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author | Roger Gonzalez <roger@rogs.me> | 2022-06-08 11:07:03 -0300 |
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committer | Roger Gonzalez <roger@rogs.me> | 2022-06-08 11:07:03 -0300 |
commit | e5fda5d50a9135c6573d10ed2aa5bc3bec86b7aa (patch) | |
tree | 2a08da4fa33c270b2fe32ad04b94a7e1e5e3e149 /content/bolo-do-caco.md | |
parent | fa55da270fba837ca0b2efb0db9f9aab1fdcd497 (diff) |
First steps towards montevideo.restaurant
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diff --git a/content/bolo-do-caco.md b/content/bolo-do-caco.md deleted file mode 100644 index af5c081..0000000 --- a/content/bolo-do-caco.md +++ /dev/null @@ -1,47 +0,0 @@ ---- -title: "Bolo do Caco (Caco Bread)" -date: 2021-03-23 -tags: ['bread', 'portuguese'] -author: joão-freitas ---- - -_A traditional Madeiran-Portuguese Bread_ - -- ⏲️ Prep time: 1 hour -- 🍳 Cook time: 45 min -- 💤 Rest time: 3 days -- 🍽️ Servings: 10 breads - -## Ingredients - -__Imperial__ - -- 1¾ lb sweet potato -- 8 cups all-purpose flour -- ⅔ cup water (warm at 75F / 35C) -- 3 tablespoons active dry - yeast -- 3 teaspoons salt - -__Metric__ -- 750 g sweet potato -- 1 kg all-purpose flour -- 150 ml water (warm at 75F / 35C) -- 3 tablespoons active dry yeast -- 3 teaspoons salt - -## Directions - -1. Peel the sweet potatoes. Cut into large pieces and place in a saucepan. -2. Cover with water, bring to a boil and cook covered for 20 minutes over 1. medium-high heat. -3. Drain the sweet potatoes and mash them. Add salt. -4. Mix the yeast and water and let stand for 10 minutes. -5. Pour the flour into a large salad bowl. -6. Dig a well in the center and add the mashed sweet potato and yeast. -7. Knead to obtain a homogeneous and elastic dough. -8. Let the dough ferment for 3 days in the refrigerator. -9. After 3 days, divide the dough into 8 to 10 pieces of equal weight on a work surface dusted with flour. -10. Form balls and flatten them to a thickness of about 1 inch (2,5cm). -11. Let them rest for 30 minutes in a warm place, protected from drafts. -12. Heat a dry pan over medium-high heat and cook the bolos do caco on both sides until a thin and slightly hard crust is formed. Turn them over very regularly. -13. Then take each bolo do caco with tongs and turn them around on the hot pan to bake the sides. -14. Serve warm or lukewarm with salted butter and parsley. |