In my opinion, a must must must have for this season is a fedora, they really look so nice with everything and anything that you can wear it with the simplest outfit and you'll look fantastic. as they are so in right now you can really see them everywhere and buy them anywhere and there are so many colors that you can try. If you don't have one already I highly recommend you to buy one and rock it all season.
If you follow me on Instagram you know that 2
or 3 weeks ago I took some bakery lessons to learn how to do conchas and
croissants, it was a long process, since 2 pm to 9 pm we were making everything
to make this two, so I want to share with you this recipe to make this
delicious, yummy, great conchas and if you make them please tag me on Instagram
( @thegolduchess ) so I can see how they turn to you.
is the recipe:
gr white flour
gr of dry yeast
gr warm milk (not too warm but not cold)
gr real butter (not margarine)
gr of salt
gr white flour
gr icing sugar
Mix all the dry ingredients in a bowl except the
salt. The butter will be blend with the flour with the fingers. Put the mixture
over the work area and we make a circle with the mixture and inside we are
going to put the salt, eggs and milk. We start to incorporate the mixture
little by little with the ingredients that are inside the circle. When everything
is incorporated we knead using the French method until the mixture is easily
deployed from the work area without adding more flour. This should take from 10
to 15 minutes until the mixture is ready. We make a circle with the mixture, we
put it on a greased bowl, cover with a rag or plastic and we leave it to room
temperature from 45 minutes to 1 hour, until the mix has double in size.
While the mix grows we prepared the cover
mixing white flour, sugar and the shortening with the hands until it looks and
feels like clay. With it we form a big roll and cut it in portions of 40 gr approx.
and give them the shape of a circle, keep them by the side.
Once the mixture double in size, we put it
over the work area and cut portions of 60 gr. With this portions we form
circles, put the circles on a greased tray leaving some space between them so
they don’t touch each other when they cook. Let them rest for 15 minutes and
after that smash them with the palm of your hand. Form some disc with the cover
circles seeking that they’ll be bigger than the other mixture. Put a little bit
of water between the 2 mix, pressing softly and with a knife make a design on
Let them grow for over an hour and a half and
the put them on the oven to 180 c° for 20 or 25 minutes making a switch on the
tray at the minute 13. Let them cool and enjoy!!!!!
todos los ingredientes secos excepto la sal en un tazón. La mantequilla se
deshace en la harina con los dedos. Volcamos la mezcla sobre la
superficie de trabajo y formamos una fuente, en el centro ponemos la sal junto
con los huevos y la leche. Comenzamos a incorporar la mezcla de harina poco a
poco hacia el centro de la fuente. Cuando todo este integrado amasamos
utilizando el método francés de estirar, envolver, levantar y dejar caer hasta
que la masa se despegue fácilmente de la superficie de trabajo sin añadir
harina. Esto nos debe de tomar de 10 a 15 min hasta que la masa este lisa.
Formamos una bola, la ponemos en un tazón engrasado, cubrimos con un trapo o
plástico para alimentos y dejamos levar a temperatura ambiente durante 45 min –
1 hr. o hasta doblar su tamaño. Mientras la masa crece preparamos la cobertura
mezclando el harina, azúcar y manteca con las manos hasta formar una pasta como
plastilina. Con ella formamos rollos que cortamos en porciones de 40 g
aproximadamente y les damos forma de bolita y las reservamos.
vez que la masa haya crecido la ponemos sobre la superficie de trabajo y cortamos
en porciones de 60 g aprox. Con estas porciones formamos bolitas utilizando la
técnica de boleo aprendida en el taller. Colocamos las bolitas en una charola
engrasada dejando espacio entre ellas para que no se toquen al crecer. Las
dejamos reposar durante 15 min. Después de esto las aplastamos con la palma de
la mano. Formamos discos aplanados con las bolitas de cobertura procurando que
sean un poco más grandes que las bolitas de masa aplastadas. Barnizamos con
agua que nos servirá para pegar la cobertura en la masa, presionamos
ligeramente y con un utensilio de marcado o un cuchillo hacemos el diseño de la
levar por 1hr y media y horneamos a 180 C por 20-25 minutos rotando la charola
a medio horneado. Se dejan enfriar y a disfrutar.
Sometimes it could be a little bit tricky to
use neon colors and from time to time they could be too much if you don’t know
how to contrast them with other colors. I think the key to use neon colors is
to combine them with neutrals or keep it simple by using only that color in the
case of a dress and some heels or flats. I love to use neon because I think
they really make you pop because not a
lot of persons use them.
“There are two basic motivating forces: fear and love. When we are afraid, we pull back from life. When we are in love, we open to all that life has to offer with passion, excitement, and acceptance. We need to learn to love ourselves first, in all our glory and our imperfections. If we cannot love ourselves, we cannot fully open to our ability to love others or our potential to create. Evolution and all hopes for a better world rest in the fearlessness and open-hearted vision of people who embrace life.”
To be honest, there are a few accessories that at
least for me have been difficult to match with my outfits at first, but after a
while using them I realize how simple it really was, but at first I didn't know
how to make it work and I use to put it on and off and on and off until I found
the right way to use it. This is what happened to me with beanies but now I really
love them and I can't wait to buy more. In my opinion beanies are a statement
piece to have in your wardrobe.