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PÃO DE NATA e Chazinho | I Could Kill For Dessert 20 #ICKFD

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Eu amo fazer pãozinho em casa, porque ele sempre fica com aquele sabor de pão de mãe e a casa fica com um aroma delicioso pelo ar. Essa receita é do meu querido professor Jefeson Trevizan, que ensina a todos com muito carinho para que o pão de todo mundo cresça bem bonito! O bom dessa receita é que ela é uma receita coringa, pois você pode rechear esse pãozinho tanto com doces, como geléia ou chocolate, como com ingredientes salgados, como um queijinho ou bacon. De qualquer forma, esse vai ser aquele tipo de pão que todo mundo pede pra você fazer aos finais de semana. ;D
Link da Receita do Pão de Nata: http://www.icouldkillfordessert.com.br/receitas-pao/pao-de-nata
Link da Receita do Chazinho: http://www.icouldkillfordessert.com.br/receitas-bebida/chazinho

Heavy cream bread

This Double Cream Bread is my teacher Jeferson Trevizan's recipe, from the European Centre in Curitiba. This recipe os delicious and super easy to make. This is a great little bread to prepare for tea time or for a midnight snack and the best of it all is that you can fill it with salty or sweet ingredients because this dough goes really well with both!

INGREDIENTS
-500 grams of FLOUR
-50 grams of SUGAR
-60 grams of BUTTER
-8 grams of SALT
-150 grams of DOUBLE CREAM
-2 EGG YOLKS
-25 grams of fresh BREAD YEAST
-50 grams of POWDERED MILK
-150 to 200ml of WARM WATER

To brush the bread in the end:
-2 EGGS
-pinch of SALT
-1 tbsp of OIL

DIRECTIONS
1. Set your eletric mixer with the bread hook, or you can make the dough by hands.
2. In the mixer's bowl, pour in the flour and make a hole in the middle with your finger then, inside this hole, put the bread yeast with some water to dissolve it and then mix it with the flour.
3. Mix all ingredients, but the rest of the water. Mix it well with the electric mixer.
4. Add the water little by little until you get the right consistency, just like shown on the video. Mix it until the dough stops sticking to the bowl and is soft.
5. Make a big ball with the dough, grease it with just a bit of oil, put it in a big bowl and cover it with plastic film. Let the dough rest until it's doubled the size (from 40 minutes to 1 hour).
6. Cut the dough in small pieces of 50 grams each. Let it grow for another 30 minutes.
7. Brush it with the egg mixture and take it to the oven to bake, in a preheated oven to 180C-200C, for 45 minutes tops ot until you realize they're golden.

TIPS
KEEP THEM FOR: 2 days
MAKES ABOUT: 20 loaves of bread
RECIPE'S SOURCE: Jeferson Trevisan's Recipe Book
ICKFD Tea

This is that typical grandma's tea that can cure any flu but besides that it is very tasty and it can be drunk warm or you can leave it in the fridge and drink it cold! Anyway, it's delicious!

INGREDIENTS
-2 LEMONS
-3cm FRESH GINGER (grated)
-4 ROSEMARY branches
-500ml WATER
-4 spoons of HONEY

DIRECTIONS
1. Boil the water.
2. In a tea pot, put the juice of the two lemons, the grated ginger and the rosemary.
3. Put on spoon of honey in each teacup.
4. Put the hot water in the tea pot, cover it and let it sit for 5 minutes.
5. Serve it in the teacups.

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