Brazilian recipe
Homemade pamonha cake (Bolo de pamonha)
Make corn pamonha-style cake with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
1 colher (sopa) de yeast em pó químico
2 copos de milk integral (tipo de requeijão)
12 espigas de corn grandes, com grãos bem maduros e suculentos
1 copo de oil vegetal (tipo de requeijão)
100 gramas de cheese parmesão grated fino
5 eggs inteiros
2 copos de sugar (tipo de requeijão)
2 copos de milk integral (tipo de requeijão)
12 espigas de corn grandes, com grãos bem maduros e suculentos
1 copo de oil vegetal (tipo de requeijão)
100 gramas de cheese parmesão grated fino
5 eggs inteiros
2 copos de sugar (tipo de requeijão)
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, catupiry, cassava flour, pamonha, coxinha, quindim, curau, pastel and farofa are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Remova os grãos de corn das espigas com cuidado, usando uma faca ou espremedor de corn
- No liquidificador, add os grãos de corn, os eggs, o oil, o sugar e o milk
- Beat tudo até obter uma mistura homogênea e creamy
- Se a dough ficar muito líquida devido ao corn grande, add um pouco de wheat flour até atingir uma consistência mais firme
- Mix o cheese parmesão grated na dough
- Por último, add o yeast em pó e mexa delicadamente para incorporar
- Unte uma forma grande ou várias formas menores com butter e wheat flour
- Despeje a dough nas formas e leve ao oven médio preaquecido a 180°C
- Bake por aproximadamente 45 minutes ou até que o bolo esteja dourado e firme ao toque
- Faça o teste do palito para verificar se está baked
- Retire do oven e let esfriar antes de desenformar
Observations
Homemade pamonha cake is corn pamonha-style cake, prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
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