Corn Cake For June Festivals

Corn Cake For June Festivals


Corn Pudding Cake

Ingredients:

Corn cake:

3 cups (tea) of wheat flour
1 cup (tea) sugar
1 cup (tea) of milk
200 grams of butter or margarine
6 egg whites large- eggs in snow
1 tablespoon (soup) full of chemical baking powder

Corn pudding:

2 cans of corn or
4 ears of corn boiled with water and straw
4 large whole eggs
1 cup (tea) sugar
l can of condensed milk or
1 cup (tea) cow's milk
2 tablespoons (packed) cornstarch

How to prepare the cake:

Beat all the cake ingredients in a blender, the clear exception to that are beaten stiff and then slowly mixed with the other ingredients. Reserve.

Mode Prepare the pudding:


Blend all ingredients in a blender pudding.
Grease a rather large round shape with butter and then with caramel sauce.
Pour the pudding and beaten over the cake. i.e., the cake is above the pudding mass.
Bake in preheated oven medium, in a water bath for 30 to 40 minutes or
until the cake and pudding are baked

Note:

If you want can make the corn pudding and separate the corn cake.
You can make half the recipe.

Replacement:

You can replace corn by half grated cheese healing

Q u e n t ã the A n t i n T E

Q u e n t ã the A n t i n T E

For June Festivals

Ingredients:

1 liter of good quality cachaça

 Syrup:

5 gallons of cold water
1 whole large root ginger cut into slices or 300-500 grams.
8 sheets orange or lemon leaves
100 g. cinnamon sticks
50 grams. Clove whole of India
2 bay leaves
1 whole rind of a lemon Tahiti
1 kilo of refined sugar, or to taste, or sweetener


Way of preparing:

Place the sugar in a large saucepan, bring to fire caramelar without leaving burn over low heat.

Then add half a liter of water and simmer until all the sugar melt.

Add the remaining ingredients except the rum.

After well mixed all the ingredients except the rum, leaving the low heat put one hour, add more hot water gradually, until it forms a thick syrup.


Place any remaining hot water boil until reduced to water by half.

Once ready, turn off the heat, add the rum out of the fire.

Thoroughly mix the rum and cook for another ten minutes with the pan

uncovered.

Serve hot in winter.

In Juninas Party serve in cups or earthenware mugs with saucers.


For children only serve the syrup is good for cough, cold, flu

Note:

Never serve alcoholic beverages to children, to avoid the risk of them becoming addicted.

Important information + Secret Gnocchi

Important information + Secret Gnocchi

Today is the 29th day of eating gnocchi Lucky.
"Every day 29 of each month is Lucky Gnocchi Day"
See recipes for gnocchi simple, practical, easy and also modern updated revenue at the address below, which is my daughter.
See also Friendliness of gnocchi.
My daughter learned from me all my secrets of cooking and also with the collaboration, grandparents, great-grandparents, relatives, friends, besides the University course.

Facebook Bau Breast

In blogs: baudamama.blogspot.com

 Observation

I do not know how long I have to life, despite being in good health, I'm running out of time, due to my age.
Then who will replace me is my daughter, the Chest Breast.
Tale from now, with the collaboration of all who have accessed my family recipes. Is having a great access, I'm in over 100 countries
Thank you all from the heart, for having achieved so much success.
I hope my daughter has the same success.

P a O c and the F r n a n d

Bagels for June Festival - III - Options


P a O c and the F r n a n d

Ingredients:

1 cup roasted and ground peanuts or cashews
½ cup toasted manioc flour
2 cups sugar large (250 ml) or
1 glass of 200 ml or fructose sweetener in own powder oven and hob
2 tablespoons (coffee) salt
3 tablespoons (soup) is cold margarine (optional)


Way of doing:

Chopped in processor or blender peanuts or roasted cashew nuts.

Place all ingredients in a bowl and mix well.

Cut a paper into rectangles and wrap to the cartridges to put the tack. Make as needed.

June Festival to put color cartridges

II - Option:

Modeled Bagels:

If you want Bagels modeled moisten the dough with milk or water.
If you can not give alloy add l tablespoon glucose soup.
Place in a way, cut the squares, or frame type stopper.
Allow to dry for 18 hours in a dry place and screen in the closet.
You can change the peanuts for cashews, Brazil nuts, macadamia roasted and ground accordingly.

Bagels The above is my father's revenue.

Note:
 III - Option:

Ingredient replacement:

You can swap the flour cornmeal for manioc, crushed in a blender, sieved or
Salty or sweet ground and sieved cookie.

Cornmeal Cake Baked Rectified

Cornmeal Cake Baked Rectified
Ingredients

2 cups (tea) of corn meal mimoso
1 ½ cups (tea) sugar
2 cups (tea) of cow's milk to cook cornmeal
1 cup (tea) of cow's milk (reserve)
2 tablespoons margarine
50 or 100 g. grated cheese half healing
1 tablespoon (soup) full of fennel
1 tablespoon (coffee) grated ginger (optional)
1 tablespoon (soup) full of yeast
1 tablespoon (coffee) of essence of coconut (optional)
4 eggs large- egg whites

Prepare the way of the Cooking Cornmeal:

Place in a bowl two cups of cornmeal with 1 ½ cups of sugar and two cups of milk and two tablespoons of margarine, lead to fire for twenty minutes before cooking is a firm mush.

Continuation of cake preparation:

Remove the pan from the heat once cooked cornmeal cool. Once the dough has cooled, add the beaten egg yolks, or one at a time, the grated cheese, mix well, add the fennel and the grated ginger and baking powder, dissolved in the reserved milk and finally the egg whites, stirring under up until getting a homogeneous mass
Oven pre aqueico average l80 ° C for 40 minutes, or until it is flushed
After the roast and cold cake, sprinkle over icing sugar or refined sugar, beaten in a blender.

Note:

Sugar is beaten in a blender to become thin.

Homemade Bun - Delicious

Homemade Bun - Delicious

The recipe below can do in the bread machine, do not change anything, she's right.

Ingredients:
720 grams. whole wheat flour (are 3 cups (240 grams).
3 tablespoons (soup) of whole milk powder
2. tablespoons (soup) of sugar
3 tablespoons (soup) and full of serum-free sour cream, or box
1. tablespoon (soup) of corn oil
2 egg yolks (not put clear that hardens the mass)
2 tablespoons (tea) shallow salt
1 tablespoon (soup) shallow active dry yeast or 30 grams. fresh yeast
If you use the bread machine reduce the fresh yeast in half 15 grams.

Ingredients sponge:
I - Step:

50 ml of warm milk
1 tablespoon (soup) shallow dry yeast (granulated) or 30 grams. fresh yeast
1 tablespoon (soup) of sugar
½ cup (tea) of wheat flour
Making the sponge mode:
"Wear disposable gloves"
Place in a medium bowl yeast, then the water
warm, mix well with the fingertips (with gloves).

Then add the sugar and the flour, mix well,
until a homogeneous mass.

Wrap the bowl inside a clear plastic bag
thick so that it is tightly closed.

Place in oven "OFF", or elsewhere where there passes a stream of air.

Leave to rest for 30 'warm weather and 60 minutes to cold weather until it becomes a sponge.
Prepare for Mass mode:

Wear disposable gloves

In a large bowl or on a bench place the flour, make a hole in the center and add the sponge and then the ingredients below:
3 tablespoons (soup) powdered milk 1 tablespoon (soup) of sugar, 1 tablespoon oil, 2-4 heaped tablespoons of serum milk cream, 2 egg yolks, 2 tablespoons of (tea) shallow salt and 100 ml of warm cow's milk.
Mix well until a homogeneous mass, see how to knead the dough.

Knead in order to Mass:

After kneading the dough as well. For 10 'to 20' minutes.
The more kneading, fastest growing.

If you want you can hit the mixer for 15 'or 20' minutes.
Then throw the batter into well clean table, to tear.
Put on gloves before tinkering with the dough.
Tear so the dough:

Play dough in a bench, pull the dough up and down with a spatula or tearing with your fingers, for at least 10 'minutes.

II - Stage
Then add all the dough with a spatula let rise until doubled in size.

Put the dough in the bowl into the plastic bag.
Tie the mouth of the bag not to enter air.

Let rise until doubled in volume.
Play grown mass on the table.

Make balls the size of an egg or even smaller, boleando to stay even.
Before bolear, open the ball in hand (with gloves), then fold the edges from the outside.
The top is flat and below the bend.
Make several balls.

Way to put in the form:

Grease and sprinkle a shape with hole in the center.
Distribute the ball in fashion background, stuck in the other. To grow up.

The second layer put the balls in the middle, not on the ball until you close all round.
If you want you can do in rectangular baking dish, making the same
mode.
Place the balls glued to one another, to grow up. "Type Bakery bread."

If you prefer you can model the bread all the same size, make or braid (give 2 medium braids).

Braid so Massa:
Divide the dough in half.
With the first mass, do 3 rolls all the same size after braiding.
Once grown, brush with beaten egg yolk.
With the other half of the dough make the same manner as the above. You can braid with 2 rolls.
Step III:
Place the medium within the furnace "OFF" until doubled in size, or in a thick plastic bag.

Once the dough has doubled in size take off the oven brush with egg yolk.

Bring to a preheated oven 180 ° C.
For more bread after 10 'minutes in the oven lower the heat to 160 ° C, to bake good inside.

Place the bread to bake, to blush. by 40 'to 60' minutes depending on the size of it, see above.
Note:
The ingredients of the sponge is taken out of own recipe,

** Not to put extra ingredients, which spoils
Bread measured *
.
The recipe above is right. "Do not change anything.", That is, if you want to make my revenue. Bun

Then I will spend a recipe with fresh fruit,
raisins, cinnamon, cassava, potatoes and other
It is also an excellent bread.

If you want you can use fresh yeast are 2 tablets
15 grs. each. (Total 30 gr.), However I prefer the dry.

** It is the yeast of exaggeration growing **. It mode
knead, knead, tear, mass and wait for the slow growth of bread.

Here in Brazil the climate is tropical, therefore the mass of
bread grows faster.
Note:
"Take your time to make bread" does not anticipate growth putting more yeast.
Yeast has a certain time, excess yeast many people get heartburn and indigestion.
Remember to discard the gloves, (throw away).


The above recipe can make the bread machine, do not change anything, she's right.

Pão de Leite Caseiro - Deliciosso

Pão  de Leite Caseiro – Delicioso

A receita abaixo pode fazer na máquina de pão, não mude nada, ela está certa.

Ingredientes:

720 grs. de farinha de trigo integral (são 3 copos (240 grs.)
3. colheres de (sopa) de leite em pó integral
2 . colheres de (sopa) de açúcar
3.  colheres de (sopa) bem cheia de creme de leite sem soro, ou de caixinha
1 . colher de (sopa) de óleo de milho
2 gemas (não colocar clara que endurece a massa)
2 colheres de (chá) rasa de sal
1 colher de (sopa) rasa de fermento biológico seco, ou  30 grs. de fermento biológico fresco
Se usar a máquina de pão reduzir o fermento fresco pela metade 15 grs.

Ingredientes da  Esponja:

I - Etapa:

50 ml de leite morno
1 colher de (sopa)  rasa fermento biológico seco (granulado) ou 30 grs. de fermento biológico fresco
1 colher de (sopa) de  açúcar
½ xícara de (chá) de farinha de trigo

Modo de Fazer a Esponja:

“Usar luvas descartáveis”

Coloque numa tigela média o fermento, depois a água
morna, misture bem com as pontas dos dedos (com luvas).

Depois acrescente o açúcar e a farinha de trigo, misture bem,
até ficar uma massa  homogênea.

Embrulhe a tigela dentro de um saco plástico  transparente
grosso  de modo que fique bem fechado.

Coloque  no forno” DESLIGADO”, ou em outro lugar onde não passa  corrente de ar.

Deixar em repouso por 30’ para clima quente  e  60’ minutos, Para clima frio até virar  uma esponja.

Modo de Preparar a Massa:

Usar luvas  descartáveis

Numa tigela grande ou numa bancada  coloque a farinha trigo, faça uma cova no centro  e acrescente a esponja e depois os ingredientes abaixo:

3 colheres de  (sopa)  leite em pó 1 colher de (sopa)  de açúcar, 1 colher de óleo, 2  a 4 colheres  bem cheia de creme de leite sem soro, as 2 gemas, as 2 colheres de (chá) rasa de sal e 100 ml de leite de vaca morno.

Misture bem até ficar uma massa homogênea, veja o modo de sovar a massa.

Modo de Sovar a  Massa:

Depois sovar bem a massa., por   10’ a 20’ minutos.
Quanto mais sovar , mais cresce.

Se quiser pode  bater na  batedeira por 15’ ou 20’ minutos.
Depois jogue a massa na mesa bem limpa, para rasgar.
Coloque luvas, antes de mexer com a massa .

Modo de Rasgar a massa:

Jogue a massa numa bancada , puxar a massa  para baixo e para cima com uma espátula ou  rasgando com os dedos, por  no mínimo  10’ minutos.

II - Etapa

Depois junte toda a massa com uma espátula deixar crescer até dobrar de tamanho.

Coloque  novamente a massa na  tigela dentro do saco plástico.
Amarrar  a boca do saco para não entrar ar.

Deixar crescer até dobrar de volume.
Jogar a massa crescida na mesa.

Faça bolinhas do tamanho de um ovo ou até menor,  boleando para ficar uniforme.
Antes de bolear, abra a bolinha na mão ( com luvas),  depois dobre as beiradas  de fora para dentro.
A parte  de cima fica lisa e embaixo a dobra.
Faça várias bolinhas.

Modo de colocar na forma:

Untar e polvilhar  uma forma com buraco no centro.
Distribuir as bolinha no fundo da  forma, uma grudada na outra. Para crescer para cima.

A segunda camada colocar as bolinhas no meio, não em cima da bolinha    até fechar  todo o círculo.
Se quiser pode fazer em assadeira retangular, fazendo do mesmo
modo. 
Colocar as bolinhas uma grudada na outra, para crescer para cima. “Tipo pão de Padaria”.

Se preferir pode  modelar os pães todos do mesmo tamanho, ou faça trança  (dão 2 tranças médias ).

Modo de Trançar a Massa:

Dividir a massa ao meio.
Com a primeira  massa, faça  3 rolos todos do mesmo tamanho depois trançar.
Depois de  crescido, pincelar com gema batida.
Com a outra metade da massa faça do mesmo modo que a anterior.   Pode fazer trança com 2 rolos.

III Etapa:

Coloque  a forma dentro do forno  “DESLIGADO” até dobrar de tamanho, ou  dentro de um saco  de plástico grosso .

Depois que a massa  dobrou de tamanho  tire do forno desligado  pincele com gema.

Levar ao forno  pré-aquecido  180 ° C .

Para pães maiores depois de 10’  minutos  no forno abaixar o fogo para 160 º C , para que asse bem por dentro.

Coloque o pão para assar , até corar. por 40’ a 60’ minutos dependendo do tamanho dele, veja acima.

Observação:

Os ingredientes da esponja é tirado  da própria receita,

**Não é para colocar ingredientes extras, que estraga  o
as medidas do pão*

.
A receita acima está certa . “Não mudar  nada”., isto é, se quiser fazer a receita do meu. Pão de Leite

Depois vou passar  uma  receita  com frutas frescas,
passas , canela,  mandioquinha, batata e outros
Que também é um pão  excelente .

Se quiser pode usar o fermento biológico fresco são 2 tabletes
de 15 grs. cada. (total  30 grs.), no entanto eu prefiro o  seco .

**Não é o exagero de fermento que cresce**.  É o modo de
amassar,  sovar,  rasgar,  a massa   e esperar o crescimento lento do pão.

Aqui no Brasil o clima é tropical,  por esse motivo a massa do 
pão cresce mais rápido.

Nota:

“Não tenha pressa para fazer o pão”, não antecipe o crescimento  colocando mais fermento.
O fermento tem um tempo certo, o excesso de fermento muitas pessoas ficam com azia e má digestão.

Não esquecer de descartar as luvas, (jogar no lixo).

A receita acima  pode fazer na máquina de pão, não mude nada, ela está certa.