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Burnt Coconut Recipe

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This recipe is simply irresistible and with only 3 ingredients you will have a treat that will conquer you! Have you ever tried that sugary and crunchy coconut that is usually sold at fairs or squares? This is the recipe that we will teach you here! Called in some places burnt coquinho, it is also known as sugar coquinho, caquinho, beijinho and it is very simple to make. The preparation time is a little long, but it's just to let the sugar cover all the pieces of coconut with a delicious caramel! You will find that this coconut sweet recipe is worth preparing! Want to see how to make burnt coconut here at TudoReceitas? Just follow the step-by-step photos and instructions and be delighted at the end! Ingredients for making Burnt Coconut:  1 unit of dry coconut (about 3 cups of cubed coconut tea) 300 g  1½ cups of refined sugar or crystal  ½ cup of water (120 milliliters) How to make Burnt Coconut: Open the dry coconut, remove its shell and separate the other ingredients fo...
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Brioche with pumpkin and minced meat

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Brioche with pumpkin

Brioche with pumpkin and minced meat, the brioche slices stuffed with pumpkin and minced meat are ideal as finger food at a party or at lunch, accompanied by a salad. try also this Red vanilla punch recipe too.

Ingredients

Main course For 8 people

for 1 cake mould of 30 cm

400 g of pumpkin, weighed already peeled

1 onion

300 g of ground beef

1 tablespoon of olive oil

1 tablespoon of paprika powder

pepper

½ bunch of oregano

25 g of pumpkin seeds

Pasta

500 g of flour

1 tablespoon of sugar

1½ teaspoons of salt

3 litres of warm milk

100 g of soft butter

20 g of fresh yeast

1 egg

flour to smooth out the dough

Freind's kitchen recipes, Avocado and apple smoothie.

How to proceed

Preparation:

ca. 40 minutes

Leavening:

ca. 90 minutes

Cooking in the oven:

ca. 45 minutes

Cooling down

Total time:

3 h 25 min

For the pasta, mix the salt and sugar with the flour. Add the milk, butter and yeast. Beat the egg and set aside approx. 1 1/2 tablespoons. Add the remaining egg to the flour. Knead the dough for approx. 10 minutes until smooth and homogeneous. Cover and leave to rise at room temperature for approx. 90 minutes until the volume has doubled.

Grate the pumpkin with the rösti grater. Chop the onion. Brown the minced meat in oil for approx. 5 minutes. Add the onion and pumpkin and brown for another 5 minutes until the liquids have evaporated completely. Season well with paprika, salt and pepper. Let the filling cool. Chop the oregano and incorporate it.

Line a cake pan with parchment paper. Roll out the dough on a lightly floured work surface until you get a rectangle of approx. 35 x 45 cm. Spread the filling over the pasta. Roll the dough on the long side. Place the brioche in the previously prepared mould. Brush with egg. Chop the pumpkin seeds and sprinkle them on the brioche. Bake the brioche in the lower half of the oven. Set the temperature to 180 ° C and bake the brioche on rising temperature for approx. 45 minutes. Serve preferably lukewarm. You may be interested to read chestnut cookies recipe/ polenta gnocchi with gorgonzola recipe.

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