Hoje comemora-se o Dia Mundial do Pão. O que se pode dizer sobre o pão? É o alimento sempre presente, que não falta na maioria das casas. Deve estar sobre a mesa a todas as refeições, mesmo que não se coma nenhum. Há quem não comece a comer a refeição se não houver pão na mesa.
Cá em casa temos preferências diferentes do tipo de pão, para mim quanto mais escuro melhor, para o resto da familia pão branco é mais apetecivel.
Pão vai bem com quase tudo, doces e salgados, por isso trago hoje uns pãezinhos que são uma mistura dos dois. A massa é doce e o recheio é salgado. São óptimos para servir em festas, assim pequeninos como eu fiz, ou maiorzinhos como merendas.
Com esta receita vou participar no World Bread Day 2010, pela primeira vez.
Today, we celebrate the World Bread Day. What can be said about bread? It's always present, and most homes have no lack of it. It should be at the table at every meal, even if none of it is eaten. There are some people who won't start eating their meal if there is no bread on the table.
Here at home we have different preferences on the type of bread; for me, the darker the bread, the better; to the rest of the family, white bread is more palatable.
Bread goes well with almost everything, from sweet to salty, so today I bring you some buns that are a mixture of both; the dough is sweet and the filling is salty. They are great to serve at parties, bite-sized as I did them, or as snacks if they're made a little bigger. With this recipe I will participate in the World Bread Day 2010 for the first time.
Here at home we have different preferences on the type of bread; for me, the darker the bread, the better; to the rest of the family, white bread is more palatable.
Bread goes well with almost everything, from sweet to salty, so today I bring you some buns that are a mixture of both; the dough is sweet and the filling is salty. They are great to serve at parties, bite-sized as I did them, or as snacks if they're made a little bigger. With this recipe I will participate in the World Bread Day 2010 for the first time.
Ingredientes:
Massa:
150 gr leite
1 colher de café de sal
70 gr manteiga derretida
3 gemas ovo batidas
50 gr açúcar
400 gr de farinha
1 pacote de fermento seco para pão
Recheio:
Queijo da ilha ralado
Bacon em pedacinhos
Colocar o bacon numa frigideira anti aderente e levar ao lume até o bacon estar estaladiço.
Colocar os ingredientes para a massa, na máquina de pão pela ordem indicada e selecionar a opção "massa".
Quando terminar o programa, deitar a massa sobre uma superficie enfarinhada e estender de modo a obter umas tiras largas.
Brioche with bacon and cheese
Ingredients:
Dough:
150 gr milk
1 teaspoon salt
70 gr melted butter
3 egg yolks beaten
50 g sugar
400 gr flour
1 package dry yeast for bread
Filling:
Grated cheese (choose one with a strong flavor)
Bacon into small pieces
Place the bacon in an anti stick frying pan and simmer until crispy. Place the ingredients for the dough in bread machine, by the order listed and select the "dough" program. When the program is finished, lay the dough on a floured surface and extend in order to get some wide strips.
Brioche with bacon and cheese
Ingredients:
Dough:
150 gr milk
1 teaspoon salt
70 gr melted butter
3 egg yolks beaten
50 g sugar
400 gr flour
1 package dry yeast for bread
Filling:
Grated cheese (choose one with a strong flavor)
Bacon into small pieces
Place the bacon in an anti stick frying pan and simmer until crispy. Place the ingredients for the dough in bread machine, by the order listed and select the "dough" program. When the program is finished, lay the dough on a floured surface and extend in order to get some wide strips.
Espalhar queijo ralado e o bacon frito. Enrrolar e cortar de modo a formar os pães. Colocar num tabuleiro coberto com folha de aluminio, pincelar com ovo batido e levar ao forno aquecido a 180º por cerca de 20 minutos.
Nota: pode ser feito com a farinha para Brioche já preparada.
Spread the grated cheese and fried bacon. Wrap and cut to form the loaves. Place in a cooking tray covered with foil, brush the loaves with beaten egg and bake in the oven heated to 180 degrees for about 20 minutes.
Note: can be made with flour already prepared for Brioche.
Spread the grated cheese and fried bacon. Wrap and cut to form the loaves. Place in a cooking tray covered with foil, brush the loaves with beaten egg and bake in the oven heated to 180 degrees for about 20 minutes.
Note: can be made with flour already prepared for Brioche.
QUE RICOS PÃEZINHOS, DEVEM TER FICADO UMA DELICIA , BJS
ResponderEliminarUma sugestão mesmo apetitosa!
ResponderEliminarÉ uma combinação interessante a do doce com o salgado. E ficaram tão dourados, muito bonitos :)
ResponderEliminarUma boa sugestão.
ResponderEliminarParabéns pela participação!
Great, I love these buns! Well done and thank you for participating in World Bread Day.
ResponderEliminarconheci a tua cozinha a dias e ca vim fazer a minha orimeira visita
ResponderEliminaradorei este pao
e optimo para o lanche
pao nunca falta la em casa
beijinhos e bom fim de semana