Elucidating one Brazillian technique for cakes, and is used especially not for artistic cakes but for cakes that are cold pie, and is wet the cake the lady from Brazil put a cup of milk in one layer of cake, is very little of the liquid that humidifies the cake or the cake dissolve, so we put with a spoon a little and little you don't need wet all the extension or gonna be very much you wet one point and the liquid walk in the neighbourhood of that spot, another way to the spoon, have a watering can to we do threads of eggs, you like threads of eggs, is only the yolk of the eggs, you make sugar became caramel, and put the eggs yoks in the watering can and put in the caramel still in the fire and cook the yolk, is delicious, my mother used to buy for the festivities of the end of the year and I kidnapped it to eat it all. Using that watering can you just put a spat, so is more difficult because you can lose it, with the spoon you have more control is just more laborious, the common is be a butter cake and a butter cake get dissolved very easilly, the pão-de-ló is a more elastic dough but I think that people don't use pão-de-ló for that, but what the problem with the Artistic cakes and wet the baked dough? Is that almost all the icing for that kind of cake don't work well with refrigeration, you use sugar and eggs, and the sugar smelt with the cold, and the cake that is pie is covered with icings that work well with cold, if you wet a cake and don't put in the refrigeration with the time that isn't even a full day, will got azedo-rancid and for cakes rancid is the morning of mould, gonna have mould invisible, before you see the mould already have mould, who want? So you would be selling bad food or buying bad food with a problem that is invisible, with food the care is of the beggining buy the ingredients till that serving in the table in your dish.
Rute Bezerra de Menezes Gondim
No comments:
Post a Comment