{"id":3357,"date":"2021-07-09T23:42:27","date_gmt":"2021-07-10T02:42:27","guid":{"rendered":"http:\/\/www.sbmidis.com\/wordpress\/?p=3357"},"modified":"2021-07-09T23:42:28","modified_gmt":"2021-07-10T02:42:28","slug":"esfirra-aberta","status":"publish","type":"post","link":"https:\/\/www.sbmidis.com\/wordpress\/esfirra-aberta\/","title":{"rendered":"Esfirra Aberta"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

Esfirra Aberta<\/strong> \ud83d\ude0b<\/p>\n\n\n\n

\u2705 Ingredientes:<\/p>\n\n\n\n

\ud83d\udccc 1 ovo
\ud83d\udccc 1\/4 de xi\u0301cara de o\u0301leo
\ud83d\udccc 3 colheres de ac\u0327u\u0301car
\ud83d\udccc 1\/2 colher de sal
\ud83d\udccc 5 gramas de fermento biolo\u0301gico seco (meio pacotinho)
\ud83d\udccc 3 e 1\/2 xi\u0301cara de farinha de trigo
\ud83d\udccc 1 xi\u0301cara (aproximadamente) de leite morno ou ambiente<\/p>\n\n\n\n

\u2705 Preparo:<\/strong><\/p>\n\n\n\n

Junte tudo numa bacia, exceto o leite que devera\u0301 ser colocado aos poucos ate\u0301 dar o ponto de sovar (massa n\u00e3o muito pegajosa)
A seque\u0302ncia e\u0301: Sovar bem \u2013 crescer tampado com pano de prato em local abafado at\u00e9 dobrar de volume (cerca de 1 hora) \u2013 voltar a massa pra bancada enfarinhada preferencialmente com fub\u00e1, fazer bolinhas, deixar crescer novamente por 20 minutos, achatar com os dedos e fazer o fundo que vai receber o recheio com um copo ou ta\u00e7a (cuidado gente, n\u00e3o segure pela boca do vidro e sim pela base, a boca \u00e9 mais fina pode quebrar na nossa m\u00e3o!!)
\u2705 Op\u00e7\u00e3o de Recheio de queijo \ud83e\uddc0
Mussarela ou parmes\u00e3o ralado na hora, creme de leite ou requeij\u00e3o e salsinha. Quantidades suficientes pra ficar um creme cremoso. Misture tudo muito bem.
\u2705 Op\u00e7\u00e3o de Recheio de carne mo\u00edda:
Pra essa quantidade de massa use meio kilo de carne mo\u00edda magra, suco de 2 lim\u00f5es, 1 tomate e 1 cebola m\u00e9dios e picadinhos, salsinha e sal a gosto. Misture tudo muito bem e coloque numa peneira pra escorrer por 1 hora o l\u00edquido da carne, em seguida pode usar.
\ud83d\udccc Na hora de rechear \u00e0s esfirras procure n\u00e3o encher muito as cavidades porque a massa cresce e pode jogar pra fora ou deixar o recheio estranho viu?
Asse em forno a 200 graus por cerca de 25 minutos ou at\u00e9 dourarem. Forma untada.<\/p>\n","protected":false},"excerpt":{"rendered":"

Esfirra Aberta \ud83d\ude0b \u2705 Ingredientes: \ud83d\udccc 1 ovo\ud83d\udccc 1\/4 de xi\u0301cara de o\u0301leo\ud83d\udccc 3 colheres de ac\u0327u\u0301car\ud83d\udccc 1\/2 colher de sal\ud83d\udccc 5 gramas de fermento biolo\u0301gico seco (meio pacotinho)\ud83d\udccc 3 e 1\/2 xi\u0301cara de farinha de trigo\ud83d\udccc 1 xi\u0301cara (aproximadamente) … Continue lendo →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31,13,23],"tags":[],"class_list":["post-3357","post","type-post","status-publish","format-standard","hentry","category-todas-receitas-postadas","category-massas","category-salgadinhos"],"yoast_head":"\nEsfirra Aberta - Receitas Culinarias<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sbmidis.com\/wordpress\/esfirra-aberta\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Esfirra Aberta - 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