Comments on
Brazilian Brigadeiro
Ellen_A3 @that_baking_girl
Wow, they look so good and I have all the ingredients so will definitely be making this. Nice picture too.
Ellen_A3 @that_baking_girl
So I tried making this but they are so difficult to mould into balls, I don't know why. I tried spooning them and freezing for a while and then rolling into balls half way through freezing but they were still sticky, I managed to shape them and froze them overnight but it was more work than I thought, did I do something wrong perhaps?
Terris Tse @cook_25512704
Because your mixture was not thicken enough, you need to cook the mixture for longer time before taking out, the cooking time vary from different pan and stove (due to the shallowness of the pan and the flame)
The principle behind the mixture to be able to shape into a ball was because the sugar inside the condensed milk reached certain temperature and undergo physical change.
When I first learning this dessert I also failed due to not getting the time right. For the stuff that you did not able to shape into a ball, you may still use it for a delicious cake fillings or toppings :) hope it can help you. If you want to know the actual consistency of when to take it off the heat, you may reference to some youtube video of brigadeiro.
The principle behind the mixture to be able to shape into a ball was because the sugar inside the condensed milk reached certain temperature and undergo physical change.
When I first learning this dessert I also failed due to not getting the time right. For the stuff that you did not able to shape into a ball, you may still use it for a delicious cake fillings or toppings :) hope it can help you. If you want to know the actual consistency of when to take it off the heat, you may reference to some youtube video of brigadeiro.
Eliza Emília @cook_29648072
In Brazil we say that Brigadeiro is ready when you pass the spoon in the bottom of the pan and is able to see the bottom, that is, Brigadeiro does not occupy that space instantly because it is thick. Another tip is to butter your hands to shape the balls, when it starts to stick, wash your hands and repeat the process.
You can also make this mixture less thick and still warm to use as a topping for a cake, traditionally we use it as a topping for our traditional carrot cake. Ah, in the traditional recipe we don’t use vanilla extract
You can also make this mixture less thick and still warm to use as a topping for a cake, traditionally we use it as a topping for our traditional carrot cake. Ah, in the traditional recipe we don’t use vanilla extract
