午饭后,我们路上杜罗河山谷,我们make a stop to experience the delights of the traditional ‘pastel de nata’ or custard tart paired with a 10 year old port. My travel companion, prolific pastry chef and chocolatier Joost Arijs and I are glued to the glass window that separates us from the pastel bakery. There is no way to keep someone with his profile and a Bake Off judge and author of several books on baking away from where the action is. We walk the steep streets of Porto slightly tipsy, the delayed flight and boozy lunch with port pairing certainly got to our heads, but since all of us have had busy lives at home, it is a welcome opportunity to unwind.
一个小胡同充满树枝和烟囱耸立在朝后看，里面我们被一个女人和她的女儿打招呼的。唐娜Rosalina的是一个女人应该有人拍电影有关;as a young woman she was the maid of Portugals last dictator Antonio Salazar (1932 to 1968) and she was so beautiful that she was featured in many magazines of the 1970’s when the story came out that after Salazar died he had left money to his former staff, including to his maid Donna Rosalina.
Donna was able to buy her own bakery and today she bakes around 600 of the baby bum buns a day on her own. The buns, I learn are called ‘Papo Secos’ which translates to ‘dry throat’. The bakery is fitted just with a large wooden table, a rack for the buns to rise and two wood fired ovens which explain the twigs in the alley by the entrance. Donna sees me focussing on her craft as she kneads and shapes the ‘Papo Secos’ in a speed that is impossible to follow. She hands me a piece of dough and we shape buns together. I can’t quite follow her technique even though I am quite experienced with dough, she patiently tries to teach me with a smile in her face that shows me the beauty the magazines spotted back in the 70’s. Behind her on the wall hangs a painted portrait of her, pictured as a strong powerful woman, the image is royal and far from the warm woman I have in front of me. She explains in Portugese how she enjoys that I want to learn from her. When the previous batch of buns comes out of the oven on a massive peel, she offers us a special port she and her family produce, to cure the dry throat of the ‘Papo Secos’. I wish I could stay with her for a week and hopefully be half as fast shaping perfectly shaped baby bottom buns. I figured out a recipe and have posted it below for you to try.
但有很多可以探索我们的旅游行程，让我们出发经过杜罗河谷一个令人兴奋的驱动器上。菲利普，我们的导游解释说，有一个葡萄牙语说，是这样的：“上帝创造了世界，人类创造的杜罗。”它是谁想出了法国在战争期间大力发展临港酒，使港口葡萄牙/英国产品的英国。这对于像格雷厄姆，陶氏，Warre的和可笑的探空Cockburn的所有英语发声口名字的原因。第一个赛明顿，一个ndrew James Symington arrived in Portugal in 1882 aged just 19 as the son of Scottish parent. After working for Graham’s for a while AJ set up a small port shipping operation under his own name and in 1891 he married Porto-born Beatrice Leitão de Carvalhosa Atkinson, whose grandfather had been a port producer and shipper since 1814 and whose Portuguese mother was descended from the pioneering port merchants of the 17th century. Today it is the 5th generation of the Symington family and they can trace their lineage back through 14 generations, all the way back to 1652 to the earliest days of the history of port.
What struck me was the amount of flowers growing around and in between the terraces, Philipe explained to me that even though the Symington family’s vineyard don’t have a bio-dynamic label (although one port vineyard and one of the Altano wines has an organic label making Symington the largest organic producer in the region), the company has been trying to work in the bio-dynamic philosophy for many years, working with flowers instead of pesticides to get rid of certain diseases and harmful bugs. The Douro is dryer than other wine regions, so they need to intervene less anyway. Bees however are a welcome visitor and enjoy the diversity of the vineyards.
什么是机械化是线程，或按葡萄。但是，赛明顿的葡萄园之一“的Quinta do维苏威火山”的手仍然没有它 - 或者feet-穿着短裙，踏着然后在传统的舞蹈编排在上面的葡萄。我要参加这个一天。
Now for the baking of these Baby bottom buns… scroll down
- 470 g lukewarm water
Cover the dough and set aside for 1 hour until it has doubled in quantity.
Briefly knead the dough and divide it into 12 equal pieces. Take a piece of dough and lightly flatten it on your work surface, then pull the outer parts in like a purse and gently squeeze together like a dumpling so that the dough can no longer split open while rising. Turn the dough over so the squeezed ends are on the bottom. It should be nice and smooth on top – if not, flatten it and start again.