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Bolo cake Miguel

20 de março de 2020

Bolo Miguel

Receitinha testada e aprovada pelos pequenos!

Ingredientes:
180g de açúcar demerara
200g de manteiga – se for noisette (receita abaixo) dá um toque especial 200g de ovos
175g de farinha milho em flocos
75g de farinha trigo
10g de fermento químico
100g de leite de coco
Modo de preparo:
Bata a manteiga com açúcar e adicione os ovos aos poucos (crianças – lembrem de abrir primeiro e sentir o cheiro antes de jogar o ovo na mistura!). Desligue a batedeira e misture a farinha de milho em flocos, farinha trigo, fermento e leite de coco.
Passe manteiga e farinha de trigo em uma assadeira leve ao forno médio (180º. C) por 40 minutos.
Manteiga noisette:
Coloque a manteiga na panela e leve ao fogo médio. Deixe espumar e ficar levemente dourada. Desligue e reserve.
Você pode guardar na geladeira e usar – em várias preparações – quando quiser!

MIGUEL BARCELLOS’ CAKE
Quick homecooked children’s proof recipe for corn and coconut cake!
Ingredients:
180g of Demerara sugar
200g of Butter – being noisette (recipe hereunder) optional
200g of eggs
175g of flake corn flour
75g of wheat flour
10g of yeast
100g of coconut milk

How to:
Beat the butter with the sugar and add the eggs little by little (children – remember to open and smell them before throwing the eggs into the dough!).
Turn off the mixer and mix the flours, yeast and coconut milk.
Anoint a baking tray and put the dough to cook in a medium oven (180º C) for 40 minutes.

Noisette Butter:
Place the butter in a pan at medium heat and let it froth until it is lightly caramel. Turn the flame of and set the butter aside.
You can store it in the refrigerator and use it – in various preparations – whenever you want! #bolo #receitas #cozinhaparacriancas #cake

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