MORANGOFFE 🍓✨

Hi guys! Welcome to my house, my kitchen again. And today I brought a recipe for you to give water in your mouth. Morangófi, the version of banoffee, that cake with dulce de leche, with whipped cream, with banana, but the version with strawberry. And besides all that I said, there's still a white brigadeiro in here to make everything even more delicious. Did you get water in your mouth? I know you're with water in your mouth. So stay here to learn the step by step of this recipe with me. Let's start then our morangófi by the dough. Dough that you've seen several times around here. So first I'm going to put the wheat flour, the sugar, all the dry ones, okay? The sugar, I'm going to put a pinch of salt. This pinch is very special because in every sweet recipe, when you put a pinch of salt, you enhance the flavors. So it opens up the taste buds, and you can feel the flavor more. Let's put the yeast here too. And the butter, okay? Cold butter, cut into small pieces. And now it's time to put the hand in the dough. For this I'm going to take my ring. Can I, husband? No, you can't. So the gluten, we usually develop when we want a heavier elastic dough, like bread dough. For a delicate dough like this, we don't want to develop gluten. So one of the secrets is to encapsulate the wheat flour with this butter fat. That is, we will only mix to mix the ingredients, and not be rubbing like bread, you know? Look how easy it comes off. And this dough is almost ready. It's so cute! Do you have a stove? I have a stove! Does it look like in the video for people to see you? Did you see? He stays here with his thick voice. This is my husband, who is behind the cameras. And he keeps testing everything later, you see? He's my guinea pig, but a good guinea pig, right, love? Isn't he? He's eating behind the cameras. Look, I'm done here. It's in this texture like this, look. And now we're going to add the eggs. I'm going to stir it a little more. And stir, stir, stir. It's like Maria Clara. Stir, stir, stir, stir. Look, you can put it on the counter if it's easier. I think it's easier. Look, and now just mix the ingredients, okay? You don't have to use a lot of strength. After you realize that the dough is very homogeneous, very smooth, you can stop stirring. As I told you, it's not to be kneading like bread. You're going to stir the dough until it gets to this texture here. You can see, it doesn't stick to your hands anymore. Oh, oh, oh, I'm going to have to get up with the camera. I have to get to it. Oh, what don't we do to show the point of a dough? But it stays like this, it doesn't stick to your hands anymore, okay? So that's the right point. After it gets to that point, it doesn't stick anymore. Here, delicacy. This dough is very delicate in taste. And it's also delicate when it's time to do it. So, stir, it's at that point. It doesn't move anymore. Now I'm going to wrap it in plastic wrap. And we're going to take this dough to rest a little bit. In the fridge. It's going to be very relaxed. And then we're going to put it in the oven, okay? So, about 40 minutes, at least half an hour in the fridge is enough. The rested dough is cold. It has to be very cold like this. It's super important. And look, I'm going to use this traditional pie pan. With removable bottom. It makes it a lot easier when we unmold it later. And let's go. I'm going to take it out of this plastic now. Another important tip. Sometimes, when people are going to open this dough, which is super delicate, they put wheat flour, wheat flour, and remember that we want a very delicate dough, that melts in the mouth, crunchy, in the right measure. For that, we can't keep adding more flour in this process. So, a tip I give now is to open the dough between two plastics. So, here I have that plastic. You know the one we buy to freeze food? I just opened it. So, a small plastic, I cut it, opened it like this, and it's the one I'm going to use. So, I put one on the bottom, the dough, one more plastic. This way, the dough won't stick to the counter, it won't stick to the roll, and it will remain very tasty after baking. So, we keep its delicacy. And when opening, another tip. Always from the center to the edges. Because if you open from the edges to the center, the center will have a dough cake. So, if you do it this way, it will be much easier to open and the dough will have a uniform thickness. So, it will start to slide on the counter. You can do it like this. Turn it here. You hold the two ends of the plastic here and with your own body you hold it. And then you can easily open it. Open this side first and then the other side. I turned it. I'll hold the plastic here and open it on this other side. Ready! The same thickness from the center to the edges. Remembering that the dough needs to cover the base and also the edges. So, I'll take a part of the plastic and I'll turn it this way on top of the mold. The plastic itself helps us to position it up here. You'll distribute the dough here inside the mold without making a mess or breaking it. I've spread the dough here. We'll cut this edge that is left. So, press the roll here. It will take this remaining dough here. Our cake will be well distributed in the mold. And this leftover dough you can save and then bake as a cookie, as a mini portion. We'll make a mini pie with leftover dough. Look how beautiful it is! The leftover dough I'll keep it here in the plastic. You can leave it in the fridge. Then you can bake a mini pie or cut it in different shapes to make a cookie. Here, in the mold, we'll do the following. I'll pierce the base. This is very important for the dough not to puff up when baking. So, make these holes all over the base of the pie. And before baking, we'll put a weight. For this, I'll use the parchment paper. I'll put it right here. It adheres well to the dough. It doesn't hurt these edges. And this weight you can use beans, which is what I'll use here. You can also use rice. The only detail is this bean you'll use or this rice will go to the oven, right? So, it will dehydrate. So, when you eat it, it won't cook the same way as the rice that didn't go to the oven. So, I don't advise you to eat it because you'll dehydrate this grain. You can store it in a jar and the next time you bake a pie you'll have your rice or beans. So, here. I always use this bean when I bake pies. I put it right here. And this weight serves to prevent the dough from deforming when baking. Since we have butter here, it will melt a little. So, if you don't have this weight, the dough will deform. That's why we put this weight. Now, I'll take it to bake. Our oven is preheated to 180 degrees. We'll bake it for 10 minutes with the weight. Then, we'll remove the butter paper and leave the dough for another 15 or 20 minutes until it's golden brown. Then, we'll take it to the oven. The dough is in the oven. Meanwhile, we'll make the filling. And our morangofe, besides having the dulce de leche, will have a white brigadeiro. I love this combination of morango and white brigadeiro. Some people prefer to make it only with white brigadeiro. It's delicious. And for this, there's no secret. Condensed milk. I love this image of condensed milk falling. There's an image that gives me water in my mouth. That's it. Everything that goes with condensed milk can't go wrong. It's delicious. Condensed milk here. Since I want to make a creamier filling, I'll use heavy cream. A lot of heavy cream. The measurements are here in the description. So, don't worry about the measurements. Heavy cream and also a little butter. Add the butter. All of this will give creaminess to our filling and make the flavor softer. So, when we make a brigadeiro without heavy cream, it'll be sweeter and caramelized and also it won't have a creamy texture. Here, I want creaminess and a lighter flavor. That's why I added a lot of heavy cream and also the butter. And now, mix, mix, mix. It smells delicious. It's at the right point. You'll mix until you realize that the filling gains color but it's still creamy. I put the spatula right in the middle of the pan. We can see the creaminess. The filling is slowly joining. This is the final point. Mix until it looks like this. It's perfect. This way, you'll have the flavor of the brigadeiro and the creaminess of the filling. It's not a brigadeiro. It's ready. Let's put it in the bowl. Look how beautiful it is. Very creamy. Mix well. The filling is ready. Let's get the dough. Guys, look how beautiful it is. It's golden brown. I unmolded it and put it on the presentation tray. I also have the filling, the sweetened milk, the white brigadeiro, the strawberries, of course. We're making morangofe. I'll also sprinkle white chocolate on top. It's optional. In addition to these preparations, I'll whip the whipped cream to make a beautiful finish. The height of our morangofe. For that, I have here the mixer. I'll put the whipped cream. The whipped cream is very cold. Now, I'll turn on the mixer on medium speed until it reaches the peak. It's ready. Look how beautiful it is. It's perfect. Now, I'll put it in a piping bag to finish it. I always like to use a glass or a jar as support since the piping bag I'm using is big. It avoids messing up and wasting the preparation. So, I wrap it like this. You can use a glass, I'm using a jar. It's like a support. Now, I'll put the preparation inside without making a mess. Look how beautiful it is. What a perfect combination. Can you imagine? The dough is golden and crispy. Now, we'll add the dulce de leche, the strawberry, the white brigadeiro, the chantilly, and the strawberry. It's a special dish. It's perfect to celebrate your birthday. Here it is. Now, everything is ready for the assembly. I'll start with the dulce de leche. It's a generous layer so you don't lose the costume. It's a uniform layer. Look how creamy it is. I like to make it creamy, full of filling, and tasty. It's a good thing. A lot of filling. You can smooth it so it's all at the same height. The first layer is done. Now, it's the strawberry's turn. I love this strawberry. We have a sweeter layer of dulce de leche with the strawberry. It's a perfect combination. The texture of the strawberries, too. I cut them in half and I'm using this part that has more fruit. It's a beautiful position because when you cut it, you'll have a beautiful cut, too. Look how beautiful it is. I could finish it here. It's very strawberry-like. I'm eating a strawberry behind the camera. It's heavy and cute. I have to hide the ingredients. It looks like I'm eating a strawberry No, right? I'm just looking at it. One eye on the pie, the other on the husband eating the strawberry. I filled it well. It's well covered. Press the strawberries well because now I'm going to put the white brigadeiro layer. It's getting better. Now I'm going to fill the holes of the strawberries with the brigadeiro. As I told you, I don't save on the filling. It's well filled, very creamy. I'm going to spread the brigadeiro to make a uniform layer to make it beautiful. Are you watering your mouth? I'm watering my mouth. I can smell it. You can't smell it. I want to eat this pie. Done. The brigadeiro is well distributed. To finish, I'm going to make some peaks with the whipped cream. You don't have to worry about the drawing because I'm going to put strawberries. It's getting better and better. Think about this combination. Whipped cream, white brigadeiro, dulce de leche, the dough, very crispy, buttery, delicious. Each step is perfect. From the dulce de leche to the strawberry. You don't even have to put the strawberry on top because it's already perfect. I'm going to finish with the strawberries. Here I cut the strawberry in half and also in four parts to make it lighter when we put the strawberries on top. I'm spreading it in a very neat way, as if the strawberry had fallen naturally on top. Different positions. You know? Let it fall on the side. This gives lightness to the decoration. Do you feel like eating? It's beautiful. Is it beautiful like this? Yes. But can you make it better? Yes, you can. I'm going to put some white chocolate. I've already grated it. Just some pieces of white chocolate. I'm going to put it on top. This is optional. It's up to you. I hope you like it. I like it with a lot of things. I think it gives a different touch. A nice texture. I chose white chocolate because we have white brigadeiro here. You can make these chocolate chips and keep them in a jar. When you need to finish a dessert, you have it ready. I think it's good now, right? If you leave it here, I'll decorate it until tomorrow. I'll put delicious things. But our morango is ready. It's full of layers. It's delicious. Morango, whipped cream, milk chocolate, white brigadeiro, delicious cake. It's time to taste it. I confess to you that since I decided to make this cake here on the channel, I was already drooling. Making this recipe, I was drooling even more. Now, I feel like trying morango. There's everything I like here. Morango, milk chocolate, white brigadeiro. What a beautiful thing! It's time to taste it. I dedicate this piece to us. I'll take everything. Morango, milk chocolate. Wow! Many turns, many dances. It's delicious. What a wonderful combination. Seriously. Banof is delicious, but morango is perfect. The whipped cream, the brigadeiro, the milk chocolate, the dough. A perfect combination. Special recipe for you. Tell me what you think. And of course, always stay tuned because there's a recipe on the channel for you. Delicious recipes. Let's taste it. Awesome.