Finally, scientists have declassified information regarding the drink of youth. So, the researchers reported that in the framework of the experiments were able to determine what kind of drinks can prolong life. Based on the results of the experiments and research was compiled of the TOP 7 “elixirs” that preserve health, beauty and memory.
First burst green tea, the Birthplace of the beverage is China. It is noted
that, a large effect has white tea, but if not, then it’s green. Minimally fermented leaves contain large amounts of polyphenols.
Second place in the TOP 7 scientists Continue reading
Chocolate glaze: recipe
Simple chocolate glaze
The simplest glaze is done on the basis of sugar and water with cocoa.
Cocoa powder (2 tablespoons)
Sugar (half Cup)
Water (3 tablespoons)
Mix sugar with cocoa powder and add water. Stir well and set on fire. On a slow (very slow) heat cook the glaze, stirring constantly. First dissolve the sugar, then begin to bubble syrup. After the appearance of bubbles boil the glaze for another minute and remove from heat. Give much glaze to cool and thicken: hot is too liquid, completely cooled will Sacharissa and harden.
For a child’s cake or custard cakes in the still warm chocolate icing, you can add a bit of butter and whip it with a mixer. So the taste of the glaze will become softer.
Chocolate sour cream frosting
The most common recipe for homemade chocolate Continue reading
Several thousand years ago by the Aztecs invented chocolate. “Chocolatl” by Aztec recipe prepared without sugar, instead of the thickener was used maize meal, which is not suited to European tastes. But the incredible characteristic of chocolate, lift your mood and improve health, came in handy. Its medicinal properties are ascribed to a bitter taste of the chocolate, in the period from the XVI to the XIX gradually moved in a sweet dessert.
Since the mid-nineteenth century chocolate as a convenience for sale and storage began producing in the solid state, instead of dreary who he was before.
Chocolate manufacturers quite a long time experimenting with different proportions of chocolate, milk and sugar. As a result of these experiments, a new type of chocolate – white, which in its composition Continue reading