Brazilian recipe
Traditional cajuzinho sweet (Cajúzinho)
Make cashew-shaped peanut sweet with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
400 ml de milk integral
30 g de achocolatado em pó
700 g de sugar refinado
1 kg de amendoim torrado e moído com pele
Sugar refinado para enrolar
Amendoins torrados e partidos ao meio para decorar
30 g de achocolatado em pó
700 g de sugar refinado
1 kg de amendoim torrado e moído com pele
Sugar refinado para enrolar
Amendoins torrados e partidos ao meio para decorar
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, requeijao, catupiry, cassava flour, goiabada, cachaca, pacoca, coxinha and moranga are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Torre o amendoim e let esfriar completamente
- Moa o amendoim torrado em um processador ou liquidificador até obter uma farofa fina
- In a bowl grande, mix o amendoim moído, o sugar refinado e o achocolatado em pó
- Add o milk aos poucos, misturando com as mãos até formar uma dough homogênea e que comece a soltar oil
- Verifique o ponto da dough: ela deve estar firme o suficiente para enrolar
- Modele pequenas porções da dough, formando os cajahzinhos
- Na parte mais larga de cada doce, encaixe metade de um amendoim para simular a castanha
- Pbake os cajahzinhos moldados em uma camada de sugar refinado
- Disponha os doces prontos em uma travessa
Observations
Traditional cajuzinho sweet is cashew-shaped peanut sweet, 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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