Muffins com maçã

8/14/2019 Muffins com ma

1/8

Muffins de Ma Adaptada do livro do Le Cordon Bleu

Ingredientes:

6 muffins

75g de farinha de trigo com fermento

50g de farinha de trigo

1/2 colher (ch) fermento

2/3 colher (ch) de canela em p

1/3 colher (ch) de noz-moscada

4 colheres (sopa) de aucar

50g de manteiga

1 colher (sopa) mel

1 ovo pequeno

55ml de leite

1/2 maa descascada e picada (ou 1 inteira, a seu gosto)

1/4 colher (ch) de canela em p para polvilhar

1/2 colher (ch) de aucar para polvilhar

Preparo:

Pr-aquea o forno a 200C. Unte 6 forminhas de muffins ou utilize as desilicone.

Peneire os ingredientes secos em uma tigela grande e faa uma cova no meio.Derreta o mel e a manteiga numa panela. Bata os ovos com o leite. Coloque asmisturas de mel e ovos, na cova dos ingredientes secos, junto com a maabem picada. Misture com uma colher at que todos os ingredientes estejambem misturados.

Encha cerca de 3/4 das forminhas e por cima polvilhe a mistura de canela e

aucar. Leve para assar por 20 a 25 minutos.


2/8

Torta de ma

Receita antiga, mas adoroessa torta ela feita s de massa e doce de ma.

Massa:2 xcaras (ch) de farinha de trigo1/2 xcara de manteiga em temperatura ambiente1 colher (sopa) de acar1 gema1 pitada de salColoca numa tigela a manteiga, a gema, o acar,o sal, e acrescente aos poucoa farinha de trigo at comear a dar liga e soltar das mos, faa uma bola edeixe descansar por uns 30 minutos.

Enquanto isso prepare o recheio:6 mas2 colheres (sopa) de manteiga1/2 colher (ch) de baunilha3/4 de xcara de acar1 pitada de canelaDescasque as mas, e corte em rodelas. Aquea a manteiga, coloque asmas e o acar para fazer o doce, deixe no fogo at comearem a ficarmacias e quase transparentes, coloque a baunilha e a canela, reserve.Abra a massa, melhor entre dois plsticos, (voc abre um saco plstico defreezer em dois e coloca a massa entre eles), abra bem deixe a massa bemfina, forre uma forma, arrume, suba as bordas apertando, coloque o recheio jfrio, e faa rolinhos tranando por cima do recheio. Pincele com gema e leve aoforno at dourar. sirva morna se preferir com sorvete de baunilha.BOLINHOS DE MA
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3/8

INGREDIENTES2 chvenas / 280g de farinha de trigo2/3 de chvena / 160g de acar baunilhado ou acar100g de manteiga ou margarina de qualidade fria2 mas raladas (usei starking)2-3 gotas de extracto de baunilha ou 1/4 colher (ch) de essncia de baunilhaou 1 colher (ch) de extracto alcolico de baunilha (apenas no caso de nousar o acar baunilhado)

acar em p (confeiteiro)

PREPARAONuma tigela colocar a farinha e o acar e mexer. Juntar a manteiga fria empequenos cubos e com as varas de massas areadas, ou mesmo com um garfo,desfazer a gordura, formando uma areia. A gordura deve desaparecer,formando uma farofa com a farinha e o acar.Ralar a ma (ralar s agora para no ficar escura) e juntar massa, mexendoe amassando com a colher de pau.Formar uma bola de massa e levar ao frigorfico algum tempo.

Preparar o tabuleiro, sem untar.pequenas bolas de massa, com uma colher, e rol-las numa tigela com farinha.Moldar e colocar no tabuleiro sem grandes espaamentos.

Levar ao forno a 180C durante 15min, ou at ficarem com as bordas e lardourado.Com uma esptula retir-las do tabuleiro, deixar arrefecer e cobrir com acar

em p.

NOTAS, MAS NO MENOS IMPORTANTES- Usei uma margarina bem amarela, da marca Chefe , por isso os bolinhosficaram mais amarelos tambm;- A massa no fica dura, mas molda-se sem dificuladade. Como esta massa noleva lquidos o prprio suco da ma que une a farinha. Dependendo do tipode ma, pode ser necessrio juntar um pouco mais de farinha, mas semexcessos, pois a massa fica macia;- Usar uma colher ou outro instrumento, colher de gelados pequena ou outro,para fazer os bolinhos todos do mesmo tamanho;- Usar o coador fino do leite para polvilhar o acar uniformemente;- Pode-se deixar um pouco mais no forno, tomando uma cor mais morena,ficando crocantes.

Mom's apple cake

ingredientes:6 mas Fuji1 colher de sopa de canela em p5 colheres de sopa de acarpara a massa:
http://paobolosecia.blogspot.com/2008/09/acar-baunilhado.htmlhttp://paobolosecia.blogspot.com/2008/09/extracto-de-baunilha.htmlhttp://www.bakemark.pt/index.htmlhttp://4.bp.blogspot.com/_HUTIOI2Pe40/SPuy7mlc9DI/AAAAAAAAAsk/PAVK3rre6VE/s1600-h/bolinhos_ma%C3%A7a2.jpghttp://paobolosecia.blogspot.com/2008/09/acar-baunilhado.htmlhttp://paobolosecia.blogspot.com/2008/09/extracto-de-baunilha.htmlhttp://www.bakemark.pt/index.html


4/8

2 de xcaras de farinha de trigo peneirada1 colher de fermento em p1 colher de ch de sal1 xcara de leo2 xcaras de acar de xcara de suco de laranja2 colheres de ch de essncia de baunilha4 ovos1 xcara de nozes picada

pr aquea o forno a 180 graus.unte uma forma de furo no meio com manteiga e polvilhe farinha de rosca.descasque as mas e corte em cubos, misture com acar, canela e reserve.coloque a farinha, o fermento e o sal em um bowl, misture e peneire.coloque o leo, o suco de laranja, o acar e a essncia de baunilha em outrobowl.

junte os ingredientes secos com os molhados e adicione os ovos, um a um.misture bem at todos os ingredientes incorporarem.coloque metade da massa na forma, depois cubra com a metade das mas erepita a operao.asse por mais ou menos 1 hora e 30 minutos. use um palito para ver se o bolo

j estar assado. espete-o, se ele sair limpo e que j esta pronto.


5/8

simplest apple tart

Apples at their simplest can be their very finest. Sure, I love an oozy, heavilyspiced and lidded apple pie, but I also think there is something matchlessabout apples, butter and sugar, baked until bubbly. This classic apple tart isfrom Alice Waters, but she says that it was actually Jacques Pepin who createdit at Chez Panisse more than 20 years ago. I can see why theyve never gottentired of it.

You start by making a very simple pate brisee, yes, that kind , but this onedoesnt demand precision. Youre going to want to roll it out really, really thin.Now, the original recipe suggested that you use a tart pan, but I think you canskip it, and go galette-style .

Next, peel apples. The original recipe suggested more than I needed, not that Icomplained about having slices to snack on. I like to halve them and use a
http://smittenkitchen.com/2007/11/simplest-apple-tart/http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/http://smittenkitchen.com/2007/07/unbendy-brisee/http://www.flickr.com/photos/smitten/1880331467/http://www.flickr.com/photos/smitten/1880328197/http://www.flickr.com/photos/smitten/1881146566/http://www.flickr.com/photos/smitten/1542357466/http://smittenkitchen.com/2007/11/simplest-apple-tart/http://smittenkitchen.com/2007/11/simplest-apple-tart/http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/http://smittenkitchen.com/2007/07/unbendy-brisee/


6/8

melon baller, which is getting a big workout this week , to remove the cores.Save all the peels and cores.I like to tightly armadillo them. Keeping them together helps when you want tolay them out, as you can just lightly tilt them and theyll fan out.

Like so. Pull the excess crust over the apples, crimping it at intervals. Brush thecrust and apples with two tablespoons of melted butter.

Sprinkle it with a few tablespoons of sugar, then bake it for almost an hour,rotating it frequently until its a deep, golden brown.

Meanwhile, boil all of the reserved peels and cores in a sugar water until itreduces to a syrup. Strain it. Brush the syrup lightly over the tart, hot from theoven.

See if you can keep away until guests arrive. It might even be the hardest thingyouve done that day.
http://smittenkitchen.com/2007/11/roasted-stuffed-onions/http://www.flickr.com/photos/smitten/1881174670/http://www.flickr.com/photos/smitten/1880350081/http://www.flickr.com/photos/smitten/1880346987/http://www.flickr.com/photos/smitten/1880344363/http://www.flickr.com/photos/smitten/1880356935/http://www.flickr.com/photos/smitten/1880341463/http://www.flickr.com/photos/smitten/1880337975/http://www.flickr.com/photos/smitten/1880334777/http://smittenkitchen.com/2007/11/roasted-stuffed-onions/


7/8

Serve with vanilla ice cream, lightly sweetened softly whipped cream or adollop of creme fraiche, either alone or stirred into whipped cream. Make plansto repeat it with pears next week, er, tomorrow. Let this be your go-to recipe foreverything awesome.One year ago: Picking Pecks Alice Waterss Apple TartFound buried deeply within my recipe bookmarks folder!Dough:1 cup unbleached all-purpose flour1/2 teaspoon sugar1/8 teaspoon salt6 tablespoons (3/4 stick) unsalted butter, just softened, cut in 1/2-inch pieces3 1/2 tablespoons chilled waterFilling:2 pounds apples (Golden Delicious or another tart, firm variety), peeled, cored(save peels and cores), and sliced2 tablespoons unsalted butter, melted5 tablespoons sugarGlaze:1/2 cup sugarMIX flour, sugar, and salt in a large bowl; add 2 tablespoons of the butter. Blendin a mixer until dough resembles coarse cornmeal. Add remaining butter; mixuntil biggest pieces look like large peas.DRIBBLE in water, stir, then dribble in more, until dough just holds together.

Toss with hands, letting it fall through fingers, until its ropy with some drypatches. If dry patches predominate, add another tablespoon water. Keeptossing until you can roll dough into a ball. Flatten into a 4-inch-thick disk;

refrigerate. After at least 30 minutes, remove; let soften so its malleable butstill cold. Smooth cracks at edges. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour from both sides with a dry
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8/8

pastry brush.PLACE dough in a lightly greased 9-inch round tart pan, or simply on aparchment-lined baking sheet if you wish to go free-form, or galette-style withit. Heat oven to 400#176;F. (If you have a pizza stone, place it in the center of the rack.)

OVERLAP apples on dough in a ring 2 inches from edge if going galette-style, orup to the sides if using the tart pan. Continue inward until you reach the center.Fold any dough hanging over pan back onto itself; crimp edges at 1-inchintervals.BRUSH melted butter over apples and onto dough edge. Sprinkle 2 tablespoonssugar over dough edge and the other 3 tablespoons over apples. (Deb note: Ifound it nearly impossible to coat it with this much sugar, so I used a little lessmore like 3 tablespoons. It made a lightly sweet tart, which we found perfect.)BAKE in center of oven until apples are soft, with browned edges, and crust hascaramelized to a dark golden brown (about 45 minutes), making sure to rotatetart every 15 minutes.MAKE glaze: Put reserved peels and cores in a large saucepan, along withsugar. Pour in just enough water to cover; simmer for 25 minutes. Strain syrupthrough cheesecloth.REMOVE tart from oven, and slide off parchment onto cooling rack. Let cool atleast 15 minutes.BRUSH glaze over tart, slice, and serve.

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Muffins com maçã