検索ワード: as you would slide your foot into a shoe (f (英語 - イタリア語)

its transparent doors open to expose the entire side of the car so that, as this prototype's name suggests, you walk into the villa as you would into a building, and this constitutes the focal point of the concept.
punto focale in questa concept è infatti il sistema di porte trasparenti che aprendosi liberano tutto il fianco permettendo un accesso a bordo simile, come suggerisce il nome del prototipo, a quello di un edificio.

put the mass back into the fridge to set completely. then cut it into cubes with scissors so it can be weighed and worked with more conveniently. the ratio of gelatin to water should always be 1:6 (one part of gelatin and six parts of water). you can make the gelatin mass in advance and store it in the fridge for up to 2 days. tip if you are using gelatin leaves, take the same weight of them as you would with powdered gelatin and soak them in cold water. the gelatin leaves will absorb the right amount of water they need. then squeeze them and use them as required in mass for 2 pies d=16 cm 5 pour the powdered gelatin into a clean container and add cold water. gently stir with a whisk. place the mixture in the fridge for 10 15 minutes for the gelatin to swell and bloom. then take the mass out of the fridge and melt it. if there is any foam, remove it with a sieve. put the mass back into the fridge to set completely. then cut it into cubes with scissors so it can be weighed and worked with more conveniently. the ratio of gelat
torta nocciola e caramello massa gelatinosa per 2 torte d=16 cm 5 versare la gelatina in polvere in un contenitore pulito e aggiungere acqua fredda. mescolare delicatamente con una frusta. mettere il composto in frigo per 10 15 minuti affinché la gelatina si gonfi e fiorisca. quindi estrarre la massa dal frigorifero e scioglierla. se c'è della schiuma, rimuoverla con un setaccio. rimettere la massa in frigorifero per impostarla completamente. quindi tagliatelo a cubetti con le forbici in modo che possa essere pesato e lavorato più comodamente. il rapporto di gelataput the mass back into the fridge to set completely. then cut it into cubes with scissors so it can be weighed and worked with more conveniently. the ratio of gelatin to water should always be 1:6 (one part of gelatin and six parts of water). you can make the gelatin mass in advance and store it in the fridge for up to 2 days. tip if you are using gelatin leaves, take the same weight of them as you would with powdered gelatin and soak them in cold water. the gelatin leaves will absorb the right amount of water they need. then squeeze them and use them as required