The bread is very rich I’m scared 😱
01 Aug 21 by member: yfritz
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Now the garlic butter, yfrits 🤭
01 Aug 21 by member: miss.bastet
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01 Aug 21 by member: yfritz
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Just to be fair, I made it with sweet potatoes. Authentic!
01 Aug 21 by member: 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 Aug 21 by member: yfritz
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To be fair.. this one looks nice. Practice makes perfect and you're certainly proof of that! 😉
01 Aug 21 by member: 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 Aug 21 by member: miss.bastet
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01 Aug 21 by member: 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 Aug 21 by member: yfritz
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Penny and Erq you ladies are angels thank you 😭
01 Aug 21 by member: 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 Aug 21 by member: 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 Aug 21 by member: miss.bastet
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Yeah I thought about salmon. Definitely eggs.
01 Aug 21 by member: 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 Aug 21 by member: 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 Aug 21 by member: 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 Aug 21 by member: 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 Aug 21 by member: yfritz
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That's for when I've reached my goal.
01 Aug 21 by member: 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 Aug 21 by member: 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 Aug 21 by member: Paula Vieira.
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