CHEF ÁLVARO RODRIGUES - QUINDIM REAL - FAST, PRACTICAL AND DELICIOUS - SABOR DE FESTA - Chef Álvaro Rodrigues - World Latest Movie, Series, Videos and Trailers

CHEF ÁLVARO RODRIGUES - QUINDIM REAL - FAST, PRACTICAL AND DELICIOUS

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SABOR DE FESTA - Chef Álvaro Rodrigues

Published on Nov 6, 2021

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Chef Álvaro Rodrigues brings to today's class the unprecedented, quick and practical QUINDIM REAL, a true relic of make & sell confectionery. We hope you enjoy this recipe full of techniques, tips and secrets revealed and that there will be more future ones, God willing. A big hug to everyone and see you soon! DID YOU LIKE THIS RECIPE? SO, TAKE ADVANTAGE AND SUBSCRIBE TO THE CHANNEL, LIKE, SHARE AND LEAVE YOUR COMMENT. EVERYONE IS VERY WELCOME TO THE TASTE OF THE PARTY! Visit our website and discover a multitude of other recipes available http://alvarorodrigues.com.br/ ----------------------------- ------------------------------------------------ Contact for new partnerships WhatsApp (11) 95551-0698 ---------------------------------------- ------------------------------------ Also follow us on Instagram / chefalvarorodrigues ------ -------------------------------------------------- --------------------- Bound booklets related to the theme ???? SECRETS OF CHRISTMAS – 38 RECIPES (CAKES, PIES AND CHRISTMAS SWEETS) ???? PARTY CAKES - 30 COMPLETE RECIPES AND DISTINCT ????GOLDEN COLLECTION - 50 RECIPES - (25 SWEET AND 25 SAVORY) For more information contact us on WhatsApp (11) 95551-0698 --------------------- -------------------------------------------------- ------ RECIPE PARTNERS Bombay - https://www.bombayhs.com.br/ Ceraflame - https://www.ceraflame.com.br/ ------------- -------------------------------------------------- -------------- REAL QUINDIM INGREDIENTS: 200 ml of cold, filtered water 1 ¾ cup (tea) of granulated sugar (350 g) 1 branch of Bombay cinnamon 1 teaspoon of butter unsalted (5 g) 150/175 g of fresh coconut flakes, squeezed/pulsed 1 teaspoon of vanilla essence 18 large egg yolks, sifted (net total of 300 ml) GLOSSY BOTTOM: 80 g of clear glucose 20 ml of cold, filtered water ✔️ See all the details on how to prepare this recipe through the video available on the Sabor de Festa channel. CHEF'S TIPS: ✔️ Quindim Real's original Portuguese recipe uses 100/120 g of peeled and ground almonds or, if you prefer, use almond flour. In this case, they were replaced with fresh coconut, lightly drained and pulsed in the processor. ✔️ Using the syrup on a weak thread (see video) gives the final result of this quindim a unique and very delicate texture. It's simply delicious! ✔️ If the quindins are unmolded the next day, simply heat the bottom of the molds in hot water, gently rotate and unmold as shown in the video. ✔️ The oven must be preheated to 170ºC and the baking time can be between 25/35 minutes. ✔️ To prepare the quindão, we recommend using molds between 15/18 cm in diameter greased with a shiny bottom and necessarily with a central hole. Place the dough until it reaches 3 cm in height and no more than that. The water bath must be very high. ✔️ It is advisable to remove the quindins from the bain-marie as soon as they come out of the oven. ✔️ Freezing time can be up to 60 days or up to five days when kept refrigerated. ✔️ The yield will be 32/35 units (medium size – used in the video).

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