There is no secret: the brigadeiro point makes the difference! So, depending on the dessert you intend to make – whether it is the classic wrapped brigadeiro, a carrot cake that requires a creamy syrup or even a dessert to be eaten by the spoon – you need to know the techniques to reach the ideal point.
In fact, every brigadeiro, no matter what consistency you need, always follows the same list of ingredients. Find out what you will need for the yield of about 10 servings, depending on the point chosen:
Classic brigadier ingredients
- 3 tablespoons of margarine
- 3 tablespoons of chocolate powder
How to get to the perfect sergeant point?
Now that you have all the ingredients in hand, let’s learn how to get to the brigadeiro point? This way you just need to understand it the points are progressiveand it just depends on the time on the stove and your ability to judge the right time to take it out of the pan.
So, the syrup, the topping, the creamy, rolling spots all come from the same recipe! And now all that’s left to do is learn when they’re ready and what they’re for! Look that:
point syrup
Ideal for cakes, ice cream and to be served hot, the syrup point is obtained when the brigadeiro boils. This way, if the boiling bubbles have already started to rise, your syrup is ready! At this point the syrup will be smooth and super light, still at a semi-liquid point.
Roof
After a few minutes, the brigadier will be slightly denser. Thus, it is possible to identify the cover point by taking a little brigadeiro with the spoon and lifting it over the pan. If it is at the right point, the brigadeiro will look like a ribbon (continuous and regular fall, but not too liquid) when it is dropped onto the mixture.
This brigadeiro point is ideal for pool cake, to be eaten by the spoon or to cover cakes and desserts.
creamy point
Even denser than the icing point, the cream point is perfect for fillings and pastry tips. So, at this point, you should be able to scrape the side of the pan smoothly. Also, by scraping the bottom, you can open the mixture, but it soon comes together again. Even more, suspending the dough with the spoon, it will fall in blocks.
brigadier in rotation
The rotating brigadier is the last point. Perfect for making balls, this tip will detach completely from the pan and it will be possible to make a pile with the dough in the center of the pan without it spreading.
It detaches completely from the pan, you can do a little brigadeiro in the center and it does not stretch out, it falls in blocks.
+The best content in your email for free. Choose your favorite Earth Newsletter. Click here!
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
