Beijinho de coco" is a classic Brazilian dessert, also known simply as "beijinho," which means "little kiss" in Portuguese.
It’s made from sweetened condensed milk, butter, and grated coconut. It is often adorned with a clove on top, giving it a distinctive and elegant appearance.
These treats are typically served at Birthday parties and special occasions.
Gearr leum gu:
Dòigh-obrach ann an sealladh
Nota: Tha an stiùireadh slàn air a thoirt seachad anns a’ chairt reasabaidh gu h-ìosal.
- Heat condensed milk, milk, and butter in a saucepan on low until the butter melts.
- Add ½ cup coconut and stir for 20 minutes until thick. Frequently scrape the pan and check if the mixture pulls away from the bottom.
- Cool the mixture to room temperature.
- Prepare candy cups. Grease hands, form balls from the mixture, coat in coconut, and place in cups with a clove on top.
- Repeat with all the mixture.
Molaidhean agus comhairle
- Don't rush the cooking process. Stir constantly over low heat to prevent burning and ensure the mixture thickens evenly.
- Aim for a thick mixture that pulls away from the bottom of the pan when tilted. This ensures your Beijinhos hold their shape.
- Keep your hands and a small plate greased with butter when shaping the balls. This prevents the mixture from sticking and allows for smooth shaping.
- Don't skip the cooling step! A warm mixture will be difficult to handle and won't set properly.
Reasabaidhean co-cheangailte:
Recipe
BEIJINHO DE COCO
tàthchuid
- 1 lobhs-bùird ìm plus for greasing hands
- 14 ounces bainne tiugh milis
- ⅓ cupa heavy cream, whole milk or coconut milk
- 80 g coconut shredded gun siùcar , a bharrachd airson còmhdach
- 23 pìosan clòbh . optional
Stiùireadh
- Cuir còmhla am bainne co-dhlùthaichte, uachdar, agus ìm ann an sospan beag agus cuir e thairis air teas ìseal. Cruthaich le spatula silicone gus am bi an t-ìm air a leaghadh gu tur.
- Add ½ cup of grated coconut and continue to stir for about 20 minutes or until the mixture thickens to the point where it can be shaped into balls.
- Dèan cinnteach gum bi thu gu tric a 'sgrìobadh taobhan is bonn a' phoit leis an spatula gus casg a chur air a 'mheasgachadh bho bhith a' losgadh. Thoir aire do cho-sheasmhachd: beagan teannaich am pana airson sgrùdadh, bu chòir don mheasgachadh beijinho tarraing air falbh bho bhonn a’ phana nuair a bhios e deiseil.
- Once ready, transfer the beijinho mixture to a deep plate or dish and allow it to cool to room temperature before shaping it. Prepare 23 candy cups (size #5).
- Pour the remaining grated coconut onto a deep plate. To form the beijinhos, lightly grease your hands with some butter and take a small amount of the mixture, rolling it into a ball.
- Roll the ball in the grated coconut until it's fully coated. Place each coated ball into a candy cup and insert a clove at the top. Repeat with the remaining mixture.
Notaichean
- Beijinhos can be stored in an airtight container at room temperature for a few days or refrigerated for up to a week.
- To freeze, roll the brigadeiro into balls and coat them in sprinkles. Place them on a baking sheet lined with parchment paper in a single layer. Freeze the brigadeiro for a few hours until solid. Transfer them to an airtight container or freezer-friendly zipper bag, remove any excess air, and freeze for up to 3 months.
Dèan seargadh aig teòthachd an t-seòmair airson 1 uair mus dèan thu seirbheis. Seachain a bhith a’ fosgladh a’ phacaid rè na h-ùine seo gus casg a chuir air na siùcairean bho bhith a’ sweating agus a’ fliuchadh na pasgain.
Tha a h-uile fiosrachadh beathachaidh stèidhichte air àireamhachadh treas-phàrtaidh agus chan eil ann ach tuairmse. Bidh gach reasabaidh agus luach beathachaidh ag atharrachadh a rèir na suaicheantasan a bhios tu a’ cleachdadh, dòighean tomhais, agus meudan cuibhreann gach dachaigh.