Pãozinho ROXO VEG | VEGAN PURPLE bread
Que pãozinho mais lindo e gostoso! Você pode preparar ele e deixar no congelador prontinho para quando bater aquela fome só tirar do congelador e colocar no forno. Super prático, saudável, sem glúten, sem lactose, sem crueldade, cheio de amor.
VOCÊ IRÁ PRECISAR:
2 canecas de batata roxa cozinha e bem amassada - pode colocar no processador com casca e tudo (*)
3 canecas de tapioca
3 colheres (sopa) de sementes de chia
4 colheres de azeite de oliva
Sal a gosto
(*) Lave bem batata, não tire a casca pois a casca é bem nutritiva, corte em pedaços e coloque para cozinhar. Deixe cozinhar bem. Depois de cozidas, ainda quando estiver morna, amasse bem com um garfo ou coloque em um processador para amassar bem. Reserve a água do cozimento.
COMO PREPARAR:
Coloque todos os ingredientes em um recipiente e misture bem com uma colher e após coloque a mão na massa e amasse bem. Veja no vídeo o ponto da massa, a massa tem que estar firme e estar desgrudando do recipiente. Se a massa estiver muito dura, acrescente um pouquinho de água, de preferência a água do cozimento. Se a massa estiver muito mole, acrescente mais tapioca.
Em um recipiente (forma), forre com um saquinho plástico. Faça bolinhas e coloque-as no recipiente. Leve ao congelador. Após congelado, retire o recipiente, o plástico terá a função de facilitar a remoção e utilize esse mesmo saquinho para armazenar. Volte para o congelador.
Quando bater a fome, retire a quantidade de pãezinhos que desejar e leve ao forno.
SUBSTITUIÇÕES:
- Batata roxa: pode ser batata doce, abóbora, inhame, cará, aipim, batata-salsa (mandioquinha) -> vai dar a liga, consistência.
- Tapioca: pode ser metade polvilho doce + outra metade polvilho azedo -> vai dar expansão.
MASSA BASE - PROPORÇÃO:
- 1 medida (xícara ou caneca ou copo) de mandioquinha ou outra raíz citada na substituição
- ½ medida (mesma medida da raiz) de polvilho doce + ½ medida (mesma medida da raiz) de polvilho azedo -> ou 1 medida de tapioca + azeite + sal + temperos.
Água: primeiro misture todos os ingredientes e amasse. Observe se a massa necessita de água, vai depender muito de quanto a raiz absorver de água no cozimento, muitas vezes nem precisa de água.
Feito com amor 💚
* * *
What a beautiful and delicious bread! You can prepare it and leave it in the freezer ready for when you get hungry, just take it out of the freezer and put it in the oven. Super practical, healthy, gluten-free, lactose-free, cruelty-free, full of love.
YOU WILL NEED:
2 mugs of cooked and well-mashed purple potatoes - you can put them in the food processor with the skin and everything (*)
3 mugs of tapioca
3 tablespoons of chia seeds
4 spoons of olive oil
salt to taste
(*) Wash the potatoes well, do not remove the peel (the peel is very nutritious), cut it into pieces and put it to cook. Cook very well. Once cooked, even when it is warm, mash well with a fork or food processor. Reserve the cooking water.
HOW TO PREPARE:
Put all the ingredients in a container and mix well with a spoon and then put your hand in the dough and knead well. See the dough point in the video, the dough has to be firm and to be ungluing from the container. If the dough is too hard, add a little water, preferably the cooking water. If the dough is too soft, add more tapioca.
In a container, line it with a plastic bag. Make balls and place the balls in the container. Take it to the freezer. After frozen, remove the container, the plastic will have the function of facilitating the removal and use this same bag to store. Go back to the freezer.
When hunger strikes, remove as many rolls as you want and place in the oven.
REPLACEMENTS:
Water: first mix all ingredients and knead. Note if the dough needs water, it will depend a lot on how much water the root absorbs during cooking, often it doesn't even need water.
Made with love 💚
3 mugs of tapioca
3 tablespoons of chia seeds
4 spoons of olive oil
salt to taste
(*) Wash the potatoes well, do not remove the peel (the peel is very nutritious), cut it into pieces and put it to cook. Cook very well. Once cooked, even when it is warm, mash well with a fork or food processor. Reserve the cooking water.
HOW TO PREPARE:
Put all the ingredients in a container and mix well with a spoon and then put your hand in the dough and knead well. See the dough point in the video, the dough has to be firm and to be ungluing from the container. If the dough is too hard, add a little water, preferably the cooking water. If the dough is too soft, add more tapioca.
In a container, line it with a plastic bag. Make balls and place the balls in the container. Take it to the freezer. After frozen, remove the container, the plastic will have the function of facilitating the removal and use this same bag to store. Go back to the freezer.
When hunger strikes, remove as many rolls as you want and place in the oven.
REPLACEMENTS:
- Purple potato: it can be sweet potato, pumpkin, yam, yam, cassava, arracacha -> it will give the mixture, consistency.
- Tapioca: it can be half sweet tapioc flour + another half sour tapioc flour -> it will give expansion.
- 1 measure (cup or mug or glass) of arracacha or other root mentioned in the replacements
- ½ scoop (same measure as the root) of sweet tapioc flour + ½ scoop (same measure as the root) of sour tapioc flour -> or 1 scoop of tapioca + olive oil + salt + seasonings.
Water: first mix all ingredients and knead. Note if the dough needs water, it will depend a lot on how much water the root absorbs during cooking, often it doesn't even need water.
Made with love 💚
Instagram: @nutricleocoelho
Instagram video recipe
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