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Cornmeal husk biscuit recipe

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The cornmeal husk biscuit is a delight that has the face of the farm. Attribute of Minas Gerais, this biscuit is often known as a cracked heel as a consequence of its look. Should you're on the lookout for a basic recipe to accompany your espresso at lunchtime, preserve studying this Specialfood walkthrough! Components for making cornmeal husk biscuits: 1 cup of candy powder ¾ cup of oil (180 milliliters) 1 espresso spoon of salt 2 tablespoons of water 2 tablespoons of crystal sugar four items of sifted egg 1 cup of cornmeal (120 grams) The way to make cornmeal husk biscuits: To make cornmeal husks, begin by sifting via the dry components. Reserve. Put the powder in a bowl and let it moisten with water. Add the cornmeal and stir till you get a uniform combination. Warmth the oil and sape the combination. Permit to chill barely. Add sugar, eggs and salt. Knead till rolling level (the dough must be somewhat delicate). Form the biscuit, rolling it, and wrap it in cornmeal. Place cornm...
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Souza Leão Cake Recipe

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The Souza Leão cake is considered one of the oldest Brazilian sweets, being also Cultural and Intangible Heritage of Pernambuco. This delicacy, popular throughout Brazil, has undergone several adaptations since the 19th century, when it became known as a cake with a creamy consistency. Find out with Specialfood how to prepare the original Souza Leão cake recipe step by step! Ingredients for making Souza Leão Cake:  3 cups of puba dough  8 units of egg yolk  200 grams of butter  2 cups of coconut milk  1 pinch of salt  2 cups of sugar (320 grams)  1 cup of water (240 milliliters) How to make a Souza Leão cake: To make a Souza Leão cake, start by mixing the water and sugar in a pan. Heat, without stirring, until reaching the point of thread. Keep stirring, add the butter and salt, turn it off and let it cool. Tip: The wire dot forms when the syrup starts bubbling along the sides of the pan. When placed in a spoon, it drains easily, but it is very thin. I...
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