, perfect white, exactly, is just behind you,
25 [00:01:41,339 --> 00:01:43,660] E: We have to weigh a kilo of white flour
26 [00:01:45,059 --> 00:01:46,620] E: Using that shovel,
27 [00:01:51,660 --> 00:01:52,360] E: Exactly
28 [00:02:26,080 --> 00:02:26,919] A: ok
29 [00:02:33,000 --> 00:02:34,039] E: Perfect
30 [00:02:33,279 --> 00:02:42,639] A: it's a bit more than a kilo okay to the same doesn't matter ok I'm ok this I put it here
31 [00:02:36,139 --> 00:02:42,500] E: It doesn't matter it's okay ok then rests then
32 [00:02:43,279 --> 00:02:53,399] E: ok now that flour we have to put it in the planetary mixer which is the one we have just mounted in steel you can put it all
33 [00:02:48,339 --> 00:02:58,960] A: ok I put it all right
34 [00:03:04,300 --> 00:03:05,699] A: ok
35 [00:03:04,619 --> 00:03:11,559] E: To be able to work better, remove the plastic at the top you see in the planetary mixer always
36 [00:03:12,460 --> 00:03:14,580] E: Returns it slowly making sure it does not fall
37 [00:03:14,820 --> 00:03:17,000] E: you have to pull it but you don't have to make your arm fall
38 [00:03:17,520 --> 00:03:19,940] A: I have to turn it
39 [00:03:18,919 --> 00:03:26,699] E: He pulls her pulls her towards you ok detaches herself
40 [00:03:23,899 --> 00:03:33,399] A: ok ok ok ok ok ok ok okay
41 [00:03:27,259 --> 00:03:30,320] E: You can rest quietly on the right side there in the mobile
42 [00:03:31,139 --> 00:03:32,580] E: Okay where you want
43 [00:03:33,100 --> 00:03:37,479] E: ok now on the left you will find three arms we have to
44 [00:03:38,339 --> 00:03:40,399] E: Use the crochet one
45 [00:03:40,419 --> 00:03:44,139] A: that of crochet then this here
46 [00:03:46,320 --> 00:04:07,820] E: hook it to the planetary mixer, also paying attention to what you do not release so as you see it is in the shape of a key then precisely first we have to rotate only the arm without rotating the machine, then you try to make it turn slightly you will have to hear a click because here you are screw
47 [00:03:48,940 --> 00:03:51,160] A: Ok fine
48 [00:03:52,740 --> 00:03:57,240] A: how do I understand how I understand that it is well hooked
49 [00:04:08,059 --> 00:04:10,220] E: See that there is that space there
50 [00:04:08,460 --> 00:04:11,520] A: Yes ok it was shot
51 [00:04:10,800 --> 00:04:12,259] E: here it seems to me hooked
52 [00:04:12,800 --> 00:04:13,940] E: Let's see try to extract him
53 [00:04:15,160 --> 00:04:17,739] A: A mesh ok
54 [00:04:15,259 --> 00:04:15,660] E: does not go out
55 [00:04:15,940 --> 00:04:16,799] E: Perfect is hooked
56 [00:04:17,380 --> 00:04:19,339] E: We can close the planetary arm
57 [00:04:19,019 --> 00:04:23,519] A: so I shoot it all down perfect
58 [00:04:24,200 --> 00:04:27,980] E: That crank must be lowered this is zero the first knob this
59 [00:04:28,700 --> 00:04:28,980] E: Exactly
60 [00:04:29,540 --> 00:04:30,920] E: turn it all to the left
61 [00:04:31,100 --> 00:04:32,480] E: all to the left
62 [00:04:33,160 --> 00:04:35,160] A: OK perfect
63 [00:04:33,540 --> 00:04:40,540] E: Ok press the button with the I of Inttion and should turn slowly
64 [00:04:37,859 --> 00:04:40,559] A: ok it turned on is turning
65 [00:04:41,799 --> 00:04:49,779] E: ok now we make him mix the milk no no in the meantime she is sifting the flour
66 [00:04:44,359 --> 00:04:47,160] A: perfect but I turn it off in the meantime
67 [00:04:50,079 --> 00:04:51,059] E: On your right you will find a
68 [00:04:51,679 --> 00:04:57,059] A: Only now I gave a fridge ok
69 [00:04:52,100 --> 00:04:54,000] E: refrigerator that is sport
70 [00:04:54,399 --> 00:04:54,640] E: right
71 [00:04:55,119 --> 00:04:55,619] E: I walked
72 [00:04:56,459 --> 00:04:56,980] E: right right
73 [00:04:57,200 --> 00:04:57,559] E: right
74 [00:04:57,700 --> 00:04:58,880] E: no no no even more to the right
75 [00:04:59,079 --> 00:05:01,279] E: the one in steel you see with the handles
76 [00:05:00,720 --> 00:05:04,589] A: Ok the other then this perfect here
77 [00:05:01,380 --> 00:05:03,559] E: the other largest right
78 [00:05:04,040 --> 00:05:06,320] E: ok open this other left
79 [00:05:07,000 --> 00:05:15,420] E: left and take the milk that should be there
80 [00:05:08,000 --> 00:05:09,019] A: ok
81 [00:05:12,359 --> 00:05:15,540] A: What is the milk here
82 [00:05:15,619 --> 00:05:17,500] E: Go right
83 [00:05:18,100 --> 00:05:27,059] A: Yes here the milk I found
84 [00:05:18,540 --> 00:05:21,839] E: You are right ok there
85 [00:05:23,459 --> 00:05:28,839] E: ok we have to weigh 330 g of milk always using one of those bowls
86 [00:05:28,519 --> 00:05:35,700] A: I can use the one dirty flour is fine then then
87 [00:05:32,019 --> 00:05:35,059] E: Yes quietly yes yes because so many products are those
88 [00:05:35,459 --> 00:05:36,700] E: goes well to the tara again
89 [00:05:36,700 --> 00:05:38,200] A: Yes
90 [00:05:36,859 --> 00:05:37,339] E: represent
91 [00:05:37,500 --> 00:05:40,059] E: Perfect 330 grams
92 [00:05:43,000 --> 00:05:44,399] A: 330
93 [00:05:50,079 --> 00:05:52,200] A: I let you see
94 [00:05:52,820 --> 00:05:54,100] E: yes yes yes
95 [00:05:53,399 --> 00:05:56,200] A: OK perfect
96 [00:05:55,859 --> 00:06:03,100] E: ok slowly slowly now perfect enough now we have to here
97 [00:05:57,279 --> 00:06:01,059] A: ah go perfect ok
98 [00:06:03,320 --> 00:06:08,429] E: But mix with the dough slowly slowly not too quickly ok
99 [00:06:07,660 --> 00:06:16,600] A: Yes, so something of this type ok is fine
100 [00:06:13,339 --> 00:06:16,600] E: exactly flush to ensure that the dough
101 [00:06:16,899 --> 00:06:18,980] E: that the flour does not become too much water
102 [00:06:20,059 --> 00:06:20,880] A: ok
103 [00:06:30,940 --> 00:06:32,600] E: Yes yes yes
104 [00:07:02,899 --> 00:07:03,619] E: ok
105 [00:07:05,239 --> 00:07:10,000] A: I see that the mixer does a little effort is normal
106 [00:07:09,480 --> 00:07:11,779] E: ok then look what you do,
107 [00:07:12,179 --> 00:07:13,200] E: Put all the milk,
108 [00:07:13,760 --> 00:07:14,660] A: ok
109 [00:07:15,079 --> 00:07:15,760] E: Descend the bowl
110 [00:07:16,459 --> 00:07:19,779] E: I enter the right of the mixer, no wait not to increase the speed,
111 [00:07:19,980 --> 00:07:21,100] E: in the right of the mixer,
112 [00:07:21,239 --> 00:07:22,579] E: you see? the mixer, look at it,
113 [00:07:22,920 --> 00:07:24,140] E: c is a manela,
114 [00:07:24,700 --> 00:07:24,739] E: See it
115 [00:07:25,779 --> 00:07:27,179] A: ok
116 [00:07:25,859 --> 00:07:28,700] E: screwed it almost as if I had to make a screwing movement,
117 [00:07:30,179 --> 00:07:32,079] E: You are blocking your arm so,
118 [00:07:31,600 --> 00:07:33,000] A: ok
119 [00:07:32,640 --> 00:07:37,140] E: Now that the arm, is blocked you can slightly increase the mixture of the mixer,
120 [00:07:37,540 --> 00:07:42,739] E: slowly we increase it, to help her mix the dough,
121 [00:07:42,760 --> 00:07:47,079] A: ok already better already much better
122 [00:07:43,459 --> 00:07:43,519] E: you see?
123 [00:07:44,480 --> 00:07:47,480] E: In the meantime, always that bowl,
124 [00:07:48,420 --> 00:07:49,839] A: Well yes
125 [00:07:48,679 --> 00:07:49,440] E: resume that bowl,
126 [00:07:49,820 --> 00:07:53,420] E: The mixer can stay there quietly and I beat an egg inside,
127 [00:07:52,179 --> 00:07:53,019] A: ok
128 [00:07:53,720 --> 00:07:54,799] E: the egg, find it behind you,
129 [00:07:55,260 --> 00:08:01,820] A: ok we beat an egg inside the egg ok yes is fine
130 [00:07:56,559 --> 00:07:59,980] E: Behind your shelving, you will find the egg,
131 [00:08:00,540 --> 00:08:01,279] E: Perfect,
132 [00:08:02,179 --> 00:08:04,279] E: There is no need to slam it with fork,
133 [00:08:04,500 --> 00:08:09,700] E: You just have to break it inside the bowl making sure that they don't fall pieces,
134 [00:08:05,980 --> 00:08:12,660] A: yes I'm moving here to emerge as little as possible
135 [00:08:11,200 --> 00:08:11,920] E: ok,
136 [00:08:17,660 --> 00:08:25,720] A: I may have exaggerated it is fine the same is fine
137 [00:08:22,420 --> 00:08:24,119] E: It does nothing to us,
138 [00:08:24,459 --> 00:08:26,019] E: Yes, as long as all the slags are levi,
139 [00:08:26,160 --> 00:08:31,820] A: Yes yes yes the peels where I put them of the egg
140 [00:08:26,179 --> 00:08:26,839] E: be careful
141 [00:08:26,940 --> 00:08:28,700] E: If you think there are slags,
142 [00:08:31,779 --> 00:08:37,440] E: You can always throw them on the right side near the fridge along where there is this door,
143 [00:08:37,719 --> 00:08:40,119] E: On the left see a bin,
144 [00:08:41,599 --> 00:08:42,020] E: that's where
145 [00:08:42,419 --> 00:08:43,559] E: that green bin,
146 [00:08:42,460 --> 00:08:51,739] A: ok perfect this throw in the bin eh sorry I wash my hands
147 [00:08:47,219 --> 00:08:50,880] E: Now the egg you can put it inside the dough,
148 [00:08:51,000 --> 00:08:57,280] E: Yes the Scottex, you always find it high above the scale, there is the scottex,
149 [00:08:53,500 --> 00:08:56,119] A: Above the scale I find the purpose
150 [00:08:58,320 --> 00:09:00,179] A: OK perfect
151 [00:09:01,739 --> 00:09:03,559] E: Perfect, we check the egg,
152 [00:09:04,140 --> 00:09:05,239] E: Ok, there are no traces,
153 [00:09:04,500 --> 00:09:09,260] A: There are no traces of OK
154 [00:09:05,340 --> 00:09:06,020] E: It seems to me,
155 [00:09:08,919 --> 00:09:10,859] E: ok, now look at that we do,
156 [00:09:11,320 --> 00:09:11,719] E: we do, so,
157 [00:09:11,700 --> 00:09:12,320] A: Yes
158 [00:09:12,260 --> 00:09:14,979] E: Since a part of egg has fallen and we don't know the exact weight,
159 [00:09:15,739 --> 00:09:16,880] E: We clean the surface,
160 [00:09:17,539 --> 00:09:21,820] E: We put this part in the sink and take back another egg,
161 [00:09:21,159 --> 00:09:22,559] A: ok
162 [00:09:22,080 --> 00:09:25,539] E: If you have difficulty in slamming it, you too,
163 [00:09:26,940 --> 00:09:33,500] E: Maybe you are easier for you to break the egg and break it too, with one of those rasches that you find yourself there,
164 [00:09:28,979 --> 00:09:30,380] A: Yes
165 [00:09:34,080 --> 00:09:48,099] A: Yes yes yes now I try a attimino that I clean here if there is inde rather ah c it is yes yes yes a attimure
166 [00:09:35,440 --> 00:09:56,200] E: Ok, yes, yes, yes, more, more than anything else because we don't know how much he fell exactly ok, nothing you put the bowl to wash quietly
167 [00:09:56,580 --> 00:10:00,979] A: I put this here a attempt that I throw these
168 [00:09:57,500 --> 00:10:07,260] E: Without problems, in the meantime we take a look at the dough if it is having difficulty,
169 [00:10:06,599 --> 00:10:08,659] A: it doesn't seem
170 [00:10:10,299 --> 00:10:12,419] E: no ok, another egg,
171 [00:10:12,679 --> 00:10:18,080] E: or help you beat it in the neaccio edge of the work surface,
172 [00:10:15,719 --> 00:10:19,559] A: Let's try a bowl here
173 [00:10:18,260 --> 00:10:20,059] E: in the edge itself, instead of slamming it,
174 [00:10:20,320 --> 00:10:22,140] E: exactly, it should be stronger,
175 [00:10:22,299 --> 00:10:34,140] A: Yes it was much simpler ok now we do this so I do this
176 [00:10:22,960 --> 00:10:23,320] E: vero?
177 [00:10:24,900 --> 00:10:27,260] E: It is in fact I imagined it was simpler,
178 [00:10:27,880 --> 00:10:30,099] E: Ok, perfect, so we proceed
179 [00:10:32,299 --> 00:10:34,979] E: And this here for com is we put it inside the dough?
180 [00:10:34,539 --> 00:10:41,880] A: okay I shoot directly ok perfect
181 [00:10:38,979 --> 00:10:46,770] E: Yes, yes, yes, yes, you can throw it safely, ok, now in this bowl,
182 [00:10:42,880 --> 00:10:55,859] A: Fact is a second this bowl what should I do
183 [00:10:53,539 --> 00:10:57,500] E: Having put it out of use the other, we also give it a rinse
184 [00:10:57,619 --> 00:11:01,239] E: quickly, then passing a scottex because we will weigh the sugar,
185 [00:11:01,880 --> 00:11:06,200] A: soap use of soap
186 [00:11:04,280 --> 00:11:08,179] E: Yes, you can also use soap what is the front quietly,
187 [00:11:07,200 --> 00:11:12,859] A: All right
188 [00:11:09,700 --> 00:11:15,200] E: Even if the products are the ones we are using, so not necessarily,
189 [00:11:19,159 --> 00:11:23,840] E: Ok, okay okay, that's okay, many products are still the ones we are using,
190 [00:11:24,020 --> 00:11:29,539] A: Yes yes it seems right
191 [00:11:24,239 --> 00:11:25,659] E: It is right not to make the sugar attack,
192 [00:11:31,539 --> 00:11:39,559] E: Ok, we listen to the bowl
193 [00:11:31,580 --> 00:11:34,020] A: All right
194 [00:11:48,119 --> 00:11:51,179] A: ok it looks quite dry
195 [00:11:49,299 --> 00:11:54,400] E: Perfect, then, yes, now we will weigh here,
196 [00:11:53,380 --> 00:11:55,739] A: The mixer has blocked
197 [00:11:56,419 --> 00:12:01,500] E: Nothing don't worry does not do anything, leave it like this, as we weigh the sugar? Rifai the tara,
198 [00:12:01,059 --> 00:12:03,479] A: then we weigh the sugar
199 [00:12:07,059 --> 00:12:26,580] E: Perfect, and weigh a total of 460 grams of sugar? sugar? Do you always find it where there is the flour under that container at the bottom that you see there there is sugar? So leverage the flour so exact then already the flour next to it, it does nothing,
200 [00:12:07,520 --> 00:12:08,799] A: Perfect
201 [00:12:11,799 --> 00:12:13,919] A: where I find it
202 [00:12:16,239 --> 00:12:17,520] A: ok
203 [00:12:19,700 --> 00:12:22,440] A: This plastic container
204 [00:12:27,520 --> 00:12:30,580] A: Ok fine
205 [00:12:28,700 --> 00:12:33,619] E: You can use the same palette that we used that you find inside the flour,
206 [00:12:33,039 --> 00:12:35,320] A: OK perfect
207 [00:12:36,960 --> 00:12:41,799] A: Remember me how many grams ok
208 [00:12:36,979 --> 00:12:47,940] E: Perfect, so we said 460 grams is fine is almost half a palette of this
209 [00:12:43,239 --> 00:12:45,940] A: yes it's okay
210 [00:12:48,500 --> 00:12:49,900] A: 200
211 [00:12:59,539 --> 00:13:00,500] E: you should be there,
212 [00:13:03,140 --> 00:13:04,539] A: 600
213 [00:13:05,599 --> 00:13:07,000] A: 68
214 [00:13:06,000 --> 00:13:16,539] E: Ok, it's fine, it doesn't do anything if there are those 8 grams more, the sugar put it back, in this case the palette put it back, in the flour, perfect, so, ok,
215 [00:13:09,599 --> 00:13:15,440] A: ok let's do so yes I put everything back as it was
216 [00:13:20,340 --> 00:13:33,880] E: Then then we do this, since the mixer has blocked, it means that the dough is annoyed before so we put the lard that in this case you find it on the left which is the one with the red palette before putting the sugar, then we remove the sugar,
217 [00:13:21,619 --> 00:13:22,179] A: Perfect
218 [00:13:31,380 --> 00:13:35,859] A: ok so we leave the sugar here that it is already weighted and lard it instead
219 [00:13:36,840 --> 00:13:43,700] E: In this case, the lard we have to put 200 grams, now you can also quietly
220 [00:13:43,940 --> 00:13:45,340] A: ok
221 [00:13:44,500 --> 00:13:55,219] E: Place it in the balance plan because it is so clean so maybe you pass a shot of Scottex, always press the plan and pass a shot of Scottex, is zero just to the scale safely,
222 [00:13:53,940 --> 00:13:59,359] A: the attimbs yes
223 [00:13:57,520 --> 00:14:30,559] E: Yes, perfect, and weigh 200 grams, and I can give you advice, if you want to touch it with your hands use the glovellattice you find there otherwise you can also do it quietly with the red scale you see how you are easier you see an attempt ok because otherwise you will then make you too many hands and you can't work well after 200 so another little just another episode this does nothing if we see a little more see
224 [00:14:09,260 --> 00:14:13,820] A: ok I don't know if it will be necessary to touch it with your hands
225 [00:14:14,260 --> 00:14:15,099] A: At that time
226 [00:14:17,780 --> 00:14:20,400] A: then I put how many grams
227 [00:14:35,619 --> 00:14:39,859] A: ok but perfect
228 [00:14:37,599 --> 00:15:09,179] E: Perfect, detached, ok we can put it inside and we increase the speed of the mixer you see floor, slowly, then worked on the mixer everything that is not obviously removing the mixture OK slightly increases lightly, obviously raising the palette from there attentive to the range lightly the speed yes ok see that she works safely,
229 [00:14:46,119 --> 00:14:47,520] A: All
230 [00:14:50,840 --> 00:14:51,679] A: ok
231 [00:14:55,359 --> 00:14:56,179] A: Yes
232 [00:14:57,380 --> 00:15:02,539] A: A Attimino that I drop all the lard ok
233 [00:15:02,799 --> 00:15:05,200] A: we should be there
234 [00:15:06,820 --> 00:15:09,099] A: Yes yes yes
235 [00:15:09,700 --> 00:15:16,859] E: floor, floor, perfect, now we can mix the sugar,
236 [00:15:10,559 --> 00:15:11,760] A: absolutely
237 [00:15:20,419 --> 00:15:25,260] A: I have to put it directly slowly
238 [00:15:23,219 --> 00:15:28,239] E: You can put everything, yes, yes, in this case everything, you can put it safely,
239 [00:15:27,599 --> 00:15:28,299] A: ok
240 [00:15:29,000 --> 00:15:30,219] A: ok
241 [00:15:31,739 --> 00:15:36,020] E: so much now slowly of the dough and then we complete the procedure manually,
242 [00:15:35,700 --> 00:15:38,059] A: ok it's fine
243 [00:15:39,059 --> 00:15:45,979] A: perfect therefore there is something else to do
244 [00:15:41,679 --> 00:16:00,659] E: Ok, don't worry, then now they are young, this important part, 33 grams of ammonia do not make mistakes with ammonia must be exact because it acts as a lengthy ok, so we redo the tara, always putting that bowl, you can help you safely with that bowl,
245 [00:15:51,760 --> 00:15:53,159] A: ok
246 [00:15:53,580 --> 00:15:55,400] A: ok then
247 [00:15:56,260 --> 00:15:59,059] A: two and one
248 [00:16:00,520 --> 00:16:03,640] A: so ok I use this
249 [00:16:02,820 --> 00:16:17,460] E: Put it, press the tara, perfect, again the ammonia you find it is that package you see silver with the clothespin, then blue we remove the soft morning, be careful because it has a strong smell,
250 [00:16:08,919 --> 00:16:10,320] A: The taro
251 [00:16:11,320 --> 00:16:12,719] A: ok
252 [00:16:17,440 --> 00:16:18,840] A: ok
253 [00:16:24,640 --> 00:16:25,820] A: how many grams
254 [00:16:24,799 --> 00:16:28,059] E: ok 33 grams
255 [00:16:28,080 --> 00:16:29,140] A: OK perfect
256 [00:16:43,119 --> 00:16:44,799] E: very quietly
257 [00:16:45,919 --> 00:16:48,719] E: Wait a few seconds, perfect ok, put another little back
258 [00:16:47,960 --> 00:16:49,359] A: Yes
259 [00:16:51,500 --> 00:16:52,900] A: Yes
260 [00:16:58,599 --> 00:17:02,020] E: Perfect, that's enough, that's okay, so, yes yes yes that's okay, yes yes
261 [00:16:59,640 --> 00:17:04,400] A: Enough ok well ok perfect
262 [00:17:03,719 --> 00:17:09,800] E: We close with the soft morning, this too we can mix it at all at once the dough,
263 [00:17:06,099 --> 00:17:07,500] A: beh
264 [00:17:09,719 --> 00:17:14,560] A: ok yes it actually has a strong smell
265 [00:17:26,000 --> 00:17:27,400] A: ok
266 [00:17:28,060 --> 00:17:35,359] E: ok, now let's put the last ingredient to the mixture that you always find it on the left,
267 [00:17:35,599 --> 00:17:48,020] E: And that is that white jar, vanillin, you can put this as if it were rises, so it is chosen let's say it is an exact aroma is an aroma so just a pinch,
268 [00:17:35,839 --> 00:17:36,959] A: ok
269 [00:17:43,280 --> 00:17:44,400] A: assent
270 [00:17:46,780 --> 00:17:47,900] A: ok
271 [00:17:49,380 --> 00:17:54,880] A: I have my hands a little dirty with sugar, it's a problem yes ok
272 [00:17:49,500 --> 00:17:56,780] E: Yes quietly, so, because it makes a pinch so much, no no no no sugar so quietly, a
273 [00:17:56,359 --> 00:17:58,239] A: But yes
274 [00:17:57,760 --> 00:18:16,359] E: Even too, less, less, less, less, less, less, ok, enough, perfect, perfect, now we clean the surface and jump our hands first rinse the hands and levi the products from above the surface then put the lactic gloves and proceed by disinfecting the surface
275 [00:18:00,040 --> 00:18:02,439] A: OK perfect
276 [00:18:07,560 --> 00:18:10,359] A: yes it's okay
277 [00:18:13,520 --> 00:18:17,500] A: then he waves his hands
278 [00:18:25,739 --> 00:18:27,560] A: ok ok perfect
279 [00:18:28,839 --> 00:18:29,800] A: I dry
280 [00:18:30,400 --> 00:18:35,579] E: And I tell you now what things we can already remove from the surface that we will reuse more
281 [00:18:34,939 --> 00:18:35,900] A: ok
282 [00:18:36,239 --> 00:18:38,319] A: then I have to put the Guandillotti
283 [00:18:39,959 --> 00:18:48,760] E: Yes so we clean and then we will leve them and we will put the others clean to extract the compound from
284 [00:18:41,260 --> 00:18:41,739] A: ok
285 [00:18:48,979 --> 00:18:51,400] A: OK perfect
286 [00:18:59,300 --> 00:19:00,699] E: planetary
287 [00:19:16,079 --> 00:19:20,300] E: If they do not enter we can also do it with bare hands, quietly we break the
288 [00:19:20,560 --> 00:19:26,619] E: Hands twice, if you have difficulty, nothing we can do with bare hands,
289 [00:19:21,479 --> 00:19:30,560] A: uh then I have some difficulty actually, but I try, now I try that I put one we try with the other
290 [00:19:31,060 --> 00:19:34,459] A: if it's too difficult then I do it with your bare hands
291 [00:19:37,780 --> 00:19:38,300] A: ok
292 [00:19:42,780 --> 00:19:52,199] E: If you have difficulty getting them in later you can slightly put a little flour in your hands it will act as from Borotalco and makes you slide the latex in your hand
293 [00:19:51,160 --> 00:19:51,859] A: ok
294 [00:19:52,839 --> 00:19:56,160] A: okay, however they entered
295 [00:19:54,540 --> 00:20:29,140] E: Then the bowls, to be removed, ok, are these, bowls, you can put it to wash together with the other two hooks quietly to these two hooks because even if we have not used them they were contaminated perfect, then we can put the extruded milk in the fridge that where on the left on the left that the space should be there, above even one of these,
296 [00:20:04,060 --> 00:20:05,459] A: Together
297 [00:20:06,900 --> 00:20:11,359] A: Okay, it's fine
298 [00:20:12,660 --> 00:20:15,300] A: Restricted milk in the fridge
299 [00:20:19,979 --> 00:20:23,520] A: milk and lard where I put it
300 [00:20:33,880 --> 00:21:07,760] E: Leva in case levala, perfect, so much we will use it to cut then after the biscuits you can take it you can take the red palettina yes yes yes this one here we can take it we use after to cut the biscuits perfect, ok yes exactly yes yes yes yes yes yes yes yes to wash and in the meantime you can spray degreaser above the surface use the blue pezza to remove it while paying attention not to contaminate the seeds.
301 [00:20:39,219 --> 00:20:40,800] A: ok then I'll go taking up
302 [00:20:41,239 --> 00:20:41,920] A: I'm leaving it in the fridge
303 [00:20:43,380 --> 00:20:44,079] A: ok
304 [00:20:46,640 --> 00:20:48,040] A: Perfect
305 [00:20:49,079 --> 00:20:50,739] A: I put this to wash this,
306 [00:20:54,280 --> 00:20:55,680] A: ok
307 [00:21:00,079 --> 00:21:01,479] A: ok
308 [00:21:04,099 --> 00:21:05,500] A: All right
309 [00:21:06,939 --> 00:21:08,339] A: ok
310 [00:21:11,540 --> 00:21:22,339] E: ok we use the blue piece to clean the inspection and then we move on to Scottex anyway to detect the latest detergent residues,
311 [00:21:27,819 --> 00:21:30,520] E: Attention to the left C is still residual detergent,
312 [00:21:29,540 --> 00:21:32,040] A: ok yes yes yes yes yes I was giving a clean
313 [00:21:37,199 --> 00:21:39,359] A: ok ok so it can be fine,
314 [00:21:39,800 --> 00:21:40,540] A: it is quite clean
315 [00:21:39,880 --> 00:21:43,500] E: Yes yes we have to pass the Scottex anyway, though,
316 [00:21:42,880 --> 00:21:44,040] A: All right,
317 [00:21:44,660 --> 00:21:47,599] A: then I put this piece here
318 [00:21:50,880 --> 00:21:51,719] A: This
319 [00:21:58,099 --> 00:22:05,819] E: ok, now while throwing the scottex you can remove the gloves and we put the others back so we proceed,
320 [00:22:05,400 --> 00:22:13,439] A: ok then since I also have to throw some milk I take everything and throw everything
321 [00:22:10,300 --> 00:22:12,060] E: OK perfect
322 [00:22:15,800 --> 00:22:19,640] A: So I also throw the gloves
323 [00:22:18,359 --> 00:22:21,880] E: yes exactly, we put it clean
324 [00:22:24,439 --> 00:22:29,859] E: Or if you want in this case you can also work with bare hands, it's your choice,
325 [00:22:24,540 --> 00:22:25,339] A: ok
326 [00:22:27,920 --> 00:22:30,160] A: Can they go naked hands?
327 [00:22:31,079 --> 00:22:46,699] E: Ok you wash your hands quietly and work with bare hands, now while you are in the sink after you washed your hands we have to rinse the seeds so after you washed your hands we have to rinse the seeds so you can leave the water open like this,
328 [00:22:33,420 --> 00:22:35,339] A: yes it's okay
329 [00:22:39,079 --> 00:22:40,479] A: come?
330 [00:22:45,239 --> 00:22:45,900] A: ok
331 [00:22:47,339 --> 00:22:48,160] A: All right
332 [00:22:49,599 --> 00:22:59,079] E: ok you take that colander that you are and fill it with a 3 is perfect ok 3 sassolated of seeds,
333 [00:22:50,920 --> 00:22:52,319] A: Yes
334 [00:22:59,859 --> 00:23:02,660] A: it comes like this
335 [00:23:00,819 --> 00:23:06,040] E: Yes exactly yes yes yes that's okay
336 [00:23:05,819 --> 00:23:05,839] A: due
337 [00:23:08,660 --> 00:23:24,180] E: Ok, rinse them lightly under the water, to prevent you from bathing on the surface after when we place the biscuit, make a sort of scottex layer, under the colander, put it,
338 [00:23:11,000 --> 00:23:12,439] A: All right
339 [00:23:25,900 --> 00:23:30,579] A: they are quite rinsed like this
340 [00:23:26,939 --> 00:23:38,199] E: Ok, yes yes yes that's fine, okay, ok, take the scottex, and you can act on the colander,
341 [00:23:31,339 --> 00:23:34,140] A: I don't know
342 [00:23:34,939 --> 00:23:36,339] A: Yes
343 [00:23:40,660 --> 00:23:58,280] E: In the meantime, the dough will be mixed so we can turn over the car to turn off the planetary mixer turns outwards we raise our arm,
344 [00:23:42,099 --> 00:23:43,500] A: ok
345 [00:23:50,859 --> 00:23:51,560] A: ok
346 [00:23:56,260 --> 00:23:57,660] A: ok
347 [00:23:59,239 --> 00:24:11,800] E: We remove the dough that is in excess in the arm, you can remove it with your hands so not quietly raised and release the release by turning to the left,
348 [00:24:06,619 --> 00:24:09,420] A: Yes ok
349 [00:24:12,420 --> 00:24:25,579] E: The support on the side the opposite the balance because we have to put a detachment spray that is the spray that you see you in front of you with the white cap put it on the surface and in this case since you are working with bare hands even a little
350 [00:24:12,699 --> 00:24:14,099] A: ok
351 [00:24:20,300 --> 00:24:21,000] A: ok
352 [00:24:23,579 --> 00:24:24,180] A: Yes
353 [00:24:24,780 --> 00:24:32,520] A: I wash my hands ah ok ok spiuzzo then on the surface
354 [00:24:25,819 --> 00:24:28,199] E: In the hands, so the dough, no, no, a bit
355 [00:24:28,300 --> 00:24:38,459] E: In the hands, so the dough does not stick to the hands, okay, yes yes yes yes yes quietly everything on the surface, perfect, a bit
356 [00:24:34,819 --> 00:24:36,819] A: Is that okay?
357 [00:24:38,560 --> 00:24:59,579] E: In the hands, sprinkle it, ok, you can safely pass it with the other hand you pass so much, yes, yes, it is as if it were butter ok, now being careful not to wet the surface too much, place the seeds on one side, and the dough on the other side,
358 [00:24:39,359 --> 00:24:40,560] A: ok
359 [00:24:44,819 --> 00:24:45,800] A: like that?
360 [00:24:46,800 --> 00:24:47,500] A: ok
361 [00:24:55,180 --> 00:24:58,979] A: then it moves from this side,
362 [00:25:00,439 --> 00:25:06,859] E: Perfect, you go out the dough and put it where the spray is sprayed, yes, yes, yes, it can go out
363 [00:25:04,199 --> 00:25:04,699] A: I go out everything?
364 [00:25:11,619 --> 00:25:13,040] A: Well yes
365 [00:25:16,560 --> 00:25:18,739] A: they are quite resistance
366 [00:25:20,099 --> 00:25:21,500] A: ok
367 [00:25:20,699 --> 00:25:33,140] E: Ok, that's okay, now we press pressure with the palm of the hand, go to crush, we make fate of folds to the dough, yes exact, exactly,
368 [00:25:23,520 --> 00:25:24,939] A: All right
369 [00:25:29,560 --> 00:25:31,500] A: like that?
370 [00:25:42,339 --> 00:25:48,060] E: When it becomes uniform, therefore almost a loaf,
371 [00:25:50,479 --> 00:25:53,099] E: How do you feel it as a consistency?
372 [00:25:52,160 --> 00:25:54,640] A: Okay but I feel it a little lumoso
373 [00:25:56,859 --> 00:25:58,260] A: Meaning what
374 [00:25:58,180 --> 00:26:24,150] E: And then we don't mix it much more if you think that I see it well on an external level I see it well I don't think it will be fractured when we work so look at that you make the seeds we rest them in the steel yes, exactly, but you have to get them out of the colapasta yes, little little then take with the hand also with your hand and put them in the work surface, yes, so, so, so exact, yes, yes, yes, yes.
375 [00:25:59,839 --> 00:26:01,239] A: ok
376 [00:26:04,119 --> 00:26:05,520] A: ok
377 [00:26:07,079 --> 00:26:08,479] A: ok
378 [00:26:19,839 --> 00:26:20,479] A: ok
379 [00:26:21,619 --> 00:26:22,900] A: So so?
380 [00:26:24,280 --> 00:26:24,760] A: okay enough
381 [00:26:24,979 --> 00:26:26,160] A: it still does not stop
382 [00:26:25,709 --> 00:26:26,869] E: another po
383 [00:26:27,010 --> 00:26:37,589] E: Another one more now you have to take on the head you will find a pan, black with parchment paper you put it on the side,
384 [00:26:30,579 --> 00:26:31,859] A: All right
385 [00:26:34,719 --> 00:26:35,359] A: Yes
386 [00:26:36,680 --> 00:26:38,680] A: then I have my hands dirty with seeds,
387 [00:26:39,869 --> 00:27:02,609] E: Yes, now we have to wash them so much again, then taking the pan, put it to the side, maybe you can shift them to the fact, put it on, making sure that it does not knock out perfect and we have to take the red raschetta that we have brought to wash so in the meantime you tear your hands, exactly, because we will use it to cut,
388 [00:26:41,520 --> 00:26:41,880] A: All right?
389 [00:26:52,380 --> 00:26:52,979] A: ok
390 [00:26:56,819 --> 00:26:57,420] A: ok
391 [00:26:58,239 --> 00:26:59,439] A: ok so
392 [00:26:59,719 --> 00:27:00,760] A: Then I wash it,
393 [00:27:01,060 --> 00:27:02,040] A: I wash my hands
394 [00:27:02,959 --> 00:27:03,560] A: Yes
395 [00:27:03,780 --> 00:27:04,000] A: All right
396 [00:27:16,969 --> 00:28:01,150] E: If you have difficulty, in removing the anointed part, because it is normal that you can have some difficulties, do not worry with scottex and it is better, it is good to be fine yes yes yes yes yes yes because you will not remove everything with soap ok we can dry it with scottex e
397 [00:27:21,380 --> 00:27:22,280] A: Yes
398 [00:27:25,680 --> 00:27:30,140] A: Yes ah ok perfect then I dry it with scottex
399 [00:27:31,520 --> 00:27:35,439] A: However, I give a clean ok
400 [00:27:35,579 --> 00:27:37,160] A: it should be quite clean
401 [00:27:41,880 --> 00:27:42,780] A: ok
402 [00:27:45,800 --> 00:27:48,640] A: I dry an attempt with the scottex
403 [00:27:50,699 --> 00:27:51,920] A: one second
404 [00:27:52,400 --> 00:27:53,780] A: I dry my hands
405 [00:27:54,430 --> 00:27:57,020] A: We should be fine
406 [00:27:57,880 --> 00:28:01,739] A: Ok I have to get some butter on the hands of the spray?
407 [00:28:01,930 --> 00:28:13,750] E: So, no, there is no need in this case, now we have to break a little bit of dough we have to make a sort of serpentine so you break almost as a thumb,
408 [00:28:03,319 --> 00:28:03,839] A: ok
409 [00:28:04,219 --> 00:28:04,619] A: Perfect
410 [00:28:14,550 --> 00:28:40,670] E: Even a little more, even a little more, little more, ok, another little ok, perfect ok, and you have to rotate it in the bench in the bench ok, and you have to make a sort of serpentine must be exact not too thin ok, another little is fine, now brings the seeds closer,
411 [00:28:30,800 --> 00:28:32,640] A: ok so that way
412 [00:28:40,060 --> 00:28:41,459] A: ok
413 [00:28:41,369 --> 00:28:58,699] E: and roll it over the seeds, from the way the seeds, they attack themselves automatically exactly exact and roll it over the seeds, just roll on them above the seeds, ok, you just need to remove from the seeds, just all full,
414 [00:28:45,800 --> 00:28:48,160] A: And then I do this
415 [00:28:52,599 --> 00:28:54,459] A: ah ok
416 [00:28:55,680 --> 00:29:00,599] A: okay I do so it should be
417 [00:29:01,530 --> 00:29:05,589] E: ok, and now we cut chunks as much as half a thumb,
418 [00:29:01,719 --> 00:29:03,819] A: All right
419 [00:29:07,699 --> 00:29:09,099] A: Like this
420 [00:29:08,969 --> 00:29:13,270] E: Perfect, and we put each chuckle in the baking tray with parchment paper,
421 [00:29:14,160 --> 00:29:16,300] A: ok and I cut them and then I put them in the pan I put them on
422 [00:29:16,489 --> 00:29:18,650] E: Yes, yes, yes, it's fine, even so,
423 [00:29:20,660 --> 00:29:20,979] A: ok
424 [00:29:27,859 --> 00:29:28,180] A: ok
425 [00:29:28,030 --> 00:29:30,569] E: perfect, rest them all in parchment paper,
426 [00:29:31,949 --> 00:29:36,150] E: It does nothing if the sides remain without seeds, the particularity is this.
427 [00:29:39,099 --> 00:29:39,599] A: ah
428 [00:29:45,729 --> 00:29:47,290] E: Why so thin?
429 [00:29:49,199 --> 00:29:50,400] A: ok
430 [00:29:49,790 --> 00:30:05,890] E: We take the pan and proceed with the last step which is to bake them so we take the pan and direct us then it is fine because so much these do not rise excessively thickness so it is fine even so quietly
431 [00:29:54,400 --> 00:29:57,780] A: they are put well or they are too close
432 [00:30:03,140 --> 00:30:04,339] A: ok
433 [00:30:05,099 --> 00:30:06,300] A: All right
434 [00:30:06,449 --> 00:30:41,650] E: Now go, continue go to, to the right in front of three you will find yourself an oven, with three bedrooms now in the meantime rests this one so exactly the exact brings the biscuits to the right on the right do not rest them below you will find a rag where the biscuits under perfect is placed in perfect you see that rag down so exactly take it with this here we open the last two rooms of the oven, we open the counters, yes at the top,
435 [00:30:09,099 --> 00:30:11,540] A: ok to the right
436 [00:30:15,099 --> 00:30:20,560] A: This is what I have in front
437 [00:30:23,800 --> 00:30:25,199] A: ok
438 [00:30:30,839 --> 00:30:32,040] A: this here
439 [00:30:34,260 --> 00:30:35,160] A: ok
440 [00:30:36,160 --> 00:30:40,280] A: The last two at the top or below
441 [00:30:41,819 --> 00:30:46,380] A: ok will come warmth when I open them ok
442 [00:30:45,430 --> 00:31:15,189] E: Yes, go, one and the other, and two we put the biscuits without inserting them too much because the heat is very strong so you risk burning then insert up to one part the rest we will help with the perfect shovel, on your left you will find a shovel that with the handle and wood we have to use to push exactly and use them to push the biscuits even deeper
443 [00:30:46,819 --> 00:30:48,459] A: ah ok
444 [00:30:49,160 --> 00:30:50,020] A: Perfect
445 [00:31:00,160 --> 00:31:01,560] A: ok
446 [00:31:05,880 --> 00:31:07,400] A: So this
447 [00:31:08,000 --> 00:31:09,479] A: This is okay here?
448 [00:31:13,280 --> 00:31:13,359] A: ok
449 [00:31:16,160 --> 00:31:17,819] A: how much in depth
450 [00:31:18,329 --> 00:31:30,270] E: Perfect, they are fine in the middle of the oven, you see the end of the oven, so it's fine, ok, perfect, so we can close the oven, using the rag to be careful because they are,
452 [00:31:23,079 --> 00:31:24,280] A: that's okay
453 [00:31:25,060 --> 00:31:26,459] A: ok
454 [00:31:28,160 --> 00:31:30,959] A: yes if not I live myself
455 [00:31:32,160 --> 00:31:33,020] A: ok