Brazilian recipe
Traditional Brazilian Beijinho (Beijinho tradicional)
A faithful Brazilian recipe for traditional brazilian beijinho, adapted into natural English while preserving the original ingredients and method.
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Ingredients
2 cans of condensed milk
300 g of coconut fresco grated fino
2 tablespoons of unsalted butter
crystal sugar for enrolar to taste
Cravos-of the-india to taste
300 g of coconut fresco grated fino
2 tablespoons of unsalted butter
crystal sugar for enrolar to taste
Cravos-of the-india to taste
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- In the pan, combine the condensed milk, the butter and the coconut fresco grated
- Take the pan to the low heat to medio
- Cook, stirring constantly, for cerca of 15 minutes, ate the dough come away of the bottom of the pan, forming the cream espesso
- Remove the dough of the heat and Transfer to the plate or travessa
- Let amornar
- Grease the mathe with the pouco of butter
- Pegue pequenas forcoes of the dough and modele in formato of bolinhas
- Coat the beijinhos modelados in the crystal sugar
- Decore cada beijinho with the cloves-of the-india
Observations
This recipe keeps the Brazilian identity of Beijinho tradicional, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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