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----
-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.