Explore Flipsnack. Transform boring PDFs into engaging digital flipbooks. Share, engage, and track performance in the same platform.
From magazines to catalogs or private internal documents, you can make any page-flip publication look stunning with Flipsnack.
Check out examples from our customers. Digital magazines, zines, ebooks, booklets, flyers & more.
Pre-made templates to create stunning publications in minutes
Here are eight reasons why you should consider choosing interactive, digital flipbooks instead of boring and static PDFs. Check them out!
CHEFF RESPONSABLE: Mireille martinez escobar Titulo de la receta: bollos rellenos Grado: 2° C de bachillerato INGREDIENTES ½ K DE HARINA DE TRIGO ½ TAZA DE AGUA TIBIA 2 SOBRES DE LEVADURA AJONJOLIN 1 1/” CUCHARADA CAFETERA DE AZUCAR 4PZAS CHORIZO 100 GR MANTEQUILLA 1 PAQUETE DE QUESO CREMA 1/4 CDITA SAL 1 LATA DE PIÑA EALMIBAR 1 PLIEGO PAPEL ESTRELLA 300 GR QUESO MANCHEGO 1 BROCHA PARA REPOSTERIA 250 GR JAMON DE PAVO 3 HUEVOS PROCEDIMIENTO 1. Tamizar harina y colocar dentro de un bowl amplio. Formar un hueco en el centro 2. Añadir 2 huevos levadura, azucar y mantequilla en el centro de la fuente. Incorporar con la harina poco a poco 3. Poco a poco ir añadiendo agua.terminar mezclando sobre un area limpia 4. Una vez que la masa no se peguesobre la mesa. Dejar reposar sobre un bowl cubriendo con un paño en un area tibia.aproximadamente 15 minutos 5. A parte freir el chorizo y reservar 6. Rebanar el queso crema. El jamon y la piña en medium dice , refrigerar 7. Transcurriendo el tiempo de reposo de la masa . tomar pequeñas porciones y bolear sobre la mesa. Rellenar con queso con chorizo y hawaianas.bamizar y barnizar ajongolin 8. Colocar sobre una charola con papel estrellay hornear por espacio de 15 a 20 minutos a 180 grados.
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