“TOME
MUITO
CUIDADO NO
MOMENTO
DE
INCORPORAR
AS CLARAS.
A IDEIA É
JUNTÁ-LAS
SEM
DESMANCHAR
O PONTO
NEVE”
CHEF ROBERTA JULIÃO,
DO RESTAURANTE
DA FEIRA AO BAILE
CAFÉ (SP)“ANTES DE ASSAR A TORTA,
CUBRA A MASSA COM
PAPEL MANTEIGA
E COLOQUE GRÃOS
DE FEIJÃO POR CIMA
PARA SERVIR DE PESO.
ASSIM, A BORDA NÃO
CAI DA FORMA
DURANTE O COZIMENTO”
CHEF GUSTAVO YOUNG,
DA PADARIA SANTO PÃO (SP)
TEMPO DE PREPARO: 1 HORARENDIMENTO: 6 FATIAS
INGREDIENTES
MASSA
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