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Camarão,"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"http:\/\/bibliotecagastronomica.blogspot.com\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/-\/pasteis+de+belem?alt=json-in-script\u0026max-results=10"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/search\/label\/pasteis%20de%20belem"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"VTRR"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"2"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"10"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-5195828758745633757.post-7296392663120643390"},"published":{"$t":"2012-10-21T08:03:00.002+01:00"},"updated":{"$t":"2013-01-12T14:53:38.348+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"açúcar"},{"scheme":"http://www.blogger.com/atom/ns#","term":"creme"},{"scheme":"http://www.blogger.com/atom/ns#","term":"farinha"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Folhados"},{"scheme":"http://www.blogger.com/atom/ns#","term":"gemas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"leite"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ovo"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasteis de belem"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Bolos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Sobremesas"}],"title":{"type":"text","$t":"Pasteis de Belém"},"content":{"type":"html","$t":"\u003Ch1\u003E\u003Cspan style=\"color: #ff6600;\"\u003EPastel de Belém\u003C\/span\u003E\u003C\/h1\u003E\u003Cbr\/\u003E\u003Ch3 style=\"text-align: center;\"\u003E\u003Cspan style=\"color: #ff6600;\"\u003E \u003Ca class=\"highslide\" onclick=\"return vz.expand(this)\" href=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/10\/Pasteis-de-Belem.jpg\"\u003E\u003Cimg class=\"alignnone size-full wp-image-6533\" title=\"Pasteis de Belem\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/10\/Pasteis-de-Belem.jpg\" alt=\"\" width=\"403\" height=\"403\" \/\u003E\u003C\/a\u003E\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EIngredientes:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EMassa\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E1 copo de chá de farinha de trigo\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EÁgua suficiente para dar o ponto na massa\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E1 pitada de sal\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E1 e 1\/2 copos de chá de margarina especial para folhados\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003ECreme\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E10 colheres de sopa de açúcar\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E9 gemas\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E2 copo(s) de leite\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EModo de preparo\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003E \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EMassa\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EMisture a farinha o sal e água, bata até a massa soltar das mãos. Estenda a massa em uma superfície lisa e abra-a com o rolo de macarrão até ficar bem fina. Com um pincel, passe uma camada de margarina sobre ela.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EDobre a massa e abra com o rolo novamente. Passe mais uma camada de margarina e dobre de novo. Repita esse processo mais duas vezes. Depois, divida a massa em três partes e faça rolinhos. Reserve.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003ECreme\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EMisture o açúcar as gemas. Em uma panela à parte, coloque o leite para ferver. Faça a temperagem: junte algumas colheres do leite à mistura de açúcar e gemas e mexa bem. Junte à mistura de volta à panela com o leite e vá mexendo até engrossar um pouco. Reserve.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EMontagem\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003ECorte os rolinhos da massa com mais ou menos 1cm. Coloque nas forminhas, abra a massa e recheie com uma colher do creme em cada uma.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003ELeve ao forno alto pré-aquecido (250°C) e deixe assar até que estejam dourados por cima. O tempo estimado depende do forno, mas varia entre 30 e 40 minutos.\u003C\/h3\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Cscript src=\"http:\/\/www.gmodules.com\/ig\/ifr?url=http:\/\/hosting.gmodules.com\/ig\/gadgets\/file\/110899758295362328705\/pub.xml\u0026amp;synd=open\u0026amp;w=500\u0026amp;h=60\u0026amp;title=\u0026amp;border=%23ffffff%7C3px%2C1px+solid+%23999999\u0026amp;output=js\"\u003E\u003C\/script\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bibliotecagastronomica.blogspot.com\/feeds\/7296392663120643390\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/10\/pasteis-de-belem_8133.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/7296392663120643390"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/7296392663120643390"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/10\/pasteis-de-belem_8133.html","title":"Pasteis de Belém"}],"author":[{"name":{"$t":"VTRR"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-5195828758745633757.post-3366307339858967177"},"published":{"$t":"2010-01-20T17:39:00.002+00:00"},"updated":{"$t":"2013-01-12T14:55:15.302+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"canela"},{"scheme":"http://www.blogger.com/atom/ns#","term":"massa"},{"scheme":"http://www.blogger.com/atom/ns#","term":"massa folhada"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasteis de belem"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasteis de nata"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Portuguesas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Sobremesas"}],"title":{"type":"text","$t":"Pasteis de Nata"},"content":{"type":"html","$t":"\u003Ch2\u003E\u003Cspan style=\"color: #ff6600;\"\u003EPasteis de Nata\u003C\/span\u003E\u003C\/h2\u003E\u003Cbr\/\u003E\u003Ch3 style=\"text-align: center;\"\u003E\u003Ca class=\"highslide\" onclick=\"return vz.expand(this)\" href=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2010\/01\/pasteis-de-nata.jpg\"\u003E\u003Cimg class=\"aligncenter size-full wp-image-5541\" title=\"pasteis de nata\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2010\/01\/pasteis-de-nata.jpg\" alt=\"\" width=\"500\" height=\"334\" \/\u003E\u003C\/a\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EIngredientes:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E• 500 grs de massa folhada congelada\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E• Farinha\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E• 2,5 dl de natas\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E• 4 gemas\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E• 1 Colher de chá de farinha\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E• 100 grs de açúcar\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EPreparação:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EQuando a massa estiver descongelada, estenda-a com a ajuda de\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EUm rolo e de farinha, o mais finamente possível.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EEnrole de modo a obter um rolo comprido com cerca de 5 cm de diâmetro.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003ECorte em fatias de 2 cm de espessura. Coloque as fatias de massa em\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EFormas de pastéis, previamente passadas por água fria,\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003ECom a secção cortada, voltada para cima.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EForre as formas, espalhando a massa com os polegares, molhados.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EDeixe repousar enquanto prepara o creme.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EMisture as natas com as gemas, a colher de chá de farinha e o açúcar.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003ELeve a lume brando até levantar fervura, mexendo sempre.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003ERetire do calor e deixe arrefecer.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EQuando estiver morno, deite o creme nas caixas de massa.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EColoque as formas sobre um tabuleiro e\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003ELeve a cozer em forno bem quente (250º C) cerca de 15 minutos.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #888888;\"\u003E-\u003Cbr\/\u003E\u003C\/span\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003ESugestões Adicionais\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EOs pasteis de nata podem ser servidos mornos ou frios, polvilhados com a canela em pó e o açúcar em pó.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #888888;\"\u003E-\u003Cbr\/\u003E\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff9900;\"\u003EPode ver :\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #888888;\"\u003E\u003Cspan style=\"color: #ff9900;\"\u003E\u003Ca href=\"http:\/\/receitas-culinaria.pt\/video-de-como-fazer-pasteis-de-nata\/\"\u003EVideo de como fazer pasteis de Nata\u003C\/a\u003E\u003C\/span\u003E\u003Cbr\/\u003E\u003C\/span\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Cscript src=\"http:\/\/www.gmodules.com\/ig\/ifr?url=http:\/\/hosting.gmodules.com\/ig\/gadgets\/file\/110899758295362328705\/pub.xml\u0026amp;synd=open\u0026amp;w=500\u0026amp;h=60\u0026amp;title=\u0026amp;border=%23ffffff%7C3px%2C1px+solid+%23999999\u0026amp;output=js\"\u003E\u003C\/script\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bibliotecagastronomica.blogspot.com\/feeds\/3366307339858967177\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2010\/01\/pasteis-de-nata_638.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/3366307339858967177"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/3366307339858967177"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2010\/01\/pasteis-de-nata_638.html","title":"Pasteis de Nata"}],"author":[{"name":{"$t":"VTRR"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"0"}}]}});