Ingredientes 2 ovos 12 c. sopa leite de coco em pó 1 c. café fermento em pó Sal Alho em pó Queijo ralado Preparação Pré-aqueça o forno a 180ºC . Numa batedeira, comece por misturar os ovos, o leite de coco e o fermento em pó. Tempere com sal, alho em pó e queijo ralado. Despeje a massa nas formas de madeira revestidas com papel vegetal e leve ao forno ou airfryer por 10 minutos.
Pão LowCarb Sem Farinha Read More »
Ingredients 600g of all-purpose flour 1 teaspoon of salt 1 tablespoon of dry yeast (1 packet) 20g of brown sugar 350ml of warm water 40g of chia seeds 40g of sunflower seeds 40g of sesame seeds Seed mix of chia, sunflower, and sesame for sprinkling Milk for brushing Preparation Method In a large bowl, mix the flour, salt, dry yeast, brown sugar, chia seeds, sunflower seeds, sesame seeds, and part of the water. Knead the mixture with your hands, gradually adding the remaining water until the dough is completely involved and soft. Once this process is complete, let the dough rise in a bowl covered with cling film for about 2 hours or until the dough doubles in size. Remove the dough from the bowl and knead it a little more. Shape the dough into a square and place it in a Tokyo cake pan lined with parchment paper. Brush with milk and sprinkle with the seed mix of chia, sunflower, and sesame. Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit). Bake in the oven for about 30 minutes at 180°C (356°F) until the bread starts to turn golden brown.
Pão de Sementes de Chia, Girassol, Papoila e Sésamo Read More »
Ingredients 400g rye flour 50ml olive oil 1 tablespoon dry baker’s yeast (1 packet) 150ml warm water 1 teaspoon salt Preparation Method In a large bowl, mix the rye flour, salt, dry baker’s yeast, olive oil, and part of the water.Knead everything with your hands, gradually adding the remaining water until the dough is completely mixed and smooth. Once this process is complete, let the dough rise in a bowl covered with cling film for about 45 minutes to 1 hour, or until the dough doubles in size. Remove the dough from the bowl and knead it a bit more. Shape the dough into a rectangle and place it in the Luanda mold lined with parchment paper. Sprinkle with a bit of flour and let it rest for about 45 minutes. Preheat the oven to 200 degrees Celsius. Bake in the oven at 180ºC for about 30 minutes or until the bread starts to turn golden brown.
Pão de Centeio simples com Fermentação Natural Read More »
Ingredients 300g wheat flour 1 tablespoon sugar 1 teaspoon salt 10g dry baker’s yeast (1 packet) 120ml milk 80ml warm water 20g butter 1 egg Preparation Method In a large bowl, mix the flour, salt, sugar, milk, and water. Add the dry baker’s yeast and butter, then knead until the dough is smooth and uniform. Shape the dough into a rectangle and place it in the Brasília mold lined with parchment paper. Brush the bread with beaten egg. Sprinkle with a bit of flour, cover with cling film, and let it rise for about 1 hour. Preheat the oven to 200 degrees Celsius. Bake in the oven at 180ºC for about 30 minutes or until the bread starts to turn golden brown.
Pão de Forma Caseiro Read More »
Ingredients 400g wheat flour 150 ml warm water 10g of dry baker’s yeast (1 sachet) 1 teaspoon of salt Chorizo slices to taste Preparation method In a large bowl, mix the wheat flour, salt, baker’s yeast, olive oil, and part of the water; Knead everything with your hands and gradually add the rest of the water, until the dough is completely covered and soft; When this process is finished, let the dough rise in a bowl covered with cling film for about 1 hour until the dough doubles in size; Remove the dough from the bowl and knead it some more. Separate the dough into 5 equal pieces and roll out each piece of dough into a rectangle. Add the chorizo slices and roll them up; Place the bread with chorizo in the Washington trays with parchment paper and bake at 220º for 30 minutes.
