0:37
🍰 CHANTININHO
Receita do meu chantinho 500g de chantili gelado 50g de leite em pó 20g de glace real. Bate tudo na batedeira até atingir o ponto de buraco. . Dica: se quiser aumentar o rendimento coloque 8g de emulsificante. . Já salva pra não esquecer. . Psiiiu!! Curtiu? Então segue 😉 . . ⚠️QUER APRENDER MASSAS, RECHEIOS E MUITO MAIS? Nossa Apostila Master em PROMOÇÃO!! ACESSE O LINK DA BIO 😉 . . . .Marque uma amiga nessa publicação 😘
5.9M views · 153K reactions | Eles escondem essa receita de recheio kinder Bueno a 7 chaves! | Eles escondem essa receita de recheio kinder Bueno a 7 chaves! | By Família boa de Boca | Hi family, they hide this recipe here Kinder Bueno filling with seven keys but here on the channel we show you everything and oh it's the most delicious you've ever tasted in your life it's identical to the candy here in the pan I put a little box of cream d and Milk together. I'm going to throw away a box and a half of condensed milk. People always use legal, good quality condensed milk because it influences a lot on the result in the end, okay? A tablespoon of butter or margarine. Now in low heat, we'll shake it from here until it gets to the point that I'll show you. Look at this, he stays like this, very creamy, he started climbing those thicker bubbles, he can turn it off. Don't leave it at the point of brigadeiro. He's more millinho, okay? I put half of that cream right here on another platter and I'm gonna put one hundred and twenty five grams of white chocolate. Use nice, good quality chocolate, ok? As our filling was hot, it melts super easy and very fast. Now ima put 1 tablespoon of powdered milk and a teaspoon of vanilla essence. This vanilla essence here will make all the difference in the taste afterwards. I mixed all that really well now I'm gonna leave it here in the corner in another pot I'm gonna put the other half of our cream there in the pan and put one hundred and twenty five grams of chocolate it can be milk it can be half bitter it can be then what you prefer stirred well to melt and now we're going to put a pot of hundred and forty grams of hazelnut cream mixes this then also very well and look how delicious it is already from here people, but it's going to get even better, leave these two Creams here on the side to cool them down completely. Meanwhile, I whipped two hundred grams of frozen chantili until it became like this, oh, very creamy. Now I'm going to remove half of this chantili, put it on a plate here, and the half that was left in my pot, I'll add a tablespoon of chocolate powder, to give a break to his white and leave it with a little color more chocolate Now everything is very simple. Just mix the chocolate and NUTELLA filling that we had already made with this chantili here, okay? The important thing is that the filling is completely cold so the cream doesn't melt. Do the same with the leftover chantili I had reserved along with my white stuffing. Look at that beautiful texture I'm just gonna leave it here folks. Look, it's out of the fridge, okay? And look at that beautiful texture I let it rest here for about four hours and look at the consistency of this filling and the taste, people, it will surprise you. It just stays the same. Oh and look how simple it is to do. You put it only once in the fire, divide it in half and the result, people, is amazing. Look at this chocolate one. If you want, you can quietly fill party cakes with super high layer, it won't melt, it will become super structured. Then when u take it in the fridge it gets even firmer I hope you like it family, do it and let me know later, huh? Don't forget, we dream, but God makes it happen. A kiss family bye
1:26
Recheios para Bolos I Renda Extra em Casa I Vendas I Confeitaria I Doces Gourmet
Quer ganhar uma renda extra? Aprenda receitas de recheios fáceis para bolos e venda sem complicação. Comece agora! #vendadebolos #rendacaseira #recheiosfáceis #empreendedoraemcasa 👉 Clique e saiba como começar! . . . . 🎥 Créditos totais do vídeo: @chaienecakes
Salgado simples de fazer | Com uma única massa! Fiz muitos salgados!😊😊😊 | By Eugênia na Cozinha | With just one dough I made a bunch of salties and look at the result how it turned out huh very easy to make and you will love making this dough because it can't go wrong it's really very easy I started using here two whole eggs these eggs were at room temperature I take them out a little before the fridge before I start the recipe I give a shake in them first dough it's so simple to make people here I'm going to put a hundred ml of lukewarm milk just go mixing put the ingredients and go mix a hundred ml of warm water as well you'll see how this dough is practical it doesn't even need to knead here I'm going to put a little sachet of yeast for ten grams of bread here right now people I like to beat it very gently so that it dissolves very well those little grains of yeast is it good? Beat slowly here I will put thirty ml of olive oil it can be the oil too if you prefer and here I have tablespoons of sugar. Let's mix everything very well, just look how she's already getting. A pinch of salt to give that special touch in the dough and now we are going to start putting the wheat flour. I always use five hundred to six hundred to seven hundred grams. Sometimes it depends on the size of the egg. So you will just put it there until you get to this point here oh. Let go of the hand can stop No need to sleep and let it rest for forty minutes. Look people, it's already pretty cold here in my town and look how that mass has grown, huh? Now we're going to put a little wheat here on the counter I'm going to take the dough out here and I'm already going to open this dough you'll see how we're going make these salty ones it's very different from anything you've ever seen now I'm going use this roll here manual rolo is very practical we loved working with him here or he opens the dough more or less here or as he is tiny but he is very practical more or less here in a rectangle I will start filling here our savory I started putting cottage cheese Does it make a very thin layer here? A cup I used a little more than half of the cup for all the dough oh very thin and put it with the spoon it's quite quiet now I'm going to put a chicken that I made before, it was already here at room temperature, it can't be hot, it's good people? It has to be room temperature or even cold. Here you also put and leave a layer like this, pretty fine too, okay? All over the masses. It's very handy. If you want to know how I made this chicken, you can ask me. Here I'm going to put a layer of mozzarella on top of it, but it's optional, okay? Giving that special touch to this little chip. Ready to go. Now we go roll this dough o. Start from the corner. Don't put the stuffing too much in the corner, right? And we're rolling here gently o. Do it like this now I'm just going to put it here in the middle again to show you. I bought these eh shapes here in a tie. These here I have the size of seventy ML but usually I like to buy one hundred ML he he has a size a little bigger I was wrong but it worked out too and here what are we going to do? Grease the molds and we're going to cut here with the knife, put the oil on the knife more or less a finger and cut it like that, or take a little step here on it and put it on the molds, okay? You'll see how she'll still grow until the end. She's already grown a lot. This dough has a problem. She doesn't stop growing even on very cold days. And she's doing this with all the dough. She gives a little effort and puts it here to rest. I left it resting. for thirty more minutes now I'm going to pass a yolk here I place the yolk with a spoon of milk I'll go over them all because in the end it gives a special touch it's a little different but it's optional too if you want and now here I am I'm going to make some, I'm gonna finish with green scent for you, then see what you prefer there to make for you or even if you're going to understand, you already know the final result and those from here I made with sesame, they turned out beautiful, too. We loved the result. here at home ready oh how it looks beautiful with sesame oh very beautiful and this here is the one with a delicate green scent go to the oven it was quick in the oven people it was not even twenty minutes in the preheated oven and that's what you will not believe the result this salty stay It looks delicious, well worth making. I didn't open here for you because these here are an order, they are an order, are you good? Do it though, you'll love the result. A kiss for you guys.
382K views · 6.4K reactions | Vou contar o segredo do recheio de leite ninho com maracujá que me deixou famosa na cidade! O mais vendido de todos | Vou contar o segredo do recheio de leite ninho com maracujá que me deixou famosa na cidade! O mais vendido de todos | By Família boa de Boca | Hi family, today I'm going to tell you the secret of the NINHO milk filling with passion fruit that made me famous in the city, people. It's the best seller of all since I made cake here and it's a success. In the pan I put the pulp of two passion fruits and half a cup of refined sugar. My cup here measures two hundred and forty MLs, ok? Let's just leave it in the low heat to get to that little jam spot, okay? I'll show you how it looks like. Do you see? He's starting to gain weight, he's starting to build up and that excess fluid is gone. So we leave it chilling here in the corner. Meanwhile in the blender, I'm going to put a little box of creamer milk a little box of condensed milk too and oh, use a legal, good quality condensed milk, because in the end it makes a lot of difference, okay? Don't know how to choose the condensate? Oh, so take a look at what we put up yesterday that will help you a lot. I also bottled six tablespoons of powdered milk, two hundred and fifty MLs of concentrated passion fruit juice and now we leave it beating there for about three minutes to make everything super united and very creamy. We're going to move here for another dish because we're still going to put other delicious ingredients in this cream. Look, here I have 300 grams of melted white chocolate. It's not split coverage, is it? This one is pure chocolate. And I'm going to put on half of this passion fruit pulp that we made from jam, okay? Now we move this very well to make sure that this chocolate is incorporated into all our cream. Now yes, we're going to use the rest of the passion fruit pulp that we've already used here, only that we're gonna do it like this oh, let's spread it all over, because I don't want this deliciousness here to mix completely, okay? What r we gonna do We're just going to give a little scramble so that it spreads a little inside and on the sides, but I want it to stay like this, oh, little pieces of this jam now we're going to take it in the fridge for at least there people three four hours for this shock knock and see Just people, what a beautiful texture that gets from this stuffing. It's simply delicious and looks amazing to fill anything. If you want a more airy filling, just put a little bit of whipped chantili together with it and it will be that super airy and delicious mousse. Hope ya like it family Don't forget. We dream, but God makes it happen.
1:19
Pão de Ló
1hr · 1 serving Ingredientes: - 6 ovos • - 1 xícara de açúcar refinado • - 1 xícara de farinha de trigo (sem fermento)
Juba
