For Brigadeiro, 2 things. 1. You didnt cook it enough, you gotta cook it for ~20mins on low heat until it gets really THICC (it will seem like a coherent mass, not quite liquid), just beware of the bubbles throwing boiling chocolate at you. 2. You gotta chill them before rolling, like let chocolate cool and 30mins in fridge, and I wouldn't use gloves to roll them, my way is Soup Spoon for getting a bunch of almost equal chunks ready, and buttered hands to roll them.
Some extra tips: You can cook the brigadeiro over medium heat, you just need to keep mixing so it doesn't burn or stick to the bottom of the pan. To know if the brigadeiro is ready, it has to start to come away from the bottom of the pan. You can test this by passing the spatula in the middle (making a division between the two sides of the pan) and if the brigadeiro takes a while to come together, it's good. You can also tell that it's getting ready when you lift the spoon or spatula and the brigadeiro starts to fall little by little, in pieces (but this way there's a chance that you'll take it out too soon, so keep mixing until you think it's done and then mix for another 1 minute). An extra tip to make it taste more like chocolate: when it's almost done, add 50g of chopped chocolate per can of condensed milk (if you use two cans, add 100g of chocolate)
@guilhermelopes986 already said it, but if you feel like you already past the mark and now the brigadeiro is too hard after cooling a little bit, you can put a tiny bit of milk (really tiny, like a teaspoon) and it comes back to a more loose consistency when you mix it back up on the heat
As an ex-baker the biggest advise i can give for desserts is to stop using raw sugar it creates large crystals when cooled back down creating that granular texture. Caster or powdered sugar is best for anything where a smooth texture is the goal. raw sugar should be fine for baked goods such as cookies and brownies and will even give more flavour but it's definitely not for something like a pudding/flan (or chocolate moist cake).
@@faaizx I don't bake much but to my knowledge powdered sugar often has cornflower mixed in to stop it from clumping + cause it's so fine it means the measurements will be off as it's denser (thinking chefs clarifying cosher salt vs table, its salt but a teaspoon of cosher is different than a teaspoon of table)
for the first chocolate "cake" recipe add a couple tablespoons of the sugar to the agar agar and mix them together. this will help the agar agar distribute more evenly into the mixture
@@peacewisewealthhe didn’t mix it properly, didn’t bring to a high enough heat to completely dissolve and activate the agar agar, and he used chocolate chips, which are designed to not melt smoothly. He should have used couverture chocolate, like the original recipe.
@@Phusterclucknot exactly the case here, the amount of heat use and time in high heat of choco chips was too high and long (for it needed to make the agar agar harden), therefore the choco got break out alot and the texture is uneven. I've tried it before when adding the milk/cream with choco chips together and heated at the same time, the texture is not as smooth and really hard to get it set. Unlike milk first then choco chips. I dont think it's the chocochip fault here
@@anfer-k2i Chocolate chips are usually specifically made to keep their structure. You can not temper them like bakers chocolate or chocolate wafers. You can melt them but they are not going to be as smooth or incorporate into cakes like this or a ganache properly.
The thing with brigadeiro is that you need to boiled the shit out of it, I stay for almost 15/20 minutes in the lowest heat possible, you need to take it out when you pass the spoon in the bottom of the pan and you can clearly see the bottom, it gonna thicken just a little bit after is cooled, and u dont need to roll it, you can simply eat out of the tray
For the first recipe, it's best to premix agar powder with the granulated sugar, because agar agar will absorb liquid quickly and can stick to each other instead of dissolving, thats why the pudding didn't hold shape and agar agar bits are everywhere. Also, agar agar dissolving point is 90c, so higher heat next time should do the trick. Hope this helps 🫶
@@mello_639 I know, but there is still a lot of people who have no idea what gelatine is made of. Also, agar agar based sweets may give you raging diarrhea. Look up famous vegan gummy bear reviews, that shit is legendary (pun intended)
Someone already mentioned to not use raw sugar. The other (smaller) issue would be to use chocolate bars instead of chocolate chips. Chocolate chips are not good for melting; they typically have more cocoa solids and less cocoa butter in order to retain their form when baking. That would also contribute to the first recipes being grainy.
Here's how you make brigadeiros: you should add the condensed milk and cocoa powder in a pan and mix it really well before turning the stove on (at this point you can also add a little bit of heavy cream if you wish for the consistensy to be more "liquid", and this is good for pouring on top of cakes or pies). I like to do this to avoid the possibility of there being cocoa lumps in the final result. After that, try to cook the mixture on medium/low heat (avoid using high heat because the condensed milk is mainly sugar, meaning that it burns really easily). Mix it thoroughly, like your life depends on it unitl you see it starts bubbling. I like to cook for one more minute or so after it starts boiling but not for too long, in order to avoid burning the brigadeiro. At this point you'll notice it's not sticking to the bottom of the pan anymore, meaning that the sugar in the condensed milk has caramelized and your brigadeiro is basically ready. Turn the stove off, add a nub of butter (when I mean nub, I mean nub, like don't add too much). Pass the mixture to a flat plate, like the flattest plate you can find, this way it'll cool faster. Then, let it cool in the refrigerator for a couple of hours (I usually leave it overnight, but you don't need to cool it for this long). After cooling, the brigadeiro mixture should look really sticky. You then spread a little bit of butter on your palms so that the mixture won't stick to your hands (you could use oil, but it tastes kinda disgusting) and then form medium-sized balls (the ones you made in this video were a little bit too big, maybe use a tablespoon to measure), rolling them real nice with your palms. You can roll the brigadeiros in sprinkles or whatever you wish for, but I prefer to use cocoa powder, not too much, just enough to cover the balls. Please notice me.
I tried the moist cake recipe today! It was my first time baking anything, and it went very much okay! I used a bit too big of a sheet pan and it came out very thin (around 1.5cm) and I might be coping, but it's very tasty, with the bottom being moist and gooey and the top being crunchy. I added a bit of melted chocolate to it and I think because of that I baked it for over 40 minutes, because no matter how long it's been the toothpick came out kinda wet, but it was most definitely cooked through.
In my experience making agar agar, it is better to mix the powder while the water is cold. When you dump it in hot water, it instaneously cooked and won't disperse well into the liquid, hence it's cooked as granules and gives that texture
I LOVE HAZELNUT CRACKLES. When I was roasting hazelnuts all the time to snack on, I'd carry them over to somebody and say something like "listen to this" and hold up the hazelnuts. They'd think it was just me being weird, until they heard the ACTUAL HAZELNUT NOISES. 10/10 harmless jape highly recommend. Also the hazelnuts taste great
9:35 yeah i knew that already, beacuse of my all time favorite recipe, you put cocoa powder in a cup and peel a banana and just dip it in the cocoa powder and eat, you should try that one, it's the simplest recipe ever
The frustrating thing about non stick pans is that they will become sticky again if you don't treat them right. I usually avoid using it because my stainless steel pan can be abused way more! (higher heat etc)
I was so excited to see you were making brigadeiro and then you actually started making it and all the joy left my body. Oh also if you’re ever too lazy to make them into balls whenever we make it at home we literally just leave it in a dish in the fridge and grab a spoonful whenever we want.
for the mexican hot chocolate i recommend you try chocolate ibarra its much better and and more traditional if you cant find it chocolate abuelita is a close second
yes i’m brazilian, yes i was triggered by that, but the thing is: you need to cook the brigadeiro for longer, then it will be easier to work with, also use butter instead of oil and no gloves. this consistency though would be perfect to eat with a spoon, as we call it brigadeiro de colher. You did great actually, just not the right way to eat it and i’m so happy you’re including brazilian recipes on your channel!!!!
Other people already did it, but as a true Brazilian I always feel the need to comment whenever Brazil is mentioned anywhere. There's different types of brigadeiro depending on the consistency, there's the more soft and liquidy one, that we call "brigadeiro de panela"(pan brigadeiro), bc we eat it straight out of the pan(we are very creative with names) and there's the ones with a thicker consistency, that is the traditional brigadeiro, that gringos call "brigadeiro balls", bc they are shaped like balls(they are also very creative with names). The consistency will depend on how long you're going to cook it for, I don't really know for how long you should do it tho, what we usually do to know if the brigadeiro is thick enough is scrape the bottom of the pan(one straight line in the middle, like you're dividing an ocean of chocolate), if you can see the bottom of the pan on the division for more than like 1-2 seconds it means it's probably thick enough. Leave it in the fridge for a few hours before rolling them. There's no need for gloves, I think it's probably more difficult this way and we usually use butter on the hands so it's less sticky. I hope my deep knowledge and expertise on Brazilian cuisine helped, you're welcome.
10:42 here in brazil se spread some butter on our hands sp the brigadeiro will not stick. And also, when we put it woth strawberry like that we dont make it fully round, in a coxinha shape
Unlike animal gelatine, agar agar (agar) can withstand a more heat and so don't be afraid to heat it up more and longer next time to fully dissolve/melt the granules. Also either whisk it or mix it in with sugar beforehand to avoid lumps.😊
I've never used gelatin so I was confused why he said "I should add the agar agar later". I've only used agar agar till date. So I was wondering why he even bothered changing the steps.
FutureCanoe, you are my favorite comedian. Edit: Just to be clear, this is because I think your jokes are hilarious, I think you're also a very talented chef.
When making brigadeiro, first mix the condensed milk with the cocoa powder, then add the butter and melt the butter on the stove (this makes a difference). You need to cook the brigadeiro more for it to roll into balls, it's till nappé point more or less, it should be already thick on the stove. Careful to not cook too much and don't stop stirring or else it burns and ends up with a lot of hard bits in the mixture. You should try it again!
You don't add agar agar when the mixture is already heated that will just creat lumps. You need to mix it, let is stand for a few minutes then mix it again before heating the mixture and contue mixing as you cook.
to future Canoe your cooking video is very realistic and your jokes and humour comment is bring the joy to world as you this world really desperate of laughter , please always stay chilled and don't change what you have , your video is like opening Christmas presents
Brazilian here and with the brigadeiro you cannot stop stirring as well as cook it for at least 15-20 minutes and then let it cool down as much as possible in order to roll into balls
When rolling brigadeiro I just use my bare hands coted with a little bit of oil or butter and add more when the brigadeiro starts to stick again. The sprinkles are important cause it helps to not stick and make a mess. I have a hard time getting the brigadeiro in the right consistency, so normally, I just make pan brigadeiro that is eaten with a spoon
Just so you know, expiration dates on packages are almost always lies c: they rarely have anything to do with how long a product stays good and in some cases they are literally just based on vibes trust your nose and your eyes and you'll be fine
You can actually use milk that's off by a few days as a substitution for buttermilk. During the great depression women would buy off milk for just a few pennies and use it to bake all kinds of things.
@@Miss_Kisa94I’ve used milk up to a 10 days past the expiration date. As long as it doesn’t smell off or taste funny, it’s still good. Also for the buttermilk substitute, you have to add a tablespoon of vinegar or lemon juice to 1 cup of milk.
For the brigadeiro, i think making it with whether cocoa powder or anything that's sweet chocolate powder (here in Brazil i usually use Nescau) it's pretty good, since that's the original recipe. But you should have kept the brigadeiro for longer in low heat or until it had to stick out of the pan itself, it has to have a bit more of consistence. When you notice that you can roll it up with just a bit of butter/oil in your hands without sticking, you'll know you hit the right spot. Also i would recommend doing with bare, clean hands, not gloves if you want to really have that "homemade" feeling lol. Edit: OH and also let it chill for about 30min ~ 1 hour, it usually gets a bit more harder and with more consistency. :)
For choco truffle I think you can add whiskey (taste test every 1 table spoon) or rum raisin extract. I also substitute cocoa powder with oreo cookies (smacked+grinded to powder) because here in my country choco powder is too expensive. My coworkers and bf love it so much.
Agar agar needs to get pretty damn hot and for a decent while. Agar agar sets with a decrease in temperature. One way to check if its gotten hot enough is to take a bowl of cold water and a spoon, dip the spoon in to get a film of stuff on it, put the bottom of the spoon on the cold water’s surface, if it solidifies its ready.
For the Brigadeiro you Should use a finer chocolate powder or just pass through a fine strainer, and let a little more time in the low fire, just until look like a thick cream. and you can use a little of butter to roll the Brigadeiro if you want you can also eat without rollig just spread in a plate and let cool, in some Places here you eat without the sprinkles.
you should cook the brigadeiro a little more! the consistency for rolling it like a truffle is recognizable by: when you scrape a spatula in the middle of the pan while cooking the brigadeiro, it should show separate in two and you should see the pan for some seconds!
For Brigadeiro, 2 things.
1. You didnt cook it enough, you gotta cook it for ~20mins on low heat until it gets really THICC (it will seem like a coherent mass, not quite liquid), just beware of the bubbles throwing boiling chocolate at you.
2. You gotta chill them before rolling, like let chocolate cool and 30mins in fridge, and I wouldn't use gloves to roll them, my way is Soup Spoon for getting a bunch of almost equal chunks ready, and buttered hands to roll them.
omg it's a Brasil reference
Also you can use spoons to make the balls instead of your hands which have heat and make it melt a little a sticker
Some extra tips:
You can cook the brigadeiro over medium heat, you just need to keep mixing so it doesn't burn or stick to the bottom of the pan.
To know if the brigadeiro is ready, it has to start to come away from the bottom of the pan. You can test this by passing the spatula in the middle (making a division between the two sides of the pan) and if the brigadeiro takes a while to come together, it's good.
You can also tell that it's getting ready when you lift the spoon or spatula and the brigadeiro starts to fall little by little, in pieces (but this way there's a chance that you'll take it out too soon, so keep mixing until you think it's done and then mix for another 1 minute).
An extra tip to make it taste more like chocolate: when it's almost done, add 50g of chopped chocolate per can of condensed milk (if you use two cans, add 100g of chocolate)
@guilhermelopes986 already said it, but if you feel like you already past the mark and now the brigadeiro is too hard after cooling a little bit, you can put a tiny bit of milk (really tiny, like a teaspoon) and it comes back to a more loose consistency when you mix it back up on the heat
Gringo fazendo brigadeiro é uma bagunça Man ☠️☠️☠️
As an ex-baker the biggest advise i can give for desserts is to stop using raw sugar it creates large crystals when cooled back down creating that granular texture. Caster or powdered sugar is best for anything where a smooth texture is the goal. raw sugar should be fine for baked goods such as cookies and brownies and will even give more flavour but it's definitely not for something like a pudding/flan (or chocolate moist cake).
As a Brit (don’t quote me on this) Americans don’t have caster sugar, only ‘sugar’ or ‘powdered’ sugar
@cezza6474 powdered sugar is ground even finer than caster sugar so im not sure it'd make a difference?
@@faaizx I don't bake much but to my knowledge powdered sugar often has cornflower mixed in to stop it from clumping + cause it's so fine it means the measurements will be off as it's denser (thinking chefs clarifying cosher salt vs table, its salt but a teaspoon of cosher is different than a teaspoon of table)
@@cezza6474 as an american you've clearly never seen a grocery store
Thank you for this tip. I'm not baking too often but I will keep this in mind 😊
for the first chocolate "cake" recipe add a couple tablespoons of the sugar to the agar agar and mix them together. this will help the agar agar distribute more evenly into the mixture
It also seemed like the chocolate curdled? or was it just the agar agar?
@@peacewisewealthhe didn’t mix it properly, didn’t bring to a high enough heat to completely dissolve and activate the agar agar, and he used chocolate chips, which are designed to not melt smoothly. He should have used couverture chocolate, like the original recipe.
@@Phusterclucknot exactly the case here, the amount of heat use and time in high heat of choco chips was too high and long (for it needed to make the agar agar harden), therefore the choco got break out alot and the texture is uneven.
I've tried it before when adding the milk/cream with choco chips together and heated at the same time, the texture is not as smooth and really hard to get it set. Unlike milk first then choco chips.
I dont think it's the chocochip fault here
@@anfer-k2i Chocolate chips are usually specifically made to keep their structure. You can not temper them like bakers chocolate or chocolate wafers. You can melt them but they are not going to be as smooth or incorporate into cakes like this or a ganache properly.
@@krippkeeper idk I did something similar to this with choco chips in my place and it was smooth though
The thing with brigadeiro is that you need to boiled the shit out of it, I stay for almost 15/20 minutes in the lowest heat possible, you need to take it out when you pass the spoon in the bottom of the pan and you can clearly see the bottom, it gonna thicken just a little bit after is cooled, and u dont need to roll it, you can simply eat out of the tray
finalmente algum bom senso sendo dito
Yh i made them once and it took aaages
No one cares about brigadeiro
Overrated ass food
Its also very important to not stop stirring it while its cooking
@@bluemacaroons u just gotta keep making them bro eventually it will become the easiest thing
For the first recipe, it's best to premix agar powder with the granulated sugar, because agar agar will absorb liquid quickly and can stick to each other instead of dissolving, thats why the pudding didn't hold shape and agar agar bits are everywhere. Also, agar agar dissolving point is 90c, so higher heat next time should do the trick. Hope this helps 🫶
This is why normal people just use regular gelatine which is cow's bones and connective tissue.
@@a_l_e_k_sandraI personally don’t mind what gelatin is made of- but a lot of people do lol
@@mello_639 I know, but there is still a lot of people who have no idea what gelatine is made of. Also, agar agar based sweets may give you raging diarrhea. Look up famous vegan gummy bear reviews, that shit is legendary (pun intended)
You were absolutely born for this, man. Please don't ever change.
3:27 “im going to spread it out evenly and stab the spatula into your heart” lmao 😂😂😂
Someone already mentioned to not use raw sugar. The other (smaller) issue would be to use chocolate bars instead of chocolate chips. Chocolate chips are not good for melting; they typically have more cocoa solids and less cocoa butter in order to retain their form when baking. That would also contribute to the first recipes being grainy.
In case no one has told you, the transition was absolutely stunning. Incredible work.👏👏👏
First recipe: slightly changes the recipe, slightly fcsk it up, reflects on the reason, says maybe it's because of that change.
I love this channel.
Here's how you make brigadeiros: you should add the condensed milk and cocoa powder in a pan and mix it really well before turning the stove on (at this point you can also add a little bit of heavy cream if you wish for the consistensy to be more "liquid", and this is good for pouring on top of cakes or pies). I like to do this to avoid the possibility of there being cocoa lumps in the final result. After that, try to cook the mixture on medium/low heat (avoid using high heat because the condensed milk is mainly sugar, meaning that it burns really easily). Mix it thoroughly, like your life depends on it unitl you see it starts bubbling. I like to cook for one more minute or so after it starts boiling but not for too long, in order to avoid burning the brigadeiro. At this point you'll notice it's not sticking to the bottom of the pan anymore, meaning that the sugar in the condensed milk has caramelized and your brigadeiro is basically ready. Turn the stove off, add a nub of butter (when I mean nub, I mean nub, like don't add too much). Pass the mixture to a flat plate, like the flattest plate you can find, this way it'll cool faster. Then, let it cool in the refrigerator for a couple of hours (I usually leave it overnight, but you don't need to cool it for this long). After cooling, the brigadeiro mixture should look really sticky. You then spread a little bit of butter on your palms so that the mixture won't stick to your hands (you could use oil, but it tastes kinda disgusting) and then form medium-sized balls (the ones you made in this video were a little bit too big, maybe use a tablespoon to measure), rolling them real nice with your palms. You can roll the brigadeiros in sprinkles or whatever you wish for, but I prefer to use cocoa powder, not too much, just enough to cover the balls.
Please notice me.
"today we're making Mexican hot chocolate" *uses Dominican chocolate*
Yeah I was gonna say that's not mexican is from PR & DR 🤣
Thank you!!!!!!
Ah, is mexican chocolate better?
@@xanmontes8715 depends on who you ask, personally I think Cortez is best. Abuelita has a variety of spices with it.
@@mana-uv7cz Oh... I am taking notes.
I tried the moist cake recipe today! It was my first time baking anything, and it went very much okay! I used a bit too big of a sheet pan and it came out very thin (around 1.5cm) and I might be coping, but it's very tasty, with the bottom being moist and gooey and the top being crunchy. I added a bit of melted chocolate to it and I think because of that I baked it for over 40 minutes, because no matter how long it's been the toothpick came out kinda wet, but it was most definitely cooked through.
This dude needs to get to 2mil his cooking is interesting and funny at the same time
Dude for sure. I learn best while simultaneously laughing. He has the formula for success down pat.
Too famous usually leads to degradation of the comments section and fans. I hope it doesn’t happen to his channel.
you always brighten up the day with that radioactive glow, thanks futurecanoe
Stop grooming children and watching animated child porno
227 likes and zero comments? Let me fix that
😂😂😂😂
You know what? I'm gonna fucking kiss you, that's what.
I can always feel his warm radioactive glow coming inside of me
At least your dad left heavy cream before he went out for milk all those years ago.
I love this comment lol 😂
Dude that egg transition genuinely made me laugh, that was hilarious
In my experience making agar agar, it is better to mix the powder while the water is cold. When you dump it in hot water, it instaneously cooked and won't disperse well into the liquid, hence it's cooked as granules and gives that texture
I LOVE HAZELNUT CRACKLES. When I was roasting hazelnuts all the time to snack on, I'd carry them over to somebody and say something like "listen to this" and hold up the hazelnuts. They'd think it was just me being weird, until they heard the ACTUAL HAZELNUT NOISES. 10/10 harmless jape highly recommend. Also the hazelnuts taste great
I made the no-bake peanut butter one. I tempered the chocolate though. Honestly a pretty solid recipe. I enjoyed it too.
Where did the water in the upper left corner come from? 10:12
9:35 yeah i knew that already, beacuse of my all time favorite recipe, you put cocoa powder in a cup and peel a banana and just dip it in the cocoa powder and eat, you should try that one, it's the simplest recipe ever
good job pookie 😊😊 the food today looks edible
Sadly not radioactive... 🤑😓
You know it's good when he swings left to right while eating it 8:35
4:22 wait why did i expect theres gonna be a chocolate recipe with some pasta involved
I saw this at 4:22
I never get excited when someone posts, but it brings me a slight joy when I see a new upload from you 🤷🏼♀️
as a Brazilian, the brigadero got me, but your efford always amazes me and wins, cheers man, your low ball efford is a isnpiration!
As a Brazilian I feel attacked by those "brigadeiros" you make. 10:44
I love how all videos are just fun to watch even though I have no plans on trying any of your recipes.
The frustrating thing about non stick pans is that they will become sticky again if you don't treat them right. I usually avoid using it because my stainless steel pan can be abused way more! (higher heat etc)
pan abuse
I'm reporting you to police😢
I was so excited to see you were making brigadeiro and then you actually started making it and all the joy left my body.
Oh also if you’re ever too lazy to make them into balls whenever we make it at home we literally just leave it in a dish in the fridge and grab a spoonful whenever we want.
7:05 It's "staple" in your diet not "stable" unless you're...horsing around.
I literally love you
2:24 smooth transition🔥🔥🔥
8:30, I made these once with added chocolate protein powder, and I tell ya, adding that made it even better! 😋🍫
4:33 A sign of a true cook
for the mexican hot chocolate i recommend you try chocolate ibarra its much better and and more traditional if you cant find it chocolate abuelita is a close second
This video made my day. Your positive energy is contagious!❤❤❤
4:13 that’s crazy 😭
The chocolate cake reminded me a lot of the chocolate cake in the Mathilda movie! Looked delicious!
0:57 ✨AGAÆAGÆUGH✨
i heard agar-agar-agar
You’re doing great pooks, but the food ain’t 😊
Edit: im not new here ik he can’t cook 😞😞😞😞
You must be new here
You must be new here
Hey you, you’re finally awake. You were trying to cross the border right? Walked right into that Imperial ambush same as us and that thief over there.
You must be new here
That edit made it worse.
2:25 Lmfao no💀😭
Shut the hell up, that was the smoothest transition of all times!
I’m weak asl😂😂😂
best transition ive seen it was so clean my guy
yes i’m brazilian, yes i was triggered by that, but the thing is: you need to cook the brigadeiro for longer, then it will be easier to work with, also use butter instead of oil and no gloves. this consistency though would be perfect to eat with a spoon, as we call it brigadeiro de colher. You did great actually, just not the right way to eat it
and i’m so happy you’re including brazilian recipes on your channel!!!!
You're doing an amazing job...keep up the great work I really enjoy your videos!🤧❤
Everytime this guy posts, my day just gets a bit better.
Why are these videos always so great. 😭😭
1:57 chill it well, diced into coconut based drinks as bubbles in bubble tea
@ 0:40 I thought I was having a stroke right there lmfao
same lmao
Other people already did it, but as a true Brazilian I always feel the need to comment whenever Brazil is mentioned anywhere.
There's different types of brigadeiro depending on the consistency, there's the more soft and liquidy one, that we call "brigadeiro de panela"(pan brigadeiro), bc we eat it straight out of the pan(we are very creative with names) and there's the ones with a thicker consistency, that is the traditional brigadeiro, that gringos call "brigadeiro balls", bc they are shaped like balls(they are also very creative with names). The consistency will depend on how long you're going to cook it for, I don't really know for how long you should do it tho, what we usually do to know if the brigadeiro is thick enough is scrape the bottom of the pan(one straight line in the middle, like you're dividing an ocean of chocolate), if you can see the bottom of the pan on the division for more than like 1-2 seconds it means it's probably thick enough. Leave it in the fridge for a few hours before rolling them. There's no need for gloves, I think it's probably more difficult this way and we usually use butter on the hands so it's less sticky.
I hope my deep knowledge and expertise on Brazilian cuisine helped, you're welcome.
This channel is perfect for beginners. You’ll know what not to do
10:42 here in brazil se spread some butter on our hands sp the brigadeiro will not stick. And also, when we put it woth strawberry like that we dont make it fully round, in a coxinha shape
1:35 WHY THIS LOOKS LIKE A PIECE OF GROUND ?
10:12 he can't hold him self 😂😂
in the back
Unlike animal gelatine, agar agar (agar) can withstand a more heat and so don't be afraid to heat it up more and longer next time to fully dissolve/melt the granules. Also either whisk it or mix it in with sugar beforehand to avoid lumps.😊
I've never used gelatin so I was confused why he said "I should add the agar agar later". I've only used agar agar till date. So I was wondering why he even bothered changing the steps.
I based my enjoyment of your videos on how you say "one through teen" (one through ten) and then at 6:02 my whole world shattered.
The only internet chef that doesn't look like a pretentious hipster. That's why I'm subbed
5:40 in Poland we call this cake "pickaninny". That's actually no joke
I made the PB bars, they were so good I ate everything at once!!
2:11 WAYY TOO OUT OF POCKET ☠️☠️☠️
We make those no-bake cakes / cookies in our house all the time. That peanut butter, syrup and butter mixture is just fantastic on its own.
Your videos are so interesting and satisfying to watch ♥️
Brigadeiro ☠️☠️☠️☠️
8:11, YUM! 😋
i love how every dish looks either radioactive or broken :3
But you can’t even make the desserts without his direction can you?
@@ap.pl.eyou ok?
@@piscye1806 ??? Yall talking abut his food radioactive while you guys can’t do better. Appreciate his cooking
10:13 I think the xenomorph in your ceiling just came...
Was looking for this
1:46 Current mood, could use a hug lmao
Same
Hope you doing well
@@yo-nyxie883 still here, lots of people have to do lots of things they don't want to and i'm not special
FutureCanoe, you are my favorite comedian.
Edit: Just to be clear, this is because I think your jokes are hilarious, I think you're also a very talented chef.
you should have cooked the brigadeiro for longer. The longer you cook it develops a more solid structure.
2:24 That transition was straight fire man
12:15 bro got whisper by nuts 💀
When making brigadeiro, first mix the condensed milk with the cocoa powder, then add the butter and melt the butter on the stove (this makes a difference). You need to cook the brigadeiro more for it to roll into balls, it's till nappé point more or less, it should be already thick on the stove. Careful to not cook too much and don't stop stirring or else it burns and ends up with a lot of hard bits in the mixture. You should try it again!
3:51 FINALY I FOUND SOMEONE that thinks the same thing about food than me ! Thank you for saying that.
As a chocolate lover this video made me happy
You don't add agar agar when the mixture is already heated that will just creat lumps. You need to mix it, let is stand for a few minutes then mix it again before heating the mixture and contue mixing as you cook.
10:12 he literally drooled while pouring choco brigadeiro out of his non stick pan
3:16 AYO?🤨📸
What is wrong? A pie with cream, a cream-pie. Or i dont know something?...
Love the slight change-up in editing style with all of the ASMR cuts at the beginning
if you hear that its the police coming to get me for the way I cut it LOL 5:29
yummm i love meiji chocolate, especially the matcha one!!
to future Canoe your cooking video is very realistic and your jokes and humour comment is bring the joy to world as you this world really desperate of laughter , please always stay chilled and don't change what you have , your video is like opening Christmas presents
07:59 you said "gluten free, no baked (or something) *AND VEGAN* " bro you put butter in it xD
Brazilian here and with the brigadeiro you cannot stop stirring as well as cook it for at least 15-20 minutes and then let it cool down as much as possible in order to roll into balls
8:19 looks like a hash block 😂
It’s always a good day when future canoe drops
13:14 im pretty sure he was scratchin his ass
3:00 Tip for speeding up the sifting process: stir it up with a whisk or spoon.
i like how you give us thorough instructions like we will follow your cooking
When rolling brigadeiro I just use my bare hands coted with a little bit of oil or butter and add more when the brigadeiro starts to stick again. The sprinkles are important cause it helps to not stick and make a mess. I have a hard time getting the brigadeiro in the right consistency, so normally, I just make pan brigadeiro that is eaten with a spoon
Just so you know, expiration dates on packages are almost always lies c:
they rarely have anything to do with how long a product stays good and in some cases they are literally just based on vibes
trust your nose and your eyes and you'll be fine
Finally someone understands
😃❤️❤️
They are just a safe estimate.
Agreed I've had stuff go off before the date as well.
You can actually use milk that's off by a few days as a substitution for buttermilk. During the great depression women would buy off milk for just a few pennies and use it to bake all kinds of things.
@@Miss_Kisa94I’ve used milk up to a 10 days past the expiration date. As long as it doesn’t smell off or taste funny, it’s still good.
Also for the buttermilk substitute, you have to add a tablespoon of vinegar or lemon juice to 1 cup of milk.
For the brigadeiro, i think making it with whether cocoa powder or anything that's sweet chocolate powder (here in Brazil i usually use Nescau) it's pretty good, since that's the original recipe.
But you should have kept the brigadeiro for longer in low heat or until it had to stick out of the pan itself, it has to have a bit more of consistence.
When you notice that you can roll it up with just a bit of butter/oil in your hands without sticking, you'll know you hit the right spot.
Also i would recommend doing with bare, clean hands, not gloves if you want to really have that "homemade" feeling lol.
Edit: OH and also let it chill for about 30min ~ 1 hour, it usually gets a bit more harder and with more consistency. :)
For choco truffle I think you can add whiskey (taste test every 1 table spoon) or rum raisin extract. I also substitute cocoa powder with oreo cookies (smacked+grinded to powder) because here in my country choco powder is too expensive. My coworkers and bf love it so much.
“Chocolate, in the chip form” poetic as always, Mr. Canoe
Agar agar needs to get pretty damn hot and for a decent while. Agar agar sets with a decrease in temperature. One way to check if its gotten hot enough is to take a bowl of cold water and a spoon, dip the spoon in to get a film of stuff on it, put the bottom of the spoon on the cold water’s surface, if it solidifies its ready.
For the Brigadeiro you Should use a finer chocolate powder or just pass through a fine strainer, and let a little more time in the low fire, just until look like a thick cream. and you can use a little of butter to roll the Brigadeiro if you want you can also eat without rollig just spread in a plate and let cool, in some Places here you eat without the sprinkles.
you should cook the brigadeiro a little more! the consistency for rolling it like a truffle is recognizable by: when you scrape a spatula in the middle of the pan while cooking the brigadeiro, it should show separate in two and you should see the pan for some seconds!
eclairs are not difficult at all, i think the most challenging part for you would be the piping part and even that is pretty forgiving. try it!
It depends on your oven. I find you need to fuck around with the temperature a lot to get the choux to properly puff.
There was under one hundred thousand subs when I started watching. It's cool to see how many people get to enjoy these videos now.
11:12 babe that's looking like poop 💩
Ikr babe
This is the single most underrated food TH-cam channel
11:02 yes, yes i am, and i hate you