Alguém pode me ajudar a traduzir essa receita para o inglês?
brioches
Ingredientes
1/2 kg de farinha de trigo250g de manteiga4 ovos1 tablete de fermento para pão1 colher (sopa) de açúcar1/2 xícara (chá) de leite morno1/2 xícara de água morna1 gema1 pitada de sal
Modo de Preparo
Esfarelar o fermento numa tigela e colocar 1 colher de açúcar, 1 colher de farinha e água morna (sem mexer). Deixar levedar durante 10 minutos. Em outra tigela, misturar a farinha, a manteiga amolecida, o ovos, o sal, o leite e o fermento levedado. Trabalhar a massa com a mão até ficar lisa. Deixar descansar em lugar abafado (como o forno do fogão desligado), coberto com um pano. Fazer pequenos pães redondos, colocar em forminhas untadas para empada, enfeitando com uma bolinha de massa no meio. Deixar descansar em lugar abafado por mais 30 minutos. pincelar com gema, misturada a uma colher de água, e assar em forno quente durante 15 minutos.
Rendimento: 12 unidades
Comments
Brioches Ingredients 1/2 kg of wheat flour 250g of butter 4 eggs 1 tablet of I leaven for bread 1 spoon (soup) of sugar 1/2 xícara (tea) of warm milk 1/2 xícara of water morna 1 pitada egg yolk 1 of salt Way of Preparation I leaven it to Esfarelar in an earthen bowl and to place 1 spoon of sugar, 1 flour spoon and water morna (without moving). To leave to leaven during 10 minutes. In another earthen bowl, to mix the flour, the amolecida butter, eggs, the salt, milk I leaven and it leavend. To work the mass with the hand until being smooth. To leave to rest in sultry place (as the oven of the off stove), covered with a cloth. To make small round breads, to place in forminhas dipped in grease for empada, decorating with a small ball of mass in the way. To leave to rest more in sultry place per 30 minutes. to pincelar with egg yolk, mixed to a water spoon, and to bake in hot oven during 15 minutes. Income: 12 units
Ingredients
1/2 of weat four
250 of butter
4 eggs
1 ferment tablet for bread
1 to pick (soup ) of sugar
1/2 cup of lukewarm mik
1/2 cup of lukewarm water
1 yolk
1 pinch of salt
way of I prepare
.To reduce to bran the ferment in the bowl and to place 1 spoon of sugar,1 spoon of flour and it dilutes lukewarm(without moving ).To let to leaven for 10 minutes.In another bowl musturar the flour ,the mantteiga softened,the eggs ,the salt,the mik and the levenet ferment.
To work the mass with the hand until beng flat.
To leave rests in a restrained place ( the over of the tumed off stone) covered with a choth.
To do small breads round,to place in for form anointed for pastry decoratec with the a mass ball in the middle.
To let to rest in the place choked for more 30 minutes.
To paint with a brush,the with the yolk,to mix the water,the spoon to in hat over for 15 minutes .
Revenue 12 units .
espero ter ajudado vc
1/2 kilo of flour, 250g of butter, 4 eggs, 1 package of yeast (for bread) 1 soup spoon (tablespoon?) of sugar, 1/2 cup or warm milk, 1/2 cup of warm water, 1 egg yolk and a pinch of salt
Method of preparation:
Put the Yeast in a bowl and add 1 spoon of sugar, 1 spoon of flour and warm water (without mixing). Let it rise for 10 minutes. In another bowl, mix the flour with soft butter, the eggs, salt, milk, and the risen yeast. Mix by hand until it is flat. Cover it with a cloth and store it in a dry place (such as the oven, not turned on) . To make rolls, put it in a muffin tin, adding a ball in the middle. Let it sit in a dry place for another 30 minutes. Brush on egg yolks, mix a spoon full of water and bake in a hot oven for 15 minutes.
Makes 12 rolls.
axo q ela te ajudou...
brioches
Ingredients
1/2 wheat flour kg, 250g of butter, 4 eggs, 1 ferment tablet for bread, 1 to pick (soup) of sugar, 1/2 cup (tea) of lukewarm milk, 1/2 cup of lukewarm water, 1 yolk and 1 pinch of salt
Way of Preparation
To reduce to bran the ferment in a bowl and to put 1 spoon of sugar, 1 flour spoon and lukewarm water (without moving). to Let to leaven for 10 minutes. In another bowl, to mix the flour, the softened butter, the eggs, the salt, the milk and the leavened ferment. To work the mass with the hand until being flat. To let to rest in stuffy place (as the oven of the turned off stove), covered with a cloth. To do small round breads, to put in forms anointed for pastry, decorating with a mass ball in the middle. To let to rest in stuffy place for more 30 minutes. to paint with yolk, mixed the a spoon of water, and to roast in hot oven for 15 minutes.
Income: 12 units
Bom é assim hoo:
brioches Ingredients 1/2 kg of wheat flour 250g of butter 4 eggs 1 tablet of I leaven for bread 1 spoon (soup) of sugar 1/2 xÃcara (tea) of warm milk 1/2 xÃcara of water morna 1 pitada egg yolk 1 of salt Way of Preparation I leaven it to Esfarelar in an earthen bowl and to place 1 spoon of sugar, 1 flour spoon and water morna (without moving). To leave to leaven during 10 minutes. In another earthen bowl, to mix the flour, the amolecida butter, eggs, the salt, milk I leaven and it leavend. To work the mass with the hand until being smooth. To leave to rest in sultry place (as the oven of the off stove), covered with a cloth. To make small round breads, to place in forminhas dipped in grease for empada, decorating with a small ball of mass in the way. To leave to rest more in sultry place per 30 minutes. to pincelar with egg yolk, mixed to a water spoon, and to bake in hot oven during 15 minutes. Income: 12 units
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