Três Recheios de Bolo que Combinam e Vendem Muito

Today I will share three economic recipes of fillings that will transform your cakes into real delights! These creamy and tasty fillings are perfect for those looking for economic food without sacrificing taste.

With simple and convenient ingredients, you can create professional fillings that are used for pots in pots, cakes, desserts and more. These are recipes that produce a lot and guarantee a profit for those who sell sweets.

How to prepare checks for cakes that combine

You will learn three fantastic fillings: creamy plum, caramelized banana and starch without starch. Each recipe uses basic ingredients and simple techniques.

The secret is in the right point of each cream: move constantly over medium heat and respect cooking times. Everyone has a creamy and perfect consistency to fill any type of cake. Take a look at the complete recipe below with suggestions and suggestions.

Recipe ingredients

• Fill of plums:
• 1½ condensed milk box (590 g)
• 5 tablespoons of milk powder
• 1 box of sour bread (200g)
• 150 g of dry plum
• Full of banana:
• 1 cup of crystal sugar
• ½ cup of water
• 6 mature bananas
• 200 ml of whipped cream
• 200 g of Dulce de leche
• 3 tablespoons of milk powder
• Chocolate filling:
• 1 box of condensed milk (395 g)
• 5 tablespoons of 50% chocolate
• 500 ml of whole milk
• 200 g of chopped dark chocolate

Methods of preparation

Fill of plums:

Mix the dry ingredients:

• In a pan, put the condensed milk and milk powder.
• Mix well until you completely dissolve, avoiding lumps.

Add the cream:

• Incorporate the cream and mix until smooth.

Add the plums:

• Add the plums of grumo.
• If you use plums too dry, boil for 5 minutes with sugar before.

Cook over medium heat:

• Bring over medium heat, stirring constantly for 10-12 minutes until it thickens.

Try the point:

• The filling is ready when it does not run from the spoon and forms a creamy consistency.

Full of banana:

Prepare the caramel:

• In a pan, dissolve the sugar over medium heat until golden, stirring occasionally.

Add carefully water:

• Slowly pour the water (be careful) and mix up to the smooth syrup.

Cook the bananas:

• Add the bananas to the slices and cook for 15 minutes over medium-low heat.

Prepare or cream:

• In a bowl, mix the whipped cream, the Dulce de leche and the milk powder up to velvety.

Finalizes:

• Incorporate the caramelized bananas already cold in the cream, mixing gently.

Chocolate filling:

Crema base:

• Mix the condensed milk with chocolate powder until it is completely dissolved.

Add the milk:

• Pour the whole milk and bring over medium-low heat, stirring constantly.

Cook until it thickens:

• Mix for 5 minutes after boiling until it reduced slightly.

Incorporate chocolate:

• Add the chopped chocolate and mix for another 10 minutes until it has completely melted.

Finalizes:

• The filling will be ready when a luminous and creamy consistency is formed.

SUGGESTIONS

To save money, replace the whipped cream with sour cream beaten on sugar. In the chocolate filling, use the common bar chocolate instead of the bitter half – just reduce the sugar a little. Plums can be replaced by dry apricots or even raisins. In the caramel, use the cheapest crystal sugar than the refined.

Economic revenue combinations

These three fillings are perfectly combined with each other! You can use two or three flavors in the same cake, creating different levels. The plum filling is combined with vanilla pasta, the banana with chocolate paste and the chocolate harmonizes with any flavor.

For cakes in the pot, use alternative layers of the three flavors. CakesMix two fillings to create unique flavors. Each recipe produces a lot, in order to make one and keep others for another occasion.

Conclusion

Extensions three fillings It will revolutionize your cakes economically and deliciously. With accessible ingredients and simple techniques, it is possible to create professional fillings that impress and guarantee a great financial performance.

The secret is to respect the point of each cream and move patiently. Try the three and look at how your desserts will never be the same!