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BUTTERY DOUGH

MEASUREMENTS FROM ARO 12 to 30!

Preparation: In the mixer add the sugar and margarine and beat for approx. 5 minutes
or until the margarine and sugar are creamy
whitish.
With the mixer still on, add the eggs one by one and beat for another 5 minutes and
then turn off the mixer.
Now with the help of a whisk, add the milk and flour alternating the two ingredients,
mixing gently from bottom to top without too much friction when moving, mix well until
the dough is completely homogeneous.
Grease the baking sheets with margarine and flour, or grease with a mold release.
Grease only the bottom part of each baking sheet, and add the amount of gram of
dough in each shape according to the measurements that are below, and according to
the size of shape you will use.

Preheat the oven to 180°C and bake the dough from 180°C to 200°C, but this
temperature will vary depending on the size of your oven. After the pasta is baked,
remove it from the oven and wait for it to cool before using.

1 ROAST PAN 12X10 For pressing (12x5 for baking the discs of dough).
160g of sugar
160g of margarine
100g eggs (2 eggs)
250g wheat flour WITH YEAST
100ml of milk
Makes 4 160g DOUGH discs.

2 ROAST PAN 14X10 For pressing (14x5 for baking the discs of dough).
180g of sugar
180g of margarine
200g eggs (4 eggs)
280g wheat flour WITH YEAST
120ml of milk
Makes 4 230g DOUGH discs.
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3 ROAST PAN 15/16X10 For pressing (15/16x5 for baking the discs of dough).
230g of sugar
230g of margarine
250g eggs (5 eggs)
370g wheat flour WITH YEAST
130ml of milk
Makes 4 310g DOUGH discs.

4 ROAST PAN 18X10 For pressing (18x5 for baking the discs of dough).
290g of sugar
290g of margarine
300g eggs (6 eggs)
450g wheat flour WITH YEAST
200ml of milk
Yields 4 390g DOUGH discs.

5 ROAST 20X10 For pressing (20x5 for baking the dough discs).
350g of sugar
350g of margarine
350g eggs (7 eggs)
500g wheat flour WITH YEAST
220ml of milk
Makes 4 430g DOUGH discs.

6 ROAST 22X10 For pressing (22x5 for baking the dough discs).
450g of sugar
450g of margarine
400g eggs (8 eggs)
600g wheat flour WITH YEAST
300ml of milk
Yields 4 discs of 550g of DOUGH.
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7 24X10 RAISING PAN For pressing (24x5 for baking the dough discs).
500g of sugar
500g of margarine
500g eggs (10 eggs)
800g wheat flour WITH YEAST
350ml of milk
Yields 4 discs of 660g of DOUGH.

8 25X10 RAISING PAN For pressing (25x5 for baking the dough discs).
600g of sugar
600g of margarine
600g eggs (12 eggs)
1 kg of wheat flour WITH YEAST
400ml of milk
Makes 4 800g DOUGH discs.

9 ROAST PAN 3 0X10 For pressing (30x5 for baking the dough discs).
750g of sugar
750g of margarine
750g egg (15 eggs)
1.2 kg of wheat flour with YEAST
530ml of milk
Yields 4 820g DOUGH discs.

BUTTERY CHOCOLATE DOUGH

MEASUREMENTS FROM ARO 12 to 30!

Preparation: Mix the cocoa and flour in a container and set aside. Then add the sugar
and margarine to the mixer and beat for approx. 5 minutes or until the margarine and
sugar are creamy white.

With the mixer still on, add the eggs one by one and beat for another 5 minutes and
then turn off the mixer.
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Now with the help of a fuet, add the milk and the flour mixed with the cocoa, alternating
the two ingredients, mixing gently from bottom to top without too much friction when
moving, mix well until the dough is completely homogeneous.

Grease the baking sheets with margarine and flour, or grease with a mold release.
Grease only the bottom part of each baking sheet, and add the amount of gram of
dough in each shape according to the measurements that are below, and according to
the size of shape you will use.

Preheat the oven to 180°C and bake the dough from 180°C to 200°C, but this
temperature will vary depending on the size of your oven. After the pasta is baked,
remove it from the oven and wait for it to cool before using.

1 ROAST PAN 12X10 For pressing (12x5 for baking the discs of dough).
160g of sugar
160g of margarine
100g eggs (2 eggs)
190g wheat flour WITH YEAST
60g of cocoa 50%
100ml of milk
Makes 4 160g DOUGH discs.

2 ROAST PAN 14X10 For pressing (14x5 for baking the discs of dough).
180g of sugar
180g of margarine
200g eggs (4 eggs)
200g wheat flour WITH YEAST
80g of cocoa 50%
120ml of milk
Makes 4 230g DOUGH discs.
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3 ROAST PAN 15/16X10 For pressing (15/16x5 for baking the discs of dough).
230g of sugar
230g of margarine
250g eggs (5 eggs)
240g wheat flour WITH YEAST
130g of cocoa 50%
130ml of milk
Makes 4 310g DOUGH discs.

4 ROAST PAN 18X10 For pressing (18x5 for baking the discs of dough).
290g of sugar
290g of margarine
300g eggs (6 eggs)
300g wheat flour WITH YEAST
150g of cocoa 50%
200ml of milk
Yields 4 390g DOUGH discs.

5 ROAST 20X10 For pressing (20x5 for baking the dough discs).
350g of sugar
350g of margarine
350g eggs (7 eggs)
320g wheat flour WITH YEAST
180g of cocoa 50%
220ml of milk
Makes 4 430g DOUGH discs.

6 ROAST 22X10 For pressing (22x5 for baking the dough discs).
450g of sugar
450g of margarine
400g eggs (8 eggs)
400g wheat flour WITH YEAST
200g of cocoa 50%
300ml of milk
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Yields 4 discs of 550g of DOUGH.

7 24X10 RAISING PAN For pressing (24x5 for baking the dough discs).
500g of sugar
500g of margarine
500g eggs (10 eggs)
600g wheat flour WITH YEAST
250g of cocoa 50%
350ml of milk
Yields 4 discs of 660g of DOUGH.

8 25X10 RAISING PAN For pressing (25x5 for baking the dough discs).
600g of sugar
600g of margarine
600g eggs (12 eggs)
800 WHEAT FLOUR WITH YEAST
300g of cocoa 50%
420ml of milk
Makes 4 800g DOUGH discs.

9 BAKER 30X10 For pressing (30x5 for baking the dough discs).
750g of sugar
750g of margarine
750g egg (15 eggs)
900g wheat flour with YEAST
300g of cocoa 50%
530ml of milk
Yields 4 820g DOUGH discs.
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CHIFON DOUGH
Ingredients:
300g eggs (6 pieces)
250g of refined sugar
2g of salt
15g of soy oil
210g warm milk
350g unleavened flour (sifted)
30g yeast (sifted)

Preparation: Add the eggs, sugar, and salt to the mixer and leave to beat for 10
minutes, until the cream has doubled in volume and is at a firm snow point.

Then, still with the mixer on, add the oil and milk to the thread so as not to cook the
dough, because the milk is lukewarm.

Turn off the mixer and sift the flour into the dough and gently stir with a whisk from
bottom to top in a totally smooth way, in the same way with the yeast. Mix everything
very carefully so as not to lose the volume of the dough.

Then bake in a preheated oven at 180°C.

This dough makes two 15cm cakes.

In this case you will divide the dough into two 15x8 pans for baking, with 275g of dough
in each pan to assemble 1 cake of 15x10. Once ready, you cut the dough in half that
will yield 4 disks of dough, and in this cake you will get 3 layers of stuffing.

For 2 cakes 4 15x8 baking dish to bake the doughs and in each baking dish 275g of
dough, which will yield 2 cakes of 15cm.

And it also yields the whole dough in a 20cm cake, in which case if you want a cake of
that size, just divide the dough into two 20x10 baking pans and bake, it will yield 4
disks of dough and this cake will also take 3 layers of stuffing.
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GENOISE MASS
Ingredients:
250g egg (5 pieces)
150g of refined sugar
10g of vanilla extract
30g of milk
20g unsalted butter
150g unleavened wheat flour

Preparation: In a glass container add the eggs, sugar and vanilla, stir well with a whisk
and then take it to a bain-marie until the sugar has completely melted.

After that, take it to the mixer and let it beat for 10 minutes until it's a very voluminous
cream and snow point. Turn off the mixer and sift the flour over the beaten eggs and
gently stir the fuet from bottom to top.

Melt the margarine and mix it with the milk, then take a little of that cream that we had
beaten in the mixer and mix it with the margarine and the milk, then add it with the rest
of the dough, mix everything and it's ready.

Preheated oven, bake the dough at 180°C for about 30 minutes. Aro 15x10 divide the
dough into two forms to take it to the oven. And After roasting and cooling, cut the
dough in half which will yield 4 disks of dough and a 15x10 cake.

BREAD DOUGH
Ingredients:
400g whole eggs
245g caster sugar (Sifted)
245g Wheat Flour Without Yeast (Sieved)

Preparation: In the mixer, beat the eggs for 5 minutes. Add the sugar gently, spoon by
spoon with the mixer still on, and let the sugar and eggs beat together for 10 minutes.

Turn off the mixer and add the flour in the same way as you did with the sugar, spoon
by spoon and stir slowly with the help of a fuet, from bottom to top.
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Preheated oven 180°C, and to bake the dough it takes 20 to 30 minutes, 18x10cm
round shape OBS: Preferably divide the dough into 2 shapes of the same size, when
taking the dough to the oven to bake.

FILLINGS
1- BRIGADER FILLING
Ingredients:
395g of milk
200g of sour cream
50g cocoa powder 50%

Preparation: In a pan add the three ingredients and stir with a fuet before taking to the
fire, so that the stuffing is soft and without lumps.

Then take it to cook on low heat until it thickens, and when it's dropping from the
bottom of the pan, stir another three minutes and it's ready.

Transfer the stuffing to another container, cover with plastic wrap and wait to cool
completely before using.

2- WHITE CHOCOLATE FILLING WITH NEST

Ingredients:
395g of milk
200g of sour cream
50g of white chocolate
50g of nest milk

Preparation: In a container add all the ingredients, and cook over low heat, stirring
constantly until a pasty consistency is obtained, and it is not sticking to the bottom of
the pan, turn off the heat, transfer the stuffing to another container, cover with a plastic
wrap and wait and cool completely before using.
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3- SWEET MILK FILLING

Ingredients:
395g of milk
200g of sour cream
15g of water (1 tbsp)
15g caster sugar (1 tablespoon)

Preparation: Add the sugar to a pan and bring to a low heat, just to melt the sugar.
Then, when the sugar is completely melted and there are no grains, add the water all at
once, OBS: (when adding the water, be very careful not to get hurt).

Turn off the heat, add the milk, turn the heat on again and stir until the filling thickens
and is at the point of brigadeiro, now add the milk cream and stir again until it thickens
again and it's ready.

Then turn off the fire, transfer the stuffing to another container, cover with plastic film
and wait to cool before using.

4-PRESTIGE FILLING
Ingredients:
395g of milk
200g of sour cream
70g grated coconut (Can be fresh or industrialized coconut)

Preparation Mode: In a pan add the three ingredients and stir with a fuet before taking
to the fire.

Then take it to cook on low heat until it thickens and, when it's dropping from the
bottom of the pan, stir another three minutes and it's ready.

Transfer the stuffing to another container, cover with plastic wrap and wait for it to cool
before
to use.
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5-PINEAPPLE FILLING
Ingredients:
200g of sugar
200g sour cream
395g of milk
1 whole pineapple, diced (without the stem)

Preparation: Add the chopped pineapple and sugar in a pan, bring to a low heat and
cook until dry, and until the candy is slightly caramelized, then turn off the heat and set
aside. NOTE: do not add water to the pineapple!

In another pan, add the cream and the girl's milk and cook over low heat until it
reaches a firm brigadeiro point. Then take the pineapple jam that we had reserved and
pour it inside the pan.

Stir in the fire for another 3 minutes the two preparations together and the filling is
ready. Transfer to another container, cover with plastic wrap and wait to cool before
using.

GANACHE
1-GANACHE WITH HALF BITTER COVERAGE and can also be used with MILK,
BLEND OR NOBLE CHOCOLATE

Ingredients:
1 kilo semi-sweet topping
150ml room temperature milk

1 kilo semi-sweet topping

120ml of slightly warm water

1 kilo semi-sweet topping

220g room temperature sour cream
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1-GANACHE WITH WHITE COVERAGE

Ingredients:
1 kilo of white frosting
100ml room temperature milk

1 kilo of white frosting

100ml of slightly warm water

1 kilo of white frosting

150g room temperature sour cream

Preparation: Chop the chocolate, place it in a container and take it to melt for a minute
in the microwave, if it doesn't melt completely, stir and take it again for another 30
seconds in the microwave, and so do again if necessary until the chocolate is
completely melted.

Then add the milk, stir with the crusty bread until it incorporates a little, and then take it
to the mixer until it mixes well, and until the ganache loses part of its shine and starts to
stick to the side of the bool.

NOTE: THE METHOD OF PREPARATION IS THE SAME FOR ALL THE RECIPES
ABOVE, AND FOR A CREAMY AND PASTY TEXTURE, WATCH THE CLASS,
WHERE IT HAS ALL THE GUIDELINES YOU NEED TO TEXTURIZE CAKES AND TO
WORK WITH NOZZLES.
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SUGAR SUGAR

Ingredients:
3 cup of water
1 cup of refined sugar
½ tablespoon of your favorite essence

Preparation: In a pan add all the ingredients and bring to the fire and let it boil, as soon
as there is no grain of sugar, turn off the heat. Wait for the syrup to cool completely and
put it in the tube to be used.

NOTE: You can make this syrup in large quantities and store for up to 3 months in the
fridge.