OREO GIGANTE: TENTEI FAZER E OLHA NO QUE DEU!!!!

Don't forget to subscribe to the channel. Thank you!!! Subscribe: http://goo.gl/8czWZ3 PORTIOLLI PLAY SECOND CHANNEL: http://bit.ly/2fPrXvM Recording, lighting and editing: Mitinari Willian Production: Jessica Leite and Paula Dilger RECIPE Ingredients for the dough: 1 1/2 cups of Hershey's special dark cocoa (sifted). 1 1/2 cups of wheat flour (sifted). 1/4 teaspoon of salt 1 cup of butter, softened (room temperature) 2 cups of granulated sugar 2 eggs 1 1/2 teaspoons of vanilla extract Ingredients for the filling: 1 cup of butter, softened (room temperature). 4 cups of powdered sugar (sifted). 2 teaspoons vanilla bean paste 2 tablespoons milk Decoration: 1/2 cup chocolate frosting. Utensils: 8-inch springform pan with removable bottom. 6-inch springform pan with removable bottom. Letter-shaped cutters (OREO) Square cookie cutter Mixer Milk container Whisk Preparation: Preheat the oven to 325ºF. In a bowl, place: Cocoa powder, Flour and salt (all sifted) Mix with a whisk. Set aside. In a mixer, place the butter and sugar and beat. After it is well beaten, add: eggs and vanilla and continue beating. After beating, gradually add the cocoa mixture we made before in the mixer. Place about 2 cups of batter in each pan and press with your hand (fill half of the pans). Bake the pans in a preheated oven for about 40 minutes. Wrap the remaining dough in plastic wrap and refrigerate for 20 minutes. Filling: Add the butter to the mixer, and once it is very soft, slowly add the powdered sugar and the milk. Pour this mixture into a 6-inch round cake pan on parchment paper and press down. Refrigerate for 1 hour. Take the dough out of the refrigerator and roll it out with a rolling pin (don't let it get too thin). Cut out the words Oreo, make triangles for decoration and a circle. Place in a pan on parchment paper. Refrigerate for 15 minutes and then in the oven for 8 to 10 minutes. Unmold the dough and cover the details with chocolate frosting.