{"id":2553,"date":"2020-06-01T22:30:29","date_gmt":"2020-06-02T01:30:29","guid":{"rendered":"http:\/\/www.sbmidis.com\/wordpress\/?p=2553"},"modified":"2020-06-01T22:30:31","modified_gmt":"2020-06-02T01:30:31","slug":"pao-recheado-de-frango-e-queijo","status":"publish","type":"post","link":"https:\/\/www.sbmidis.com\/wordpress\/pao-recheado-de-frango-e-queijo\/","title":{"rendered":"P\u00c3O RECHEADO DE FRANGO E QUEIJO"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

INGREDIENTES<\/strong><\/p>\n\n\n\n

3 e 1\/2 x\u00edcaras (ch\u00e1) de farinha de trigo (aproximadamente)
\u00d3leo e farinha de trigo para untar e enfarinhar
1 gema para pincelar
2 tabletes de fermento biol\u00f3gico fresco (30g)
1\/2 x\u00edcara (ch\u00e1) de \u00e1gua morna
1 pote de iogurte natural (170g)
1 ovo
5 colheres (sopa) de \u00f3leo
1 colher (sopa) de a\u00e7\u00facar
1 colher (ch\u00e1) de sal<\/p>\n\n\n\n

Recheio<\/strong><\/p>\n\n\n\n

Sal, pimenta-do-reino e salsa picada a gosto
1\/2 x\u00edcara (ch\u00e1) de queijo mussarela em cubos pequenos
1 x\u00edcara (ch\u00e1) de Catupiry
1 colher (sopa) de margarina
1 cebola picada
2 dentes de alho amassados
1 colher (sopa) de extrato de tomate
2 x\u00edcaras (ch\u00e1) de frango cozido e desfiado
1\/2 lata de milho verde escorrido
1\/2 x\u00edcara (ch\u00e1) de azeitona verde picada<\/p>\n\n\n\n

MODO DE PREPARO<\/strong><\/p>\n\n\n\n

Aque\u00e7a uma panela com a margarina, em fogo m\u00e9dio, e frite a cebola e o alho por 3 minutos. Junte o extrato e refogue por 2 minutos. Adicione o frango, o milho, a azeitona, sal, pimenta, salsa e refogue por 2 minutos.
Deixe esfriar e misture o queijo e o Catupiry. Reserve.
Bata no liquidificador o fermento, a \u00e1gua, o iogurte, o ovo, o \u00f3leo, o a\u00e7\u00facar, o sal e metade da farinha.
Despeje em uma tigela e junte a farinha restante, aos poucos, at\u00e9 obter uma massa lisa que desgrude das m\u00e3os.
Se necess\u00e1rio, junte mais farinha. Cubra e deixe descansar por 1 hora.
Abra a massa com um rolo em uma superf\u00edcie enfarinhada, formando dois ret\u00e2ngulos.
Espalhe o recheio e enrole como rocamboles, fechando as pontas.
Transfira para uma f\u00f4rma untada e enfarinhada, pincele com a gema e leve ao forno m\u00e9dio, preaquecido, por 40 minutos ou at\u00e9 dourar. Deixe amornar e sirva.<\/p>\n","protected":false},"excerpt":{"rendered":"

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