by pimentanoreino

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[{"selector":"#anim-6956d509-e30c-4ccb-9274-473365fe15b0 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-c99d9d9d-a2d0-49ea-a0a9-f5a21938399f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fbb53243-63d5-41e6-8d99-af0994bd93ad","keyframes":{"transform":["translate3d(-131.74604%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] A calda de açucar, tradicional no pudim de leite, pode ter três texturas: fina, média e grossa

[{"selector":"#anim-9b63215c-81c3-47a1-bc15-31d149f209f3 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(1.374481032743072%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-af77a7c0-3e0b-4068-9491-ea7f396cd13a","keyframes":{"transform":["translate3d(132.73094%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f7f600b7-b0ec-4f4d-94dd-7c74c64c5f06","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fa635fcd-34c8-4591-bcd1-bda6dae75229","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] A calda é feita de água e açucar e o que difere a textura final é justamente a quantidade de água utilizada.

[{"selector":"#anim-3d877f45-0a95-47a0-b809-cce5798363a1","keyframes":{"transform":["translate3d(180.00002%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-be71db9a-8f3b-4bbb-aa66-aea86efce619","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-42fb26d6-7c83-4be1-8def-d4f2b9bbc5d9","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] A minha preferida é uma calda mais densa, mais cremosona.

[{"selector":"#anim-90a0899f-5c1d-4766-87eb-367060ebfb2b","keyframes":{"transform":["translate3d(130.12049%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c1074915-e46e-4ef2-bd1d-160a946a5570","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c50075fc-2c1c-4df5-94aa-665c9d584c70","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] Por isso a minha proporção ideal é de 2 xícaras de açucar para 1/2 xícara de água.

[{"selector":"#anim-9251c64a-d858-41d2-a46e-37a6601504fc","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e913bfde-46e9-42b6-b082-0226f85380e4","keyframes":{"opacity":[1,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-ff7e9336-9ddf-4ccd-9e24-65e443b776fa","keyframes":{"transform":["scale(3)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Basicamente você tem que derreter o açucar e então acrecsentar a água, que deve estar quente. Mas tem algumas dicas pra chegar no resultado perfeito...

[{"selector":"#anim-c9785e9a-d4bf-479d-a494-3c8ed4294461","keyframes":{"opacity":[1,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-910cf46e-a33a-425b-b0c7-0967be542b99","keyframes":{"transform":["scale(3)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] clique para ver a receita completa com dicas

[{"selector":"#anim-8eca0876-027f-47f1-b9f1-836f36f37e27","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-51d9f9cd-214c-4831-91e4-d7eca25142b7 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(31.323242074170153%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] Uma dica importante é deixar a calda descansar antes de acrescentar a mistura do pudim.

Com o segredo da calda perfeita desvendado, nos resta trazer de volta um dos grandes dilemas da humanidade...

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Pudim COM ou SEM furinho?

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o meu beeeeem lisinho, por favor!

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Mais receitas de sobremesa delícia? Só vem!

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Gostou? Veja mais receitas, dicas e estórias de comida

[{"selector":"#anim-0ffc1aa2-0e22-467e-859d-d7da763dd22b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] pimentanoreino.com.br Instagram faby_zanelati