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Tempo de preparo

000 hour(s)


2 servings

Gabriela Barbosa

  • Ingredients
  • Recipe
  • Wheat flour type 1 or PREMIUM1 kg
  • cornstarch cornstarch1 tablespoon
  • sugar1 tablespoon
  • salt2 teaspoon
  • flour improver (10g sachet)1 tablespoon
  • 1 sachet of 10g of dry yeast or fresh yeast1 to taste
  • lard or oil1 tablespoon
  • ice water2 cup
  1. Grease and flour the form.
  2. Remove a cup of tea from the wheat flour to be used in modeling.
  3. In a bowl, sift the wheat flour with the cornstarch, sugar, salt and flour improver, mix well.
  4. Add the dry or fresh yeast and mix very well in the flour before adding water, add the lard, mix again, add a cup of ice water and add the other cup gradually until you get a smooth and homogeneous dough that does not stick to your hands. , knead the dough until you get the veil point.
  5. Divide this dough into 2 equal parts, sprinkle all the pieces with the flour you removed at the beginning, roll each piece on the bench until it forms two very smooth balls, pass them in wheat flour until they are completely covered, let them rest until the two doughs meet in the middle, sprinkle a little more wheat flour on top of each one and cut with the help of a virgin razor like tic-tac-toe.
  6. Place a tray with boiling water on the bottom of the oven, throw a cup of water on the oven floor to form steam, bake in a preheated oven at a maximum of 250° to 280° for 15 minutes, after this time put the oven at 180° and leave for another 15 minutes or until golden.
  7. Preferably serve hot.

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