{"id":72606,"date":"2017-07-05T09:48:54","date_gmt":"2017-07-05T12:48:54","guid":{"rendered":"http:\/\/jornalperiscopio.com.br\/site\/?p=72606"},"modified":"2017-07-05T09:48:54","modified_gmt":"2017-07-05T12:48:54","slug":"cantinho-chef-050717","status":"publish","type":"post","link":"https:\/\/jornalperiscopio.com.br\/site\/cantinho-chef-050717\/","title":{"rendered":"Cantinho do Chef &#8211; 05\/07\/17"},"content":{"rendered":"<p><strong>Brownie marmorizado <\/strong><\/p>\n<p>Blogueira Pati Bianco \u2013 Rende 10 peda\u00e7os<\/p>\n<p>&nbsp;<\/p>\n<p><strong><u>Ingredientes:<\/u><\/strong><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>\u00d3leo para untar;<\/li>\n<li>\u00be x\u00edc. de farinha de arroz integral;<\/li>\n<li>\u00bd x\u00edc. de cacau em p\u00f3;<\/li>\n<li>\u00b9\/\u00b3 x\u00edc. de f\u00e9cula de batata;<\/li>\n<li>\u00b9\/\u00b3 x\u00edc. de polvilho doce;<\/li>\n<li>1 col. (ch\u00e1) de goma xantana;<\/li>\n<li>\u00bc col. (ch\u00e1) de bicarbonato de s\u00f3dio;<\/li>\n<li>Pitada pequena de sal;<\/li>\n<li>\u00bc x\u00edc. de a\u00e7\u00facar demerara;<\/li>\n<li>\u00bd x\u00edc. + 2 col. (sopa) de \u00e1gua;<\/li>\n<li>1 col. (ch\u00e1) de extrato de baunilha caseiro;<\/li>\n<li>\u00bd x\u00edc. de \u00f3leo de coco derretido;<\/li>\n<li>\u00bc x\u00edc. de chocolate sem leite 70% cacau picado ou em gotas;<\/li>\n<li>3 col; (sopa) de pasta de amendoim cremosa.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Preparo:<\/strong> Preaque\u00e7a o forno a 250 \u00b0C, unte com \u00f3leo ou forre com papel-manteiga uma f\u00f4rma pequena. Em uma tigela, misture os ingredientes secos, exceto o a\u00e7\u00facar, e reserve. Em outro recipiente, misture o a\u00e7\u00facar, a \u00e1gua e a baunilha e deixe os cristais dissolvendo por 4 minu\u00adtos. Despeje a mistura de \u00e1gua e a\u00e7\u00facar na tigela dos in\u00adgredientes secos e junte o \u00f3leo de coco. Misture com o batedor de arame at\u00e9 obter uma massa espessa e homog\u00eanea. Adicione o chocolate picado e misture novamente. Transfira a massa para a assadeira untada e alise a superf\u00edcie com a esp\u00e1tula. D\u00ea batidinhas na bancada para retirar qualquer bolha de ar que tenha se formado. Com a pasta de amendoim, fa\u00e7a 6 pontos de \u00bd col. (sopa) cada sobre a massa e desenhe espirais com a ajuda de um palito de dente ou com a ponta da faca. Asse por 15 minutos ou at\u00e9 espetar um palito e ele sair um pouco sujo, mas n\u00e3o muito. Se a massa ain\u00adda estiver muito molhada, deixe mais 5 minutos. Se ela ainda n\u00e3o estiver no ponto depois de 20 minutos, reduza a temperatura para 180 \u00b0C e deixe por mais 7 minutos, no m\u00e1ximo. Aguarde esfriar completa\u00admente antes de cortar. Sirva.<\/p>\n<p>&nbsp;<\/p>\n<p>Quer participar do \u201cCantinho do Chef\u201d? Envie suas receitas e dados pessoais (nome completo, endere\u00e7o e contato) pelos seguintes canais:<\/p>\n<ul>\n<li><strong>Carta:<\/strong> Rua dos Andradas, 122, Centro &#8211; Itu \/ SP \u2013 CEP: 13300-902<\/li>\n<li><strong>E-mail:<\/strong> redacao@jornalperiscopio.com.br<\/li>\n<li><strong>WhatsApp:<\/strong> (11) 93015-4936<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Brownie marmorizado Blogueira Pati Bianco \u2013 Rende 10 peda\u00e7os &nbsp; Ingredientes: &nbsp; \u00d3leo para untar; \u00be x\u00edc. de farinha de<\/p>\n","protected":false},"author":1,"featured_media":72607,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[7],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cantinho do Chef - 05\/07\/17<\/title>\n<meta name=\"description\" content=\"Brownie marmorizado Blogueira Pati Bianco \u2013 Rende 10 peda\u00e7os &nbsp; 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