Created by walistonr

Delícias de receita de panificações

01 Ayrosa total output after barbeque kg 800 FLOUR Cornmeal 400 Sugar 300 eggs 1.200 Milk 2.020 02 banana cake kg Flour 700 Olio 350 Sugar mascavio 500 Yeast 30 08 Eggs Milk 200 90 Tode 03 Cookie Quejo kg poviLho 2500 Quejo 300 O4 EGGS SAL 100 Oil 1.000 s Water 800 04 French brioche Kg Flour 500 Refined sugar 60 Mantega unsalted 300 SAL 15 06 Eggs Yeast 30 Just mix it all up unglued 05 Bombinha tempered Kg Flour 600 EGGS 750-30 boiling water salt margarine 1000 WATER keno and broth together after salt 20 turns the flour and cusine Mantega 1.000 per 15 minutes Caldo keno 40 Chives 150 06 Baba girl kg SUGAR 3.000 Water 2.000 Gem 72 Coconut milk 1.500 07 Biscuit beetle KG Povilho 2.000 Quejo 600 SAL 80 20 EGGS Oil and Water 08 Four Cheese Biscuit Kg Unripened cheese 400 Mozzarella cheese 400 Cheese 400 Provolone 400 Baking powder 2k +200 50 premix 200 bread margarine cheesecake pon- Eggs 20 to Milk 09 Broa cornmeal Kg Flour 150 Cornmeal 350 Coconut 200 Eggs 750 (+ -) 15 unit White cheese 200 Note: Boil the milk and man- 500 Water tega and mixing together the 1.000 egredientes milk, without eggs margarine mixture well after 300 Baking powder 50 eggs veri 10 Bombinha Tota produced after cooking Kg 2.100 1.050 3.150 Milk 1.000 0.500 1.500 0 Sugar, O3O O, 500 1.500 Margarine 0.250 to 0.015, 045 Eggs 0.900 0.450 1.350 Salt 0.030 0.015 0.045 way of doing 1-Take the milk in the saucepan to the heat and let simmer until 2-Add the salt, sugar and wheat flour Mixing with spoon mix 3-Take the dough in the mixer speed for 2 minutes 3 4-In the meantime, add the eggs slowly until the point, machinery-beater (paddle) 11 common pot Kg Flour 1.000 Sugar 2.000 Beat until creamy and 2quiLo 700grama flour 2Lts of milk, beat until mixture 120g yeast Beat until mixture 18forma income 12 Cake CENOR Kg Flour 1.000 The sugar, 550 CENOR 00,04 Oil 0.250 Eggs O0, 15 Yeast 00.50 point with Milk 13 English muffin Kg Flour 1.600 1.300 refined sugar chocolate frosting Margarine 0.500 3Litro milk Yeast 0.070 2quiLo candy 0.100 cornflour 300g milk powder Eggs 0.015 Essence to taste 00.00 Milk 1.000 14 Chocolate Cake kG Flour 0.700 Sugar 0.600 Cocoa powder 0.200 Yeast 00.80 Mantega 0.300 Water 0.500 15 Egg Cookie Pope Description Percentage (%) number KG Cassava starch 1.250 100.00 Refined salt 0.030 002,40 Baking powder 0.030 002,40 Sal ammonia 0.030 002,40 Eggs 1.000 080,00 Water 0.500 040,00 Oil .500 040,00 16 Fried Biscuit Kg PoviLho sour 1.000 SAL 00.20 IscaLdo Water 0.300 Mantega 00.50 Point with egg (+ -) 7ovos 17 Copiaque Kg Flour 1.000 0.150 SAL 00.20 mass of salt 0.300 Yeast 00.10 18 Calzone Kg Flour 1.500 SAL 00.30 Sugar 00.60 Yeast 00.30 Broth keno 00.30 Eggs 00.03 Milk Point 19 Ciabata Neapolitan 2.320 kg 0.750 Mass to 1.500 Ciabata Olive Green 0.375 0.188 Tomato sauce 0.135 0.068 HAM 0.465 0.233 Mozzarella cheese 0.435 0.218 How to prepare a Open until dough roll 25cm width and length of Payment shall be according to weight, weight = 500g 25cm 2 Spread about half of the mass along the length. The following layer half the tomato sauce, and other half sliced, and shredded the other half prezunto. Cut this strip into pieces stuffed and put in 8cm pans. Leave to ferment in a closed cabinet (h30min) takes the oven On the 210gcdurante 8minutes vapor 20 Beer Bread Kg Flour 1.800 Sugar 0.200 Salt 0.030 Enhancer 0.020 Margarine 0.200 Gem 0.010 Beer 0.001 Milk Point Filling Ham 1.200 Dried tomato 0.300 Olive 0.300 Tomato 0.001 Onion 0.001 Cocoon 21 1 2 3 Kg Flour 0.400 0.500 2.000 Cheese 0.700 1.000 4.000 Salt 0.010 0.010 0.040 Yeast 0.020 0.040 0.100 Point of eggs 0.008 0.009 22 Cocada Milk, and RocomboLe rocmb.saLgado Kg Sweetened condensed milk 1 .003 Poop flakes 0.300 Flour 2 .300 Sugar 0.300 Eggs 0.012 Flour 3 .100 Salt 0.030 Eggs 0.020 One tablespoon baking Chafer way with paper and greased with Ole Mantega, beat the egg yolks snows put one by one by Last Place flour salt and yeast. 23 Chocolate Icing Kg Milk 3.000 Dulce de Leche 2.000 Cocoa powder 0.300 24 Casserole Flour 0.500 SUGAR 0.700 BiscomiL 0.150 Cheese 0.200 Coconut Raldo 0.100 Margarine 0.050 Eggs 0.010 Milk 2.000 25 Cream ChantiLij Kg Refined sugar 0.200 Place in blender to the point of snow ChantiLij 26 homemade Thread Kg About Flour SUGAR 0.100 MILK 1.500 Refocus point Yeast 0.200 0.150 OLIO boil milk and oil Milk 0.550 The yolk, 050 Refined sugar 0.310 Salt 0.030 Point with flour 27 Homemade Bread Kg Flour 4.500 Sugar 0.600 Enhancer 0.060 Margarine 0.300 0.150 condensed milk Salt 0.045 Eggs 0.015 MILK 1.000 Baking powder 0.070 Yeast 0.150 28 Onion Bread Kg Flour 1.500 Enhancer 0.030 Salt 0.015 Margarine 0.200 Yeast 0.150 Cone 29 P / tortaLete Kg Flour about 0.200 (+ -0) Cornstarch 0.100 Sugar 0.100 Mantega 0.200 Egg 0.001 30 Puff pastry Kg Flour 3.000 SUGAR 0.100 Yeast 0.015 Salt 0.060 Mantega unsalted 0.300 Egg 0.003 31 Toast bread Kg Flour 2.500 Sugar 0.200 Enhancer 0.020 Margarine 0.100 Salt 0.020 Egg 0.004 Yeast 0.100 32 FOCAC Kg Flour 1.500 Sugar 0.035 Oil 0.250 Yeast 0.050 Salt 0.025 Point c / water Stretch the dough dezejado in size, grow by Roast 30 minutes pre, pasta and August, tomato-Pimen as ham and mozzarella onion olives and oregano. 33 delicious bread Kg Flour Sugar 0.200 Mantega 0.050 Oil 0.200 Yeast 0.100 Eggs 0.003 Milk Point 34 Sweet Bread Kg Flour 3.000 Enhancer 0.060 Salt 0.030 Eggs 0.006 Magarinos 0.300 Sugar 0.600 0.100 g condensed milk 35 Pete gateau Kg Flour 0.500 Refined sugar 0.570 EGGS 0.022 (+ -1.100) Mantega unsalted 0.600 Margarine 0.400 Chocolate w / bitter 1.000 To do so, melt the ingredients and beat Mantega flour and eggs and sugar, then mixing, play the Oil. 36 artezanaL Italian bread kG FLOUR 1.000 Enhancer 0.030 Salt 0.050 Bait 0.500 Filling Palmetto *, onion, green and cream cheese Chero * Calabria, corn, maioneze * Chicken catupiri * Dried Tomato, Parmesan 37 Lanchim Kg Flour 4.000 Enhancer 0.030 Margarine 0.400 Sugar 0.400 Cream Milk 1.000 Yeast 0.300 Salt 0.030 38 Orange Bread Kg * Mass based sweet bread * Yellow gold * Essence of Orange * Baking with flour point 250ml orange juice juice, sugar 150gr simmer gently for 2minuto. 39 Mass quindim Kg Refined sugar 3.000 Coconut 0.300 Mantega 0.210 Egg yolk 0.120 Water filtered 1.500 Mass of 40 pies Kg Flour 1.000 Margarine or lard 1.500 Mantega 0.150 Eggs 0.003 Salt to taste 41 Maria mole Kg Water 0.250 Gelatin w / o flavor 0.050 SUGAR 0.500 Return to heat the gelatin and water, simmer until dessover gelatin, let warm, place in blender add the sugar hit at full speed to mon- tar, pour spout in a beaded, go soft in the maria poop and let dry. 42 MSSA pastel kG Flour 1.000 Mantega 0.600 Rfrigerante 0.280 Filling = chicken, catupirj, olive and corn Mass 43 semi sweet Kg Wheat flour 1.500 Crystal sugar 0.350 Anti-mildew 0.015 Margarine 0.150 Enhancer 0.025 Salt 0.050 Sponge 1Lts water, 1kg flour, 100g Yeast 44 Mass of Pissa Kg Flour 3.000 Sugar 0.100 Quinor 0.100 Oil 0.200 Yeast 0.100 Disk Pissa, 1kg of flour, 20g salt 45 Sponge cake kG Flour 2.400 Sugar 2.000 Eggs 0.045 Gems 0.600 Yeast 0.100 46 Pudding Milk / powder Condensed milk kg Milk powder 24 eggs 1.000 4LT Milk-condensed 1.000 sado sugar 2 cups milk. BiscomiL 0.100 Eggs 0.014 Milk 1.000 47 foot boy kG Dulce de Leche 0.800 0.400 condensed milk Amendoinho 0.500 48 Honey bread kg Flour 0.500 Sugar 0.300 Eggs 0.003 Cloves, cinnamon in chewing, soda to taste. Point with honey Bread 49 minutes Kg Sugar 0.500 Margarine 0.500 BiscomiL 0.150 Eggs 0.005 Yeast 0.040 Point with flour 50 corn bread 2.910 kg total weight Redimento 9Unid 300g or 100g 29 Sweet Dough 2.000 Cornmeal 0.600 Fennel 0.010 Eggs 0.300 (or 6 unit) Mix all ingredients with dough and sweet, to form a mass soft and dry, split the scones in the shape of balls, using forms of bread full, brush with egg white, move the cornmeal and let rise until point oven. Bake at 170c for 18 minutes. 51 Potato Bread Kg Flour 1.300 Potato 0.730 Sugar 0.300 Mantega 0.150 Oil 0.100 Eggs 0.005 Yeast 0.080 Cold milk 0.230 Rest for 30 minutes 52 Panettone Kg Flour 1.665 Sugar 0.300 Water 0.665 Yeast 0.100 Salt 0.025 Fruit 0.665 Raisins 0.500 Eggs 0.600 53 Bread Pudding Kg Sweet bread 0.015 Eggs 0.015 Sugar 1.200 Cheese 0.250 Margarine 0.250 Milk 2.500 54 Italian Straw Kg Cookie 0.400 Magarinos 0.050 1.600 condensed milk Cocoa powder 0.250 55 Cheese Bread Kg PorviLho 1.000 Cheese 0.500 Salt 0.040 Milk 1.000 Oil 0.500 56 Queen Thread Kg Flour 6.500 Sugar 1.300 Mantega 0.400 Eggs 0.018 Milk 1.000 Water 1.000 57 RocomboLe Kg Sugar 0.300 Eggs 0.012 Yeast 0.050 Flour 0.300 Oiled, paper and lining formed Mantega. Preparation Beat the egg whites, put the yolks one by one CLOC lastly the flour and baking powder. 58 saved Bread Kg Flour 5.000 Old Massa 5.000 Sugar 0.500 Enhancer 0.100 Salt 0.050 Eggs 0.010 59 Syrian Bread Kg Flour 0.750 Oil 0.100 Sugar 0.040 Egg 0.001 Salt 0.015 Yeast 0.060 Milk Point Cut the dough with 400 grams and 1kg 60 Pineapple Pie Kg Sponge cake 0.500 Gelatin 0.350 ChantiLLij 0.750 Pineapple 0.050 Ouvir Ler foneticamente Novo! Clique nas palavras acima para ver traduções alternativas. Dispensar Dicionário Traduza qualquer siteL'Express-FrançaNouvelObs-FrançaLos Angeles Times-Estados UnidosElle-FrançaLa Información-EspanhaGotujmy.pl-polonêsNord-Cinema-FrançaBild.de-AlemanhaXinhua Net-ChinaThe White House-Estados Unidos盆栽-JapãoOneIndia-hindiFazer mais com o Google TradutorTraduza agora. Traduza textos direto da sua página inicial do iGoogle.Estabeleça sua empresa globalmente. 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