The bread is very rich I’m scared 😱
01 ago 21 por membro: yfritz
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Now the garlic butter, yfrits 🤭
01 ago 21 por membro: miss.bastet
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01 ago 21 por membro: yfritz
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Just to be fair, I made it with sweet potatoes. Authentic!
01 ago 21 por membro: yfritz
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I wish people would look at this version instead of the earlier one, which was rather miserable. Maybe I’m being punished for having made fun of other people’s cooking. Time for atonement.
01 ago 21 por membro: yfritz
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To be fair.. this one looks nice. Practice makes perfect and you're certainly proof of that! 😉
01 ago 21 por membro: miss.bastet
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Next time try those malassadas 🤣🤣 ( I never made them so I can't judge how they should look or taste like just be careful of Paula 🤭)
01 ago 21 por membro: miss.bastet
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01 ago 21 por membro: Pennlf
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Tan I don’t know what to do with this bread, you are so right it’s very dangerous. Tomorrow I might make prego.
01 ago 21 por membro: yfritz
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Penny and Erq you ladies are angels thank you 😭
01 ago 21 por membro: yfritz
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I could eat everything in under 5 min with melting garlic butter 😱😱😱😱 glad kitchen was cleaned straight after or I'd be risking having the whole bread gone 🤣🤣🤣
01 ago 21 por membro: miss.bastet
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Eggs for breakfast.. slice it up toast it in pan with bit of butter ... Maybe some bacon.. or salmon even 🤤
01 ago 21 por membro: miss.bastet
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Yeah I thought about salmon. Definitely eggs.
01 ago 21 por membro: yfritz
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The dough needs to rest for 3 days? How did you cook it? Cast iron? I have a pizza stone, that would be even more traditional.
01 ago 21 por membro: Eral66
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Oh Eral I apologize in advance, I’m not as academic as you are. You do need to let the dough rise but I don’t know for how long. I got sleepy last night and was too lazy to freeze the dough, so the dough sat on the table overnight 🤣 it was still fine this morning. I baked it on my cast iron skillet. I think it would be easier if you omit sweet potatoes. Anyway, please visit Paula Vieira’s page, she is from Madeira and knows what she’s doing 💃🏽
01 ago 21 por membro: yfritz
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Got that from:
https://www.196flavors.com/portugal-bolo-do-caco/
In the comments, people say it's faster to let the dough ferment at room temperature but the taste might be a little milder. That makes sense.
01 ago 21 por membro: Eral66
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Thank you Erq. Eral, I look forward to your creation. Make a prego sandwich while you are at it.
01 ago 21 por membro: yfritz
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That's for when I've reached my goal.
01 ago 21 por membro: Eral66
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Omg how did I miss this post???
Usually it depends on the room temperature. At the moment one hour covered with a kitchen towel. Then separate in portions (shape then in “balls”), then cover again for 30/40min.
After that you work to bread to make it flat before cooking it . Flat but still round and don’t make it completely flat 🤣
02 ago 21 por membro: Paula Vieira.
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You have to try chorizo version yfritz! Btw, nice one. I wish you didn’t cheat because you are hiding the top of it ahaha
02 ago 21 por membro: Paula Vieira.
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