Social Networks Instagram: / ivoneterochabolos Facebook: / ivoneterochabolos Ninho Milk Paste Recipe 1 - • MILK POWDER PASTE BRIGADEI BASE... Ninho Milk Paste Recipe 2 - • MILK POWDER PASTE - 3 INGREDIENTS... In this video I will cover a cake with Ninho milk paste. The recipe is here on the channel. There are two ways to make it, the paste with raw ingredients and the white brigadeiro-based paste. I chose to use the brigadeiro one because I think it makes the paste softer, keeping it soft for longer. BRIGADEIRO RECIPE: 2 CX OR CAN OF CONDENSED MILK (790 GR) 4 WHOLE EGGS (200 TO 220 GRS APPROXIMATELY) IF YOU WISH, YOU CAN REPLACE THE EGGS WITH 100 GR OF UHT MILK CREAM 1 TABLESPOON (MEASUREMENT) OF WHEAT FLOUR WITHOUT YEAST HOW TO MAKE IT: IN A PAN OFF THE HEAT, MIX THE CONDENSED MILK, FLOUR AND FINALLY THE EGGS. (FOR A BETTER RESULT, REMOVE THE FILM FROM THE YOLKS TO AVOID SMELLS) OR MILK CREAM IF YOU WANT TO REPLACE THE EGGS.. MIXING CAN BE DONE MANUALLY OR IN A BLENDER IF DESIRED. AS SOON AS EVERYTHING IS HOMOGENIZED, TAKE IT TO THE FIRE TO COOK. IT WILL BE READY AS SOON AS IT BEGINS TO RELEASE FROM THE PAN. IT DOES NOT NEED TO HAVE A FIRM POINT, IT IS A POINT BELOW THE ROLLING BRIGADIER. FOR THE PASTE: 1 BRIGADEIRO RECIPE 2 CUPS OF IMPALABLE CONFECTIONER'S SUGAR 2 CUPS OF WHOLE OR INSTANT MILK POWDER 1 TEASPOON (MEASUREMENT) OF CMC HOW TO PREPARE THE PASTE: IN A BOWL, PUT 1 CUP OF MILK INTO THE START POWDER AND 1 OF IMPALPABLE CONFECTIONER'S SUGAR AND CMC. DO NOT ADD THE DRY INGREDIENTS ALL AT ONCE AS THE BRIGADEIRO COULD BE FIRMER OR SOFT, ON HUMID DAYS YOU CAN USE MORE DRY INGREDIENTS IN THE SAME WAY AS ON VERY HOT AND DRY PERIODS SPEND LESS. SIFT EVERYTHING AND THEN ADD THE BRIGADEIRO. KEEP INCORPORATING THE DRY INGREDIENTS INTO THE DOUGH. AS SOON AS INCORPORATED, NOW ADD 1/2 CUP OF ELITE POWDER AND 1/2 OF SUGAR. CHECK THE STREAM OF THE DOUGH, REMEMBERING THAT IT SHOULD ALWAYS BE SOFTER THAN IDEAL FOR COVERING. SHE MUST REST FOR AT LEAST 1 HOUR OR FROM ONE DAY TO ANOTHER SO THAT THE CMC CAN ACT ON THE MASS. AFTER THIS PERIOD, Knead the paste to prepare it to cover the cake, if you think it is soft, add more powdered milk and powdered sugar in the same proportion, only instead of using 1 cup as a measure, use 1/2 or 1 /4 CUP. ADDING THE REST OF THE DRY INGREDIENTS IN THIS WAY TO CORRECT THE DOUGH IN SMALL QUANTITIES PREVENTS YOU FROM ADDING AN EXCESSIVE AMOUNT OF DRY INGREDIENTS LEADING YOUR DOUGH TOO HARD, IF THIS HAPPENS, YOU CAN CORRECT IT BY ADDING A LITTLE LITTLE WATER OR CONDENSED MILK. IF YOU WISH TO INCREASE THE CMC TO UP TO TWO TEASPOONS YOU CAN. THE PASTE CAN BE COLORED, BUT REMEMBER THAT PASTEL TONES MAY SUFFER COLOR CHANGE DUE TO THE YELLOW TONE OF THE PASTE. IMPORTANT NOTE: BE CAREFUL WITH YOUR HANDS WHEN PREPARING YOUR PASTA. PEOPLE WITH VERY HOT HANDS SHOULD AVOID SPREADING THE DOUGH AS IT WILL BE TOO SOFT, WEAR GLOVES, HANDLE MORE WITH YOUR FINGERTIPS. THEREFORE IT IS ESSENTIAL TO REST THE DOUGH. In this video I will cover a cake with Nest milk paste. The recipe has it here on the channel. There are two ways to make it: raw ingredients paste and white brigadier paste. I choose to use the brawler because I think it brings more softness to the paste, keeping it soft longer. BRIGADEIER'S REVENUE: 2 CX OR CONDENSED MILK CAN (790 GR) 4 WHOLE EGGS (200 TO 220 GRS APPROXIMATELY) IF YOU CAN REPLACE THE EGGS FOR 100 GR UHT MILK CREAM 1 SPOON (MEASURED) OF WITHOUT WHEAT FLOUR SOUP WAY OF DOING: IN A PAN OUT OF FIRE MIX CONDENSED MILK, FLOUR AND LAST EGGS. (FOR BEST RESULTS REMOVE GEM FILM TO AVOID SMELL) OR MILK CREAM IF YOU WANT TO REPLACE EGGS. OR LIQUIDIFIER IF YOU WANT. THEN HOMOGENIZE ALL THE FIRE TO COOK. It will be ready as soon as it starts to release from the pan. NO NEED TO HAVE A FIRM POINT, IT'S A BELOW POINT BELOW.