Quindão de Coco + Photo
Ingredients:
18 large gems
250 grs. Fresh grated coconut, or dried hydrated with water
1 cup boiled and cold cow's milk
300 to 400 grs. Of refined sugar or to taste
1 tablespoon of melted butter, do not serve margarine
Way of preparing:
Beat in the blender for 5 minutes the egg yolks, then add the milk to the melted butter, the sugar and put the fresh grated coconut last.
Form of 25 centimeter of circumference and 5 centimeter of height
Grease the form with butter and sprinkle with sugar, or glucose, diluted with a little water. "Glucose is for shine."
For a cup of glucose, two tablespoons of cold water, bring to the fire until dissolving well, gets a thick syrup.
Put the quindon in the form, let it stand for one hour, to separate the liquid from the coconut.
Oven 180 ° C leave until blush.
Turn on the oven, put the boiling water inside the baking dish where the quindon shape is.
Bake in a water bath for about one hour, or until golden brown on top.
Allow to cool in the oven. Unmold while it is warm.
Durability 3 to 5 days inside the refrigerator.
If you want you can freeze, unmoulded.
To serve, place the cupped quindon in a glass dish, that is, with a golden part facing down.
To serve at a special party, garnish with mint leaf, cherry or sliced kiwi and whipped cream
Note:
You can bake in quindins, buttered and sprinkled with sugar, or glucose. I use glucose to stay shiny.
For Freezing:
After it cooled the quindins put in paper cups.
Store inside a cardboard box with lid.
Wrap with film paper. Bring to the frezer for up to 2 months.
Ingredients:
18 large gems
250 grs. Fresh grated coconut, or dried hydrated with water
1 cup boiled and cold cow's milk
300 to 400 grs. Of refined sugar or to taste
1 tablespoon of melted butter, do not serve margarine
Way of preparing:
Beat in the blender for 5 minutes the egg yolks, then add the milk to the melted butter, the sugar and put the fresh grated coconut last.
Form of 25 centimeter of circumference and 5 centimeter of height
Grease the form with butter and sprinkle with sugar, or glucose, diluted with a little water. "Glucose is for shine."
For a cup of glucose, two tablespoons of cold water, bring to the fire until dissolving well, gets a thick syrup.
Put the quindon in the form, let it stand for one hour, to separate the liquid from the coconut.
Oven 180 ° C leave until blush.
Turn on the oven, put the boiling water inside the baking dish where the quindon shape is.
Bake in a water bath for about one hour, or until golden brown on top.
Allow to cool in the oven. Unmold while it is warm.
Durability 3 to 5 days inside the refrigerator.
If you want you can freeze, unmoulded.
To serve, place the cupped quindon in a glass dish, that is, with a golden part facing down.
To serve at a special party, garnish with mint leaf, cherry or sliced kiwi and whipped cream
Note:
You can bake in quindins, buttered and sprinkled with sugar, or glucose. I use glucose to stay shiny.
For Freezing:
After it cooled the quindins put in paper cups.
Store inside a cardboard box with lid.
Wrap with film paper. Bring to the frezer for up to 2 months.
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