Suggestion for Domingoi's Dessert
Quindão de Coco With Tips + Secret Chef II Options
Quindão de Amendoas and others
Ingredients:
18 large gems
150 grs. of fresh grated coconut, or 100 grs. dry hydrated
150 to 200 ml cold cow's milk
400 grs. of refined sugar if you prefer sweet, or to taste
1 tablespoon butter
Way of preparing:
Beat the yolks in the blender for 5 to 10 minutes, add the milk and the butter to beat again, then add the sugar and finally the grated coconut.
Round shape 25 centimeters in circumference and 5 centimeters in height.
Spread with butter and sprinkled with refined sugar.
Put the quindon in the form, let it set for one hour See below.
Preheated oven medium 180 º c
Bake in a water bath for about 40 minutes, or until golden brown on top.
The water in the water bath is boiling, and is prepared as follows:
Put the shape of the quindon, inside another round shape a little larger than the first.
Add boiling water from the "water bath" gradually, in the second form, with the help of a long-necked teapot.
* Be careful not to spill water into the quindão. *
After the roasted quindon, let cool in the oven.
After cold, store inside the refrigerator for 3 to 5 days, covered with film paper, or inside a plastic box with lid.
FREEZING:
If you want you can freeze, unmoulding, having previously packed inside a cardboard box with lid, or wrap with cellophane paper.
To serve place in a glass dish with the golden part facing down, where the coconut is.
If you like you can spice up the quindon with mint leaves, drained cherries and kiwi, and chantilly balls made with cherry bean.
You can make small quindins, do the same as the previous one.
Tips:
You can make the quindon in a rectangular baking dish, make according to the previous recipe, then cut with small round cutter, brush with glucose to give it shine.
DECORATION:
If it is to be used for partying, use 4-petal cups, or use quindim as a daisy crumb.
It looks beautifully decorated.
White towel and yellow top to highlight the daisies, which is placed around the table.
You can use white towel to the floor.
Chef's Secret:
After the quindão was beaten and already in shape, let it sit for 60 minutes, this is an hour.
The process above is for the coconut to rise in the mass,
If you do not let it rest, you'll be a little cheeky.
Q u i n d o f th e A m en d o n s + Chocolate
You can exchange almonds with walnuts, macadamia nuts, and other dried fruits, in the same proportion.
Ingredients:
18 large gems
100 to 150 grams of ground almonds, (without the skin) or nuts, or hazelnuts etc.
250 ml of cow's milk
1 tablespoon butter
400 to 500 g of refined sugar, or to taste
l pinch of salt
2 tablespoons shallow chocolate powder (optional)
Way of preparing:
Beat in the blender the egg yolks, then add the milk, the chocolate, the butter, the ground almonds, the pinch of salt and finally the sugar
After well beaten all the ingredients, put in a form of hole in the center, greased with butter and sprinkled with sugar, or sugar with chocolate
Do not leave at rest. Bake next
Bake in a water bath, without the oven rack, that is, in the bottom of the oven
Preheated oven medium 180 ° C, for 40 to 60 minutes, or until firm
Allow to cool in the shape. Then store in the refrigerator
With the same recipe you can make small quindins by putting in small empties, greased with butter and sprinkled with sugar
The way to make the little quindins is the same as the big one
Recapping.
You can exchange almonds with walnuts, macadamia nuts, and other dried fruits, in the same proportion.
Quindão de Coco With Tips + Secret Chef II Options
Quindão de Amendoas and others
Ingredients:
18 large gems
150 grs. of fresh grated coconut, or 100 grs. dry hydrated
150 to 200 ml cold cow's milk
400 grs. of refined sugar if you prefer sweet, or to taste
1 tablespoon butter
Way of preparing:
Beat the yolks in the blender for 5 to 10 minutes, add the milk and the butter to beat again, then add the sugar and finally the grated coconut.
Round shape 25 centimeters in circumference and 5 centimeters in height.
Spread with butter and sprinkled with refined sugar.
Put the quindon in the form, let it set for one hour See below.
Preheated oven medium 180 º c
Bake in a water bath for about 40 minutes, or until golden brown on top.
The water in the water bath is boiling, and is prepared as follows:
Put the shape of the quindon, inside another round shape a little larger than the first.
Add boiling water from the "water bath" gradually, in the second form, with the help of a long-necked teapot.
* Be careful not to spill water into the quindão. *
After the roasted quindon, let cool in the oven.
After cold, store inside the refrigerator for 3 to 5 days, covered with film paper, or inside a plastic box with lid.
FREEZING:
If you want you can freeze, unmoulding, having previously packed inside a cardboard box with lid, or wrap with cellophane paper.
To serve place in a glass dish with the golden part facing down, where the coconut is.
If you like you can spice up the quindon with mint leaves, drained cherries and kiwi, and chantilly balls made with cherry bean.
You can make small quindins, do the same as the previous one.
Tips:
You can make the quindon in a rectangular baking dish, make according to the previous recipe, then cut with small round cutter, brush with glucose to give it shine.
DECORATION:
If it is to be used for partying, use 4-petal cups, or use quindim as a daisy crumb.
It looks beautifully decorated.
White towel and yellow top to highlight the daisies, which is placed around the table.
You can use white towel to the floor.
Chef's Secret:
After the quindão was beaten and already in shape, let it sit for 60 minutes, this is an hour.
The process above is for the coconut to rise in the mass,
If you do not let it rest, you'll be a little cheeky.
Q u i n d o f th e A m en d o n s + Chocolate
You can exchange almonds with walnuts, macadamia nuts, and other dried fruits, in the same proportion.
Ingredients:
18 large gems
100 to 150 grams of ground almonds, (without the skin) or nuts, or hazelnuts etc.
250 ml of cow's milk
1 tablespoon butter
400 to 500 g of refined sugar, or to taste
l pinch of salt
2 tablespoons shallow chocolate powder (optional)
Way of preparing:
Beat in the blender the egg yolks, then add the milk, the chocolate, the butter, the ground almonds, the pinch of salt and finally the sugar
After well beaten all the ingredients, put in a form of hole in the center, greased with butter and sprinkled with sugar, or sugar with chocolate
Do not leave at rest. Bake next
Bake in a water bath, without the oven rack, that is, in the bottom of the oven
Preheated oven medium 180 ° C, for 40 to 60 minutes, or until firm
Allow to cool in the shape. Then store in the refrigerator
With the same recipe you can make small quindins by putting in small empties, greased with butter and sprinkled with sugar
The way to make the little quindins is the same as the big one
Recapping.
You can exchange almonds with walnuts, macadamia nuts, and other dried fruits, in the same proportion.
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