Back your tow vehicle up to the trailer hitch using your rear view mirrors and some friends to guide you. Once the ball of the hitch is below the tongue of the trailer, rotate the handle on the trailer's tongue to lower it down onto the ball.  Once the hitch it attached, cross the safety chains and hang their hooks on the spots for them on either side of the hitch. Connect the electrical plug from the trailer to its port or plug on the tow vehicle. If the towed vehicle is running, it's easier to pull it up behind the trailer, but if it's not, back the trailer up to the front of the vehicle you plan to tow so that it can drive or be pushed straight forward onto it. Ensure the trailer and both vehicles are on a flat, even surface. Extend the ramps down on the trailer and then either drive or push the towed vehicle up onto the trailer with someone in the driver's seat to steer and brake. Once the vehicle's rear wheels are on the trailer, tell the driver to stop the vehicle and engage the parking brake.  Make sure all four wheels are all the way onto the trailer and that the ramps can slide back in or be folded up without hitting the vehicle. The front tires should be close to the front of the trailer, but don't necessarily have to be touching the front lip. Slide ratchet straps over each wheel, then hook them on the trailer and open and close them until they are extremely tight. You should see the vehicle start to ride lower on the trailer as the straps compress the springs in the vehicle's suspension. Then attach the two safety chains to the recovery points on the vehicle's frame.  If you are having trouble locating the recovery points to attach the chain to, locate them in the owner's or service manual for the specific vehicle. All four wheels should be strapped down with two additional safety chains on the vehicle when you're done. It takes an average of twice as far to slow down or accelerate when towing a vehicle, so plan ahead when approaching stops, intersections, or turns. Never follow another vehicle closely when towing. Even if your vehicle is powerful enough to accelerate quickly when towing, it may still struggle to effectively brake.
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One-sentence summary -- Connect the trailer to the tow vehicle. Line up the tow vehicle and trailer directly in front of the towed vehicle. Pull the towed vehicle up onto the trailer. Secure the tire straps and safety chains. Plan ahead for turns and stops.


Turn the oven on to 300 degrees F (150 C) when you begin to prove the ensaymada for the second time or when they have about 30 minutes left to prove. If you wait until the ensaymada have doubled in volume before you turn on the oven, they may overproof while the oven is heating. Place the sheet of ensaymada into the preheated oven. Bake them for 20 to 25 minutes. They should turn slightly golden brown once they've finished baking. Let the ensaymada cool on a wire rack while you make the topping. If you baked the ensaymada in molds, let them cool for a few minutes before you turn them out of the molds (which will be hot). Place ½ cup (113 g) of softened butter in a mixing bowl. Add ½ cup (62 g) of powdered sugar. Use a stand or hand mixer to beat the butter and powdered sugar together for several minutes. The mixture should become light in color and fluffy. Start by beating on low speed. Once the powdered sugar is somewhat incorporated, you can turn the speed up to medium. Once the ensaymada have cooled, use an offset spatula or spoon to spread a little of the butter and sugar mixture on the tops. Measure out 1 cup (100 g) of grated Cheddar cheese and sprinkle a few teaspoons of the cheese onto each frosted ensaymada. Serve them immediately. You can store the frosted and topped ensaymada in the refrigerator for a few days. Or store the unfrosted ensaymada in an airtight container at room temperature for up to 5 days.
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One-sentence summary -- Preheat the oven. Bake the ensaymada. Cream the butter with the powdered sugar. Frost the ensaymada and top them with cheese.


Pour the oil into a large saucepan and set it on your stove over medium heat. Let the oil heat up for 30 to 60 seconds before continuing to the next step. It should look glossy and should easily glide around the bottom of the pan when the pan is tilted. Do not let the oil begin to smoke, however. Stir the onion into the hot oil and cook it alone, stirring frequently, for about 1 minute. The onion should start to become fragrant and take on a translucent appearance, but it should not yet begin to brown. Stir the garlic into the onion and cook both, stirring frequently, until the garlic turns golden brown.  This should only take 2 or 3 minutes. The mixture should be fragrant and lightly toasted, but not quite browned. Cook the onions and garlic carefully. If they start to burn, this burnt flavor will also taint the rice and make the dish less appetizing. Add the rice and the salt to the saucepan. Stir well to distribute the onion and garlic evenly. Basmati and jasmine rice are recommended, but any long-grain white rice should be fine. Stir the contents of the pan until the rice starts to take on a lightly toasted appearance. As you toast the rice, you will need to stir it frequently to ensure that none of the grains stick to the bottom of the pan. Add the hot water to the saucepan. Stir well, making sure that all of the rice is submerged.  For best results, use boiling water prepared in a saucepan, tea kettle, or microwave. Hot tap water will also work, but make sure that it is as hot as possible before adding it to the pan. After adding it to the pan, let the water reach a boil before continuing to the next step. Cover the saucepan with its lid and reduce the heat to low. Let the mixture simmer for 20 to 25 minutes, or until all of the water has been absorbed. If the water evaporates before the rice is tender, you can add more water to the pan and continue cooking it. Only add 1/4 cup (60 ml) of additional water at a time, though, to prevent the mixture from getting too soupy. The Brazilian rice is now finished and ready to enjoy.
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One-sentence summary --
Heat the oil in a large saucepan. Add the onion. Add the garlic. Stir in the rice and salt. Let the rice brown. Pour in the hot water. Simmer until done. Serve hot.