PÃO DOCE PROFISSIONAL MASSA AMARELA / CHEF ALEXANDRE ALARCÃO

PROFESSIONAL SWEET BREAD YELLOW DOUGH #364 #BAKING #YELLOWDOUGH #SWEETBREAD INGREDIENTS YELLOW DOUGH • 4 to 5 eggs • 1 teaspoon vanilla essence • 100 g margarine • 500 g wheat flour + 1 TBS FLOUR IMPROVERANT • 50 g yeast (or 20 g dry yeast) • Half a tablespoon salt • 100 g sugar PREPARATION METHOD 1.In a mixer with the hook-shaped beater, add 4 to 5 eggs, the vanilla essence and the margarine and turn on for 1 minute. Then turn off and add the wheat flour, yeast (or 20 g dry yeast) and turn on the mixer. Let it beat for about 10 minutes. (NOTE: depending on the quality of the flour and the size of the egg, the dough may be harder). 2. Turn off the mixer, place the dough in a plastic bag with the salt and sugar. DO NOT MIX. Close the bag and let the dough rise for about 30 minutes. 3. Return the dough to the mixer, turn it on and mix again until the dough is smooth, soft and homogeneous. (NOTE: The dough will look soft, don't be surprised). Sprinkle plenty of flour on the table and work with the dough according to what you want to make: brioches, croissants, sonhos, sweet bread, roscas, braids. PASTRY CREAM:    • SONHO DE PADARIA O MELHOR DO MUNDO / CHEF ...   HOMEMADE GLOSS GEL: 1 CUP PASTRY CREAM (MIX OR ARCOLOR), 1/2 CUP SUGAR. 1 CUP AND A HALF OF WATER. PREPARATION: MIX IN A PAN AND BURN ON THE HEAT, STIRRING CONSTANTLY UNTIL IT BECOMES CREAMY. LET IT COOL BEFORE USE. Sincerely, Alexandre Alarcão Confeitaria Online a channel dedicated to confectionery lovers and beginners FOLLOW ME ON FACEBOOK:   / alexandre.alarcao.3   Or in the Confeitaria Online group: https://www.facebook.com/groups/41053...