Diario de yfritz, 01 ago. 21

The bread is very rich I’m scared 😱 

Now the garlic butter, yfrits 🤭 

Of course Tan 👯‍♀️ 

Just to be fair, I made it with sweet potatoes. Authentic! 

I wish people would look at this version instead of the earlier one, which was rather miserable. Maybe I’m being punished for having made fun of other people’s cooking. Time for atonement. 

To be fair.. this one looks nice. Practice makes perfect and you're certainly proof of that! 😉 

Next time try those malassadas 🤣🤣 ( I never made them so I can't judge how they should look or taste like just be careful of Paula 🤭) 

I like them both😊 

Tan I don’t know what to do with this bread, you are so right it’s very dangerous. Tomorrow I might make prego. 

Penny and Erq you ladies are angels thank you 😭 

I could eat everything in under 5 min with melting garlic butter 😱😱😱😱 glad kitchen was cleaned straight after or I'd be risking having the whole bread gone 🤣🤣🤣 

Eggs for breakfast.. slice it up toast it in pan with bit of butter ... Maybe some bacon.. or salmon even 🤤 

Yeah I thought about salmon. Definitely eggs.  

The dough needs to rest for 3 days? How did you cook it? Cast iron? I have a pizza stone, that would be even more traditional. 

Oh Eral I apologize in advance, I’m not as academic as you are. You do need to let the dough rise but I don’t know for how long. I got sleepy last night and was too lazy to freeze the dough, so the dough sat on the table overnight 🤣 it was still fine this morning. I baked it on my cast iron skillet. I think it would be easier if you omit sweet potatoes. Anyway, please visit Paula Vieira’s page, she is from Madeira and knows what she’s doing 💃🏽 

Got that from: https://www.196flavors.com/portugal-bolo-do-caco/ In the comments, people say it's faster to let the dough ferment at room temperature but the taste might be a little milder. That makes sense. 

Thank you Erq. Eral, I look forward to your creation. Make a prego sandwich while you are at it. 

That's for when I've reached my goal. 

Omg how did I miss this post??? Usually it depends on the room temperature. At the moment one hour covered with a kitchen towel. Then separate in portions (shape then in “balls”), then cover again for 30/40min. After that you work to bread to make it flat before cooking it . Flat but still round and don’t make it completely flat 🤣 

You have to try chorizo version yfritz! Btw, nice one. I wish you didn’t cheat because you are hiding the top of it ahaha