Brazilian Custard Corn (Bolo de fuba)

Category: Bakery products
Kitchen: brazilian
Brazilian Custard Corn (Bolo de fuba)

Ingredients

Corn flour 320 g
Sugar 220 gr.
Milk 400 ml.
Odorless vegetable oil 150 ml.
Large egg 3 pcs.
Baking powder 1 tbsp. l.
Vanillin
Salt pinch
Alcoholic for soaking dried fruits 1-2-3 st. l.
Dried fruits (washed and scalded) - I have cranberries, dried apricots, raisins for everyone
Lemon zest (without it) remove from 1/2 lemon

Cooking method

  • The cupcake is preparing quickly. Therefore, prepare all the food in advance so that you have it on hand. And also a good whisk for kneading porridge when cooking. I also advise you to immediately turn on the oven 180 degrees. Prepare a baking dish or tins. I got 10 small cupcakes and one medium. You can take one large with a diameter of 24 cm. Grease the mold (molds) with a non-stick mixture.
  • No dried fruits were added to the original recipe. But my children eat them very well, so I added. They must be prepared in advance and poured with something alcoholic. I poured Krambambuli... She herself adds flavor to the dish.
  • Sift the cornmeal into a heavy-bottomed saucepan, add sugar, vanilla sugar, milk, butter and salt. Mix everything thoroughly until smooth. Put the saucepan on high heat, bring to a boil. Reduce the fire to a minimum and brew porridge. All this time we mix intensively, collecting from the bottom, so as not to burn. Cook until you get a porridge, not too thick, but not liquid either. When turning with a whisk, there should be stripes behind it. I cooked for about 5 minutes. For some reason, stripes are not visible in the picture.
  • Brazilian Custard Corn (Bolo de fuba)
  • We remove the finished mass from the heat and pour it into the combine, scrubbing well all the porridge from the bottom. We are not afraid of lumps!
  • Brazilian Custard Corn (Bolo de fuba)
  • Install the paddle on the combine. Begin to whisk to cool the mass. And then the eggs will cook. Now, one at a time, kneading the previous one well, add the eggs.
  • Beat until the last lumps disappear. You can simply beat with a hand blender until the lumps disappear.
  • At the very end, add baking powder and dried fruits, mix quickly. The dough is LIQUID! This is normal.
  • Pour the dough into a mold and bake. It takes a long time to bake. Depending on the chosen shape. A large cake is baked for at least 40 minutes. We check the readiness with a toothpick.
  • Cool down in shape. Sprinkle with icing sugar or icing.
  • Brazilian Custard Corn (Bolo de fuba)
  • Sunny, aromatic and incredibly tasty.
  • Brazilian Custard Corn (Bolo de fuba)
  • Brazilian Custard Corn (Bolo de fuba)

Cooking program:

oven

Note

This is an incredibly delicious muffin cake. At first, I doubted that such a batter could be baked like that. But it happened and it's awesome! The structure is moderately crumbly, moderately moist. Sugar for me, not a lover of very sweet, was the very thing!
Found the recipe in the net. They call it pie, but I consider it a cupcake.
Try it.
With love, Tumanchik
Brazilian Custard Corn (Bolo de fuba)
a similar recipe for cupcake is on Nagira's website Inca Gold corn cake... I didn't find it right away. Now they will live together.

ang-kay
Tumanchik, an interesting option for gluten-free baked goods. Ir, is it very dense? I read that it is crumbly.
Rusalca
I'm the first to try!
Tumanchik
Quote: ang-kay

Tumanchik, an interesting option for gluten-free baked goods. Ir, is it very dense? I read that it is crumbly.
Angela and the consistency is incomparable - crumbly and grainy. Something like curd ... Can't convey. But definitely not dense. I condensed it a little with dried fruits. But they gave it a taste
Thanks for stopping by!
Rusalca
And I can have a bigger piece!
Tumanchik
Quote: Rusalca

And I can have a bigger piece!
Quote: Rusalca

I'm the first to try!
of course you are the first!
Take a whole cupcake! You can't pull off the ears with milk!
Rusalca
Quote: Tumanchik
Take a whole cupcake! You can't pull off the ears with milk!
Thank you!
Nagira
Sonadora
Tumanchik, Ir, how delicious it is here! For a long time I licked my lips on this cupcake, but I was not going to bake it. But now I will definitely cook.
Tumanchik
Tumanchik
Quote: Sonadora

Tumanchik, Ir, how delicious it is here! For a long time I licked my lips on this cupcake, but I was not going to bake it. But now I will definitely cook.
Thank you very much, Manechka, everything is very tasty. I would be glad if you like it too.
Nagira

Tumanchik
Rattatosk
Irina, delicious cupcake. I often bake this and even NOT corn lovers eat it
Only I changed the recipe a little: instead of vegetable oil, I add 50-100 g of butter (vegetable oil does not work with us), and instead of a baking powder, I beat the proteins into a foam and mix them into the main mass. The top of the cake is flat, with small cracks.
Yesterday I tried to add 100 g of milk and 1 egg as an option, it also turned out
Tumanchik
Quote: Rattatosk

Irina, delicious cupcake. I often bake this and even NOT corn lovers eat it
Only I changed the recipe a little: instead of vegetable oil, I add 50-100 g of butter (vegetable oil does not work with us), and instead of a baking powder, I beat the proteins into a foam and mix them into the main mass. The top of the cake is flat, with small cracks.
Yesterday I tried to add 100 g of milk and 1 egg as an option, it also turned out
Tanya, I liked the cupcake and the baking principle so much. I want to experiment with oatmeal. Brew into porridge, and then bake with a cupcake.
Thanks for sharing!
Rattatosk
I've never tried that, but the oatmeal will be sticky. Probably, you will need few eggs and without them at all.
And in general, oatmeal with a beaten egg ... some English pudding comes to mind
Tumanchik
Quote: Rattatosk

I've never tried that, but the oatmeal will be sticky. Probably, you will need few eggs and without them at all.
And in general, oatmeal with a beaten egg ... some English pudding comes to mind
pudding will be easy, but it's interesting to try! and with rice flour ?!
Rattatosk
Technically interesting, but absolutely nobody will eat my pudding, I will wait for your experiments. Or I'll make a pudding cupcake.
Tumanchik
Quote: Rattatosk

Technically interesting, but absolutely nobody will eat my pudding, I will wait for your experiments. Or I'll make a pudding cupcake.
ang-kay
Ira! Brought you a thank you for your cupcake. Baked according to the recipe, but without s / f. Very tasty and not fancy. My dough was not liquid, it was of a normal muffin consistency. Here's what happened.

Brazilian Custard Corn (Bolo de fuba)

Brazilian Custard Corn (Bolo de fuba)

Brazilian Custard Corn (Bolo de fuba)

Tumanchik
Quote: ang-kay
Ira! Brought you a thank you for your cupcake. Baked according to the recipe, but without s / f. Very tasty and not fancy. My dough was not liquid, it was of a normal muffin consistency. Here's what happened.
What a delightful gorgeous you have! Well, just like the picture! Delicate and sunny!
Thanks for trusting the recipe. Well, the photo is above all praise! Drooling straight! So I would have crumbled that very piece!
Thank you so much for your friendship!
ang-kay
Thank you for the recipe.
galchonok
Irinka, an interesting cupcake recipe! I often bake corn baked goods, but not custard. We must try your recipe too!
Tumanchik
Quote: galchonok

Irinka, an interesting cupcake recipe! I often bake corn baked goods, but not custard. We must try your recipe too!
I strongly advise you to try a checkmark. It's delicious and simple!
Marya-83
Thank you very much for the recipe! Delicious! Bright color and taste!
The dough was very liquid, thanks for writing about this in the recipe, otherwise I would add flour from fear)))
Brazilian Custard Corn (Bolo de fuba)
Marya-83
Quote: Tumanchik

pudding will be easy, but it's interesting to try! and with rice flour ?!
How to make with rice flour? The same recipe, but add rice instead of corn flour?
Tumanchik
Marinochka, thank you very much for your trust in the recipe and photo report. This is just a magical recipe. I now actively use the principle of brewing corn flour in gluten-free baked goods. Very important for those who suffer from allergies.
I never did experiment with rice flour. But the mixture of corn + rice (and even cornstarch) I use constantly. The result is excellent. Try it. And be sure to tell us.
Helen
Quote: Marya-83

Thank you very much for the recipe! Delicious! Bright color and taste!
The dough was very liquid, thanks for writing about this in the recipe, otherwise I would add flour from fear)))
Brazilian Custard Corn (Bolo de fuba)
What a handsome man !!! I forgot something about these cupcakes ...
gawala
She sang like that. Very tasty and really liked ...
Natalyushka
Handsome! I'm taking it to the tabs!
Tumanchik
Quote: Helen3097
What a handsome man !!! I forgot something about these cupcakes ...
not in order, urgently cook!
Quote: gawala
She sang like that. Very tasty and really liked ...
Galina, why didn't she share? ate it yourself? quietly?
gawala
Quote: Tumanchik
why didn't you share it? ate it yourself? quietly?
And I did it for a long time, as soon as I saw the recipe ... Well, you can say quietly cracking ..
Tumanchik
Quote: gawala

And I did it for a long time, as soon as I saw the recipe ... Well, you can say quietly cracking ..
this is how the secrets of history are revealed
gawala
Quote: Tumanchik
this is how the secrets of history are revealed
Aha ... "Petersburg secrets of the Madrid court" ...
Tumanchik
Quote: gawala

Aha ... "Petersburg secrets of the Madrid court" ...
Marya-83
Quote: Tumanchik

Marinochka, thank you very much for your trust in the recipe and photo report. This is just a magical recipe. I now actively use the principle of brewing corn flour in gluten-free baked goods. Very important for those who suffer from allergies.
I never did experiment with rice flour. But the mixture of corn + rice (and even cornstarch) I use constantly. The result is excellent. Try it. And be sure to tell us.
We need to experiment with rice flour somehow ... Thanks again for the recipe! The husband eats with pleasure.)))
Marya-83
Quote: Helen3097

What a handsome man !!! I forgot something about these cupcakes ...
We urgently need to remember))) It's a miracle))
Tumanchik
Quote: Marya-83
We need to experiment with rice flour somehow ... Thanks again for the recipe! The husband eats with pleasure.)))
my kids eat it with pleasure. it turns out gluten-free. useful it
Marya-83
Quote: Marya-83

We need to experiment with rice flour somehow ... Thanks again for the recipe! The husband eats with pleasure.)))

Report of my experiment with rice flour:
1. Add less sugar
2. Add more vanillin or zest, in general, something aromatic ... because baked goods have a slight taste of rice)
The pastries are delicious and tender. By evening they had eaten everything.
Brazilian Custard Corn (Bolo de fuba)
Brazilian Custard Corn (Bolo de fuba)

Tumanchik
Marina, you are just great! Clever girl! Thank you very much for this experiment. I will definitely use it. I think anyone interested in gluten-free baking will find this experience useful.
Alycha
Thanks for the rice flour I will definitely try !!!
Marya-83
Quote: Tumanchik

Marina, you are just great! Clever girl! Thank you very much for this experiment. I will definitely use it. I think anyone interested in gluten-free baking will find this experience useful.
Not at all.) Thank you for the idea! ))
P.S: I still have oatmeal ... Have you tried to make oatmeal?
Alycha
You are our Susanin. If you try, we will be grateful for the report.
Tumanchik
Quote: Marya-83

Not at all.) Thank you for the idea! ))
P.S: I still have oatmeal ... Have you tried to make oatmeal?
Marinochka, I'm still feeding the current with promises ... everyone!
peki dear, very much we ask!
I will then teach sensibly to replace products in order to transfer it to hypoallergenic.
and come on to "you!
Marya-83
Quote: Alycha

You are our Susanin. If you try, we will be grateful for the report.

Ok, I'll try) .., but if the result is not pleasing, there will be no report ...


Added Thursday, 10 March 2016 04:29 PM

Quote: Tumanchik

Marinochka, I'm still feeding the current with promises ... everyone!
peki dear, very much we ask!
I will then teach sensibly to replace products in order to transfer it to hypoallergenic.
and come on to "you!
Yes, well, I'll bake it)), just not now ... In a few weeks, most likely)
Ok, we will be on "you"
Tumanchik
Quote: Marya-83
Okay, I'll try) .., but if the result is not pleasing, there will be no report ...
completely in vain. be sure to tell me what will come out. it's an experiment!
Larssevsk
Ira, just now I have considered this recipe. What are you doing
Took in bookmarks
Tumanchik
Larisa is a very good win-win recipe. Products are perfectly substituted for anti-allergens
alinych
An interesting phenomenon: it seemed to me that my fellow Brazilian came out too oily, but everyone who tasted liked the foreigner and asked to repeat it! ..

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