SHOWCASE CAKES IN OLHA DE MORA FLAVOR / STEP BY STEP / FILLINGS + NOODLES + ASSEMBLY AND DECORATION

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Published on Aug 3, 2022
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#façaevenda #mother-in-law's eye cake #showcase cake today we're going with another flavor of cake for the showcase, in the mother-in-law's eye flavor. In this video I will share the same dough that I use for my ready-to-deliver cakes but with the measurements of a mold, the fillings, the assembly of the cakes and the decoration. .................................................... ................... 💕my group👇👇👇👇👇 https://www.facebook.com/groups/89920... ....... .................................................... ............ pineapple filling 🍍 • HOW TO PREPARE BIRTHDAY CAKE / C... ...................... .................................................... ............. how I whip my whipped cream 👇 • NEVER MAKE THE MISTAKE OF THE CHANTILLY AGAIN... .................... ................................................. . ............... recipe for cakes for ready delivery 👇 • CAKES FOR READY DELIVERY / MY BIGGEST ... ................ ................................................. . ................... order for the firm dulce de leche cake 👇 • FIRM dulce de leche filling/ NEVER... ......... ................................................. ........................... ingredients 📝 dough 250 g eggs 170 g sugar a pinch of salt 170 g wheat flour 40 ml of water 4 g of essence 8 g of emulsifier 3 g of chemical yeast 🚨measured by cups and spoonfuls are in the video brigadeiro de dulce de leche 500 g of dulce de leche 400 g of cream 20 g of unsalted margarine 60 g of hydrated plum as I showed in the video coconut filling 450 g of condensed milk 150 ml of whole milk 200 g of cream 150 ml of coconut milk 170 g of grated coconut 20 g of unsalted margarine syrup 120 g of condensed milk 400 ml of filtered water how I prepared the mother-in-law's eye sweets 200 g of condensed milk 50 g of cream 10 g unsalted margarine 80 g of grated coconut. I take everything over medium heat, stirring constantly until it reaches the point of curling, transfer to a container until it cools completely, bringing it to a sweet point. I add a plum, roll it up again and dip it in crystal sugar. This amount is enough for me to decorate up to four cakes.

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