Heute wieder Quanten gehabt, danach haben Stefan und ich uns bei einem chinesischen Mittagsbüffee vollgegessen.
Am Abend haben wir mit Cambius (Organisation für technical und science Studenten) Semlor gebacken und danach gegessen.
Ein Grund das Opengl bei mir noch nicht läuft ist, daß ich mit meinem gcc Probleme bekommen habe.
ATI ist auch ein schweres Argument gegen den Mini Mac.
Gerade The Iron Giant gesehen, echt ein netter Film, gute Handlung.

Hier noch das Rezept von Semlor:

“Semlor” – Semmel buns

Short history:

Is traditionally eaten on “fettisdagen” (fat tuesday) to fatten one self, before people begin the fasting (formerly). The ingredients in the bun, and the fittings, has changed over the centuries in which semmel buns has been eaten in Sweden.
Ingredients:

* 75g butter
* 5dl milk
* 50g yeast (fresh)
* ½-1 tsp salt
* 1dl sugar (or white syrup)
* 1-2 tsp cardamom (grinded or milled)
* 14-15dl wheat flour (about 875g)
* 1 egg

Filling:

* 200g almond paste (or 1½dl sweet almond + 1½dl sugar)
* 1dl milk
* 2-3dl whipped cream
* icing sugar

Oven temperature:

* Big semmel buns 200 degrees C
* Medium semmel buns 200-225 degrees C
* Small and mini semmel buns 225-250 degrees C

How to do it:

Melt the butter in a saucepan, add milk and heat to 37 degrees C (finger hot, higher temperature will kill the fresh yeast). Crumble the yeast in a bowl. Stir the yeast with some of the dough gravy. Add rest of the dough gravy, salt, sugar (or syrup), cardemom, egg and almost all the flour. Save some of the flour to the forming of the buns later on. Work with the dough until shiny and lets go of the bowl.

Ferment dough under baking towel for approximately 30min. Roll wanted number of buns. Ferment buns on baking plate under baking towel 20-30min, the shorter time for big buns. Brush buns with egg before baking in oven. Bake big buns in the lower part of the oven about 25min, and other bun sizes in the middle of the oven about 15min and 7-10min. Cool on baking bars under baking towel.

Cut a small lid off each bun. Remove some of the inner parts of each bun with a fork, and crumble in a bowl. Mix with grated almond paste (or with finely chopped or grinded almond and sugar). Add milk and stir until pretty loose mixture.

Distribute evenly in buns. Whip cream and add som to each bun. Put the lids back on and sift some sugar icing on top.
Serving suggestion:

With hot milk, put the bun in a plate with some hot milk in it.
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