transcript/eng/02/02_005_transcript.txt

1 [00:00:02,960 --> 00:00:07,900] A: then I start with the flour if I remember well I put in the planetary mixer
2 [00:00:08,980 --> 00:00:13,980] A: it is correct and I don't remember the weight of the flour
3 [00:00:14,280 --> 00:00:16,000] E: Yes, 370 grams.
4 [00:00:20,480 --> 00:00:29,520] A: ok I have to do the tara with the T worked 370
5 [00:00:21,820 --> 00:00:23,040] E: But first you have to do the tara.
6 [00:00:39,700 --> 00:00:41,099] E: Yes
7 [00:00:48,860 --> 00:00:55,340] A: Okay after which I add this in the planetary mixer
8 [00:00:56,700 --> 00:01:00,340] E: But first you have to release the piece above of the panettaia.
9 [00:00:58,020 --> 00:01:08,400] A: yes I have to prepare the hook I always use the hook this here
10 [00:01:07,360 --> 00:01:07,959] E: Yes,
11 [00:01:08,720 --> 00:01:09,320] E: Yes,
12 [00:01:10,320 --> 00:01:12,059] E: The part this here is released,
13 [00:01:13,480 --> 00:01:28,099] A: ok it is hooked I can lower it now the car ok the fixed and the sieve so I start the light it is fine
14 [00:01:14,599 --> 00:01:14,680] E: Exactly
15 [00:01:19,419 --> 00:01:19,660] E: Yes,
16 [00:01:20,480 --> 00:01:21,160] E: First Put.
17 [00:01:27,940 --> 00:01:28,440] E: Exact,
18 [00:01:28,860 --> 00:01:29,040] E: Yes.
19 [00:01:30,099 --> 00:01:41,180] A: ok maybe even a little more slowly maybe it can go to a minimum is fine in the meantime weight the butter how much it must be
20 [00:01:40,959 --> 00:01:41,839] E: At that time,
21 [00:01:42,580 --> 00:01:43,839] E: Meanwhile, you have to put the eggs.
22 [00:01:43,879 --> 00:02:09,639] A: First they make the real eggs I didn't remember an egg is fine by being careful and where I find the garbage you moved
23 [00:01:46,139 --> 00:01:46,220] E: Yes,
24 [00:01:46,379 --> 00:01:46,959] E: An egg.
25 [00:02:09,899 --> 00:02:11,539] E: Right, no behind,
26 [00:02:11,860 --> 00:02:12,440] E: guard,
27 [00:02:12,559 --> 00:02:13,119] E: back,
34 [00:02:35,039 --> 00:02:36,380] E: You can find it on the right side.
35 [00:02:39,839 --> 00:02:40,360] E: Yes,
36 [00:02:40,539 --> 00:02:43,320] E: But be careful because if dirty in egg it would get dirty.
37 [00:02:43,699 --> 00:02:46,000] E: Either you clean it or use that of the Ciaio
38 [00:02:52,240 --> 00:02:57,600] A: I make the stage how much it goes of sugar
39 [00:02:53,220 --> 00:02:54,220] E: Always first do the tara,
40 [00:02:54,380 --> 00:02:55,279] E: Don't forget it.
41 [00:02:58,259 --> 00:02:58,660] E: One hundred.
42 [00:03:34,940 --> 00:03:37,080] E: One hundred takes the one with veil,
43 [00:03:37,339 --> 00:03:38,919] E: instead of using the granulated one,
44 [00:03:39,179 --> 00:03:43,720] E: Put another 50 grams for uncertainty, before it is bitter.
45 [00:03:58,800 --> 00:03:59,320] E: Perfect.
46 [00:04:11,220 --> 00:04:14,100] A: And now the butter goes no
47 [00:04:14,059 --> 00:04:14,600] E: Yes,
48 [00:04:15,520 --> 00:05:52,679] A: Ok 180 grams feel the butter I can use that of the egg I don't have so much dirty egg dirty with butter ok then but you had said 180 ah oko then this now done so done so but you had said the other time I don't remember it you told me how much you had to be oh well we didn't expect a moment as I do so we say so in the meantime I do the tara that was not made ok so it is made and but I have not made something wrong with it. o tm ok now I put the bowl
50 [00:04:22,600 --> 00:04:24,140] E: Yes, it does nothing.
51 [00:04:24,359 --> 00:04:25,859] E: The important thing is that then the butter,
52 [00:04:26,059 --> 00:04:27,720] E: If you want there are the gondolactics next to it,
53 [00:04:27,839 --> 00:04:29,459] E: In this case we cut it into cubes.
100 [00:07:15,100 --> 00:07:15,600] E: Eh, well, well,
101 [00:07:15,839 --> 00:07:16,239] E: Perfect.
102 [00:07:18,399 --> 00:07:18,959] E: No
103 [00:07:19,160 --> 00:07:20,779] E: You can also put the butter back in the fridge.
104 [00:07:25,779 --> 00:07:26,720] E: This dough,
105 [00:07:26,820 --> 00:07:29,640] E: the other leave it out that then we use it at room temperature.
106 [00:07:32,260 --> 00:07:33,260] E: Only one dough,
107 [00:07:38,079 --> 00:07:39,700] E: We have already opened this, we have it,
108 [00:07:40,500 --> 00:07:42,359] E: left side of the fridge,
109 [00:07:42,640 --> 00:07:42,880] E: Perfect.
110 [00:07:46,679 --> 00:07:50,720] A: way that then incorporates it with the other ingredients right
111 [00:07:50,179 --> 00:07:50,739] E: Yes
112 [00:07:50,839 --> 00:07:51,320] E: Exactly
113 [00:07:55,660 --> 00:07:57,399] E: It is right to help the car.
114 [00:07:57,200 --> 00:08:11,000] A: Of course yes if
115 [00:08:14,019 --> 00:08:19,380] A: In my opinion we are also there because it is quite soft so the car does not
116 [00:08:16,820 --> 00:08:17,500] E: Ok,
117 [00:08:17,739 --> 00:08:21,500] E: You can put it in the car and the car put it little stronger,
118 [00:08:22,100 --> 00:08:23,100] E: As I mentioned it.
119 [00:08:23,559 --> 00:08:24,660] E: I remind you to hook the car,
120 [00:08:24,959 --> 00:08:26,339] E: Did you hooked it right laterally?
121 [00:08:27,559 --> 00:08:28,100] E: Ok.
122 [00:08:36,419 --> 00:08:36,739] A: a little stronger yes yes I hooked it before
123 [00:08:46,539 --> 00:08:47,140] E: Ok,
124 [00:08:47,260 --> 00:08:48,559] E: The speed increases little.
125 [00:08:50,659 --> 00:08:51,119] E: Perfect,
126 [00:08:51,239 --> 00:08:55,799] E: Now let's wait for all the ingredients to be incorporated and in the meantime you can clean the bench.
127 [00:08:53,400 --> 00:08:54,520] A: second
128 [00:08:55,200 --> 00:08:56,320] A: second
129 [00:08:56,520 --> 00:08:59,479] A: second second, that is, it makes me a bit of Risico
130 [00:08:56,859 --> 00:08:59,460] E: So then afterwards we prepare to spread it.
131 [00:08:59,640 --> 00:09:00,760] A: second
132 [00:09:17,460 --> 00:09:21,280] E: If you want c it is the scottex in exchange if you are difficult for you to remove the egg.
133 [00:09:19,200 --> 00:09:20,419] A: If I saw it
134 [00:09:21,219 --> 00:09:22,580] A: no but this is going
135 [00:09:43,299 --> 00:09:49,780] E: We can remove the things we have in the middle of the feet that for now they no longer benefit us and it benefits us the Banco free.
136 [00:09:59,359 --> 00:10:06,719] A: if I saw it thanks no but this is going
137 [00:10:18,179 --> 00:10:24,440] A: here I have to wait for the butter to mix with the other ingredients
138 [00:10:21,179 --> 00:10:21,599] E: Yes. Yes.
139 [00:10:25,000 --> 00:10:25,520] E: Exact
140 [00:10:25,900 --> 00:10:29,280] E: And in the meantime you can spray the spray detaching in the bench
141 [00:10:30,099 --> 00:10:33,400] E: Then the other hand to mix we give it to the dough.
142 [00:10:33,239 --> 00:10:36,039] A: Ok fine
143 [00:10:34,179 --> 00:10:36,659] E: You should be left to leave the inception and also the plastic ones
144 [00:10:36,919 --> 00:10:38,020] E: Put it inside the sink
145 [00:10:38,280 --> 00:10:40,840] E: So you have more fluidity among the movements.
146 [00:10:39,919 --> 00:10:40,679] A: I have more space
147 [00:10:40,900 --> 00:10:42,840] A: Yes yes yes
148 [00:10:47,460 --> 00:10:48,260] E: I have to move the cap.
149 [00:10:56,719 --> 00:10:57,200] E: No
150 [00:10:57,640 --> 00:10:58,280] E: more, spray it more,
151 [00:10:58,559 --> 00:11:00,099] E: Do you see that he sprayed only in one part?
152 [00:11:01,659 --> 00:11:03,080] E: You have to spray it throughout the bench.
153 [00:11:03,200 --> 00:11:04,059] E: ok.
154 [00:11:04,820 --> 00:11:05,679] E: Including too
155 [00:11:05,859 --> 00:11:06,580] E: If you notice
156 [00:11:06,780 --> 00:11:09,380] E: On your left there should be some steel shapes.
157 [00:11:09,799 --> 00:11:10,739] A: Yes
158 [00:11:11,419 --> 00:11:12,659] E: Ok take four,
159 [00:11:12,979 --> 00:11:14,239] E: We should get to four,
160 [00:11:14,380 --> 00:11:18,320] E: Then we have to add or remove it, we remove them and you can always spray the detrler.
161 [00:11:15,760 --> 00:11:16,840] A: yes it's okay
162 [00:11:17,280 --> 00:11:19,059] A: I get these practically
163 [00:11:18,539 --> 00:11:19,200] E: Yes exactly.
164 [00:11:29,020 --> 00:11:30,419] A: Yes
165 [00:11:31,320 --> 00:11:32,719] A: Yes
166 [00:11:34,739 --> 00:11:36,380] E: I also recommend the lateral ones,
167 [00:11:36,520 --> 00:11:40,099] E: Otherwise he then attacks from the sides and no longer comes out.
168 [00:11:52,299 --> 00:11:53,880] E: See where the dough is
169 [00:11:54,039 --> 00:11:56,260] E: Otherwise we proceed with the caramelization of orange
170 [00:11:54,640 --> 00:12:02,039] A: then it improved definitely remained yes
171 [00:11:58,039 --> 00:11:58,559] E: Perfect
172 [00:11:59,440 --> 00:12:06,919] E: But let's make it to tie another little while you can give it a hand by removing that side with a laccapentole that you always find on the left
173 [00:12:06,359 --> 00:12:07,239] A: Yes
174 [00:12:07,140 --> 00:12:08,419] E: the black one with the long handle
175 [00:12:08,840 --> 00:12:10,080] E: You push it to him inwards
176 [00:12:09,820 --> 00:12:10,520] A: Yes
177 [00:12:10,700 --> 00:12:18,340] E: So he gathers the whole dough and proceed with the caramelling the orange us while the dough so mixes better
178 [00:12:12,780 --> 00:12:14,539] A: All right
179 [00:12:18,500 --> 00:12:25,719] A: Okay then what I take the orange yes ok
180 [00:12:22,979 --> 00:12:25,020] E: Take an orange and sliced ​​cuts
181 [00:12:26,179 --> 00:12:28,299] E: Then I advise you to cut it
182 [00:12:28,700 --> 00:12:30,479] E: In the same desk you can cut it,
183 [00:12:30,500 --> 00:12:31,900] A: Yes
184 [00:12:30,619 --> 00:12:31,380] E: Don't worry
185 [00:12:31,859 --> 00:12:33,179] E: because it benefits you support
186 [00:12:33,880 --> 00:12:34,580] A: ok
187 [00:12:34,679 --> 00:12:38,140] E: Now rest the orange from the side where it is practically collected,
188 [00:12:37,739 --> 00:12:39,140] A: Yes
189 [00:12:38,380 --> 00:12:39,080] E: If you notice
190 [00:12:39,239 --> 00:12:41,280] E: from the head and start cutting the first part
191 [00:12:41,440 --> 00:12:41,859] E: Like this
192 [00:12:42,039 --> 00:12:43,000] E: Cut your head here
193 [00:12:43,039 --> 00:12:44,440] A: ok
194 [00:12:44,479 --> 00:12:49,440] E: The slices must be of a thickness as a half finger
195 [00:12:50,119 --> 00:12:50,359] E: We see.
196 [00:12:50,400 --> 00:12:51,239] A: ok
197 [00:12:51,020 --> 00:12:51,619] E: Ok,
198 [00:12:51,739 --> 00:12:53,099] E: Perfect. Even smaller,
199 [00:12:53,239 --> 00:12:53,940] E: A little smaller.
200 [00:12:54,460 --> 00:12:55,719] E: And it cuts slices like this.
201 [00:12:55,940 --> 00:12:56,880] E: cut it for a long time.
202 [00:12:58,159 --> 00:13:00,239] A: Listen to the peel I don't take it off
203 [00:13:00,440 --> 00:13:02,299] E: No, it should not be removed in this case.
204 [00:13:00,479 --> 00:13:01,919] A: they are so biological
205 [00:13:04,179 --> 00:13:04,440] E: Due.
206 [00:13:05,979 --> 00:13:08,359] E: Three, however there is cooking, cooking,
207 [00:13:08,700 --> 00:13:09,719] E: Already
208 [00:13:08,900 --> 00:13:10,479] A: oh well yes
209 [00:13:10,659 --> 00:13:11,179] E: It helps a lot.
210 [00:13:11,539 --> 00:13:11,599] A: resolve
211 [00:13:12,320 --> 00:13:12,440] E: Quattro.
212 [00:13:13,719 --> 00:13:13,739] E: Perfect,
213 [00:13:13,880 --> 00:13:16,440] E: You can cut them in turn in turn these slices.
214 [00:13:18,580 --> 00:13:18,780] E: Yes.
215 [00:13:24,119 --> 00:13:25,059] A: ok I do another one
216 [00:13:28,700 --> 00:13:31,280] E: Then there should be a pan in your head
217 [00:13:31,419 --> 00:13:31,520] E: Ecco,
218 [00:13:31,719 --> 00:13:34,179] E: Maybe your head no, leave it alone, we throw her head.
219 [00:13:33,840 --> 00:13:34,260] A: Yes
220 [00:13:34,580 --> 00:13:35,580] A: Oh this is the peel
221 [00:13:34,580 --> 00:13:35,039] E: Ok.
222 [00:13:37,320 --> 00:13:39,979] A: then a pan here it is
223 [00:13:40,080 --> 00:13:40,760] E: Ok.
224 [00:13:40,500 --> 00:13:41,960] A: I can use this or with the red
225 [00:13:42,380 --> 00:13:44,099] E: No, this one is black which is non -stick
226 [00:13:44,380 --> 00:13:47,380] E: So it helps you caramelize without stirring the sugar.
227 [00:13:48,010 --> 00:13:50,000] A: And I can, yes
228 [00:13:48,119 --> 00:13:49,200] E: Put it in the first fire.
229 [00:13:51,099 --> 00:13:54,559] A: I go no, I can turn on because he will have to warm up a little
230 [00:13:51,640 --> 00:13:53,059] E: Yes you turn it on
231 [00:13:53,260 --> 00:13:55,400] E: Then you had taken a bottle of water
232 [00:13:55,559 --> 00:13:56,099] E: if I'm not mistaken.
233 [00:13:56,159 --> 00:13:57,059] A: Yes
234 [00:13:57,539 --> 00:14:00,500] A: if it fell because I take oh well
235 [00:13:58,539 --> 00:13:59,219] E: Ok.
236 [00:13:59,719 --> 00:14:02,700] E: If you can take it in the asylum.
237 [00:14:04,780 --> 00:14:05,460] E: Ok.
238 [00:14:05,559 --> 00:14:06,960] A: I did it
239 [00:14:06,200 --> 00:14:10,780] E: We have to put half a glass of water. You find yourself a pink glass by your side,
240 [00:14:09,440 --> 00:14:14,140] A: Yes, if I saw half a glass
241 [00:14:11,099 --> 00:14:11,859] E: a measuring cup.
242 [00:14:16,340 --> 00:14:18,299] E: And half a glass of brown sugar.
243 [00:14:18,359 --> 00:14:19,760] A: ok
244 [00:14:21,280 --> 00:14:22,419] E: But first put the water.
245 [00:14:22,080 --> 00:14:23,479] A: ok
246 [00:14:25,460 --> 00:14:29,580] A: Listen to the flame must be high or down
247 [00:14:28,080 --> 00:14:28,659] E: No,
248 [00:14:28,919 --> 00:14:29,919] E: it must be right,
249 [00:14:30,099 --> 00:14:32,400] E: So you can turn the wheel completely,
250 [00:14:32,599 --> 00:14:33,479] E: always on the side. Ok,
251 [00:14:33,739 --> 00:14:34,080] E: Perfect.
252 [00:14:34,260 --> 00:14:37,840] E: You should lower you. In case you press the gas, if you don't see you don't turn around.
253 [00:14:38,859 --> 00:14:39,099] E: Award
254 [00:14:39,559 --> 00:14:40,200] A: ok
255 [00:14:39,880 --> 00:14:40,500] E: And spins.
256 [00:14:40,719 --> 00:14:41,559] E: OK perfect.
257 [00:14:41,440 --> 00:14:42,320] A: All right
258 [00:14:41,739 --> 00:14:42,719] E: So he lowered you.
259 [00:14:42,500 --> 00:14:43,380] A: okay yes
260 [00:14:43,619 --> 00:14:43,960] A: Perfect
261 [00:14:44,119 --> 00:14:46,840] A: and half a glass of sugar
262 [00:14:45,700 --> 00:14:46,679] E: Brown sugar.
263 [00:15:01,280 --> 00:15:01,739] E: It's okay like this.
264 [00:15:01,320 --> 00:15:02,719] A: ok
265 [00:15:01,859 --> 00:15:02,359] E: It's okay like this.
266 [00:15:05,520 --> 00:15:07,619] A: I can go
267 [00:15:05,659 --> 00:15:06,260] E: At that time
268 [00:15:07,580 --> 00:15:08,460] E: Yes, in water.
269 [00:15:11,760 --> 00:15:20,260] A: You feel it must be mixed to melt it or go anyway
270 [00:15:16,260 --> 00:15:16,859] E: Yes,
271 [00:15:17,179 --> 00:15:19,400] E: But don't mix it with the spoonful of steel,
272 [00:15:19,580 --> 00:15:23,059] E: But always either with the black or hidden capventola with the yellow one.
273 [00:15:35,780 --> 00:15:36,380] E: Ok
274 [00:15:36,940 --> 00:15:38,599] E: gradually you can already add the orange.
275 [00:15:40,599 --> 00:15:42,000] A: All right
276 [00:15:46,659 --> 00:15:48,320] E: Meanwhile, he will have to stay a bit now.
277 [00:15:48,559 --> 00:15:56,359] A: If in the meantime I check the dough because the planetary mixer speaks
278 [00:15:51,159 --> 00:15:51,760] E: The dough,
279 [00:15:54,539 --> 00:15:55,119] E: Look what you do,
280 [00:15:55,380 --> 00:15:57,539] E: before checking the dough,
281 [00:15:57,820 --> 00:16:00,000] E: Now put a spoonful of brown sugar,
282 [00:16:00,239 --> 00:16:02,119] E: So granulated above the orange.
283 [00:16:01,400 --> 00:16:02,799] A: ok
284 [00:16:09,799 --> 00:16:11,200] A: ok
285 [00:16:11,859 --> 00:16:12,340] E: Ok,
286 [00:16:12,479 --> 00:16:13,859] E: Ok, spread it all over the orange.
287 [00:16:17,960 --> 00:16:18,440] E: Ok,
288 [00:16:18,619 --> 00:16:21,219] E: In the meantime we succeed the dough and spread it.
289 [00:16:26,159 --> 00:16:26,320] E: Ok,
290 [00:16:26,479 --> 00:16:26,820] E: pronto,
291 [00:16:27,080 --> 00:16:27,219] E: Visas
292 [00:16:27,099 --> 00:16:33,580] A: Yes, I know yes, however, now then when I take it with my hands I also evaluate the consistency
293 [00:16:27,400 --> 00:16:27,880] E: Perfect.
294 [00:16:33,119 --> 00:16:33,140] E: Ok
295 [00:16:44,880 --> 00:16:46,919] E: Put it in the counter where we sprayed it,
296 [00:16:47,059 --> 00:16:47,659] E: Perfect.
297 [00:16:51,520 --> 00:16:54,539] E: We begin to make the folds, you remember the folds, which we did,
298 [00:16:52,419 --> 00:16:55,219] A: And
299 [00:17:00,760 --> 00:17:02,580] E: Ok how does it seem like consistency?
300 [00:17:02,919 --> 00:17:03,419] E: Too soft?
301 [00:17:04,819 --> 00:17:05,380] E: Ok.
302 [00:17:06,219 --> 00:17:08,560] E: Then, to avoid softening it even more,
303 [00:17:07,819 --> 00:17:11,420] A: No, no, yes
304 [00:17:08,739 --> 00:17:10,239] E: Since the consistency is right,
305 [00:17:11,000 --> 00:17:13,339] E: Take the rolling pin. And you spread it with a rolling pin.
306 [00:17:14,099 --> 00:17:20,459] E: Maybe I advise you to take a first fist of flour and throw it slightly in the rolling pin to ensure that it does not stick.
307 [00:17:17,040 --> 00:17:18,439] A: and
309 [00:17:27,280 --> 00:17:27,819] E: Ok.
310 [00:17:31,119 --> 00:17:31,579] E: Perfect,
311 [00:17:31,780 --> 00:17:32,599] E: Spread the pasta.
312 [00:17:33,339 --> 00:17:35,800] E: It must be too thick or too flat,
315 [00:17:44,020 --> 00:17:44,560] E: Too thick?
316 [00:17:46,219 --> 00:17:47,420] A: no
317 [00:17:51,459 --> 00:17:52,000] E: Perfect.
318 [00:17:52,439 --> 00:17:52,640] E: Yes,
319 [00:17:52,780 --> 00:17:58,260] E: Then you can do this. Or take the form and put it upside down in the dough,
320 [00:17:58,560 --> 00:17:59,900] E: Or I hurt you. by hand,
321 [00:18:00,239 --> 00:18:00,800] E: You can choose you.
322 [00:18:01,380 --> 00:18:05,180] A: So I prefer all my life
323 [00:18:04,180 --> 00:18:04,739] E: Ok.
324 [00:18:06,260 --> 00:18:06,359] E: A,
325 [00:18:06,800 --> 00:18:07,300] E: And let's do,
326 [00:18:07,579 --> 00:18:08,939] E: Do you see how many forms do they appear?
327 [00:18:15,880 --> 00:18:16,199] E: Wait,
328 [00:18:16,300 --> 00:18:18,000] E: Now don't detach it immediately if you want,
329 [00:18:16,660 --> 00:18:18,060] A: ok
330 [00:18:18,199 --> 00:18:19,060] E: You can wait a moment.
331 [00:18:19,579 --> 00:18:19,739] E: Yes,
332 [00:18:19,920 --> 00:18:21,300] E: Meanwhile, also do the other forms.
333 [00:18:20,640 --> 00:18:29,160] A: okay I see it very high though
334 [00:18:23,020 --> 00:18:24,520] E: If there is a need.
335 [00:18:24,939 --> 00:18:25,599] E: ok,
336 [00:18:26,000 --> 00:18:28,060] E: You can sift it, with the flour, if there is a need.
337 [00:18:28,579 --> 00:18:29,800] E: Above you can throw some flour,
338 [00:18:30,000 --> 00:18:30,699] E: not excessive,
339 [00:18:30,800 --> 00:18:35,560] E: Almost to sift it, this way that becomes rigid and to detach it takes much less.
340 [00:18:35,060 --> 00:18:36,400] A: ok
341 [00:18:36,920 --> 00:18:38,339] E: The flour must not be wet,
342 [00:18:38,459 --> 00:18:39,099] E: I recommend you.
343 [00:18:41,660 --> 00:18:42,380] E: Ok. Ok.
344 [00:18:48,979 --> 00:18:49,520] E: Ok,
345 [00:18:49,660 --> 00:18:50,579] E: we do four,
346 [00:18:50,739 --> 00:18:52,439] E: Since we prepared the four, forms.
347 [00:18:55,640 --> 00:18:55,739] E: Quattro
348 [00:18:58,459 --> 00:18:59,000] E: Perfect,
349 [00:18:59,280 --> 00:19:01,239] E: Now we remove the part. that there is more,
350 [00:19:01,599 --> 00:19:02,020] E: prima,
351 [00:19:02,380 --> 00:19:09,900] A: no no here more or less everything is dry feel this I can not look at it is too ugly
352 [00:19:02,859 --> 00:19:04,189] E: also helping you with the part.
353 [00:19:05,939 --> 00:19:06,479] E: Ok.
354 [00:19:14,000 --> 00:19:19,579] E: To raise this form, we must always help ourselves with one of the rasches that you are red.
355 [00:19:20,119 --> 00:19:20,719] A: ok
356 [00:19:20,699 --> 00:19:21,939] E: So, being smooth,
357 [00:19:22,219 --> 00:19:25,579] E: Even if you pass it underneath, the form does not defole too much.
358 [00:19:24,560 --> 00:19:27,839] A: feel makes a difference to both the tips or not
359 [00:19:26,979 --> 00:19:27,199] E: No.
360 [00:19:28,260 --> 00:19:31,219] E: Yes, but the one with the tips yes, because it ruins the dough in that case,
361 [00:19:31,500 --> 00:19:32,180] E: This instead does not.
362 [00:19:35,260 --> 00:19:36,280] E: We remove this part.
363 [00:19:37,939 --> 00:19:40,119] E: So it is also more comfortable to eat the rest.
364 [00:19:42,199 --> 00:19:42,680] E: Ok,
365 [00:19:42,959 --> 00:19:45,479] E: Now take the first shape and put it inside the dough,
366 [00:19:46,079 --> 00:19:48,160] E: inside the mold.
367 [00:19:52,500 --> 00:19:54,719] E: So now we help ourselves with our hands to fix it.
368 [00:19:55,180 --> 00:19:56,579] A: ok
369 [00:20:32,839 --> 00:20:34,239] E: Ok
370 [00:20:34,979 --> 00:20:36,699] E: We fix our molds.
371 [00:20:37,819 --> 00:20:41,640] A: Now I crush the molds here
372 [00:20:39,339 --> 00:20:40,760] E: Yes, yes, exactly.
373 [00:20:42,300 --> 00:20:44,260] E: Exactly
374 [00:20:44,619 --> 00:20:48,060] A: And the extra will cut it at a certain point
375 [00:20:48,569 --> 00:20:48,979] E: Yes,
376 [00:20:49,819 --> 00:20:52,579] E: Obviously don't do it too thin because it is always a shortbread.
377 [00:20:50,939 --> 00:20:52,339] A: no
378 [00:21:10,400 --> 00:21:11,680] E: Yes the orange is all right,
379 [00:21:11,800 --> 00:21:11,880] E: vero?
380 [00:21:12,119 --> 00:21:13,839] E: In the meantime, it's not burning right?
381 [00:21:13,060 --> 00:21:15,380] A: Yes the orange has not wiped out yet
382 [00:21:15,319 --> 00:21:15,800] E: Ok
383 [00:21:41,680 --> 00:21:42,260] E: You see,
384 [00:21:42,400 --> 00:21:45,699] E: However, using the form you really have the external dough very little.
385 [00:21:47,699 --> 00:21:52,119] A: Yes but to remove it what I recommend to use
386 [00:21:50,939 --> 00:21:52,839] E: With this red water itself,
387 [00:21:53,060 --> 00:21:57,140] E: It is enough that the passage to the side, and automatically cuts between the shape and the orange
388 [00:21:53,280 --> 00:21:53,739] A: ok
389 [00:21:55,579 --> 00:21:56,979] A: ok
390 [00:22:09,079 --> 00:22:09,680] E: Ok,
391 [00:22:09,939 --> 00:22:11,319] E: Now then we pierce the mold,
392 [00:22:11,540 --> 00:22:13,000] E: But lightly with the fork.
393 [00:22:14,060 --> 00:22:18,979] A: You can also hear the lateral ones yes or it only goes to the base
394 [00:22:17,119 --> 00:22:17,239] E: No,
395 [00:22:17,359 --> 00:22:19,140] E: Only to the center.
396 [00:22:22,540 --> 00:22:25,599] A: ok only at the base
397 [00:22:27,099 --> 00:22:27,699] E: Guard,
398 [00:22:27,819 --> 00:22:28,640] E: OK perfect.
399 [00:22:34,319 --> 00:22:37,500] E: Perfect I don't see you well, you can bring the mold closer to you more.
400 [00:22:37,160 --> 00:22:38,560] A: Yes
401 [00:22:38,459 --> 00:22:38,979] E: Ok
402 [00:22:39,160 --> 00:22:39,560] E: Perfect.
403 [00:22:54,599 --> 00:22:56,000] A: ok
404 [00:22:56,459 --> 00:22:56,979] E: Perfect.
405 [00:22:59,500 --> 00:23:00,859] E: We pierce the molds,
406 [00:23:01,020 --> 00:23:04,260] E: So we then proceed to put the jam.
407 [00:23:13,359 --> 00:23:13,719] E: Exact,
408 [00:23:13,979 --> 00:23:14,800] E: Yes, perfect,
409 [00:23:15,040 --> 00:23:15,560] E: not too
410 [00:23:20,660 --> 00:23:27,560] E: Then in the fridge where we laid the butter there are two types of jams. Maybe we can make two fruits of place and two orange. precisely
411 [00:23:24,280 --> 00:23:25,680] A: Yes
412 [00:23:27,719 --> 00:23:33,420] E: Since we are caramelizing orange.
413 [00:23:34,739 --> 00:23:36,979] A: How do these Sacavocce open them
414 [00:23:36,979 --> 00:23:38,140] E: C is a scissor,
415 [00:23:37,280 --> 00:23:38,400] A: There are scissors
416 [00:23:38,439 --> 00:23:38,839] E: Yes,
417 [00:23:39,339 --> 00:23:41,020] E: In front of you, it is a scissor,
418 [00:23:41,119 --> 00:23:45,300] A: Yes yes I saw it yes yes
419 [00:23:41,599 --> 00:23:41,699] E: Gray.
420 [00:23:42,400 --> 00:23:43,020] E: White and gray.
421 [00:23:43,739 --> 00:23:45,479] E: Do not open the sac to too much,
422 [00:23:46,219 --> 00:23:50,160] E: Open it that you don't get the jam all at once.
423 [00:23:50,660 --> 00:23:52,040] E: This is also a little less.
424 [00:23:52,680 --> 00:23:53,280] A: ok
425 [00:23:56,339 --> 00:23:57,959] A: But I did this removed
426 [00:23:57,680 --> 00:23:58,280] E: Yes,
427 [00:23:58,079 --> 00:23:59,699] A: I have removed it now so yes
428 [00:23:58,459 --> 00:23:59,520] E: Yes, it must be completely removed,
429 [00:23:59,859 --> 00:24:01,239] E: in fact you have to cut all this
430 [00:24:01,219 --> 00:24:01,819] A: ok
431 [00:24:02,900 --> 00:24:03,339] E: Ok,
432 [00:24:03,839 --> 00:24:05,780] E: A too excessive layer should not be put.
433 [00:24:07,400 --> 00:24:08,800] A: No
434 [00:24:09,760 --> 00:24:12,079] E: You have to take the top before,
435 [00:24:12,979 --> 00:24:15,219] E: Ok, and then help you with the lower one. Ok,
436 [00:24:15,859 --> 00:24:17,260] A: ok
437 [00:24:20,540 --> 00:24:23,060] E: If you think it's little, we open it more,
438 [00:24:23,560 --> 00:24:24,420] E: but in my opinion it's okay
439 [00:24:24,540 --> 00:24:31,140] E: Then we turn it off with the spoon ourselves to avoid even staining everything.
440 [00:24:25,920 --> 00:24:27,319] A: ok
441 [00:24:47,339 --> 00:24:48,739] E: You can put a little more,
442 [00:24:48,939 --> 00:24:49,500] E: Eh, jam?
443 [00:24:49,140 --> 00:24:50,540] A: Yes
444 [00:25:19,119 --> 00:25:23,680] A: Yes I always have a spoon or use a spatula
445 [00:25:21,599 --> 00:25:22,160] E: Yes,
446 [00:25:24,099 --> 00:25:24,780] A: How better comes
447 [00:25:24,319 --> 00:25:25,099] E: The spoon itself,
448 [00:25:25,300 --> 00:25:29,060] E: No, no, you can also use the spoon itself, because it is an account that it is easy for you.
449 [00:25:51,479 --> 00:25:52,880] E: Ok
450 [00:25:53,359 --> 00:25:54,760] A: Yes
451 [00:25:58,819 --> 00:25:59,660] A: Yes
452 [00:26:00,579 --> 00:26:03,380] A: I add both in one and the other
461 [00:26:38,380 --> 00:26:40,699] E: The orange must be put at the end of cooking.
462 [00:26:44,780 --> 00:26:45,579] E: Exact.
463 [00:26:50,760 --> 00:26:51,560] E: Ok,
464 [00:26:51,699 --> 00:26:57,079] E: Having been the spoon and then we go to take the pan from there to be able to bake it.
465 [00:26:54,000 --> 00:26:55,400] A: Yes
466 [00:27:08,040 --> 00:27:13,719] A: ok here too I add a little
467 [00:27:20,619 --> 00:27:21,180] A: Yes
468 [00:27:21,739 --> 00:27:27,040] A: I think that in orange I can turn off because it seems to me that he knows well
469 [00:27:25,540 --> 00:27:26,780] E: Yes, ok,
470 [00:27:26,979 --> 00:27:27,459] E: Perfect.
471 [00:27:29,000 --> 00:27:29,500] E: You can turn off.
472 [00:27:31,020 --> 00:27:32,020] E: Where is the flame?
473 [00:27:32,900 --> 00:27:33,140] E: Perfect.
474 [00:27:33,839 --> 00:27:35,380] E: Take the pan from there,
475 [00:27:35,319 --> 00:27:36,439] A: Yes
476 [00:27:36,640 --> 00:27:38,180] E: the black pan,
477 [00:27:39,119 --> 00:27:40,260] A: Where
478 [00:27:40,119 --> 00:27:42,400] E: on the other part of the laboratory.
479 [00:27:41,260 --> 00:27:44,219] A: Ok I don't remember
480 [00:27:45,359 --> 00:27:48,359] A: I have one of these well
481 [00:27:48,040 --> 00:27:49,099] E: Yes, exactly,
482 [00:27:49,319 --> 00:27:49,839] E: a clean
483 [00:27:50,040 --> 00:27:51,359] E: We put it in parchment paper.
484 [00:27:53,719 --> 00:27:55,439] E: Do you see if below is it? This is fine.
485 [00:27:57,780 --> 00:27:59,959] E: Behind you there is parchment paper.
486 [00:28:08,280 --> 00:28:12,319] E: You can put the shapes above and prepare to bake them.
487 [00:28:16,280 --> 00:28:17,680] A: ok
488 [00:28:36,439 --> 00:28:38,939] E: The central room?
489 [00:28:39,439 --> 00:28:42,500] A: Yes I can put it here that it is open
490 [00:28:42,959 --> 00:28:43,280] E: Yes,
491 [00:28:43,579 --> 00:28:46,180] A: Yes and the shovel is the one with the wooden handle
492 [00:28:46,319 --> 00:28:47,140] A: I remember correctly
493 [00:28:47,040 --> 00:28:48,040] E: Yes, exactly.
494 [00:28:48,420 --> 00:28:51,140] A: But it will serve me when I have to push it inside
495 [00:28:51,339 --> 00:28:52,660] A: first the support
496 [00:28:51,439 --> 00:28:52,000] E: Exact,
497 [00:28:52,520 --> 00:28:53,020] E: first put it,
498 [00:28:53,540 --> 00:28:55,619] E: Leave it and then push it with the ball and close the oven.
499 [00:28:55,300 --> 00:28:56,219] A: ok
500 [00:29:04,359 --> 00:29:05,979] E: Be careful that there is nothing below,
501 [00:29:06,280 --> 00:29:06,420] E: Right?
502 [00:29:07,180 --> 00:29:08,099] A: Yes
503 [00:29:08,439 --> 00:29:09,260] A: there is nothing
504 [00:29:08,760 --> 00:29:10,880] E: Ok, you can enter it and close the oven.
505 [00:29:14,359 --> 00:29:21,939] A: I need the rag to close the oven ok
506 [00:29:22,060 --> 00:29:27,780] A: Temperature at 2 64 2 30 we are there
507 [00:29:22,140 --> 00:29:23,459] E: Ok it is at the bottom