Just want to say thank you so much for sharing and showing your knowledge. You are so detailed. Which is always so great. I always refer to you for my Portuguese recipes, I know it'll always turn out well. Merry Christmas to you and your loved ones.
Hi Michael, thank you so much for this excellent video! I have followed it with success! I have tried so many different recipes/methods for Papo secos/Carcaças, but they have failed, the 70 percent hydration seems to be the key, my wife's descendants are from Machico in Madeira, and we regularly go to Portugal too as my wife's family lives there. I still struggle to get them as light and airy as they have in Portugal, is there anything I am missing? appreciate any help, by the way, my wife went to a Portuguese shop and bought Alheira, we fried it and we put it into your delicious bread recipe!
Hi happy to hear you’re having some success with the recipe. Some additional things to try to increase the chances of having a light and airy Bread are the addition of dry milk powder. About 2 tablespoons, for this recipe and the addition of about 1 teaspoon of lemon juice. These additions are not traditional. Often bakers will use dry powdered milk and a little lemon juice as dough conditioners to help get a better rise from the bread. Just mixed to dry powdered milk in with the flour and mix the lemon juice in with the water. One variation I also like is during the final proofing- heavily dust the buns with flour. By dusting with flour the bread will have a crunchy exterior.
Thanks for the amazing explanations. I thought I followed the directions well, even sticking the 2 fingers in the dough bit, but after cooking the bread "fell" and became dense and hard. What did I do wrong? Or rather, what can I do better? Thanks Anabela
Hi, it's hard to tell what you could've done better. But here is a link with some helpful breadmaking tips. Making bread can be tricky, because it is a living thing and time and temperature have can affect the outcome. A few key points make sure you're using bread flour, it has more protein and that's better for gluten development. I think it's always better to error on the side of over proofing the bread versus under proofing. (the dough needs to double in size while proofing- this can take a few hours depending on temperature) justcookwithmichael.com/bread-making-tips/
i dont mean to be off topic but does anyone know a tool to log back into an instagram account? I was stupid forgot the login password. I appreciate any assistance you can give me!
I found a problem in your written recipe. You say make into flat shapes then indent them at that stage and then proof again before brushing with milk and cooking. (Instead of indenting after the proofing period as per the video.)
Hi, bake at 500°F for 15 to 20 minutes. For detailed information about the recipe you could always check the notes section of TH-cam or my website just cook with michael.com. justcookwithmichael.com/recipes/papos-secos/
Bake in a 500 F oven for 15 - 20 minutes. Or if you have a digital instant read thermometer and you put the probe in the middle of the bread - it is done when it reaches between 195°F and 205°F. 🍻
![ไข้ขึ้นเลย! เมื่อแฝดโดนจัดเต็มวัคซีนครบ2เดือน🤒 [cc] แดนแพทตี้ SS2 | EP.54 |](http://i.ytimg.com/vi/z2VHItnyyvY/mqdefault.jpg)
Papo-secos maravilhosos!
Muito obrigada pelo seu vídeo, vou experimentar 👍
I love these toasted with ham and cheese pressed ..amazing
I was happy when the dough rise well. My husband just said "wow" after eating the bread.
Obrigado por ter compartilhado esta receita connosco!
você é bem vindo, aproveite!
I'm busy trying these right now!! Yours look great - hope mine are as good
If you turn on the light of your oven then you have the right proofing temp😃👍🏽
Just want to say thank you so much for sharing and showing your knowledge. You are so detailed. Which is always so great. I always refer to you for my Portuguese recipes, I know it'll always turn out well. Merry Christmas to you and your loved ones.
Thank you that’s very kind. I just made these with Thanksgiving!🍻
Nice . Bem bom😮.
Super. Taky dělám České domácí pečivo hlavně chleba. Určitě vyzkouším .
Fun fact , it is the same bread we eat in Mauritius where it is called 'pain maison'. French for 'Home- bread)
Hi Michael, thank you so much for this excellent video! I have followed it with success! I have tried so many different recipes/methods for Papo secos/Carcaças, but they have failed, the 70 percent hydration seems to be the key, my wife's descendants are from Machico in Madeira, and we regularly go to Portugal too as my wife's family lives there.
I still struggle to get them as light and airy as they have in Portugal, is there anything I am missing? appreciate any help, by the way, my wife went to a Portuguese shop and bought Alheira, we fried it and we put it into your delicious bread recipe!
Hi happy to hear you’re having some success with the recipe. Some additional things to try to increase the chances of having a light and airy Bread are the addition of dry milk powder. About 2 tablespoons, for this recipe and the addition of about 1 teaspoon of lemon juice. These additions are not traditional. Often bakers will use dry powdered milk and a little lemon juice as dough conditioners to help get a better rise from the bread.
Just mixed to dry powdered milk in with the flour and mix the lemon juice in with the water.
One variation I also like is during the final proofing- heavily dust the buns with flour. By dusting with flour the bread will have a crunchy exterior.
@@JustCookwithMichael Thanks for the reply, I will try this out on the next run!
The perfect roll for a Prego.
I agree! I posted a prego recipe two weeks ago, here is the link th-cam.com/video/FbIKfcDEPLA/w-d-xo.html
Instead of using liquid water just add an Ice cube it works just as good.
Thanks for the amazing explanations. I thought I followed the directions well, even sticking the 2 fingers in the dough bit, but after cooking the bread "fell" and became dense and hard. What did I do wrong? Or rather, what can I do better?
Thanks
Anabela
Hi, it's hard to tell what you could've done better. But here is a link with some helpful breadmaking tips. Making bread can be tricky, because it is a living thing and time and temperature have can affect the outcome. A few key points make sure you're using bread flour, it has more protein and that's better for gluten development. I think it's always better to error on the side of over proofing the bread versus under proofing. (the dough needs to double in size while proofing- this can take a few hours depending on temperature)
justcookwithmichael.com/bread-making-tips/
You are awesome!
agua ardent
Yummy with fried Linguica inside!!
I wish I saw his mixer on the work bench first and I could have saved some time. I am looking for a hand neading recipe.
I didn’t have a mixer or any awesome gadgets he got and they came out good for me. I used my hands.
You’re the first person that has said how you can tell something is proved thank you.. how do you tell if it’s OVER proofed?
A sign of over proofing is if you press your finger into the dough and the dent does not come back at all.
Damn, I remember this bread in prego and bifanas when I visited Lisbon, addictive stuff!, will be trying it out definitely. Thanks a lot.
Thanks, I also have a Prego video on the play list. 🍻
i dont mean to be off topic but does anyone know a tool to log back into an instagram account?
I was stupid forgot the login password. I appreciate any assistance you can give me!
I found a problem in your written recipe. You say make into flat shapes then indent them at that stage and then proof again before brushing with milk and cooking. (Instead of indenting after the proofing period as per the video.)
Just go to the Portuguese bakery in the morning and buy them , I find it saves about 8 hours , easy !
Did I miss something what is the oven temperature when you finally put the bread in the oven
Hi, bake at 500°F for 15 to 20 minutes. For detailed information about the recipe you could always check the notes section of TH-cam or my website just cook with michael.com.
justcookwithmichael.com/recipes/papos-secos/
Hi, I hope you are well. How do we know when the bread is done?
Bake in a 500 F oven for 15 - 20 minutes. Or if you have a digital instant read thermometer and you put the probe in the middle of the bread - it is done when it reaches between 195°F and 205°F. 🍻
Hi Michael can I mix with my hand
Nezaam Alie, hi, yes you can kneed the dough by hand. By hand you will probably need to kneed for about 15 minutes. Enjoy!
It be good to show everything instead of talking and doesn't show how to mix it