PÃo De Minuto Recipes

PAPO SECOS | PORTUGUESE ROLLS

Steps:

• In the bowl of a stand mixer fitted with the dough hook, mix the water, yeast, and sugar on low speed until combined. Let sit for 10 minutes until foamy.
• Add the flour, water, and butter and stir on low until the ingredients are combined and a cohesive dough forms, 3 minutes. Cover with plastic and let sit for 30 minutes.
• Sprinkle the salt over the top of the dough and mix on low (speed 2) for 5 minutes. If the dough rides up the hook, use a spatula to scrape it down.
• Bump the mixer to medium-high (speed 7) and knead for 2 minutes more. The dough should pull away from the sides of the bowl and be slightly sticky. If the dough hasn't released from the bottom of the bowl, add some more flour-a tablespoon at a time-until it does.
• Remove the bowl from the mixer, cover it with plastic wrap, and place in a warm (68°F to 72°F | 20°C to 22°C), draft-free spot. The inside of your oven with the light turned on is ideal. Let the dough double in size, about 1 hour.
• Reach down 1 side of the bowl and gently but firmly pull the dough up and fold it over itself. Don't punch it down. Rotate the bowl a quarter turn and repeat. Continue turning and folding 2 more times. Cover and let rest until doubled in size, about 30 minutes.
• Repeat the turning and folding process, cover with plastic, and let the dough rest until doubled in size, about 30 minutes more.
• Divide the dough into ten equal pieces, about 4 1/4 ounces (120 grams) each. Lightly flour your hands. Cup one hand over a chunk of dough and roll it on your work surface in a circle to tighten the ball. Being somewhat neurotic, I count the turns-no fewer and no more than 40 revolutions. Repeat with the remaining dough.
• Place the balls on a baking sheet lined with a floured non-terrycloth kitchen towel or a baker's couche. Cover them with a kitchen towel. Let rest for 20 minutes.
• Transfer the balls to your work surface. Heavily dust the towel again.
• Flour your hands. Flatten a dough ball into a 6-inch (15-cm) disc. Using the side of your hand, make a deep crease (think karate chop) across the middle of the disc.
• Grab both ends of the crease and gently tug them to elongate the dough into a slight oval.
• Fold one half of the dough over the other along the crease. The dough will have a half-moon shape.
• Twist the ends of the half-moon into fat points and, using your thumbs, flatten them a bit to seal.
• Gently transfer the papo seco to the towel, seam-side down. As you shape more rolls, arrange them in a row, few inches apart. Pull the towel up between each row to create a ridge that will hold the shape of the rolls during proofing. Repeat the shaping and lining up the papo-secos, folding up the towel between rows.
• Cover the rolls with a towel and let rise in a warm place until almost doubled in size, about 30 minutes.
• Meanwhile, position a rack in the middle of the oven and slip in a baking stone or tiles. Place an empty metal tray on any rack that won't interfere with the rising papo secos. (Do not use a glass pan as it could shatter.) Crank the heat to 500°F (260°C). The oven and stone will need time to properly heat.
• Have a cup of very hot tap water at the ready.
• Coat a baking peel or rimless baking sheet with cornmeal. Carefully turn a few of the papo secos seam-side up and arrange them on the peel.
• Place the front edge of the peel at the back of the baking stone and quickly yank it toward you to shift the dough onto the baking stone. Repeat with the remaining papo secos. Quickly but carefully pour the hot water into the metal tray and immediately shut the oven door to trap the steam. Immediately reduce the heat to 425°F (218°C).
• Bake the papo secos until they're puffed and golden brown, 15 to 20 minutes. Remove them from the oven and let them cool on a rack. To get that characteristic crusty outside, let the roll sit out several more hours prior to devouring.

BRAZILIAN CHEESE BREAD (PAO DE QUEIJO)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
• Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
• Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

MINUTE BISCUIT (PAO DE MINUTO)

Steps:

• Combine flour, baking powder, butter, sugar, salt mix until mixture resembles course meal.
• Add egg, 3/4 cup milk and fennel seeds stirring until dry ingredients are moistened.
• Depending on the flour you might need to add more milk.
• Put some butter in your hands and make 2'' balls with the dough.
• Bake in a greased baking sheet at 400 degrees till biscuits are lightly browned, about 12 to 15 minutes.

PAO DE QUEIJO

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
• Put the tapioca flour in the bowl of a stand mixer fitted with the paddle attachment.
• Combine the milk, oil, salt and 1/2 cup water in a medium saucepan and bring to a boil while whisking. Remove from the heat and pour over the tapioca flour in the mixing bowl. Begin to mix, first starting on low, then gradually increasing the speed to high as the mixture begins to thicken and turn smooth. (The mixture will look almost like glue.) While still beating, add the egg and beat until incorporated. Then add the cheeses, a small handful at a time, beating, until incorporated. (The mixture will by sticky and slightly stiff.)
• Use a small ice cream scoop or heaping tablespoons and scoop the dough out onto the prepared baking sheet, leaving at least 1inch between them. Moisten the palm of your hand with water and pat each scoop into a slightly rounded mound.
• Bake until they become puffed up, golden on top, deeply golden on the bottom and feel relatively light when picked up and dropped on the baking sheet, rotating about halfway through baking, 20 to 24 minutes. Let cool for at least a few minutes then eat warm or at room temperature.

SIOPAO (FILIPINO STEAMED BUNS)

Steps:

• Mix flour, sugar, salt, and yeast together in a large bowl. Add water and 1/4 cup oil; mix into a dough. Knead until smooth and elastic, at least 10 minutes. Dust with extra flour if necessary.
• Warm up the oven for 1 minute. Turn oven off.
• Oil a large bowl; place dough inside and cover with cheesecloth. Place in the warmed oven until size has doubled, about 1 hour.
• Punch down dough. Keep in the oven until risen, at least 15 minutes more. Knead dough onto a flat work surface and divide into 12 golf-sized balls. Roll out each ball and fill with choice of filling (see footnote for my chicken and pork filling). Gather and twist the edges together to secure the filling.
• Place each siopao on a 3x3-inch piece of wax paper.
• Place siopao in a steamer and steam for 30 minutes.