Bolo de rolo: como fazer doce típico de Pernambuco | Raíza Costa | Rainha da Cocada

Our sweets muse, Raíza Costa, debuts the fourth season of Rainha da Cocada. The chef delves into the universe of Brazilian sweets and desserts throughout history, reviving traditional confectionery from the past without the modern influence of its excesses of condensed milk. In this video, Raíza Costa will teach you how to make a traditional sweet from Pernambuco: bolo de rolo! With melted and super creamy guava paste, this dessert is irresistible! #NhacGNT #RaízaCosta #RainhadaCocada Ingredients: For the dough: 20g of melted butter to grease the pans 200g of butter (unsalted and at room temperature) 200g of granulated sugar 6 eggs at room temperature (separate the yolk and white in different containers) 250g of sifted wheat flour 50g of granulated sugar to sprinkle on the rolled/ready cake For the filling: 400g of guava paste in a tablet (creamy without lumps) 236ml of water Preparation method: Preheat the oven to 180°C with the rack in the middle position. Grease each pan with the melted butter and place a sheet of parchment paper on top. Then spread another layer of melted butter on top of the paper. To prepare the filling, cut the guava paste into cubes and place in a small pan with the water. Melt over low heat, stirring occasionally until the mixture is smooth and all the pieces are equally melted. Set aside in a bain-marie. To prepare the batter, start by beating the sugar and butter for about 3 minutes, until it turns into a whitish cream. Slow the speed and add one egg yolk at a time, incorporating it into the cream at medium speed. Continue beating for another 3 minutes until the cream turns a light opaque color and doubles in volume. In another bowl, beat the egg whites until they reach soft peaks. Do not let the egg whites stiffen by beating too much. Using a rubber spatula, add the flour and egg whites to the first mixture of sugar, butter and egg yolks. Add the flour in three parts, always alternating the flour with the egg whites. Using a measuring cup, divide the batter between the four pre-greased pans. Spread the batter evenly using a long offset spatula. This process is very important, as if you were preparing a very thin crepe or pancake. Make sure there are no holes or gaps so that the batter bakes consistently. Bake for only 5 minutes. Each cake should be baked separately. On a surface, spread a towel and have the container with the melted guava paste and a long offset spatula next to it. If the guava paste is hard, add 1 teaspoon of water to return it to a consistency that is easy to spread. Remove the cake from the oven and unmold it onto the towel, using the parchment paper to carefully pull the cake out. Remove the parchment paper and spread 3 tablespoons of the melted guava paste over the cake. The layer of guava paste should be thin and almost translucent. Start rolling the cake. This first cake is delicate and needs to be rolled tightly to achieve a round shape. Transfer to a pan and cover with parchment paper to prevent it from drying out. Repeat the entire process, bake the second cake for 5 minutes, transfer it to the damp towel, remove the parchment paper and apply the thin layer of guava paste. Place the first cake already rolled on the same side where you started rolling and slowly roll the second cake, being careful not to stick it to the towel and always keeping it very tight. Repeat this same process with the other two cakes. When all the layers of cake are rolled, sprinkle with sugar, spreading the sugar on all sides. Cut both ends to finish. Keep the cake at room temperature and let it cool and rest for a while before slicing. ------------------------------------ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ::::: DOWNLOAD THE Nhac GNT APP ::::: https://bit.ly/AppNhacGNT Facebook:   / nhacgnt   Instagram:   / nhacgnt   Twitter:   / canalgnt   Pinterest:   / nhacgnt   Many More Recipes: nhacgnt.com.br