Massas Básicas de Pizza Do FIAMETA
1 kg Farinha de trigo
25 ml Azeite de oliva ou oleo
13 Gr Fermento seco biologico
0.5 a 0.6 litros Água MUITO GELADA
18 gr Sal
25 gr Açucar
PROCEDIMENTOS OPERACIONAIS
1. Peneire a farinha e acrescente o sal
2. Acrescente os demais ingredientes secos
3. Acrescente o azeite na farinha e por último o fermento
4. Sove bem a massa
5. Deixe descansar por 8 horas pelo menos ou até dobrar de volume
6. Abrir a massa segundo demonstração do docente
BROWNIE ORIGINAL
- 250 g de manteiga sem sal
- 200 g de chocolate meio-amargo
- 4 ovos
- 200 g de açúcar
- 150 g de farinha de trigo
- 80 g de nozes picadas
- 5 g de sal
- 75 g de chocolate meio-amargo picado
Modo de Preparo
1 - Numa panela em banho-maria, derreta a manteiga com o chocolate meio-amargo. Reserve.
2 - Numa batedeira, na velocidade média, bata os ovos por cercade 10 minutos até ficarem brancos e dobrarem de volume. Adicioneo açúcar e o sal. Acrescentar a farinha de trigo. Bata por mais 2 minutos.Junte o chocolate derretido com a manteiga e as nozes picadas.
3 - Coloque esta massa numa fôrma retangular nº 6 (39 cm x 28cm), untada com manteiga e polvilhada com farinha de trigo.Reserve.
4 - Leve ao forno pré-aquecido a 180º C por cerca de 15 a 20 minutos ou até que, pressionando com os dedos, ele esteja firme, porém macio. Retire do forno, deixe esfriar e corte os brownies do tamanho que desejar. Na hora de servir aqueça no microondas por 1 minuto e sirva com calda de chocolate e sorvete de creme.
Chocolate Cupcakes
1/2 cup (1 cup (240 ml) boiling hot water
1 1/3 cups (
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (
1 cup (
2 large eggs
2 teaspoons pure vanilla extract
In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
In another bowl, whisk together the flour, baking powder, and salt.
Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
Fill each muffin cup about two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large
FROSTING
Creamy butter frosting recipe
Ingredients:
1/3 cup butter
1/4 teaspoon salt
1 teaspoon vanilla extract
3 to 4 tablespoons milk
Preparation:
Cream butter, salt, and vanilla, beating until light and fluffy. Add sugar gradually, beating after each addition. Add 3 tablespoons milk, beating until smooth. Beat in more milk until desired spreading consistency is reached. Makes about 2 1/3 cups of frosting, enough to frost tops and sides of of an 8-inch 2-layer cake or a 10-inch tube or bundt cake, or about 1 dozen cupcakes
