<body><script type="text/javascript"> function setAttributeOnload(object, attribute, val) { if(window.addEventListener) { window.addEventListener('load', function(){ object[attribute] = val; }, false); } else { window.attachEvent('onload', function(){ object[attribute] = val; }); } } </script> <div id="navbar-iframe-container"></div> <script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <script type="text/javascript"> gapi.load("gapi.iframes:gapi.iframes.style.bubble", function() { if (gapi.iframes && gapi.iframes.getContext) { gapi.iframes.getContext().openChild({ url: 'https://www.blogger.com/navbar.g?targetBlogID\x3d2513010182742623655\x26blogName\x3dGatinha+na+Cozinha\x26publishMode\x3dPUBLISH_MODE_BLOGSPOT\x26navbarType\x3dBLUE\x26layoutType\x3dCLASSIC\x26searchRoot\x3dhttp://gatinhadadivosa.blogspot.com/search\x26blogLocale\x3dpt_BR\x26v\x3d2\x26homepageUrl\x3dhttp://gatinhadadivosa.blogspot.com/\x26vt\x3d-7887534733497332017', where: document.getElementById("navbar-iframe-container"), id: "navbar-iframe" }); } }); </script>
sexta-feira, 18 de julho de 2008


Amo este desafio!!!
E este mês esta ainda mais especial para mim... Acabo de mudar para Suiça e tudo aqui é bem diferente... Procuar os ingredientes, entender o forno novo.. enfim.. foi otimo me ocupar com isso e muito engraçado também.
O tema do mês foi pães pequenos e também tinha a condição de ser vegetariano... acabei fazendo o pâo de cebola que ja havia postado aqui antes...
Desta vez, também ficou otimo!

I really love this challenge!
And this month it is especial! I just moved to Switzerland and everything is different to me…
Since find the ingredients until work with a new oven… It was funny and very good to me in this moment! Thanks Zorra!
I love this bread… its very soft and aromatic…

500g flour +10 g of salt +20 g sugar +50 g of butter +250 grams of minced onion +30 g of yeast biological +225 ml of water. You can fry the onion in the butter and add to the dough, or cook in the water e after drain the water add to the dough. I prefer the first one.

Mix all dry ingredients, except the salt. then add the wet ingredients and mix well ... at least put the salt. beat the mass. (the secret is how much knead well until gluten is developed, will be the most soft bread).separate into pieces and leave for 5 min. make balls and let rest again (ferment) for 30 to 40 minutes, or until double in size. ( another secret: put cream of onion on the surface of the bread before roasting) Bake for 35-40 minutes

Marcadores: ,



Por Dani às 17:41|