Leaved or Rendered Eggs + Filling

Leaved or Rendered Eggs + Filling

With the chocolate melted and already tempered (thermal shock) place in a confectionery bag made with paper, cut the tip very thin.
I - Option:

Place the empty shape facing up, so that you can decorate it inside by making messy arabesque leaked, bring the refrigerator to dry.
Go back and make more arabesques,
The third layer is to close any part that is open, or can leave leaked.
If you want after you dried the third time, sprinkle golden powder on the inside.
If you prefer more cast, leave your way.
The other part of the egg is not leaked
II Option
Leaked:
After you have made the egg leaked, do not need to put golden powder put inside another smaller white egg, made with white chocolate, gets a very beautiful effect.
The leaked egg is only on one side, the other is normal peel.
The white egg if you want by putting stuffing or bonbons inside.

Note:
The other fillings I've put before. If you lost I will go through again in the next post.

Filling:
Coconut Candy Famous

Ingredients:
½ liter of cow's milk
1 can of condensed milk
100 grs. Of dry coconut grated hydrated with 3 tablespoons of cold water, or coconut milk.
1 cup milk cream without whey or canister
3 tablespoons potato starch, or corn starch (corn starch)
1 tablespoon vanilla essence

Way of preparing:

In a medium saucepan add the cow's milk with the condensed milk, after well mixed add the hydrated dry grated coconut, mix again.
Bring the pan to the fire, stirring constantly, when it is very hot add the potato starch dissolved in a little cold milk, stir well with a spoon of long handle, stir in the form of eight and also on the sides, not to stick to the bottom of the pan.
Once the cream is well cooked, it loosens from the bottom of the pan gets very thick.

Remove from the heat add the vanilla and the cream slowly and slowly, mix well, until light cream, allow to cool before using.
Filling for Bonbons, Easter Eggs, Peas, and Others:
The stuffing above serves for sweets, chocolate tablets, bonbons, Easter eggs, cakes, pâtés, crepes etc.
The filling is delicious, can be served on a plate, with or without chocolate coating.

Note:
 
Do not let the milk boil, to put the potato starch, which is lumpy, that is, the milk should be warm, not boiling, the potato starch is dissolved in cold milk.

Easter Egg Cake With Tips - Rectified

Easter Egg Cake With Tips - Rectified

Ingredients:

Chocolate Loaf of Bread:

2 cups special sifted wheat flour
1 glass of hot water
1 cup powdered chocolate tea
2 cups sugar tea
6 light eggs in snow
3 tablespoons margarine
1 tablespoon baking powder

Chocolate:

2 pounds of half-bitter chocolate, chopped or grated
1 kilo of chocolate in minced or grated milk

Form:

1 pound Easter egg shape

Prestige cream:

500 ml of cow's milk, can use the long life
100 grs. Grated dry coconut
1 can of condensed milk
3 tablespoons potato starch or corn starch
1 tablespoon vanilla
1 cup of sour cream without the whey
Add only after the cream ready, off the fire
Way of preparing:

Beat the egg yolks with the sugar and margarine, until whitish cream.
With the mixer turned on, glue the water alternating with the wheat flour slowly and slowly, add the chocolate to the spoonfuls, after being thoroughly mixed, turn off the mixer.
Add the yeast, stir rapidly. With a spoon.
After turning off the mixer, add the egg whites, mixing the dough underneath, slowly.
Another way to do this is to add the dough slowly in the egg whites, mix well with a spatula, until it is a fluffy mass, and full of air bubbles.
Bring to bake in unheated oven medium 180 º C, in a large rectangular baking dish, or in two small baking sheets.
The dough should be very thin, or cut into three thin layers, one-half centimeter each.
If you want to tune with a roll.

How to prepare the cream:

Make the cream by mixing all the ingredients, except the cream that adds only after ready, out of the fire, let it cool before using.
How to Prepare the Chocolate:

The pan to melt the chocolate has to be very dry.
You can not get steam in the chocolate that does not harden and is soft sticky.
You can not wash the plastic chocolate forms, pass almond oil with a piece of cotton, then remove with paper towels so that there is no cotton residue.
Melting the chocolate in the water bath is easier, and you can also reuse the leftovers from other chocolates, the same does not happen in the microwave, which burns the chocolate.
The water of the water bath should not boil, the temperature is lukewarm, when you have balls to turn off the fire, put the chocolate pan chopped without stirring.
When the chocolate is melted stir with a wooden spoon to melt equally, if the chocolate has cooled, bring it back to the bain-marie, likewise above.
Give the heat shock by placing the pan of the chocolate to cool inside a pan with cold water, can not be chilled, stir on all sides to equal the temperature of the chocolate.
Do not give the heat shock with ice water, because the chocolate gets different temperature, the bottom gets colder, the temperature becomes uneven.
 
Assembling the Easter Egg Cake:

Line the shape of the Easter egg with a layer of chocolate, bring the refrigerator on covered aluminum paper, turned in from the inside down, before having taken the excess chocolate from the edges of the form leave 2'minutes.
Put the second layer of chocolate, repeat the same operation.
When the shape of the egg is ready, put thin strips of cake on the sides, underneath it too, if it cracks in small pieces, water with a little syrup, spreading it with the tips of the fingers (like gloves).
Place a thin layer of the coconut cream around the inside of the shape, then place another layer of cake.
Make several layers until finished, the last one is of coconut cream, to hit the cream with a spoon mixing with the mass of the cake so that it is well smooth.
Place on aluminum foil with the stuffed side down, to stand firm, leave in the refrigerator for 2 (two) hours until firm.
To serve remove the egg shape, place over a rectangular chocolate cake, garnish around with colored crystal sugar.
Decorate over the egg a red and golden ribbons with lace, or make the decoration very colorful.

To make the Easter egg cake two layers of chocolate are used, at most three.

Note:
When melting the chocolate in the microwave, do not use glass, (refractory), it gets very hot.
Use plastic bowl.
In the pan where the chocolate is to melt, first put the bittersweet chocolate and top it with the milk chocolate.

Stuffed Chocolate Tablets - IV Options + Tips

Stuffed Chocolate Tablets - IV Options + Tips

I - Option:

Chocolate Tablet With Condensed Milk:

Filling:
Ingredients:
1 can of milk powder whole nest
1 can of condensed milk
200 grs. Of ovomaltine, malt flavor or chocolate powder
2 tablespoons margarine
1 teaspoon vanilla essence
2 tablespoons of Karo
2 tablespoons of cow's milk
Cow's milk is to be rolled up

Way of preparing:

Mix all ingredients, put the dough in the middle of two plastic sheets.
Open the dough on the plastics with a roll
Cut out rectangles of 7 x 3 centimeters
Bring the refrigerator for 30 minutes to harden
After it has hardened remove with a spatula

Roof

300 grs. Melted milk chocolate

Cut the chocolate with a very thin sawing knife
Place half the chopped chocolate in a very dry pan in a water bath, or in a plastic bowl inside the microwave for 30 seconds to repeat the process if necessary.
After it has dissolved the chocolate, add the other chopped part, stir well.
To melt the chocolate in the water bath, place a pan with water on the fire when it starts to stick and the temperature is at 50 º C put out the fire.
Place the other pan with chopped chocolate on top.
The pan that will melt the chocolate has to be very dry, if a drop of water drops the chocolate, desanda becomes soft sticky.
To measure the temperature of the chocolate, place it on the wrist, or under the lower lip if it is cold it is at the right point, or use a thermometer for that purpose.
Take a bath with melted chocolate in the tablets, let it drain well on a grill
After dry wrap with colored cellophane paper twist the ears.

Chocolate Tablet With Cashew Nut:

II - option:
Ingredients:

2 cans of condensed milk
1 cup cashew nuts
1 cup of sugar

Other Ingredients:

200 grs. Melted milk chocolate
200 grs. Of rice flakes


Way of preparing:

In a pan mix well the condensed milk with the cashew nuts, take to the fire until it reaches the point of brigadeiro.
Remove from the heat, let cool and make the tablets, pass on the rice flake and then the melted chocolate.
The tablet is a 8 x 2 cm rectangular candy, it can also be made into chocolate molds.
To make the tablets into a glass, first make a peel, put a layer of melted chocolate, take the refrigerator for 2 minutes, then make the second layer in the same way as the first layer.
Filling:
Make a roll with the filling, cut and place in the pans, pressing to take the form, then pour melted chocolate, take the refrigerator for 2 minutes.
After releasing the molds and wrap with colored cellophane paper.

Chocolate Tablets With Coconut Filling:
III - Option:
Ingredients:
250 grs. Of fondant white
250 grs. Of dry coconut grated and hydrated
1 tablespoon of warm water to moisten the coconut
3 to 5 tablespoons (soup) well filled with condensed milk, or what is needed
1 teaspoon of rum or vanilla essence
Roof:
500 grs. Melted milk chocolate
Others:
Several transparent plastic tablets.
Way of preparing:
Dip the coconut with a tablespoon of warm water until very moist.
In a bowl, add the fondant with the coconut already moistened, add the condensed milk until the point of curling, finally the essence of Rum.
Place the filling of the tablets in the appropriate dishes, take to refrigerate in the refrigerator, for 15 minutes.
Place the tablets inside the pot of melted chocolate, remove with the fork for chocolate, let it drain on the proper grill for chocolate.
Can not take it to the freezer.

To dry the bonbons put on paper of butter or foil.
If you want you can make the bonbons in the dishes.
Make the shell first give a bath of melted chocolate, take the refrigerator for 2 minutes to form a thin peel.
Repeat twice for a firm peel.
Mold the filling in the hands and place inside the cups, after a bath of melted chocolate.
When dried wrap with colored cellophane paper.

IV- Baked Chocolate Tablets
Ingredients:

125 grs. Of chocolate powder
125 grs. of sugar
125 grs. Of ground almonds, or nuts, peanuts and other
1 large egg
Milk as needed until smooth

Way of preparing:

Mix all ingredients, knead well, until a well homogeneous dough.
Add milk gradually until the
Open the dough very thin.
Cut into strips two centimeters wide and five in length
Bake in a greased baking tray

Preheated oven medium 180 º C, for about 15 to 20 minutes, or until roasted.

Continuation of the Previous Recipe of Cognac Trout

Continuation of the Previous Recipe of Cognac Trout
Could not pass entire recipe by having more than 5000 characters
Follow the last filling

V - Filling of hazelnuts
300 grs. semisweet chocolate
1 small pot of industrialized hazelnut cream
100 grs. Of ground hazelnuts
4 tablespoons sour cream
1 tablespoon vanilla extract
Way of preparing:
Melt the chocolate in a water bath, add the warm cream, the cream of hazelnuts, but hazelnuts ground the essence of vanilla.
Then model the filling.
Bathe with melted chocolate, let dry pass in the chocolate powder.
Curiosity:
Truffles is the name of a spice that is born in the region of Europe. It's dark and white.
The truffles are all unequal and around it is a kind of sticky earth.
To be very similar is that it molds the unequal truffles and passes chocolate powder (imitating the earth).
 Here in Brazil they christened the name of truffles.
Note:
SECRET:
Recapping:
The pan that will melt the chocolate in a water bath on the traditional stove, must be very dry, without any moisture, dry with a dry cloth.
Otherwise, the chocolate is sticky, very soft, does not harden.
Do not use refractory that will melt the chocolate in the microwave. Use plastic bowl, not capped nor the water bath.
Curiosity:
Truffles the pattern is uneven, not bonbon!
Bonbons are round ball covered with melted chocolate.
Truffles are irregular because it is the model (copy of the truffles) that are the dogs or pigs that harvest under the ice in (Europe).
** Many people serve the chocolates by saying they are truffles, is not it true **.
The cover is chocolate powder (imitating the earth) that looks very similar to the truffles collected by the animals.

Truffle + V Stuffing + Secrets Tips Rectified

Truffle + V Stuffing + Secrets Tips Rectified
Truffles With Cognac.
* Truffles with Cognac are Traditional *

Ingredients:
I - Option:
500 grs. Chopped milk chocolate, or medium bitter
50 grs. Chopped cocoa butter.
I Filling:
300 grs. Bittersweet chocolate, chopped or grated
½ can of sour cream without the whey, or cream of warm canister.
1 cup of brandy, equals ½ cup of (coffee)
1 tablespoon pure honey or glucose
2 tablespoons butter, no margarine serving
How to Prepare the Chocolate:
Grate or cut very thin, the chocolate bittersweet with a large saw knife.
Cut the cocoa butter with the saw knife into fine chips
The cocoa butter used to tune the chocolate is 10% of the total chocolate, it is the right way.
Some people use corn oil.
Melt the chocolate with the cocoa butter in a water bath. or
It can melt the chocolate in the microwave for 3 to 4 seconds in average power (50%) power 5.
Water bath
Bring a large shallow pan of water to the fire when it starts to form bubbles, turn off the heat, and place the other smaller high or refractory pan so that it fits well in the water bath pan with chopped chocolate.
When starting to melt, stir with a spoonful of silicone, until it is fully melted.
 * Be careful not to let water steam in the water bath that the chocolate does not harden, stays soft and sticky. *
You lose chocolate.
The pan that will melt the chocolate has to be very dry.
 * The biggest enemy of chocolate is water. *
Important Tips:
1. It is better to melt the chocolate in the water bath than in the microwave to make chocolates or Easter egg.
2. In water bath the chocolate does not change the texture.
3.If it is to melt the chocolate in the microwaves use plastic utensil, never of glass that heats a lot and changes the chocolate
How to prepare the filling:
Melt the bitter chocolate in a water bath the same way as the other chocolate, remove from the heat and add the butter, the honey and the cream.
Beat well, until it is well melted.
To cool, put the cognac in drops until it is in the creamy consistency, not very liquid, firm.
You can use another flavor example of mint liqueur, cocoa liquor, cocoa liquor, or even whiskey, rum or another drink.
It is the drink that will give the consistency (point) in the chocolate.
Notice:
* Truffles with Cognac are Traditional.
Put the truffle dough and the stuffing in separate baking sheets, spreading well to stay the same size.
Cover the two baking sheets with foil or foil, leave to stand in the refrigerator for 12 hours.
Make a ball with the filling. Book it.
Make the irregular and large round truffles.
To Stuff Truffles:
Place the filling wrap the uneven truffles,
Then wipe the chocolate powder, wrap in transparent paper. or
Put in silver, gold, or colored molds, choose the color of your choice, or brown colored bowls.
For gift put in transparent boxes, tie with ribbon and red satin bows.
II - Damascus filling:
800 grs. Chopped white melted chocolate
1 can of sour cream without whey, or canister warm.
4 tablespoons of honey or glucose.
1 spoonful of butter or margarine.
150 grs. Or to taste sweet apricot soaked dry well with paper towel, then chopped or processed (crushed).
How to prepare the filling:
Place chopped chocolate with the warm cream in a water bath until melted.
Add the other ingredients of the filling.
Put it in a rectangular shape, spread to the same size as the truffle dough.
Take the form for refrigerator covered with aluminum foil for 8 hours.
Then make a ball and fill the truffles.
III - Cherries and Other Stuffing
Ingredients:
100 grs. Mashed biscuit or crushed English biscuit
½ can of condensed raw milk
1 tablespoon butter
2 tablespoons corn or honey glucose
2 to 3 tablespoons cherry drained and chopped syrup
Way of preparing:
Put the crushed cookies, the butter, the condensed milk in a pan.
To the fire stirring always until loosen of the bottom of the pan.
Remove pan from heat, add chopped cherries.
You can exchange the cherries for raisins, plums, peaches, pineapple and other fruits of your taste.
Always drained and chopped.
If you want you can put dried fruit.
IV- Filling Rice Flakes or Corn Flakes:
500 grs. Of melted white chocolate
250 ml warm milk carton cream.
1 tablespoon powdered milk
1 scoop of glucose or honey
1 tablespoon vanilla extract
150 grs. Of rice flakes or crushed corn flakes
Way of preparing:
Mix the melted chocolate to glucose, the cream, the milk powder.
Take the refrigerator for 8 hours.
Shape the filling into the rice flakes or cornflakes, milk chocolate milk, then chocolate powder.
V - Cream of hazelnut filling:
300 g

Do You Know How To Buy New Beans? Do you know the danger of eating old beans?

Do You Know How To Buy New Beans?
Do you know the danger of eating old beans?

The "New" beans are bright and have white eyes.
The old bean is opaque and with yellowish eyes this information is suitable for any beans.
The black beans break and if it is yellow inside it is old.
When to choose the bean folded care.
Discard (litter) the broken willow beans in half bark damaged they were stuck by insect larvae.
The lack of peel in the beans means that they are contaminated.
Beans are a dried legume, need to be hydrated
Choose the beans to wash inside a rice washing dish or in a sieve, under running water, soak at room temperature, covered with a lid, to prevent dust or insects.
The above procedure of covering the bean bowl is to avoid contamination so that insects do not lay their eggs.
The sauce water should be discarded (thrown away), then rinsed the beans under running water.
The above process serves to avoid stomach gas and stomach.
The beans can be cooked in the pressure cooker or in a standard pan.
In ordinary pan takes twice the time.
If you can not cook the beans see on my page
Chest of Nonna Antonieta or on blogs baudanonna.blogspot.com

Polemica About the Mayonnaise Sauce Rectified:

Polemica About the Mayonnaise Sauce Rectified:
For Beginners:
Watching Channel 7 Record ( Brasil) on Spectacular Sunday, I heard about a controversy over the mayonnaise sauce beaten with eggs (egg yolks).
She was criticized a host of Culinary who disagreed with the coconut oil whose tendency is now for the diets.
They criticized his opinion about coconut oil.
What she answered is the truth, for a professional or housewife, however was much criticized.
Is speaking the right (truth) now controversial?
The presenter to make the program passes the cooking recipe step by step studied a lot did researches tested the ingredients several times (paid for them) learned and is passing their experience to thousands of people.
I can give my opinion because I've done several shows on TV as a Special guest.
Suggestion:
It's good to know that instead of criticizing, you're going to study a little about coconut oil and about mayonnaise made with eggs and other ingredients as well.
Exchanging the oil for coconut oil does not match traditional mayonnaise. The taste is different.
After your opinion.
Review:
When the presenter talked about mayonnaise, I thought he was going to talk about the mayonnaise contamination, (home-made or industrialized) that is, when it is exposed "many hours" outside the refrigerator, it sour in a tropical climate. The person becomes intoxicated and can lead to death, especially children and the elderly.
Personal care with mayonnaise she came from a country of cold weather (france) to the world.
The mayonnaise sauce on any dish should be served as soon as you remove it from the refrigerator, avoiding upset and contamination, ie for tropical climate.
Before serving any dish to your family or client see the ingredients, do not talk on the plate ready (as you are tired of seeing the TV on the error), do not scratch or touch the hair while preparing, wear gloves, apron , hold hair. The spoon you used to taste the salt did not let other people try on the same dirty spoon, without washing.
For the Disavowed:
Caution - Do not point your finger at other professionals, turn toward them, that is, "when you do not know what things really are like."
Your opinion should be given when you are absolutely certain about the subject.
Notice:
Beware of the criticism, some people are the same as avenke, they wither in the first wind, they are castrated forever, out of fear and insecurity.
The above warning is also for many mothers who annul their children, saying they are not capable.