Pamonha de Milho Verde - Salgada e Doce II Options
Ingredients:
I - Option:
Pamonha Salted:
24 ears of tender green corn
6 cups (tea) cow's milk, not boiled
1 teaspoon of salt
2 tablespoons powdered milk (optional)
Sweet Pamon or Diet:
1 cup of sugar or
½ cup (tea) of powdered sweetener suitable for oven and stove.
Filling: (optional)
Fresh cheese or half cured, thinly sliced.
Boiled sausage cut into slices.
How to prepare Pamonha:
Remove the leaves and hair from the ears of corn.
Use a soft brush to remove the hair that gets stuck between the grains.
Thoroughly wash the spigots in running water.
Put the spike standing on a board, with a knife cut the corn grains close to the cob, and scrape as much as possible to remove all the starch.
Pamonha Salted:
Beat the corn kernels in the blender with the milk, gradually.
After well beaten, strain into a fine sieve, add the salt mix well.
Put the corn stock into the corn straw bags.
If you want to put a slice of cheese or sausage.
With the leaves of the spikes, make sachets sewing them to the machine and leaving one side open, to put the mass of corn.
Some people know how to fold the sheets without sewing, putting one overlay on the other, so as not to jar.
Pour a little of the corn dough into each of the sachets and tie it with a strip of corncob, tighten well, bend down the ear.
Fill the sachets (of corncob) only in half leave a space to grow the dough.
How to Cook the Pamonhas:
Put 2 liters of cold water in a large pot.
Place the pamonhas standing side by side for cooking.
Bring to the fire as soon as it boils, lower the heat.
Leave to cook for 20 'to 30' minutes.
If you like you can cook in a water bath.
Filling: (optional)
Fresh cheese or half a cure, cut into thin slices. or
Boiled sausage cut into slices.
Recapping:
Put a large pan with 2 liters of cold water on the fire. When you boil, put the bagels of the mushroom on its feet so it does not drain.
Cook about 30 minutes or until firm
Drain and Serve hot
You can also cook in a water bath
Notice:
If you do not want to use the blender, grate the spigots in the thin drain or in the processor continue the recipe in the same way as the previous mode.
II - Option
Pamonha Cake
If you do not want to put the mass of the mush in bags, pass the dough to a high buttered, bake in a water bath until firm.
To market add the ingredients below
2 tablespoons (powdered) milk powder
2 tablespoons cornmeal or
2 tablespoons of cornstarch, dissolved in milk
Note:
If you prefer, you can make the sweetcorn with sugar or sweetener.
Remove 1 teaspoon of salt, and add only 1 pinch of salt.
Recapping:
Put a large pan with 2 liters of cold water on the fire. When you boil, put the bagels of the mushroom on its feet so it does not drain.
Cook about 30 minutes or until firm
Drain and Serve warm.
Ingredients:
I - Option:
Pamonha Salted:
24 ears of tender green corn
6 cups (tea) cow's milk, not boiled
1 teaspoon of salt
2 tablespoons powdered milk (optional)
Sweet Pamon or Diet:
1 cup of sugar or
½ cup (tea) of powdered sweetener suitable for oven and stove.
Filling: (optional)
Fresh cheese or half cured, thinly sliced.
Boiled sausage cut into slices.
How to prepare Pamonha:
Remove the leaves and hair from the ears of corn.
Use a soft brush to remove the hair that gets stuck between the grains.
Thoroughly wash the spigots in running water.
Put the spike standing on a board, with a knife cut the corn grains close to the cob, and scrape as much as possible to remove all the starch.
Pamonha Salted:
Beat the corn kernels in the blender with the milk, gradually.
After well beaten, strain into a fine sieve, add the salt mix well.
Put the corn stock into the corn straw bags.
If you want to put a slice of cheese or sausage.
With the leaves of the spikes, make sachets sewing them to the machine and leaving one side open, to put the mass of corn.
Some people know how to fold the sheets without sewing, putting one overlay on the other, so as not to jar.
Pour a little of the corn dough into each of the sachets and tie it with a strip of corncob, tighten well, bend down the ear.
Fill the sachets (of corncob) only in half leave a space to grow the dough.
How to Cook the Pamonhas:
Put 2 liters of cold water in a large pot.
Place the pamonhas standing side by side for cooking.
Bring to the fire as soon as it boils, lower the heat.
Leave to cook for 20 'to 30' minutes.
If you like you can cook in a water bath.
Filling: (optional)
Fresh cheese or half a cure, cut into thin slices. or
Boiled sausage cut into slices.
Recapping:
Put a large pan with 2 liters of cold water on the fire. When you boil, put the bagels of the mushroom on its feet so it does not drain.
Cook about 30 minutes or until firm
Drain and Serve hot
You can also cook in a water bath
Notice:
If you do not want to use the blender, grate the spigots in the thin drain or in the processor continue the recipe in the same way as the previous mode.
II - Option
Pamonha Cake
If you do not want to put the mass of the mush in bags, pass the dough to a high buttered, bake in a water bath until firm.
To market add the ingredients below
2 tablespoons (powdered) milk powder
2 tablespoons cornmeal or
2 tablespoons of cornstarch, dissolved in milk
Note:
If you prefer, you can make the sweetcorn with sugar or sweetener.
Remove 1 teaspoon of salt, and add only 1 pinch of salt.
Recapping:
Put a large pan with 2 liters of cold water on the fire. When you boil, put the bagels of the mushroom on its feet so it does not drain.
Cook about 30 minutes or until firm
Drain and Serve warm.
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