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diff --git a/content/bolo-do-caco.md b/content/bolo-do-caco.md new file mode 100644 index 0000000..af5c081 --- /dev/null +++ b/content/bolo-do-caco.md @@ -0,0 +1,47 @@ +--- +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. |