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- É de melhor sabor com o pão feito por nós próprios.
- A densidade da marmelada pode ser melhorada ao juntar-se ½ chávena de pectinas comestíveis.
- Devido aos ingredientes frescos opere à temperatura ambiente (18-25 graus).
- O número de ingredientes deve ser o apropriado, sem exceder o número xo para evitar que os
ingredientes fervam durante a operação.
- É preferível que os ingredientes da compota sejam desfeitos na liquidicadora (ou cortados em
pedos muito pequenos com uma faca).
Prog. 9: Pão de Iogurte
Ingredientes: 450 g 680 g 900 g
Água. 80ml 140ml 150ml
Iogurte 100g 150g 200g
Açúcar branco 1+½ 2 2+½
Sal ½ ½
Óleo 1 1+½ 2
Farinha 2 2+¾ 3+¾
Melhorador 1 1+½ 2
Fermento seco ½ 1 1+¼
PROG. 10. MASSA COM FERMENTO
Pode-se fazer uma massa diferente com diferentes ingredientes, que podem servir de servir como
matérias primas para outros tipos de alimentos.
Prog. 11: Pão rápido
Ingredientes: 700g
Água + 2 ovos Água 130ml + 2 ovos (110ml).
Sal
¼
Açúcar branco
2
Óleo
1
Farinha
2+½
Leite magro em pó
2
Melhorador
1 +½
Fermento seco
2+½
81


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