Ingredients with Measurements:
- 1 cup of milk
- 1 cup of sugar
- 1 tablespoon of butter
- 1 teaspoon of vanilla extract
- 1/2 cup of cocoa powder
- 1/2 cup of flour
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1 egg
- 1/2 cup of chopped strawberries
- Powdered sugar for dusting
Special Equipment Needed:
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the milk, sugar, butter, and vanilla extract. Whisk until well combined.
3. In another mixing bowl, sift together the cocoa powder, flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, whisking until smooth.
5. Add the egg and whisk until well combined.
6. Fold in the chopped strawberries.
7. Using a small cookie scoop or spoon, drop the batter onto the prepared baking sheet, leaving about 1 inch of space between each.
8. Bake for 12-15 minutes, or until the edges are set and the centers are slightly soft.
9. Remove from the oven and let cool on the baking sheet for 5 minutes.
10. Dust with powdered sugar before serving.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Total time: 27-30 minutes
Temperature:
350°F (180°C)
Serving size:
This recipe makes about 24 papo-de-anjo.
Nutritional information:
Calories per serving: 90
Total fat: 2g
Saturated fat: 1g
Cholesterol: 15mg
Sodium: 50mg
Total carbohydrates: 18g
Dietary fiber: 1g
Total sugars: 14g
Protein: 2g
Substitutions for ingredients:
- You can use almond milk or soy milk instead of regular milk.
- You can use coconut sugar or honey instead of granulated sugar.
- You can use coconut oil or vegetable oil instead of butter.
- You can use almond flour or gluten-free flour instead of all-purpose flour.
- You can use frozen strawberries instead of fresh strawberries.
Variations:
- You can add chopped nuts, such as almonds or pecans, to the batter.
- You can substitute the strawberries for raspberries or blueberries.
- You can add a tablespoon of instant coffee to the batter for a mocha flavor.
Tips and Tricks:
- Make sure to sift the dry ingredients to avoid lumps in the batter.
- Use a small cookie scoop or spoon to make evenly sized papo-de-anjo.
- Dust with powdered sugar right before serving to avoid it melting into the batter.
Storage Instructions:
Papo-de-anjo can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat, place the papo-de-anjo in a preheated oven at 350°F (180°C) for 5-7 minutes, or until warmed through.
Presentation Ideas:
Arrange the papo-de-anjo on a platter and dust with powdered sugar. Garnish with fresh strawberries and mint leaves.
Garnishes:
- Fresh strawberries
- Mint leaves
Pairings:
- Coffee
- Hot chocolate
- Red wine
Suggested Side Dishes:
- Vanilla ice cream
- Whipped cream
Troubleshooting Advice:
- If the batter is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
- If the papo-de-anjo spread too much while baking, chill the batter in the refrigerator for 10-15 minutes before baking.
Food Safety Advice:
- Make sure to wash the strawberries before chopping them.
- Store the papo-de-anjo in an airtight container to prevent contamination.
Food History:
Papo-de-anjo is a traditional Brazilian dessert made with egg yolks and sugar. The name translates to "angel's double chin" because of its soft and delicate texture.
Flavor Profiles:
This recipe combines the rich and chocolatey flavor of cocoa powder with the sweet and tangy taste of fresh strawberries.
Serving Suggestions:
Serve the papo-de-anjo as a sweet treat after dinner or as a snack with coffee or hot chocolate.
Related Categories
Cooking Method: N/A
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Region: Portuguese
Taste: Sweet, Rich, Fruity, Chocolatey