Nothing compares to having homemade bread every day at home. I insist on doing it as many times as possible, it is not always but most of the time yes. It is a fact that parents with allergic children always try to find industrial foods, they often complain that the variety is little and that what they find is expensive.
What I always try to explain is that one of the great advantages, yes, there would have to be some, of allergies is the possibility of eating more homemade and less industrial food.
Yes, they also tell me about the lack of time to cook … to which I usually answer: who wants to do it find a way who does not want an excuse.
It is really worth it, you can coordinate with other tasks in the house and when we find out they are ready. Besides being a great family activity.
Having products ready for emergencies and punctual moments is very useful, but for a long time I would rather waste my time cooking than walking around supermarkets looking for things I can do at home with half a dozen ingredients and much less processed.
I’ve been reading about an Asian technique for a few days, used to increase the hydration capacity of the dough. This technique is called Tangzhong or water roux and leaves breads simply divine. The Tangzhong technique has an Asian origin and was developed around the year 2000. The technique was first mentioned by Yvonne Chen in his book “Bread Doctor”, published in Taiwan around 2003. Tangzhong means “soup” in Chinese.
With this technique the flour is cooked with a little water or vegetable drink and is added to the dough with the remaining ingredients. When pre-cooking the flour a little, the gluten stretches and develops making the dough more elastic. This increases the water capacity that the dough is able to absorb, resulting in a softer bread.
I used this technique to make some Hot Dogs Bread and they were absolutely delicious!
When I make individual bread, I have the habit of weighing the final dough and dividing it by 12. Since we are 6 here at home, I have bread for 2 days. As a general rule I make breads with 80/90 grams.
Sablés de Côco / Coconut Shortbread Biscuit
De volta à edição de receitas. Tenho partilhado tanta foto mas editar é sempre mais complicado. Neste último mês e meio aconteceu tanta coisa. Entrámos em confinamento, novamente, as escolas fecharam, meteram-se férias pelo caminho, aulas online, quarentenas… Impossível chegar a todo o lado.
Oreos
Voltei, voltei… Voltei de lá… Vim aqui rápido rapidinho só para vos contar e aliciar a fazerem estas maravilhosas bolachas Oreo. No fundo será um grande problema porque vão querer comer até a última migalha antes de conseguirem rechear todas. Verdade, ficaram tão boas assim!
Carcaça / Loaf
Carcaça! Faz parte das minhas memórias de infância. Como eu adorava comer manteiga com pão (isso, não era pão com manteiga) e molhar no leite com café (cevada). Bem… gostava e gosto. É daqueles prazeres que me fazem viajar no tempo.
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Sem Alergias à Mesa - Cooking with love 