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class="styles_container__6Bp1X"><h1 class="styles_nameTitle__bjAq_">Petrópolis bread</h1><div class="styles_chefInfo__2R703"><a href="/en/salgadou_uu"><img src="https://assets.delirec.com/images%2FkF0m0uVuLuMXxh5armbjCGAC4ti1%2Fprofile%2F839f01a0-9c5c-4b38-86b1-59aac8b95928" class="styles_chefPhoto__lNFoI" loading="lazy"/></a><div class="styles_chefInfoUsername__3m_Sg"><p>By</p><a href="/en/salgadou_uu">@salgadou_uu</a></div></div><div class="styles_recipeTranslation__KvjsK"><p class="styles_recipeTranslationText__eTNdc">View in original language</p><p class="styles_recipeTranslationLocale__7UDt3">(<!-- -->Português<!-- -->)</p></div><div class="styles_recipeInfo__EkWjK"><div class="styles_recipeInfoData__cwf_4"><div class="styles_recipeInfoItem___enh6"><img src="/assets/recipe/preparation_time.svg" alt="Tempo de preparo"/><p>45<!-- --> <!-- -->min(s)</p></div><div class="styles_recipeInfoItem___enh6"><img src="/assets/recipe/servings.svg" alt="Porções"/><p>3<!-- --> <!-- -->servings</p></div></div><div class="styles_container__d2wxe styles_recipeVotesLoading__NjLmH"></div></div></div><div class="styles_container__5qRIm styles_ingredients__Esg3a"><div class="styles_title__ES9_3"><div><h2 class="styles_titleText__9qvEU">Ingredients</h2></div><div></div></div><ul class="styles_ingredientsList__AHjYb"><li><p>Unleavened Wheat Flour</p><p> | </p><p>1<!-- --> <!-- -->kg</p></li><li><p>Sugar</p><p> | </p><p>150<!-- --> <!-- -->g</p></li><li><p>Salt</p><p> | </p><p>10<!-- --> <!-- -->g</p></li><li><p>Butter</p><p> | </p><p>100<!-- --> <!-- -->g</p></li><li><p>Eggs</p><p> | </p><p>2<!-- --> <!-- -->unit(s)</p></li><li><p>Milk powder</p><p> | </p><p>30<!-- --> <!-- -->g</p></li><li><p>Flour improver (right bread you can find in any market in the same place you buy the yeast</p><p> | </p><p>15<!-- --> <!-- -->g</p></li><li><p>Bakery yeast or 20 grams of dry organic</p><p> | </p><p>60<!-- --> <!-- -->g</p></li><li><p>Water to the point I used approx 450 ml</p><p> | </p><p>450<!-- --> <!-- -->ml</p></li></ul></div><div class="styles_groceriesButton__9R_xx"></div><div class="styles_container__5qRIm styles_preparationSteps__IP7VI"><div class="styles_title__ES9_3"><div><h2 class="styles_titleText__9qvEU">Recipe</h2></div><div></div></div><div class="styles_preparationsList__8M_NL"><div class="styles_preprationItem__M6nRH"><p>1</p><p>In a container place all the flour, powdered milk, sugar and improver, salt mix well and then the mixture and the yeast.</p></div><div class="styles_preprationItem__M6nRH"><p>2</p><p>I open a cavity in the middle of the flour and put butter and eggs, stir well and add the water little by little until a smooth and homogeneous mass is formed.</p></div><div class="styles_preprationItem__M6nRH"><p>3</p><p>Note do not leave the dough too dry because otherwise the bread will crumble.</p></div><div class="styles_preprationItem__M6nRH"><p>4</p><p>Then add the water little by little and feel the texture in the dough, knead well for about 15 minutes until you reach the veil point.</p></div><div class="styles_preprationItem__M6nRH"><p>5</p><p>Let it rest for 40 minutes, then shape it as you like, brush the buns with the mixture of 1 beaten egg and 2 tablespoons of milk, make the cut (optional) and let it rise until it doubles in volume.</p></div><div class="styles_preprationItem__M6nRH"><p>6</p><p>(I left it for 2 hours and 15 minutes) 180° for approximately 45 minutes or until golden brown.</p></div><div class="styles_preprationItem__M6nRH"><p>7</p><p>Yield of three loaves of 800 grams approx.</p></div></div></div><div class="styles_container__uLnAZ"><h2 class="styles_title___GxSo">Did you like this recipe?</h2><div class="styles_options__zAwuA"><img alt="Gostei da receita" src="/assets/votes/vote_positive.svg"/><img alt="Não gostei da receita" src="/assets/votes/vote_negative.svg"/></div></div></div></div></div></div><div class="styles_divider__5AWKW"></div><footer class="styles_footer__0hY29"><a 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manteiga e os ovos mexa bem e vai acrescentando a água aos poucos Até formar uma massa Lisa e homogênea."},{"step":2,"text":"Note do not leave the dough too dry because otherwise the bread will crumble.","originalText":"Obs não deixar a massa muito seca porque senão o pão esfarela."},{"step":3,"text":"Then add the water little by little and feel the texture in the dough, knead well for about 15 minutes until you reach the veil point.","originalText":"Então coloque a água aos poucos e vá sentindo a textura na massa sove bem por aprox 15 minutos até atingir o ponto de véu."},{"step":4,"text":"Let it rest for 40 minutes, then shape it as you like, brush the buns with the mixture of 1 beaten egg and 2 tablespoons of milk, make the cut (optional) and let it rise until it doubles in volume.","originalText":"Deixe descansar por 40 minutos em seguida a modele como quiser pincele os pães com a mistura de 1 ovo batido 2 colheres de sopa de leite, faca o corte (opcional) e deixe crescer até dobrar de volume."},{"step":5,"text":"(I left it for 2 hours and 15 minutes) 180° for approximately 45 minutes or until golden brown.","originalText":"(Eu deixei 2 horas e 15 minutos )180°por aproxi 45 minutos ou até ficar bem douradinho."},{"text":"Yield of three loaves of 800 grams approx.","step":6,"originalText":"Rendimento de três pães de 800 gramas aprox."}],"ingredients":[{"unitIdx":9,"qtd":"1","unitText":"kg","name":"Unleavened Wheat Flour","originalName":"Farinha de trigo sem fermento ","originalUnitText":"kg"},{"unitIdx":7,"qtd":"150","name":"Sugar","unitText":"g","originalName":"Açúcar ","originalUnitText":"g"},{"unitText":"g","unitIdx":7,"name":"Salt","qtd":"10","originalName":"Sal","originalUnitText":"g"},{"qtd":"100","unitText":"g","name":"Butter","unitIdx":7,"originalName":"Manteiga ","originalUnitText":"g"},{"unitText":"unit(s)","unitIdx":12,"name":"Eggs","qtd":"2","originalName":"Ovos ","originalUnitText":"unidade(s)"},{"unitText":"g","name":"Milk powder","unitIdx":7,"qtd":"30","originalName":"Leite em pó ","originalUnitText":"g"},{"unitText":"g","unitIdx":7,"qtd":"15","name":"Flour improver (right bread you can find in any market in the same place you buy the yeast","originalName":"Melhorador de farinha(pão certo encontra em qualquer mercado no mesmo lugar que compra o fermento","originalUnitText":"g"},{"name":"Bakery yeast or 20 grams of dry organic","unitText":"g","unitIdx":7,"qtd":"60","originalName":"Fermento de padaria ou 20 gramas do biológico seco","originalUnitText":"g"},{"unitText":"ml","qtd":"450","unitIdx":5,"name":"Water to the point I used approx 450 ml","originalName":"Água até dar o ponto eu usei apro 450 ml","originalUnitText":"ml"}],"categories":[{"id":"13","name":{"pt":"Low Carb","en":"Low Carb"}}],"country":"BR","superChef":"0","translation":{"translatedAt":{"_seconds":1667419366,"_nanoseconds":4000000},"originalLanguage":"pt","name":{"pt":"Pão Petrópolis ","it":"Pane Petropolis","en":"Petrópolis bread","es":"pan de petrópolis","de":"Petrópolis-Brot","fr":"Pain Petropolis"},"preparation":[{"es":"En un recipiente colocar toda la harina, leche en polvo, azúcar y mejorante, mezclar bien la sal y luego la mezcla y la levadura.","fr":"Dans un récipient mettre toute la farine, le lait en poudre, le sucre et l'améliorant, bien mélanger le sel puis le mélange et la levure.","pt":"Um recipiente coloque toda a farinha o leite em pó o açúcar e melhorador, o sal misture bem e em seguida a mistura e o fermento.","en":"In a container place all the flour, powdered milk, sugar and improver, salt mix well and then the mixture and the yeast.","it":"In un contenitore mettete tutta la farina, il latte in polvere, lo zucchero e l'ammorbidente, il sale mescolate bene e poi il composto e il lievito.","de":"Mehl, Milchpulver, Zucker und Backmittel in einen Behälter geben, Salz gut vermischen und dann die Mischung und die Hefe."},{"de":"Ich mache eine Mulde in die Mitte des Mehls und gebe Butter und Eier hinein, rühre gut um und füge das Wasser nach und nach hinzu, bis eine glatte und homogene Masse entsteht.","fr":"J'ouvre une cavité au milieu de la farine et mets le beurre et les œufs, remuez bien et ajoutez l'eau petit à petit jusqu'à ce qu'une masse lisse et homogène se forme.","pt":"Abro uma cavidade no meio da farinha e coloque manteiga e os ovos mexa bem e vai acrescentando a água aos poucos Até formar uma massa Lisa e homogênea.","it":"Apro una cavità al centro della farina e ci metto burro e uova, mescolo bene e aggiungo l'acqua poco alla volta fino a formare una massa liscia e omogenea.","es":"Abro un hueco en medio de la harina y pongo la mantequilla y los huevos, remuevo bien y añado el agua poco a poco hasta formar una masa tersa y homogénea.","en":"I open a cavity in the middle of the flour and put butter and eggs, stir well and add the water little by little until a smooth and homogeneous mass is formed."},{"es":"Tenga en cuenta que no deje la masa demasiado seca porque de lo contrario el pan se desmoronará.","de":"Achtung, den Teig nicht zu trocken lassen, da das Brot sonst zerbröselt.","en":"Note do not leave the dough too dry because otherwise the bread will crumble.","it":"Attenzione a non lasciare l'impasto troppo asciutto perché altrimenti il pane si sbriciolerà.","fr":"Attention ne laissez pas la pâte trop sèche car sinon le pain va s'effriter.","pt":"Obs não deixar a massa muito seca porque senão o pão esfarela."},{"en":"Then add the water little by little and feel the texture in the dough, knead well for about 15 minutes until you reach the veil point.","it":"Quindi aggiungere l'acqua poco alla volta e sentire la consistenza nell'impasto, impastare bene per circa 15 minuti fino a raggiungere la punta del velo.","pt":"Então coloque a água aos poucos e vá sentindo a textura na massa sove bem por aprox 15 minutos até atingir o ponto de véu.","fr":"Ajoutez ensuite l'eau petit à petit et sentez la texture dans la pâte, pétrissez bien pendant environ 15 minutes jusqu'à ce que vous atteigniez le point de voile.","es":"Luego agrega el agua poco a poco y siente la textura en la masa, amasa bien por unos 15 minutos hasta llegar al punto velo.","de":"Dann das Wasser nach und nach dazugeben und die Textur im Teig spüren, ca. 15 Minuten gut durchkneten, bis der Schleierpunkt erreicht ist."},{"it":"Lasciar riposare per 40 minuti, poi modellarlo a piacere, spennellare i panini con il composto di 1 uovo sbattuto e 2 cucchiai di latte, fare il taglio (facoltativo) e farlo lievitare fino al raddoppio del volume.","fr":"Laisser reposer 40 minutes, puis façonner à votre guise, badigeonner les buns avec le mélange d'1 œuf battu et de 2 cuillères à soupe de lait, faire la découpe (facultatif) et laisser lever jusqu'à ce qu'elle double de volume.","pt":"Deixe descansar por 40 minutos em seguida a modele como quiser pincele os pães com a mistura de 1 ovo batido 2 colheres de sopa de leite, faca o corte (opcional) e deixe crescer até dobrar de volume.","en":"Let it rest for 40 minutes, then shape it as you like, brush the buns with the mixture of 1 beaten egg and 2 tablespoons of milk, make the cut (optional) and let it rise until it doubles in volume.","es":"Deja reposar por 40 minutos, luego dale la forma que más te guste, pinta los bollos con la mezcla de 1 huevo batido y 2 cucharadas de leche, haz el corte (opcional) y deja leudar hasta que doble su volumen.","de":"40 Minuten ruhen lassen, dann nach Belieben formen, die Brötchen mit der Mischung aus 1 geschlagenem Ei und 2 Esslöffeln Milch bestreichen, den Schnitt machen (optional) und aufgehen lassen, bis sich das Volumen verdoppelt hat."},{"fr":"(Je l'ai laissé pendant 2 heures et 15 minutes) 180° pendant environ 45 minutes ou jusqu'à coloration dorée.","en":"(I left it for 2 hours and 15 minutes) 180° for approximately 45 minutes or until golden brown.","de":"(Ich habe es für 2 Stunden und 15 Minuten gelassen) 180 ° für ungefähr 45 Minuten oder bis sie goldbraun sind.","pt":"(Eu deixei 2 horas e 15 minutos )180°por aproxi 45 minutos ou até ficar bem douradinho.","es":"(Yo lo dejé por 2 horas y 15 minutos) 180° por 45 minutos aproximadamente o hasta que esté dorado.","it":"(L'ho lasciato per 2 ore e 15 minuti) 180° per circa 45 minuti o fino a doratura."},{"de":"Ausbeute von drei Broten von 800 Gramm ca.","fr":"Rendement de trois pains de 800 grammes environ.","es":"Rendimiento de tres panes de 800 gramos aprox.","it":"Resa di tre pani da 800 grammi ca.","pt":"Rendimento de três pães de 800 gramas aprox.","en":"Yield of three loaves of 800 grams approx."}],"ingredients":[{"pt":"Farinha de trigo sem fermento ","es":"Harina de trigo sin levadura","it":"farina di frumento azzimo","de":"Ungesäuertes Weizenmehl","en":"Unleavened Wheat Flour","fr":"farine de blé sans levain"},{"de":"Zucker","pt":"Açúcar 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