MINI CURSO DE BOLO NO POTE - CONTEÚDO COMPLETO PARA BOMBAR SUAS VENDAS / COM SABORES DE SUCESSO

#makeandsell #cakeinajar #milkpowderfilling #chocolatefilling #nutellafilling #prestigefilling #sonhodevalsafilling #freecourse Today we're making cake in a jar with chocolate cake and popular flavors. Let's talk about the flavors! Ninho milk powder Ninho milk powder with Nutella Nutella mousse Nutella brigadeiro Prestige (coconut and chocolate) Sonho de Valsa (chocolate bonbon) Chocolate mousse ..................................................................... ❤️ My Instagram 👇👇 https://instagram.com/brunaevocenacon... .................................................................. 💕My group👇👇👇👇👇 https://www.facebook.com/groups/89920... ..................................................................... MORE RECIPES FOR YOUR MAKE AND SELL BUSINESS 💰 Double Ninho with strawberry    • DUPLO NINHO COM MORANGOS 🍓- ESSE  BOLO VEN...   ..................................................................... Honey bread in a jar    • COLOQUEI NO DELIVERY E FOI SUCESSO NO PRIM...   ..................................................................... Quick dessert for delivery    • RECEITA RÁPIDA PARA O DELIVERY - TORTA DE ...   ..................................................................... Chocolate dessert + 10 options    • + DE 10 SABORES COM UM CREME SIMPLES / PAV...   ..................................................................... https://instagram.com/etiquetasmaktub... ..................................................................... Ingredients 📝 Dough 🔺 400 g eggs 360 g refined sugar 1 pinch of salt 240 ml whole milk 60 ml or 55 g oil (I use sunflower oil) 360 g wheat flour 50 g 50% chocolate 15 g baking powder For those who don't Has scales and didn't watch the video ⚠️ALL MEASUREMENTS IN CUPS AND SPOONS ARE IN THE VIDEO⚠️ Prestige filling 🔺 1580 g of condensed milk 30 g of wheat flour 230 g of medium coconut 140 g of fine coconut 400 ml of whole milk 400 ml of coconut milk 400 g of heavy cream 75 g of margarine I use Coconut with sugar on Northeast sugar-free haibiska Sonho de Valsa filling 🔺 1185 g of condensed milk 30 g of wheat flour 800 g of heavy cream 400 ml of whole milk 300 g of peanut butter 8 Sonho de Valsa bonbon fillings Nutella filling 🔺 1185 g of condensed milk 30 g of wheat flour 45 g of Chocolate 50% 1200 g heavy cream 150 g blend chocolate 20 g flavoring paste 300 g Nutella 300 ml whipped cream 80 g Nutella 15 g 50% chocolate Ninho Milk Mousse 🔺 150 g unsalted margarine 790 g sweetened condensed milk 300 g heavy cream 300 g Ninho milk powder 250 ml whipped cream Chocolate Mousse 🔺 600 g chocolate 400 g heavy cream 200 ml whipped cream For the quantities I made separately (mousse only) 850 g chocolate 700 g heavy cream 350 ml whipped cream Kinder Filling 🔺    • ESSE RECHEIO VAI TE SURPREENDE  - MOUSSE D...   Ganache 🔺 (base measurement) 200 g of frosting 300 g of chocolate 400 g of heavy cream Syrup🔺 (base measurement) 120 g of sweetened condensed milk 15 g of 50% chocolate 400 ml of water Mini course on white cake batter 🔺    • MINI CURSO DE BOLO NO POTE - O MELHOR FAÇA...   Assembly measurements ⚠️ Prestige🔺 25 g of filling 20 g of ganache 25 g of cake batter (twice) 20 g of syrup (twice) 55 g of middle filling 30 g of ganache 45 g of final filling 30 g of ganache Sonho de Valsa🔺 20 g of ganache 35 g of filling 25 g of cake batter (twice) 20 g of syrup (twice) 65 g of middle filling 40 g of final filling 20 g of ganache Truffle with Ninho🔺 30 g of Ninho filling 25 g Double layer of dough 20g of syrup (twice) 55g of chocolate mousse filling (middle layer) 35g of Ninho milk filling (to finish) Ninho milk with Nutella🔺 30g of Ninho filling 3g of Nutella drizzle (three times) 25g of dough (twice) 20g of syrup (twice) 70g of Nutella mousse filling (middle layer) 30g of Ninho milk filling (to finish) Nutella mousse🔺 30g of filling 3g of Nutella (three times) 25g of dough (twice) 20g of syrup (twice) 65g of middle filling (middle layer) 35g of filling (to finish) Chocolate mousse🔺 25g of filling 25g of dough (twice) 3g of chocolate drizzle (three times) 20g of syrup (twice) 55g of middle filling (middle layer) 30g of filling (to finish) Kinder assembly🔺 20g of ganache 30g of filling 25g of Double layer of dough 20g of syrup (twice layered) 55g of filling (middle layer) 30g of finishing filling 20g of ganache Good sales 🙂 .......... Chapters 00:00 Introduction 01:36 Chocolate dough 06:35 Coconut filling 10:35 Dream of Waltz filling 13:20 Nutella brigadeiro 15:47 Ninho milk mousse 18:26 Chocolate mousse 21:27 Ganache 22:51 Nutella mousse 25:00 Cake syrup 26:17 Preparing the dough 27:36 Assembling the cakes 43:23 Finishing touches (Did you like it? Leave your comment)