transcript/eng/02/02_008_transcript.txt

1 [00:00:00,000 --> 00:00:33,360] A: 4 2 ok I'll take this for the flour first I'll dry it ok and now I have to put it here yes this here is the right tare?
2 [00:00:00,000 --> 00:00:00,360] E: 4,
3 [00:00:01,280 --> 00:00:01,820] E: 3,
4 [00:00:02,740 --> 00:00:04,000] E: 1
5 [00:00:25,379 --> 00:00:28,660] E: You put it on the scale and tare it
6 [00:00:30,260 --> 00:00:31,000] E: Dirt
7 [00:00:35,060 --> 00:00:36,540] A: ok and where is the flour?
9 [00:00:37,919 --> 00:00:38,660] E: turn around, turn around,
10 [00:00:39,200 --> 00:00:41,259] E: There, above the frizz No,
11 [00:00:40,639 --> 00:00:46,040] A: ok ok go back
12 [00:00:41,919 --> 00:00:42,160] E: stop,
13 [00:00:42,580 --> 00:00:44,180] E: turn, go backwards, go backwards, no, go backwards,
14 [00:00:45,419 --> 00:00:48,000] E: In the white bucket
15 [00:00:52,820 --> 00:00:54,660] E: On your left
16 [00:00:53,860 --> 00:01:09,639] A: mine on the left ok top ah ok here ok ok ok and how many grams so 500 ok
17 [00:00:56,259 --> 00:00:57,180] E: Stopped,
18 [00:00:57,639 --> 00:00:57,700] E: left,
19 [00:00:58,000 --> 00:00:58,340] E: look up,
20 [00:00:58,500 --> 00:01:01,660] E: look up, up, Huge white bucket
21 [00:01:06,940 --> 00:01:07,860] E: Yes,
22 [00:01:09,220 --> 00:01:09,680] E: Yes,
23 [00:01:40,459 --> 00:01:43,580] A: ok and after what?
24 [00:01:43,480 --> 00:01:46,779] E: Stop You can attach it to the mixer, what do you see?
25 [00:01:46,379 --> 00:02:00,860] A: ok in the kneading ok now I have to get the hook ok this
26 [00:01:47,160 --> 00:01:49,459] E: I recommend that you take the shot
27 [00:01:55,559 --> 00:01:56,519] E: Perfect
28 [00:01:57,500 --> 00:01:58,860] E: Yes, exactly
29 [00:02:00,500 --> 00:02:01,459] E: Yes
30 [00:02:02,220 --> 00:02:05,000] E: And this too you have to take the shot,
31 [00:02:04,320 --> 00:02:22,380] A: yes I have to do the ok ok to turn it on I have to press the button or it is already on
32 [00:02:08,320 --> 00:02:09,759] E: Currency sesce
33 [00:02:10,699 --> 00:02:18,100] E: Perfect You can start to run it at very low speed, So it starts to sift the flour
34 [00:02:19,479 --> 00:02:20,059] E: Yes,
35 [00:02:20,520 --> 00:02:21,000] E: Exactly,
36 [00:02:21,160 --> 00:02:23,100] E: but first lower the lever, lower the lever,
37 [00:02:23,259 --> 00:02:24,160] E: see if it's all zero
38 [00:02:24,559 --> 00:02:40,139] A: ok ok so I press ok ok to the next step what would it be
40 [00:02:26,339 --> 00:02:27,960] E: Now you can turn it on
41 [00:02:28,539 --> 00:02:29,699] E: No, the one
42 [00:02:32,960 --> 00:02:33,539] E: Perfect
43 [00:02:38,199 --> 00:02:39,240] E: You can put
47 [00:02:46,820 --> 00:02:49,979] E: Always do the tare weight An important thing,
48 [00:02:50,380 --> 00:02:51,320] E: hook up the mixer
49 [00:02:51,580 --> 00:02:52,660] E: From the side,
50 [00:02:52,940 --> 00:02:55,880] E: there's a crank if you see, Turn it
51 [00:02:57,919 --> 00:02:58,759] E: Girala
52 [00:02:58,880 --> 00:02:59,720] E: Verso.
53 [00:02:59,960 --> 00:03:00,699] E: no, on the contrary,
54 [00:03:00,800 --> 00:03:02,600] E: Perfect for screwing
55 [00:03:04,300 --> 00:03:05,139] E: Ok,
56 [00:03:06,020 --> 00:03:09,500] E: perfect Yes, exactly, On the shelf you see,
57 [00:03:09,699 --> 00:03:11,259] E: The red package,
58 [00:03:10,619 --> 00:03:11,320] A: ok this one
59 [00:03:22,220 --> 00:03:23,000] E: Yes exactly
60 [00:03:27,639 --> 00:03:33,600] E: There is the sound
61 [00:03:33,460 --> 00:03:35,419] A: is how many grams of sugar?
62 [00:03:34,940 --> 00:03:37,039] E: 50 60 grams more or less
63 [00:03:42,380 --> 00:03:43,139] E: Ok
64 [00:03:43,399 --> 00:03:51,619] A: I made a little more, I have to put it in the planetary mixer
65 [00:03:43,419 --> 00:03:44,539] E: that's fine
66 [00:03:45,539 --> 00:03:47,059] E: No food
67 [00:03:51,880 --> 00:03:53,399] E: Yes exactly
68 [00:04:02,619 --> 00:04:14,600] A: ok next step ok ok I always put it in this bowl
69 [00:04:05,759 --> 00:04:09,119] E: For the next step you can add milk if you want
70 [00:04:09,820 --> 00:04:11,860] E: 330 grams of milk
71 [00:04:12,220 --> 00:04:16,579] E: Use the hole in front of you No no
72 [00:04:16,859 --> 00:04:17,079] E: guard
73 [00:04:17,140 --> 00:04:19,760] A: also the mug yes yes yes yes yes ok
74 [00:04:17,440 --> 00:04:20,179] E: you already have a hole with liters so you can use this one here
75 [00:04:20,279 --> 00:04:24,459] E: 330 You don't need to weigh it if you want. You can adjust with the lateral measurements
76 [00:04:26,200 --> 00:04:28,279] A: ok and the milk is here
77 [00:04:28,140 --> 00:04:29,100] E: Always there
78 [00:04:53,839 --> 00:04:59,000] A: and the milk should be poured all at once or slowly ok
79 [00:04:55,940 --> 00:04:56,519] E: Yes Flush
80 [00:04:57,100 --> 00:04:57,540] E: No,
81 [00:04:57,679 --> 00:04:58,119] E: very quietly,
82 [00:04:58,220 --> 00:04:58,579] E: flush
83 [00:05:00,579 --> 00:05:01,140] A: that's fine
84 [00:05:00,920 --> 00:05:01,359] E: Yes
85 [00:05:37,700 --> 00:05:39,100] E: Yes
86 [00:05:40,239 --> 00:05:41,000] E: Ok
87 [00:05:41,100 --> 00:05:41,959] E: you can throw it all away
88 [00:05:49,660 --> 00:05:52,200] E: And now you can add the egg
89 [00:05:50,000 --> 00:06:04,459] A: now I have to take ok the eggs are yes ok a right egg
90 [00:05:55,320 --> 00:05:57,440] E: Always on the shelf
91 [00:06:03,839 --> 00:06:04,600] E: Yes
92 [00:06:04,700 --> 00:06:05,079] E: Exactly
93 [00:06:18,160 --> 00:06:20,279] A: Where do I throw the egg skin?
95 [00:06:21,500 --> 00:06:22,100] E: the green one over there
96 [00:06:22,559 --> 00:06:24,119] E: moist You can put it in there
97 [00:06:26,359 --> 00:06:27,760] E: It's not a spoon
98 [00:06:27,899 --> 00:06:28,100] E: vero
99 [00:06:28,420 --> 00:06:29,380] E: Then the thing,
100 [00:06:29,640 --> 00:06:30,459] E: the bailer
101 [00:06:32,059 --> 00:06:33,799] E: Then it's more No
102 [00:06:34,019 --> 00:06:34,100] E: guard
103 [00:06:34,260 --> 00:06:34,559] E: the green one
104 [00:06:35,200 --> 00:06:35,480] E: the green one, Yes yes
105 [00:06:35,579 --> 00:06:38,100] A: this green one is fine too ok ok
106 [00:06:37,600 --> 00:06:39,559] E: It's all humid there
107 [00:06:40,339 --> 00:06:43,380] E: Now let's add the other part of sugar, that's fine
108 [00:06:43,700 --> 00:06:43,799] E: After
109 [00:06:44,059 --> 00:06:45,640] E: as soon as you put the
110 [00:06:44,279 --> 00:06:44,820] A: Yes
111 [00:06:57,820 --> 00:07:05,260] A: if there is something it is to remove residues I can take a knife i.e. a spoon
112 [00:07:02,320 --> 00:07:02,880] E: Yes
113 [00:07:03,059 --> 00:07:04,160] E: even a spoon
114 [00:07:04,339 --> 00:07:04,940] E: a knife
115 [00:07:21,239 --> 00:07:22,640] E: Yes
116 [00:07:32,100 --> 00:07:34,519] A: now we need to add the other part of sugar
117 [00:07:36,579 --> 00:07:37,100] E: Yes
118 [00:07:37,059 --> 00:07:39,559] A: in the egg ok
119 [00:07:37,200 --> 00:07:42,299] E: add the egg first and then add the other part of sugar so the dough doesn't overheat too much
120 [00:07:43,839 --> 00:07:46,820] E: In the meantime you can increase the speed a little if you want
121 [00:07:46,619 --> 00:07:48,019] A: ok
122 [00:07:47,679 --> 00:07:50,140] E: See how the dough is slowly forming
123 [00:07:50,220 --> 00:07:52,480] A: that's fine
124 [00:07:51,799 --> 00:07:52,739] E: Even a little less
125 [00:07:52,859 --> 00:07:54,420] E: a little less
126 [00:07:56,000 --> 00:07:56,519] E: Less
127 [00:07:56,079 --> 00:07:58,179] A: that's fine
128 [00:07:59,260 --> 00:07:59,779] E: Yes
129 [00:08:00,399 --> 00:08:00,920] E: Ok
130 [00:08:01,160 --> 00:08:03,619] E: we add the other sugar Another 150 of sugar
131 [00:08:04,000 --> 00:08:09,880] A: ok it's sugar when I heard right
132 [00:08:07,720 --> 00:08:10,119] E: Another 150 grams
133 [00:08:10,380 --> 00:08:12,420] E: 150 grams
134 [00:08:12,179 --> 00:08:13,579] A: come
135 [00:08:14,720 --> 00:08:18,709] E: 150 grams But tare again
136 [00:08:17,160 --> 00:08:17,859] A: ok ok
137 [00:08:20,079 --> 00:08:25,559] A: yes ok it's true you're right
138 [00:08:20,130 --> 00:08:24,779] E: And you better use the dry bowl because otherwise it will stick there
139 [00:08:29,959 --> 00:08:31,079] A: you told me there is another part
140 [00:08:30,579 --> 00:08:31,600] E: 150
141 [00:08:33,159 --> 00:08:34,159] A: ah there is another part ok
142 [00:08:49,000 --> 00:08:50,979] E: Perfect, Perfect, we had put a little more before
143 [00:08:51,000 --> 00:08:52,400] A: Yes
144 [00:09:12,500 --> 00:09:20,099] E: Yes Now you can start preparing in that damp bowl too. The lard E must be 200 grams
145 [00:09:20,500 --> 00:09:26,020] E: I advise you to take the lard with the red spatula so that you don't grease your hands
146 [00:09:25,780 --> 00:09:27,799] A: ok I'll take it with the red spatula ok
147 [00:09:28,059 --> 00:09:28,739] E: Yes
148 [00:09:29,080 --> 00:09:31,539] E: Bring the bowl closer like this Ok,
149 [00:09:31,719 --> 00:09:32,000] E: Perfect
150 [00:09:39,599 --> 00:09:42,979] E: Finally 200 grams, 200 grams, 200 grams, 200 grams, 200 grams,
151 [00:09:42,700 --> 00:09:43,179] A: ok
152 [00:09:43,919 --> 00:09:45,039] E: 200 grams
153 [00:10:19,960 --> 00:10:21,340] A: okay, that's right,
154 [00:10:20,700 --> 00:10:22,099] E: 200 grams
155 [00:10:32,099 --> 00:10:37,359] E: ok ok ok
156 [00:10:32,419 --> 00:10:35,640] A: should I put the lard in the mixer now?
157 [00:10:40,000 --> 00:10:48,640] A: ok. ok. and do I have to divide it into the lard or can I throw it away so I can divide it into pieces?
158 [00:10:59,960 --> 00:11:01,359] A: ok.
159 [00:11:14,559 --> 00:11:15,760] E: Perfect
160 [00:11:21,380 --> 00:11:24,919] E: finally we add half a sachet of ammonia
161 [00:11:25,380 --> 00:11:26,780] A: ok.
162 [00:11:33,500 --> 00:11:38,659] E: if the lard is too soft, we can add a little flour
163 [00:11:39,099 --> 00:11:41,859] A: ok ok ok
164 [00:11:43,440 --> 00:11:44,200] E: half
165 [00:11:54,739 --> 00:11:56,140] A: ok.
166 [00:12:06,619 --> 00:12:09,619] A: that's the next step
167 [00:12:09,380 --> 00:12:15,500] E: you have to clean the surface so that we can then apply the release agent and start with the biscuits
168 [00:12:11,520 --> 00:12:12,919] A: ok.
169 [00:12:17,900 --> 00:12:25,280] E: you can hang the hooks in the hooks you see there in front of you if you want, so it's more convenient for you and remove everything
170 [00:12:22,260 --> 00:12:23,460] A: then it's fine.
171 [00:12:34,539 --> 00:12:49,000] E: yes exactly yes yes yes yes yes
172 [00:12:34,599 --> 00:12:38,219] A: I can put these here to wash your bowls
173 [00:12:45,179 --> 00:12:47,119] A: the stressor, okay. ok.
174 [00:12:48,539 --> 00:12:49,239] A: sto.
175 [00:12:55,479 --> 00:13:03,000] E: You should first wipe with the blue microfibre cloth you see there so it absorbs everything
176 [00:13:00,739 --> 00:13:01,440] A: ok.
177 [00:13:11,440 --> 00:13:12,159] E: ok
178 [00:13:17,140 --> 00:13:18,299] A: ok
179 [00:13:47,580 --> 00:13:48,979] E: Perfect
180 [00:13:52,219 --> 00:13:53,619] A: ok
181 [00:13:55,280 --> 00:13:57,960] A: now I have to wash the seeds,
182 [00:13:57,200 --> 00:14:02,880] E: no the seeds are already washed in this case you have to check the mixture, the dough
183 [00:13:58,679 --> 00:13:58,820] A: or
184 [00:14:00,059 --> 00:14:01,460] A: ok
185 [00:14:03,460 --> 00:14:05,559] A: How did I not hear?
186 [00:14:04,520 --> 00:14:18,609] E: you have to check the dough first remove the mixer with the button there zero perfect touch the dough as it seems too soft, you can work with it
187 [00:14:07,020 --> 00:14:07,719] A: ok.
188 [00:14:09,239 --> 00:14:10,640] A: and
189 [00:14:21,260 --> 00:14:22,599] A: ok it still seems a little
190 [00:14:22,320 --> 00:14:28,200] E: then add a little flour by eye it would be half a stone, even a little
191 [00:14:22,780 --> 00:14:23,159] A: soft.
192 [00:14:26,799 --> 00:14:27,239] A: ok.
193 [00:14:28,320 --> 00:14:28,679] E: less
194 [00:14:29,659 --> 00:14:31,039] A: would it be half?
195 [00:14:30,960 --> 00:14:34,479] E: pebble that spoon you see inside the flour, even the tip
196 [00:14:35,979 --> 00:14:36,859] A: ah, ok.
197 [00:14:36,739 --> 00:14:38,500] E: the flour is always nessa here
198 [00:14:38,700 --> 00:14:39,700] A: and yes
199 [00:14:42,219 --> 00:14:47,619] E: perfect ok, add this little in the meantime until the dough seems a little more solid
200 [00:14:48,679 --> 00:14:58,239] E: go go you can calm down and let the dough work
201 [00:14:50,599 --> 00:14:52,000] A: ok
202 [00:14:53,539 --> 00:14:54,940] A: and
203 [00:15:03,380 --> 00:15:04,979] E: you can add a little too
204 [00:15:05,119 --> 00:15:12,260] E: more so that the dough will slowly become a ball, add a little more flour
205 [00:15:09,159 --> 00:15:10,559] A: ok.
206 [00:15:14,580 --> 00:15:15,900] E: abounds abounds
207 [00:15:18,260 --> 00:15:19,580] E: ok, go
208 [00:15:21,020 --> 00:15:22,419] A: ok
209 [00:15:35,159 --> 00:15:38,780] E: ok, little by little do you see that it is taking all the dough?
210 [00:15:37,479 --> 00:15:38,880] A: and
211 [00:15:43,280 --> 00:15:49,400] E: ok, add a little more, increase it and add a little more flour and that's it
212 [00:15:45,119 --> 00:15:46,320] A: ok will I increase the speed?
213 [00:15:46,679 --> 00:15:47,260] A: and
214 [00:15:49,940 --> 00:15:50,840] A: All right.
215 [00:15:49,979 --> 00:15:54,239] E: and then you can pass the release agent on the surface we prepare to make biscuits
216 [00:16:01,159 --> 00:16:03,000] E: it is closed
217 [00:16:02,520 --> 00:16:03,940] A: is the speed ok?
218 [00:16:04,000 --> 00:16:06,380] E: yes yes yes tomorrow?
219 [00:16:07,739 --> 00:16:12,619] E: tomorrow until two
220 [00:16:09,719 --> 00:16:11,940] A: Now I'll clean the surface.
221 [00:16:13,159 --> 00:16:16,500] E: You've already cleaned it, you just need to spray the release agent now
222 [00:16:16,000 --> 00:16:16,219] A: ah, ok.
223 [00:16:16,369 --> 00:16:17,559] A: I thought that.
224 [00:16:21,619 --> 00:16:22,840] A: ok
225 [00:16:23,099 --> 00:16:35,500] E: there's a bottle behind you on the shelf that you can see white at the top, it looks like a lacquer, it's almost the release agent, this one is perfect, you can spray it on the surface
226 [00:16:32,809 --> 00:16:33,599] A: ah, ok.
227 [00:16:46,539 --> 00:16:47,940] E: Perfect
228 [00:16:53,679 --> 00:16:55,099] A: ok ok
229 [00:16:54,500 --> 00:16:59,280] E: you can detach if you want the perfect dough
230 [00:17:00,059 --> 00:17:02,280] E: unhooks the car perfect
231 [00:17:12,260 --> 00:17:13,540] A: I can also do it with my hands
232 [00:17:13,439 --> 00:17:17,699] E: Yes, but you'll want to spray a little release agent into your hands
233 [00:17:14,040 --> 00:17:14,119] A: to remove it,
234 [00:17:15,060 --> 00:17:15,939] A: or I take
235 [00:17:17,459 --> 00:17:18,060] A: All right
236 [00:17:19,660 --> 00:17:21,579] E: otherwise you'll get stuck
237 [00:17:27,780 --> 00:17:28,579] E: Perfect
238 [00:17:29,300 --> 00:17:33,739] E: unhook the planetary mixer directly is convenient for you
239 [00:17:33,599 --> 00:17:34,479] A: okay, fix it
240 [00:17:50,459 --> 00:17:51,859] A: ok
241 [00:18:08,140 --> 00:18:08,619] E: ok
242 [00:18:08,880 --> 00:18:11,040] A: Now I'll put the dough here.
243 [00:18:10,479 --> 00:18:11,839] E: pick it up a little
244 [00:18:12,079 --> 00:18:17,400] E: with the spatula with which we took the lard so perhaps it becomes easier and doesn't stick to your hands
245 [00:18:16,939 --> 00:18:17,819] A: ok,
246 [00:18:19,339 --> 00:18:21,400] A: brush if you don't wash it.
247 [00:18:24,660 --> 00:18:26,300] A: there is no sponge
248 [00:18:28,959 --> 00:18:31,380] E: you can use paper towel if you don't want
249 [00:18:33,160 --> 00:18:35,380] A: I'll take the wash so it goes
250 [00:18:48,579 --> 00:18:49,979] A: ok
251 [00:18:59,079 --> 00:18:59,780] E: Perfect
252 [00:19:07,459 --> 00:19:09,300] A: now now
253 [00:19:26,819 --> 00:19:34,819] E: the lard remains, don't worry, now take two handfuls of flour and throw them on top of the dough and start making folds in the dough
254 [00:19:32,540 --> 00:19:35,640] A: ok ok ok
255 [00:20:05,199 --> 00:20:07,500] A: ok, I have to take the flour and throw it away
256 [00:20:07,119 --> 00:20:09,579] E: two fists with hands with hands take it
257 [00:20:08,819 --> 00:20:09,540] A: in the dough.
258 [00:20:11,180 --> 00:20:12,300] A: ah, ok.
259 [00:20:11,719 --> 00:20:13,000] E: ok yes a little
260 [00:20:13,119 --> 00:20:14,800] E: a little in the dough on the work surface
261 [00:20:15,819 --> 00:20:17,160] A: I'm leaving here.
262 [00:20:17,660 --> 00:20:19,599] A: ok, a little in the dough and a little on the surface.
263 [00:20:19,339 --> 00:20:20,540] E: yes too
264 [00:20:21,939 --> 00:20:24,040] E: ok go throw everything into the mix
265 [00:20:26,099 --> 00:20:32,520] E: and start making folds until the dough feels a little more solid in your hands
266 [00:20:30,459 --> 00:20:31,780] A: ok, the folds.
267 [00:20:33,540 --> 00:20:35,579] E: you start folding it on itself
268 [00:20:35,880 --> 00:20:36,579] A: ok.
269 [00:20:36,599 --> 00:20:41,060] E: ok then take a little more flour and put it back
270 [00:20:44,800 --> 00:20:48,439] E: add a little more flour
271 [00:20:46,579 --> 00:20:47,979] A: and
272 [00:20:50,400 --> 00:20:53,020] E: nothing you do with dirty hands
273 [00:20:52,479 --> 00:20:53,880] A: ok
274 [00:20:57,939 --> 00:21:00,119] A: it looks like real dough
275 [00:20:58,680 --> 00:21:01,359] E: and and and and
276 [00:21:02,199 --> 00:21:04,140] A: this quantity is fine
277 [00:21:03,380 --> 00:21:07,900] E: yes yes don't worry go go it's very soft the dough is warm
278 [00:21:13,079 --> 00:21:15,439] E: when it seems a little harder
279 [00:21:16,540 --> 00:21:16,939] A: eh si
280 [00:21:19,780 --> 00:21:24,359] E: go with your palm slowly to crush it not to make pizza
281 [00:21:23,859 --> 00:21:24,310] A: ok
282 [00:21:30,119 --> 00:21:33,280] A: ok, palm facing.
283 [00:21:31,459 --> 00:21:35,140] E: yes, exactly, go and apply pressure in the dough
284 [00:21:36,819 --> 00:21:38,219] A: ok
285 [00:21:38,119 --> 00:21:38,920] E: apply pressure
286 [00:21:43,400 --> 00:21:49,079] E: the folds are perfect, fold it on itself and apply pressure
287 [00:21:51,880 --> 00:21:53,280] A: ok
288 [00:21:52,160 --> 00:21:58,560] E: ok you see that the dough is slowly becoming more and more ok
289 [00:21:53,859 --> 00:21:55,260] A: and
290 [00:21:56,599 --> 00:21:58,079] A: I'll bend you
291 [00:21:58,560 --> 00:21:59,319] A: Like this
292 [00:22:01,140 --> 00:22:09,979] E: perfect if you think it is still too soft we can add a little flour if not we can slowly cut it and start making small squares to dip in the seeds
293 [00:22:02,140 --> 00:22:02,900] A: I fold
294 [00:22:03,140 --> 00:22:03,520] A: ok.
295 [00:22:08,520 --> 00:22:13,199] A: yes, just a moment, in my opinion, a little more flour would be fine, it would be fine,
296 [00:22:10,939 --> 00:22:15,819] E: ok add it you can add it
297 [00:22:24,119 --> 00:22:33,140] E: to then clean your hands of those lumps, just put the flour in your hands and rub them together gradually
298 [00:22:30,300 --> 00:22:31,920] A: All right.
299 [00:22:52,339 --> 00:22:55,140] A: All right
300 [00:22:54,959 --> 00:23:02,739] E: ok let's start cutting the famous red spatula with the red spatula
301 [00:22:58,319 --> 00:22:59,719] A: and
302 [00:23:25,260 --> 00:23:25,479] A: ok
303 [00:23:31,319 --> 00:23:32,719] E: Perfect
304 [00:23:42,959 --> 00:23:49,400] E: dry it well, also dry your hands well because otherwise we will moisten the dough
305 [00:23:53,839 --> 00:23:55,239] A: and
306 [00:24:01,760 --> 00:24:02,520] A: ok
307 [00:24:16,199 --> 00:24:21,780] A: ok, should I divide the dough in half first or should I make small strips?
308 [00:24:19,939 --> 00:24:25,359] E: no, make the strips and then add the seeds
309 [00:24:25,719 --> 00:24:27,119] A: ok.
310 [00:24:29,339 --> 00:24:36,099] E: in the meantime, make one and then you have to make a serpentine, there's no problem with it being as thick as an inch
311 [00:24:31,380 --> 00:24:32,780] A: ok.
312 [00:24:36,560 --> 00:24:40,280] E: perfect and then make something like a coil that soaks it in the seeds
313 [00:24:40,560 --> 00:24:42,839] A: ok ok
314 [00:24:42,180 --> 00:24:43,180] E: yes exactly
315 [00:24:51,839 --> 00:24:55,739] E: ok, bring a handful of seeds closer and roll it between the seeds
316 [00:24:56,560 --> 00:24:57,719] A: ok.
317 [00:24:57,180 --> 00:24:59,400] E: put a handful of seeds in the bench
318 [00:24:58,459 --> 00:25:00,439] A: I can take them with my hands,
319 [00:24:59,800 --> 00:25:03,180] E: yes sure yes yes no no
320 [00:25:00,939 --> 00:25:03,239] A: or I use a.
321 [00:25:10,000 --> 00:25:17,280] E: ok put it nearby and roll it between the seeds
322 [00:25:13,000 --> 00:25:14,160] A: and
323 [00:25:15,479 --> 00:25:17,540] A: wait I try to
324 [00:25:18,680 --> 00:25:19,160] E: Perfect
325 [00:25:20,900 --> 00:25:22,719] A: a little ugly, though.
326 [00:25:22,339 --> 00:25:28,459] E: ok but you have to roll it between the seeds because otherwise you won't be able to roll them anymore and it won't matter if it turns out ugly
327 [00:25:26,939 --> 00:25:27,640] A: ok
328 [00:25:29,939 --> 00:25:46,880] E: anyway we have to cut it into squares then we put it in the pan and we always cut it in the pan with the little red spatula and you can find it over there in the kitchen
329 [00:25:31,199 --> 00:25:35,239] A: ah ok ok
330 [00:25:43,140 --> 00:25:45,219] A: ok the pan where it is
331 [00:25:47,880 --> 00:25:55,619] E: It's the laboratory there's a baking tray with baking paper and a black baking tray
332 [00:25:55,239 --> 00:25:56,640] A: ok.
333 [00:25:57,239 --> 00:25:59,839] A: maybe this one above?
334 [00:25:58,560 --> 00:26:00,160] E: no wait
335 [00:26:03,939 --> 00:26:09,319] E: and over the fires and over the stoves
336 [00:26:07,119 --> 00:26:10,599] A: ah, ok. over the stove,
337 [00:26:10,079 --> 00:26:10,880] E: ok
338 [00:26:12,280 --> 00:26:16,939] E: and you can cut this serpentine with the spatula and make little squares
339 [00:26:14,579 --> 00:26:15,280] A: ok
340 [00:26:20,920 --> 00:26:22,020] E: do not wash
341 [00:26:21,000 --> 00:26:21,640] A: ok
342 [00:26:23,979 --> 00:26:25,180] A: I don't wash?
343 [00:26:24,859 --> 00:26:31,880] E: don't wash the spatula you can just cut it ok if it's there you can remove the dough it's fine ok
344 [00:26:25,439 --> 00:26:26,199] A: i.e. shouldn't I wash it?
345 [00:26:27,739 --> 00:26:30,800] A: ok. no, I was removing the excess pasta,
346 [00:26:33,140 --> 00:26:36,280] A: yes I have to make the squares, when the squares have to be thick,
347 [00:26:34,199 --> 00:26:45,339] E: yes, small squares, always the size of an inch, a perfect one and we spread them in the pan
348 [00:26:37,040 --> 00:26:37,680] A: ok.
349 [00:26:51,119 --> 00:26:52,520] A: ok
350 [00:27:06,760 --> 00:27:09,880] E: ok let's do another strip and that's it
351 [00:27:07,000 --> 00:27:08,400] A: ok.
352 [00:27:09,839 --> 00:27:11,239] A: ok.
353 [00:27:10,719 --> 00:27:11,719] E: you have seeds
354 [00:27:13,439 --> 00:27:14,400] E: you have seeds
355 [00:27:15,079 --> 00:27:18,880] E: I already put them here
356 [00:27:20,859 --> 00:27:22,260] A: ok
357 [00:27:25,280 --> 00:27:30,199] E: now the system is enough because it is warm and the lard is more liquid we have to increase the flour
358 [00:27:44,199 --> 00:27:49,000] E: Always wet it in the seeds, it's best for you because otherwise you'll find yourself having to re-roll it
359 [00:27:47,839 --> 00:27:49,239] A: and
360 [00:28:00,219 --> 00:28:02,699] E: perfect, you put it back in the pan and cut it
361 [00:28:02,660 --> 00:28:03,359] A: ok
362 [00:28:17,260 --> 00:28:23,199] E: if the dough sticks to the scraper you can wet the scraper a little in the flour
363 [00:28:24,079 --> 00:28:25,479] A: ok
364 [00:28:25,060 --> 00:28:28,020] E: you can actually dip it in flour
365 [00:28:31,439 --> 00:28:34,119] E: ok now it shouldn't stick anymore when you cut
366 [00:28:48,239 --> 00:28:49,359] E: Perfect
367 [00:28:49,520 --> 00:28:54,160] A: ok, ok, now should I make another strip or should I put it in the oven?
368 [00:28:51,939 --> 00:28:54,880] E: no if you want we can bake easily
369 [00:28:57,599 --> 00:28:58,540] A: ok
370 [00:29:01,979 --> 00:29:07,040] E: see the rags when washing the rags lower the doors of the central oven
371 [00:29:04,859 --> 00:29:06,400] A: ok what
372 [00:29:08,160 --> 00:29:10,000] A: OK, I'll get some rags
373 [00:29:09,599 --> 00:29:11,099] E: and lower the doors
374 [00:29:10,160 --> 00:29:14,699] A: and I have to open. ok, which one lower?
375 [00:29:11,380 --> 00:29:12,339] E: yes exactly
376 [00:29:14,060 --> 00:29:15,420] E: the central one
377 [00:29:15,020 --> 00:29:15,619] A: any one or.
378 [00:29:17,420 --> 00:29:19,660] A: ok. This
379 [00:29:19,959 --> 00:29:23,619] A: ok. now I have to insert the right pan
380 [00:29:22,760 --> 00:29:23,439] E: Exactly
381 [00:29:27,979 --> 00:29:32,719] A: Can I close it or should I put it further down, i.e. the baking tray?
382 [00:29:30,800 --> 00:29:35,439] E: put it deeper and then close the pan that is if you want the ball on the left if you want to help yourself
383 [00:29:33,579 --> 00:29:35,339] A: All right.
384 [00:29:39,180 --> 00:29:47,000] A: ah, ok. I can take the ball so to push it, okay. ok. this one here
385 [00:29:39,959 --> 00:29:41,680] E: yes the first of all
386 [00:29:45,819 --> 00:29:46,859] E: yes push
387 [00:29:48,900 --> 00:29:50,199] A: it's okay like this or else
388 [00:29:49,339 --> 00:29:50,380] E: yes perfect
389 [00:29:50,319 --> 00:29:51,520] A: closer?
390 [00:29:55,280 --> 00:29:57,359] E: close the oven
391 [00:29:56,579 --> 00:29:57,180] A: All right
392 [00:30:00,000 --> 00:30:02,239] E: and we have completed
393 [00:30:02,420 --> 00:30:03,819] E: 4
394 [00:30:02,839 --> 00:30:05,000] A: All right.
395 [00:30:09,380 --> 00:30:10,780] A: three.
396 [00:30:09,959 --> 00:30:11,359] E: 2