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, sans-serif; font-size: large;\"\u003EAqui em casa adoram um lanchinho, e esse pãozinho francês caseiro ficou perfeito.....\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-yYk2du8jYv8\/XSgH1GsJYKI\/AAAAAAAAco0\/odsH3Md75QUL-VWepIyyYkK7CWHvL4ijgCLcBGAs\/s1600\/BURGUER%2B1.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"540\" data-original-width=\"540\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-yYk2du8jYv8\/XSgH1GsJYKI\/AAAAAAAAco0\/odsH3Md75QUL-VWepIyyYkK7CWHvL4ijgCLcBGAs\/s640\/BURGUER%2B1.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-UnTYAGuy20g\/XSgHqqSIt3I\/AAAAAAAAcow\/qp1g2V9jUZQ8dZ3LKtzkgupZ9VeGLjy7ACLcBGAs\/s1600\/PAES.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1200\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-UnTYAGuy20g\/XSgHqqSIt3I\/AAAAAAAAcow\/qp1g2V9jUZQ8dZ3LKtzkgupZ9VeGLjy7ACLcBGAs\/s640\/PAES.jpg\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif; font-size: large;\"\u003EIngredientes\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif; font-size: large;\"\u003E01 kg de farinha de trigo\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif; font-size: large;\"\u003E01 colher (sopa) de sal\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif; font-size: large;\"\u003E01 colher (sobremesa) de açucar\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif; font-size: large;\"\u003E20 gramas de fermento biológico seco \u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif; font-size: large;\"\u003E01 ovo\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif; font-size: large;\"\u003E100 gramas margarina (80 % de lipídeos)\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif; font-size: large;\"\u003E500 ml de água gelada\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif; font-size: large;\"\u003EPreparo\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif; font-size: large;\"\u003EMisture todos os ingredientes secos, depois acrescente a margarina e o ovo.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif; font-size: large;\"\u003EEm seguida vai juntando a água aos poucos e misturando . se for necessário pode acrescentar mais 50 ml de água.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif; font-size: large;\"\u003ESove essa massa, até ponto de véu. Eu usei a batedeira planetária com o batedor próprio para massa de pão e foi rapidinho para chegar no ponto,\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif; font-size: large;\"\u003EDeixe descansar até dobrar de volume.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif; font-size: large;\"\u003EModelar os pãezinhos e deixar crescer novamente. borrifar água nos pães e com um estilete culinário fazer um corte em X e levar para assar em forno pré aquecido até dourar.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif; font-size: large;\"\u003EUma dica:deixe uma vasilha com água no forno para manter a umidade para o pao\u0026nbsp; ficar crocante.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif; font-size: large;\"\u003EPronto, agora e só montar o lanche com hamburguer e\u0026nbsp; ingredientes de sua preferencia\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EEste artigo pertence ao blog CULINARIA SABOR E COR. Plágio é crime e está previsto no artigo 184 do Código Penal. Portanto pense bem antes de copiar qualquer conteúdo aqui postado sem minha expressa autorização!\u003Cdiv class=\"blogger-post-footer\"\u003EEste artigo pertence ao blog CULINARIA SABOR E COR. Plágio é crime e está previsto no artigo 184 do Código Penal. Portanto pense bem antes de copiar qualquer conteúdo aqui postado sem minha expressa autorização!\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.culinariasaborecor.com\/feeds\/4052338301149619957\/comments\/default","title":"Postar comentários"},{"rel":"replies","type":"text/html","href":"https:\/\/www.culinariasaborecor.com\/2019\/07\/pao-frances-caseiro-para-hamburguer_68.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4601149779927991560\/posts\/default\/4052338301149619957"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4601149779927991560\/posts\/default\/4052338301149619957"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.culinariasaborecor.com\/2019\/07\/pao-frances-caseiro-para-hamburguer_68.html","title":"PÃO FRANCES CASEIRO PARA HAMBURGUER"}],"author":[{"name":{"$t":"www.culinariasaborecor.com"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/17304747389994854972"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-yYk2du8jYv8\/XSgH1GsJYKI\/AAAAAAAAco0\/odsH3Md75QUL-VWepIyyYkK7CWHvL4ijgCLcBGAs\/s72-c\/BURGUER%2B1.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-4601149779927991560.post-4901005108013040007"},"published":{"$t":"2016-02-25T23:08:00.004-03:00"},"updated":{"$t":"2016-03-12T16:31:54.979-03:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"PÃES"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pães Doces"}],"title":{"type":"text","$t":"Rosca com Recheio de Goiabada Cascão Cremosa"},"content":{"type":"html","$t":"\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EA receite usada foi\u003Ca href=\"http:\/\/www.culinariasaborecor.com\/2016\/02\/rosca-doce-de-macas-com-passas.html#.Vs-xnVQrK1s\"\u003E essa\u003C\/a\u003E, sómente mudei o recheio e ficou excelente. Na verdade essa massa rende duas roscas e o recheio fiz um de cada.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-EryOsBX9Ano\/Vs-xCJoOU5I\/AAAAAAAAG8I\/lCm902b7pfE\/s1600\/rosca%2Bde%2Bgoiabada.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"517\" src=\"https:\/\/2.bp.blogspot.com\/-EryOsBX9Ano\/Vs-xCJoOU5I\/AAAAAAAAG8I\/lCm902b7pfE\/s640\/rosca%2Bde%2Bgoiabada.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-MdAk3j_mbHw\/Vs-zfQyCBFI\/AAAAAAAAG8Q\/9PhwxL3Zkxo\/s1600\/pao%2Bdoce%2Bgoiabada%2B1.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"486\" src=\"https:\/\/4.bp.blogspot.com\/-MdAk3j_mbHw\/Vs-zfQyCBFI\/AAAAAAAAG8Q\/9PhwxL3Zkxo\/s640\/pao%2Bdoce%2Bgoiabada%2B1.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EEste artigo pertence ao blog CULINARIA SABOR E COR. Plágio é crime e está previsto no artigo 184 do Código Penal. Portanto pense bem antes de copiar qualquer conteúdo aqui postado sem minha expressa autorização!\u003C\/span\u003E\u003Cdiv class=\"blogger-post-footer\"\u003EEste artigo pertence ao blog CULINARIA SABOR E COR. Plágio é crime e está previsto no artigo 184 do Código Penal. Portanto pense bem antes de copiar qualquer conteúdo aqui postado sem minha expressa autorização!\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.culinariasaborecor.com\/feeds\/4901005108013040007\/comments\/default","title":"Postar comentários"},{"rel":"replies","type":"text/html","href":"https:\/\/www.culinariasaborecor.com\/2016\/02\/rosca-com-recheio-de-goiabada-cascao.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4601149779927991560\/posts\/default\/4901005108013040007"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4601149779927991560\/posts\/default\/4901005108013040007"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.culinariasaborecor.com\/2016\/02\/rosca-com-recheio-de-goiabada-cascao.html","title":"Rosca com Recheio de Goiabada Cascão Cremosa"}],"author":[{"name":{"$t":"www.culinariasaborecor.com"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/17304747389994854972"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-EryOsBX9Ano\/Vs-xCJoOU5I\/AAAAAAAAG8I\/lCm902b7pfE\/s72-c\/rosca%2Bde%2Bgoiabada.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-4601149779927991560.post-2808694696455189050"},"published":{"$t":"2015-06-06T17:02:00.000-03:00"},"updated":{"$t":"2016-03-12T16:29:31.426-03:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"PÃES"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pães Doces"}],"title":{"type":"text","$t":"Fatias Húngaras"},"content":{"type":"html","$t":"\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EBom, muito conhecida e varias receitas por ai, mais \u0026nbsp;a receita \u0026nbsp;dessa massa foi tirada\u0026nbsp;\u003Ca href=\"http:\/\/cinarasplace.blogspot.com.br\/2007\/02\/cinnamon-rolls.html\"\u003Edaqui\u003C\/a\u003E\u0026nbsp;e o recheio foi por conta. os créditos dessa fornada vai para minha filha Paulina ou Poly para os íntimos kkkkkkkk.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-44cmhGz2-Dg\/VXMeVYa4F0I\/AAAAAAAAGuk\/c4saNziNxm8\/s1600\/fatias%2Bhungaras.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-44cmhGz2-Dg\/VXMeVYa4F0I\/AAAAAAAAGuk\/c4saNziNxm8\/s640\/fatias%2Bhungaras.jpg\" width=\"478\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-ZKH01gJ_Vjg\/VXMeYxbK38I\/AAAAAAAAGus\/6LcDE-hxV7k\/s1600\/fatias%2Bhungaras%2B1.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-ZKH01gJ_Vjg\/VXMeYxbK38I\/AAAAAAAAGus\/6LcDE-hxV7k\/s640\/fatias%2Bhungaras%2B1.jpg\" width=\"478\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv class=\"MsoNormal\" style=\"background-color: white; color: #3f3f3f; font-size: 20px; line-height: 32px; text-align: justify;\"\u003E\u003Ci\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EIngredientes da Massa\u003C\/span\u003E\u003C\/span\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"background-color: white; color: #3f3f3f; font-size: 20px; line-height: 32px; text-align: justify;\"\u003E\u003Ci\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"background-color: white; color: #3f3f3f; font-size: 20px; line-height: 32px; text-align: justify;\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E1 xícara de leite morno (235ml)\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"background-color: white; color: #3f3f3f; font-size: 20px; line-height: 32px; text-align: justify;\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E1 ovo grande\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"background-color: white; color: #3f3f3f; font-size: 20px; line-height: 32px; text-align: justify;\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E4 colheres (sopa) de manteiga ou margarina\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"background-color: white; color: #3f3f3f; font-size: 20px; line-height: 32px; text-align: justify;\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E3 1\/2 xícaras de farinha de trigo\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"background-color: white; color: #3f3f3f; font-size: 20px; line-height: 32px; text-align: justify;\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E3 colheres (sopa) de açúcar\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"background-color: white; color: #3f3f3f; font-size: 20px; line-height: 32px; text-align: justify;\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E1\/2 colher (chá) de sal\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"background-color: white; color: #3f3f3f; font-size: 20px; line-height: 32px; text-align: justify;\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E2 colheres (chá) de fermento biológico seco\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"background-color: white; color: #3f3f3f; font-size: 20px; line-height: 32px; text-align: justify;\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"background-color: white; color: #3f3f3f; font-size: 20px; line-height: 32px; text-align: justify;\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Ci\u003EIngredientes Recheio\u003C\/i\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"background-color: white; color: #3f3f3f; font-size: 20px; line-height: 32px; text-align: justify;\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Ci\u003E\u003Cbr \/\u003E\u003C\/i\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"background-color: white; color: #3f3f3f; font-size: 20px; line-height: 32px; text-align: justify;\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E01 lata de leite condensado\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"background-color: white; color: #3f3f3f; font-size: 20px; line-height: 32px; text-align: justify;\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E02 colheres (cheias) de manteiga ou margarina\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"background-color: white; color: #3f3f3f; font-size: 20px; line-height: 32px; text-align: justify;\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E200 gramas de coco ralado\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"background-color: white; color: #3f3f3f; font-size: 20px; line-height: 32px; text-align: justify;\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"background-color: white; color: #3f3f3f; font-size: 20px; line-height: 32px; text-align: justify;\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003ELeve o leite condensado com a manteiga ou margarina ao fogo até engrossar um pouco, junte o coco ralado misturando bem. Espere esfriar e utilize.\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"background-color: white; color: #3f3f3f; font-size: 20px; line-height: 32px; text-align: justify;\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"background-color: white; text-align: justify;\"\u003E\u003Cdiv style=\"color: #3f3f3f; font-size: 20px; line-height: 32px;\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"color: #3f3f3f; font-size: 20px; line-height: 32px;\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cspan class=\"recipetext\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Ci\u003EPreparo da Massa\u003C\/i\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"color: #3f3f3f; font-size: 20px; line-height: 32px;\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"color: #3f3f3f; font-size: 20px; line-height: 32px;\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cspan class=\"recipetext\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Ci\u003E\u003Cbr \/\u003E\u003C\/i\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cspan class=\"recipetext\"\u003E\u003Cspan lang=\"PT-BR\"\u003EColo que os ingredientes numa bacia misturando bem e sovando a massa até ficar bem homogenea e deixe-a descans\u003C\/span\u003E\u003C\/span\u003E\u003Cspan class=\"recipetext\"\u003E\u003Cspan lang=\"PT-BR\"\u003Ear por 20 minutos.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"color: #3f3f3f; font-size: 20px; line-height: 32px;\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"color: #3f3f3f; font-size: 20px; line-height: 32px;\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cspan class=\"recipetext\"\u003E\u003Cspan lang=\"PT-BR\"\u003EAbra a massa em retângulo e coloque o recheio\u003C\/span\u003E\u003C\/span\u003E\u003Cspan class=\"recipetext\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u0026nbsp;sobre ela , em seguida enrole a massa feito rocambole, a partir do lado maior. Corte a massa em \u0026nbsp;rolinhos de mais ou menos 3cm, usando uma faca. Coloque os rolinhos em uma fôrma de untada, cubra e deixe crescer em um local quente até dobrar de tamanho, por\u0026nbsp;\u003Cst1:metricconverter productid=\"30 a\" st=\"on\"\u003E30 a\u003C\/st1:metricconverter\u003E\u0026nbsp;45 minutos.\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"color: #3f3f3f; font-size: 20px; line-height: 32px;\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cdiv style=\"color: #3f3f3f; font-size: 20px; line-height: 32px;\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cspan class=\"recipetext\"\u003E\u003Cspan lang=\"PT-BR\"\u003EAsse em forno pré-aquecido por\u0026nbsp;\u003Cst1:metricconverter productid=\"20 a\" st=\"on\"\u003E20 a\u003C\/st1:metricconverter\u003E\u0026nbsp;25 min\u003C\/span\u003E\u003C\/span\u003E\u003Cspan class=\"recipetext\"\u003E\u003Cspan lang=\"PT-BR\"\u003Eutos, até dourar. Deixe esfriar na fôrma.\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cspan class=\"recipetext\"\u003E\u003Cspan lang=\"PT-BR\"\u003EEnquanto isso misture 1 xícara de açúcar de confeiteiro com 1 ou 2 colheres (sopa) de leite, e 1\/2 colher (chá) de baunilha. Acrescente mais leite ou açúcar até atingir a consistência desejada. Es\u003C\/span\u003E\u003C\/span\u003E\u003Cspan class=\"recipetext\"\u003E\u003Cspan lang=\"PT-BR\"\u003Epalhe sobre os pãezinhos. Se preferir pode substituir essa calda por simplesmente leite condensado.\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"color: #3f3f3f; font-size: 20px; line-height: 32px;\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cspan class=\"recipetext\"\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cspan lang=\"PT-BR\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cspan class=\"recipetext\"\u003E\u003Cspan lang=\"PT-BR\" style=\"color: #3f3f3f; font-family: \u0026quot;verdana\u0026quot; , sans-serif; font-size: 20px; line-height: 32px;\"\u003EEste artigo pertence ao blog CULINARIA SABOR E COR. Plágio é crime e está previsto no artigo 184 do Código Penal. Portanto pense bem antes de copiar qualquer conteúdo aqui postado sem minha expressa autorização!\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cspan lang=\"PT-BR\" style=\"color: #3f3f3f; font-size: 20px; line-height: 32px;\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv style=\"color: #3f3f3f; font-size: 20px; line-height: 32px;\"\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"blogger-post-footer\"\u003EEste artigo pertence ao blog CULINARIA SABOR E COR. Plágio é crime e está previsto no artigo 184 do Código Penal. Portanto pense bem antes de copiar qualquer conteúdo aqui postado sem minha expressa autorização!\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.culinariasaborecor.com\/feeds\/2808694696455189050\/comments\/default","title":"Postar comentários"},{"rel":"replies","type":"text/html","href":"https:\/\/www.culinariasaborecor.com\/2015\/06\/fatias-hungaras.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4601149779927991560\/posts\/default\/2808694696455189050"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4601149779927991560\/posts\/default\/2808694696455189050"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.culinariasaborecor.com\/2015\/06\/fatias-hungaras.html","title":"Fatias Húngaras"}],"author":[{"name":{"$t":"www.culinariasaborecor.com"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/17304747389994854972"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-44cmhGz2-Dg\/VXMeVYa4F0I\/AAAAAAAAGuk\/c4saNziNxm8\/s72-c\/fatias%2Bhungaras.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-4601149779927991560.post-1516848964761441908"},"published":{"$t":"2015-06-06T00:02:00.000-03:00"},"updated":{"$t":"2016-03-12T16:29:58.958-03:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"PÃES"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pães Doces"}],"title":{"type":"text","$t":"Pão de Fubá"},"content":{"type":"html","$t":"\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EUma delícia para acompanhar um café ou um cha. Essa receita rendeu 03 pães.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-x4Bl2H1jh38\/VXJedCQF_rI\/AAAAAAAAGuQ\/MjojlrSm5Js\/s1600\/pao%2Bde%2Bfuba.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"480\" src=\"https:\/\/2.bp.blogspot.com\/-x4Bl2H1jh38\/VXJedCQF_rI\/AAAAAAAAGuQ\/MjojlrSm5Js\/s640\/pao%2Bde%2Bfuba.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EIngredientes (para a esponja)\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E45 gramas de fermento fresco para pão\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E02 colheres (sopa) de açucar\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E01 copo (250 ml) de leite\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E05 colheres de farinha de trigo\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EDissolva o fermento com o açucar, junte o leite e a farinha , misture bem tampe e deixe crescer por 30 minutos.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EDepois junte:\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E02 ovos\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E01 xic (cha) de óleo\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E02 colheres (sopa) de margarina em temperatura ambiente\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E04 colheres (sopa) de açucar\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E01 colher (café) e sal\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E250 gramas de fubá\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E01 copo médio (250 ml) de leite morno\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E05 ml de emulsificante\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003Efarinha de trigo até dar o ponto (mais ou menos de 04 a 6 xicaras). Fica uma massa meio mole mais que não gruda na mão. Sove bem a massa e deixe crescendo numa bacia cobrindo com um pano. Depois que crescer , sove mais um pouco a massa e divida em tres partes, faça os paes,, envolve no fuba e leve para uma forma untada com óleo e enfarinhada com farinha de rosca. Deixe descansar e leve para assar em forno aquecido em temperatura de 200 graus.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EEste artigo pertence ao blog CULINARIA SABOR E COR. Plágio é crime e está previsto no artigo 184 do Código Penal. Portanto pense bem antes de copiar qualquer conteúdo aqui postado sem minha expressa autorização!\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"blogger-post-footer\"\u003EEste artigo pertence ao blog CULINARIA SABOR E COR. Plágio é crime e está previsto no artigo 184 do Código Penal. Portanto pense bem antes de copiar qualquer conteúdo aqui postado sem minha expressa autorização!\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.culinariasaborecor.com\/feeds\/1516848964761441908\/comments\/default","title":"Postar comentários"},{"rel":"replies","type":"text/html","href":"https:\/\/www.culinariasaborecor.com\/2015\/06\/pao-de-fuba.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4601149779927991560\/posts\/default\/1516848964761441908"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4601149779927991560\/posts\/default\/1516848964761441908"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.culinariasaborecor.com\/2015\/06\/pao-de-fuba.html","title":"Pão de Fubá"}],"author":[{"name":{"$t":"www.culinariasaborecor.com"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/17304747389994854972"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-x4Bl2H1jh38\/VXJedCQF_rI\/AAAAAAAAGuQ\/MjojlrSm5Js\/s72-c\/pao%2Bde%2Bfuba.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-4601149779927991560.post-7794860470649713610"},"published":{"$t":"2013-10-16T11:38:00.000-03:00"},"updated":{"$t":"2016-03-12T16:26:39.609-03:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"PÃES"}],"title":{"type":"text","$t":"WBD 2013 - Pão de Torresmo"},"content":{"type":"html","$t":"\u003Cb style=\"font-size: x-large;\"\u003EEsta é minha segunda participação à convite do \u003Cspan style=\"color: magenta;\"\u003E\u003Ca href=\"http:\/\/www.kochtopf.me\/announcing-world-bread-day-2013-8th-edition\" style=\"background-color: magenta;\"\u003Ezorra\u003C\/a\u003E\u0026nbsp;\u003C\/span\u003Eno evento\u0026nbsp;\u003Cspan style=\"background-color: white; color: #222222; font-family: \u0026quot;trebuchet ms\u0026quot; , \u0026quot;arial\u0026quot; , \u0026quot;helvetica\u0026quot; , sans-serif; line-height: 18px;\"\u003EWorld Bread Day\u0026nbsp;\u003C\/span\u003E\u0026nbsp;dia mundial do pão \u0026nbsp;que desde 2006 é comemorado todo dia 16\/10 de cada ano.E aqui fica esse delicioso pão de torresmo.Participar desse evento além de prazeroso é uma honra.\u003C\/b\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-hj3OmJQGLxI\/Ul6kUnetxpI\/AAAAAAAAE9o\/Z1Q_1C-wCOU\/s1600\/wbd.png\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/3.bp.blogspot.com\/-hj3OmJQGLxI\/Ul6kUnetxpI\/AAAAAAAAE9o\/Z1Q_1C-wCOU\/s1600\/wbd.png\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-Qiw-Q7QCMiU\/Ul6hljDduKI\/AAAAAAAAE9c\/sZTY4G87l6U\/s1600\/pao+de+torresmo+1.bmp\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/3.bp.blogspot.com\/-Qiw-Q7QCMiU\/Ul6hljDduKI\/AAAAAAAAE9c\/sZTY4G87l6U\/s1600\/pao+de+torresmo+1.bmp\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003EIngredientes\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E30 gramas de fermento biológico fresco\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E01 colher (sopa) de açucar\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E01 colher(sobremesa) de sal\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E100 gramas de gordura (que vem do torresmo que é feito de barriga suina)\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E400 ml de água\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E02 gema\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E01 colher (sobremesa) de emulsificante (aquele usado para sorvete)\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E+\/- 01 kg de farinha de trigo\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003ETorresmo para rechear\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003EPreparo\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003EDissolva o fermento com o açucar e o sal e reserve. Misture os ingredientes líquidos e o emulsificante e em seguida junte o fermento dissolvido e o restante dos ingredientes, deixando por ultimo a farinha que se incorpora aos poucos até dar o ponto na massa, sovando bem até o ponto de cilindro. Abrir a massa, rechear com torresmo e enrolar como rocambole. Deixe descansar até crescer e leve para assar em forno pre aquecido.\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E\u003Cspan style=\"font-family: Times, Times New Roman, serif;\"\u003EEste artigo pertence ao blog CULINARIA SABOR E COR. Plágio é crime e está previsto no artigo 184 do Código Penal. Portanto pense bem antes de copiar qualquer conteúdo aqui postado sem minha expressa autorização!\u003C\/span\u003E\u003C\/b\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/span\u003E\u003Cdiv class=\"blogger-post-footer\"\u003EEste artigo pertence ao blog CULINARIA SABOR E COR. Plágio é crime e está previsto no artigo 184 do Código Penal. Portanto pense bem antes de copiar qualquer conteúdo aqui postado sem minha expressa autorização!\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.culinariasaborecor.com\/feeds\/7794860470649713610\/comments\/default","title":"Postar comentários"},{"rel":"replies","type":"text/html","href":"https:\/\/www.culinariasaborecor.com\/2013\/10\/wbd-2013-pao-de-torresmo.html#comment-form","title":"6 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4601149779927991560\/posts\/default\/7794860470649713610"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4601149779927991560\/posts\/default\/7794860470649713610"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.culinariasaborecor.com\/2013\/10\/wbd-2013-pao-de-torresmo.html","title":"WBD 2013 - Pão de Torresmo"}],"author":[{"name":{"$t":"www.culinariasaborecor.com"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/17304747389994854972"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-hj3OmJQGLxI\/Ul6kUnetxpI\/AAAAAAAAE9o\/Z1Q_1C-wCOU\/s72-c\/wbd.png","height":"72","width":"72"},"thr$total":{"$t":"6"}}]}});