Como Fazer Doce de Figo

Hi my people, how are you? Today I'm going to show you how I make fruit moulds here in the site. I'm here with my fig tree. Now we are in late June, in winter, the best time to make fig moulds. Because now, people, most of the leaves fall, there are almost no fruits. It's like this, guys, it's the best time to make fig moulds. I don't know exactly what quality of fig this is, but it gives small fruits. It's this size here, small, green. And fig has more than 700 fig qualities, produced throughout Brazil. And today I'm going to show you how to make the moulds by stocking our fig. Guys, this fig tree is too big. The correct thing, guys, is all winter, we leave the trunk more like this. It's good that it renews. Look, guys, how the leaves fell. There are few leaves, guys. The best time to do this. This must give a lot of moulds. But I'm going to make a few. I'm going to take advantage of these parts here. It has to be more or less a branch of a thickness of a finger. It can't be too thin or too thick. This part here, guys, is the part that has more vitamin, which is the plant, more vigor. So I'm going to take advantage of these parts here, guys. It's important, guys, to sanitize the trunk with alcohol. To be able to do this here. I only took the tip of the branches here. As I told you, you can take advantage of more parts here. But since I'm going to make a few moulds, I decided to take only the tips of the branches. But all these branches here, you can do it. Now, guys, we're going to start planting our stakes. I have a land here, guys, that I've already prepared. I took it from under the tree. It has organic matter, leaves that decompose. I mixed it with a substrate. So it's a very good land. Here I have my chicken. The chicken here, guys, is important. If you have leaves, we take it out to save energy, guys. And this part here at the tip of the branch is the part that has the most nutrients. Because the energy goes all the way here. So this part here is very easy to avenge. What am I going to do? The following, guys, I'm going to split it in half. And the cut here is in bezel. It's a kind of transverse cut, so it doesn't accumulate water. And this little cut is just for the bottom. A transverse cut. It's important here, guys, the size of the mould. It will be according to the amount of gems it has. I'm going to count here at least three gems to bury me. And three gems for the part that will be on the outside. So here are a lot of gems. The personal gem is where the sprouts will come out, guys. And these gems that will be buried is where the roots will come out. So more gems is more likely to have roots and avenge our mould. Each personal leaf of the fig is a reference to a fruit. So give a leaf and give a fruit. Here I'm going to do all the stakes like this, guys. This top part here, I can leave it like this, but the bottom part, I have to cut it kind of crosswise like this. See? One, two, one, two, three. I'm going to bury it and see how much is left. Now, guys, if I plant my stakes like this, normal, pick it up and plant it, the chance of picking it up is pretty good. If I plant ten, the chance of picking it up is about eight, about eight shoots. But to increase this chance, guys, what am I going to do? I'm going to use a rooter. I bought a rooter here, it can be from any brand. We dilute here, it will be 10 ml in 100 ml of water. And I'll leave it for about 5 to 10 minutes. This is to increase the chance of our moulds picking up. See? To root. Here's our mixture. And I'm going to do the following. I'm going to put them up here for about five minutes and then we'll plant. It's important, guys, that I plant these stakes according to their growth. Up. If I put it upside down, guys, the direction of the branch, upside down, will not pick up. Then you can see here, the tip of it here. This one was like this, standing, right? So I'm going to plant it like this. I can't plant upside down. Five minutes have passed and I'm going to start here. I count three gems and bury here, on my land. I take three gems. Now look at this one. This is the middle part of the branch. Even if I cut it in half, I'm going to follow the direction of the plant's growth. I can't put it upside down. Ready, guys. Now I need to water it all the time. It can't be dehydrated, because otherwise it won't pick up. So I always have to keep this land moist. Guys, our fig moulds are here, guys. Most of them sprouted. It's even time to plant. You'll see that we started this video in July. We couldn't plant for several reasons, but today it's time to plant. On average, to be able to sprout, it takes about 40 days. This one has already fallen to the leaves, but it's sprouting again. And some have a lot of leaves. And we're going to plant now, right, Gugu? Say hi to the people. Guys, we're going to make a fig career here. Right, Gu? Fig, right? Gugu, do you eat fig candy? Put it close to the hole. We're going to put fertilizer here now. Guys, Gugu is throwing provazo here, inside the hole. Provazo, which is the base for bird beds, and also for sugarcane bagasse. It serves as fertilizer, as an organic compost, for us to plant our mould. Now we're going to put our mould here. We're going to leave it a little higher, okay, Gugu? A little higher so we can't see the water here. You can throw it there. Guys, Gugu and I finished planting a fig tree here. This gives a lot of fig, right, guys? It's close to this hole, right, Gu? Now we're going to get out of the sun, because the sun is very hot. And I'm going to harvest figs now, guys, because I'm going to show you that my little foot, that in July I took off my shoes, is already loaded with figs, right? Now we're in January, it's been a long time, our shoes have grown, and the fig foot is now going to produce. Let's go there and harvest our figs. Look, guys, how the fig foot grew again, sprouted and is full of fig, a lot of leaves too. I'm going to take a lot of figs here now, guys, even though it's small, it gives a lot of fig. I'm going to take it off using gloves to protect it here from the milk and release the fig here. Guys, I gave a good amount of fig. What am I going to do now with these figs, guys? I'm going to take the stems here, one by one, and then I'm going to sand it here in the tank to get rid of this roughness that's out here. Now, guys, I'm going to take the stem out of the fig, I'm not going to break it like this, I'm going to have a habit of doing it, because it's a lot, it's going to take a long time, and the fig is small, so the flavor, the sugar, gets in here. I'm just going to take the stem out like this. Guys, now I've finished taking the stems out of the fig. What am I going to do? I'm going to put a bunch of figs in here, and I'm going to put sugar in it, and I'm going to sand it here, see, guys? I'm going to sand it here in the tank to get rid of some of this roughness that's out here. I'm going to do it with half, and then I'll do the other half. This fig here, since it's so small, it's not as rough as the other figs. The other bigger fig is very rough, so we have to sand it a lot. So I'm going to put it here in this new bag, I'm going to put a little sugar, there's no right amount here, I'm going to put it here to turn it into a sand, it can be coarse salt too, and I'm going to do it like this in the tank, I'm going to make it change color, it gets even brighter. Here, guys, look! It started to shine, look! I'm going to get all the roughness out of the fig. After doing this here, I'm going back here to the bucket, and I'm going to do it with the other one. The fig has already changed color, it's much brighter, it's much greener, look, it's making a difference. Now let's do it with the other one. After that, let's wash it very well, I'm going to start preparing the other one. Now I just have to put our fig here in the bucket, the bucket is already sanitized, the water is already heating up, I'm going to leave it here for 30 minutes, guys. The fig is here in the bucket, the fire is at full steam, I'll even put more firewood here because I want a lot of fire. The stove heats up, it heats up a lot. Now I close the door. Here, guys, as this bucket has no lid, I'm going to cover the figs with a cloth so the air doesn't dry out the figs. I'm going to leave the fig here cooking for 30 minutes, I'm going to do this procedure four times, I'm going to leave it for 30 minutes, I'm going to let it cool, I'm going to take it out, I'm going to let it ripen, I wash it well, I come back here, I'm going to leave it for another 30 minutes, and so I'm doing it four times, okay, guys? It will be four times that I will wash it and come back here to the fire. Guys, it's already the fourth time that I changed the water, I left it cooking for 30 minutes, then I left it cooling down for a while to then change the water, and look how it's already getting green, green. I'm going to put some fig leaves here, I've already washed them to give that taste of fig, I'm going to cover it again and I'm going to leave it until tomorrow here in this water, tomorrow we're going to sweeten it, okay, guys? The important thing here, guys, for the fig to be green is every time we change the water, let it boil for 30 minutes and when it's time to change the water, we wait for it to cool down, let it cool down here, it will recover the color, the green, then we throw the water out and fill it up again. I'm going to take it out of the fire, now I'm going to leave it until tomorrow and then we'll go back to the fire. In the meantime, there are people here, who are making fig candy, right, Gegê? Where's the fig candy? Where is it? Here! Are you doing it? Show the people here, show the people that you also have a pot? She's making a sweet here of ripe fig, right, Gegê? Right? Guys, I left it here all night this fig here in this pot and it was very green because of the copper rate, look here for you to see, look how green it was, I'm going to take these leaves out here, I'm going to dispense this water because now I'm going to make the syrup, I'm going to wash this rate right to make the syrup in here, the fig candy it only turns green if it is in the copper rate, that's why I did this procedure here, leave it boiling for half an hour, then take it off the fire and let it cool down to discard the water, because then, this moment that we leave here in the pot, the color comes back inside the fig, what it does is the copper rate, in the aluminum pot, in the aluminum pot this does not happen, so you do not need to do this procedure, if it is in the aluminum pot, it will not be green, it will be more brownish, so you can do it straight, just give it a few boils to take the knot out of it, and that's it, it will taste the same way, it just won't be green. Now I'm going to put the rat back here, I've already cleaned it with lemon and salt, and let's make our syrup to put our candy. I'm going to use two parts of sugar and two of water, a cinnamon and a little clove, I'm going to let the sugar melt and then put the fig in here, now I'm going to let the fig cook a little, to be able to get the flavor of our syrup. Guys, it's finally time to put our candy here in the glass pot, in a little while we're going to eat, we're going to have a snack, and we're going to have fig candy, which is already at the end here. Soon I will have fig candy available, I will leave the link in the description too, soon I will have fig candy available for you, of course it will not be made in the copper pot, these will be made with chlorophyll to make it green, look how it's getting here in the pot, it yielded a lot, let's see how much glass I'm going to make, I'm putting it with liquid like this, this liquid helps to preserve and keep our candy very sweet. Guys, look at the result of the sweets, look at the amount that yielded, 4 large glasses, very sweet, this sweet with cheese, right guys? Look at that! Guys, the time has come to eat our fig candy, I put it here on the table, but you saw that I did a lot, there is already saved, and here, let me show you, a suggestion of accompaniment with cheese, then what did I do here? I took some fig candies, I beat it in the blender with a little syrup and it was like this, look, to pass on the bread, it's like a sweet, it's like a jelly, it's very tasty, homemade bread there, Gugu and Gegê here, are you ashamed? Giovana is shameless, right Giovana? Let's eat here then! Who will want bread? Gugu and Gegê? Yes! Guys, let's stay here, but before I can't help sending a hug to you, and I want to send a hug to the staff here from Teofilotone, to Minaura and her family, to Dona Zila also here from Teofilotone, and to Braulio and the family from Ipanema, Minas Gerais, near here, to Marlucia, to Jamilto, to Davi and to Gael, I don't know where they are from, to Marlene from Timóteo, Minas Gerais, who is from the channel Brincando de Cozinhar, to Matheus and his family from Pará, from Castanhal. A big hug for you, thank you for your affection, and see you in the next video! Goodbye! Goodbye Gugu!