{"id":96121,"date":"2019-01-05T09:00:13","date_gmt":"2019-01-05T11:00:13","guid":{"rendered":"http:\/\/jornalperiscopio.com.br\/site\/?p=96121"},"modified":"2019-01-03T09:25:02","modified_gmt":"2019-01-03T11:25:02","slug":"cantinho-do-chef-05-01-2019","status":"publish","type":"post","link":"https:\/\/jornalperiscopio.com.br\/site\/cantinho-do-chef-05-01-2019\/","title":{"rendered":"Cantinho do Chef &#8211; 05\/01\/2019"},"content":{"rendered":"<p><strong>P\u00e3o de cenoura<\/strong><\/p>\n<figure id=\"attachment_96120\" aria-describedby=\"caption-attachment-96120\" style=\"width: 700px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-96120\" src=\"http:\/\/jornalperiscopio.com.br\/site\/wp-content\/uploads\/2019\/01\/Cantinho-do-Chef-050119-700x466.jpg\" alt=\"\" width=\"700\" height=\"466\" srcset=\"https:\/\/jornalperiscopio.com.br\/site\/wp-content\/uploads\/2019\/01\/Cantinho-do-Chef-050119-700x466.jpg 700w, https:\/\/jornalperiscopio.com.br\/site\/wp-content\/uploads\/2019\/01\/Cantinho-do-Chef-050119-768x511.jpg 768w, https:\/\/jornalperiscopio.com.br\/site\/wp-content\/uploads\/2019\/01\/Cantinho-do-Chef-050119.jpg 1200w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/><figcaption id=\"caption-attachment-96120\" class=\"wp-caption-text\">Foto: Divulga\u00e7\u00e3o<\/figcaption><\/figure>\n<p><em><strong>Ingredientes<\/strong><\/em><\/p>\n<ul>\n<li>2 cenouras m\u00e9dias;<\/li>\n<li>1 x\u00edcara (ch\u00e1) de \u00e1gua morna;<\/li>\n<li>1 tablete de fermento;<\/li>\n<li>1 envelope de ado\u00e7ante em p\u00f3;<\/li>\n<li>1 colher (sopa) de margarina light;<\/li>\n<li>1 cebola pequena picadinha;<\/li>\n<li>2 dentes de alho amassados;<\/li>\n<li>1 colher (ch\u00e1) de sal;<\/li>\n<li>1 1\/2 x\u00edcara (ch\u00e1) de farinha de trigo.<\/li>\n<\/ul>\n<p><em><strong>Preparo<\/strong><\/em><br \/>\nNuma vasilha, misture o fermento com o ado\u00e7ante esfarelando com os dedos at\u00e9 formar uma farofa. Retire a casca da cenoura, pique e coloque no copo do liquidificador junto com a \u00e1gua morna. Bata bem e despeje sobre o fermento, mexendo novamente. Em uma panela pequena, doure a cebola, o alho e o sal na margarina. Retire do fogo e despeje o refogado na vasilha da cenoura batida. Com uma colher de pau, misture a farinha de trigo peneirada e, aos poucos, o restante dos ingredientes. A massa deve ficar mole. Em uma f\u00f4rma retangular para p\u00e3o, untada e enfarinhada, despeje a massa, cubra com um pano e deixe descansar durante uma hora, at\u00e9 aumentar de volume. Leve ao forno preaquecido forte durante 10 minutos. Abaixe o fogo e deixe ainda durante 15 a 20 minutos at\u00e9 come\u00e7ar a dourar.<\/p>\n<p><em>Quer participar do \u201cCantinho do Chef\u201d? Envie suas receitas e dados pessoais (nome completo, endere\u00e7o e contato) pelos seguintes canais: <\/em><\/p>\n<ul>\n<li><em><strong>Carta:<\/strong> Rua dos Andradas, 122, Centro &#8211; Itu \/ SP \u2013 CEP: 13300-902;<\/em><\/li>\n<li><em><strong>E-mail:<\/strong> redacao@jornalperiscopio.com.br;<\/em><\/li>\n<li><em><strong>WhatsApp:<\/strong> (11) 93015-4936.<\/em><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>P\u00e3o de cenoura Ingredientes 2 cenouras m\u00e9dias; 1 x\u00edcara (ch\u00e1) de \u00e1gua morna; 1 tablete de fermento; 1 envelope de<\/p>\n","protected":false},"author":9,"featured_media":96120,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[9],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cantinho do Chef - 05\/01\/2019<\/title>\n<meta name=\"description\" content=\"P\u00e3o de cenoura Ingredientes 2 cenouras m\u00e9dias; 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