Hello World! This blog just had a makeover. From now on, the posts will include their recipe and will be written both in Portuguese and English, so that everyone who is interested, can try these sweets and understand what I'm saying. I did so because I know that if everyone just wrote their mother tongue, I wouldn't understand lots of interesting things, so obviously, I shouldn't do the same... And now, lets get down to business!
I've already done this before and posted it here, but now you can see how its done and, besides that, this dough is better. If I bake something that I've already posted here before the makeover I will also put it again, along with its recipe and current photos, which are better than they used to be! :)
Massa ... Dough
- 25g fermento padeiro ... 25grams fresh yeast
- 1 ovo ... 1 egg
- 3/4 cháv. leite ... 3/4 cup milk
- 1/3 cháv. açúcar ... 1/3 cup sugar
- 1 pitada de sal ... pinch of salt
- 4 c. sopa manteiga derretida ... 4 tbsp melted butter
- 4 cháv. farinha ... 4 cups flour
Recheio ... Filling
- 4 c. sopa manteiga ... 4 tbsp butter
- 1 cháv. açúcar ... 1 cup sugar
- 4 c. sopa canela ... 4 tbsp cinnamon
- 1 maçã ... 1 apple
- 1/2 cháv. nozes ... 1/2 cup walnuts
Desfazer o fermento de padeiro e juntar-lhe um pouco de água morna. Dissolver e reservar. Bater o ovo e juntar-lhe o leite, o acúcar e o sal. Mexer para dissolver um pouco e juntar a manteiga e o fermento. Adicionar, aos poucos, 3 chávenas de farinha e misturar com uma vara de arames até obter uma mistura homogénea. Enfarinhar uma superficie de trabalho e deitar nela a massa. Amassar juntando gradualmente a chávena de farinha restante, continuando a amassar até esta não se pegar às mãos, cerca de 30 minutos. Colocar numa taça grande, coberta, num local isento de correntes de ar, até a massa duplicar o seu tamanho, cerca de 1 hora. Dividir a massa em dois e moldar dois rectângulos. Dividir o recheio em dois e, para cada rectângulo, barrar com manteiga, salpicar com o açúcar e a canela, ralar a maçã sobre este e distribuir as nozes cortadas em pedaços pequenos. Enrolar como uma torta e cortar cada rolo em 6 ou 8 pedaços, conforme o tamanho preferido. Colocar os rolinhos numa forma grande ou duas pequenas, untadas e polvinhadas com farinha. Levar a forno médio até a massa estar cozida (verificar com um espeto) e o topo estar dourado, aproximadamente 30 minutos.
Crumble the fresh yeast and add a little warm water. Stir and set aside. Beat the egg and add the milk, sugar and salt. Stir to dissolve and then add the butter and the yeast. Stir to combine and add 3 cups os flour, wisking until you have a smooth dough. Pour it into a floured surface and start kneading the dough, gradually adding the remaining cup of flour. Knead the dough until you have a slightly firm ball that doesn't stick to your hands, about 30 minutes. Put the dough into a large bowl, covered and free from drafts, and let it rise until its size is doubled, about 1 hour. Divide the dough in two and shape each piece into a rectangle. Divide the filling in two and, for each rectangle, spread the butter evenly and sprinkle with the sugar and cinnamon. Then grate the apple, spreading it evenly on top of the filling and finally sprinkle with walnuts, chopped into small pieces. Roll the dough like a swiss roll and cut each roll into 6 or 8 pieces, according to your preferences. Put the rolls in a large pan, or two small ones, buttered and floured, and bake it until the dough is cooked (test it with a wooden stick) and the top is golden, about 30 minutes.
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