Goan Bebinca With Packaged Coconut Milk скачать в хорошем качестве

Goan Bebinca With Packaged Coconut Milk

I know many of you tried my Bebinca and it turned out beautifully for you! Back then, I got a number of questions about using store-bought Coconut milk. So this video answers those questions. The Bebinca is the most gorgeous among Goan sweets and, certainly, the most technique-sensitive. It, however, is not difficult and only needs time; time for both, preparation and cooking. The Bebinca, especially when freshly made at home, is smooth, melt-in-the-mouth soft, delicately layered and heavenly delicious; no wonder it is considered the 'Queen of Goan Desserts'! Many thanks to my sister, Natly, who taught me this recipe step by step and who still bakes the best Bebinca in all of Goa! Mog Asum ❤️ Let There Be Love The detailed recipe is here: https://florencydias.blogspot.com/202... My Christmas Recipes Playlist is here:    • Christmas Sweets by Florency Dias   Ingredients: 1 US cup = 240ml 1&1/4 cups or 150 grams of All-purpose Flour (Maida) 1/4 piece of Nutmeg (ground) or 1/2 teaspoon powdered Nutmeg 1/4 teaspoon Salt 1 Cup Water + 1/2 Cup Water (I used for dilution) 10 Egg yolks, lightly beaten 3 x 200ml tetra packs of Coconut Milk 2&1/2 cups or 500 grams of Sugar (granulated if measuring in cups) Melted Ghee for greasing the tin & each layer For the Caramel: 4 Tablespoons of Sugar 2+5 Tablespoons of Water Note: Tin size: 9"x4.5"x2" This time, I used one and a quarter of a ladle of batter for each layer (one ladle measures 1/2 a cup; understanding the quantity of batter for each layer is a trial-and-error process) Preheat the oven at 180 degrees Celsius for 15 minutes. First layer must be baked at 180 degrees Celsius for 15 minutes, all others must be grilled (top rack) for 9-11 minutes. Please note: Grilling here means the Top Heating element. In some cases, that may mean broiling. Music Credits: First Noel. And instrumental by Tabitha Dias