What is papo-de-anjo?
Portugal is known for many tasty meals, including a traditional dessert known as Papo-de-Anajo. Translated, this Portuguese meal is called Angel's Double Chin. It consists of either a small cake or whipped cream, a foaming treatment made of egg yolks and sugar syrup. Healing is also known as egg cakes in syrup.
Most Papo-de-Anajo recipes require heavily whipped egg whites. As a result, the volume of egg whites should increase double. The average recipe may require 7 to 10 egg yolks; Some recipes may require several egg whites, usually 1 to 2 for every 10 eggs used.
The basic recipe for papo-de-anjo can be made with 8 egg yolks, 2 egg whites, softened butter, sugar, water and vanilla extract. The pastry is usually prepared in some muffin tin, which was covered with butter. Both egg yolks and egg whites should be defeated, albeit separately. They can be combined after whipping and reinforcement.
As soon as it is the exklabottom of mixture, egg mixture can be added to muffin cans. The descriptions should then be placed in a baking pan, which should then be filled halfway with boiling hot water. After baking for 20 minutes, the mixture should now be fully developed as small cakes, set aside to cool. The rest of the ingredients are combined to create a simple sugar syrup in which the cakes will be submerged and completely covered.
Completed PAPO-de-Anajo cakes are usually covered and cooled. They should be stored inside the sugar syrup to allow the flavors to fully penetrate the cakes. Completed delicacies papo-de-anjo can be served after three or more hours of cooling.
Many different Portuguese desserts are based on the same recipe. Medicines such as Fios de ovos or angel hair are also made of eggs and sugar. During the holidays it is served popular along fruit and Turkey. These desserts are also populAry in Japan, Brazil and Spain. The traditional way to eat these egg pastries in Portugal is to accompany them with desert wine like a harbor.
egg -based eggs from Portugal are assumed that nuns and monks were created during the 14th or 15th century. However, rather than effective confectionery is considered to be a by -product of the washing process. Because medieval washing sometimes demanded egg whites to make starch clothing, often result in excess yolks. These egg yolks were then experimented and made of gifts with the addition of several other simple ingredients.