O melhor bolo alagado do mundo: receita irresistível e o segredo perfeito!

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[{"selector":"#anim-db3b7681-1cb9-43b3-8c26-da008af45993","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-443df450-142f-451b-a98c-3aa36150ec94","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-dc48eb0f-0c50-40c2-9667-fc88ce4474a0","keyframes":{"transform":["translate3d(-116.24204%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bf0b1979-21dd-4882-bf65-73891a7bbbb7","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0274b9f0-a85f-41af-98d1-d83839d5684d","keyframes":{"transform":["translate3d(-98.55422%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-27c61ab9-e369-4140-b335-6689ba5e49eb [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-31.24062488616884%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":5000,"fill":"forwards"}] [{"selector":"#anim-5de7670f-52de-455b-9431-77b5b5d898e3","keyframes":{"opacity":[0,1]},"delay":0,"duration":5000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e989b5cb-193f-4eb1-b318-9931905cb1b4","keyframes":{"transform":["translate3d(0px, 202.22210%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":5000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] – 4 ovos – 2 xícaras de açúcar – 3 xícaras de farinha de trigo – 1 xícara de leite quente – 1 colher (sopa) de fermento em pó – 1 colher (chá) de essência de baunilha Ingredientes da massa DICA: O leite quente deixa a massa mais leve e aerada!

[{"selector":"#anim-5fe9fb0e-2ec9-490a-b254-65cc5bc8d0bc","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5d2e1843-0854-453a-9e6d-1b2e9512c44b","keyframes":{"transform":["translate3d(-105.37635%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7b61c066-b7ef-4bf6-a83c-83e71acf51af","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f2081f9d-d0ee-47fb-a4f3-eba8a883cadf","keyframes":{"transform":["translate3d(-99.51807%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e50c6f07-2236-4d66-a7a6-65fbff4cce9e","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Bata os ovos com o açúcar até dobrar de volume. Acrescente a farinha peneirada aos poucos. Aqueça o leite e adicione a essência de baunilha. Depois, misture à massa. Por último, adicione o fermento e misture suavemente. Leve ao forno pré-aquecido a 180°C por 35 minutos. Preparo da massa!

[{"selector":"#anim-fbe8697c-7d49-462f-b7d9-303a6d7015bd","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-08d5aa01-ca57-4cb8-9d31-c7bb47cc3e7c","keyframes":{"transform":["translate3d(-115.18988%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5e920d90-4ee8-4646-86f2-f14e42539f96","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-90b5e068-8863-4dcc-ad70-10d429add7b7","keyframes":{"transform":["translate3d(-100%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-039bf69b-2e41-4ea6-8e9e-307ea0e122b0","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d2b7e8c0-2533-4c49-a765-d3b7144ec7aa","keyframes":{"opacity":[0,1]},"delay":0,"duration":5000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ece4057d-81f1-4ac9-8af1-f5455fbcd65b","keyframes":{"transform":["translate3d(0px, 149.20628%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":5000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] – 1 lata de leite condensado – 200ml de leite de coco – 1 xícara de leite integral – 1 colher (sopa) de manteiga Preparo da Calda perfeita SEGREDO : Aqueça a calda em fogo baixo até ficar levemente cremosa. Isso ajuda a penetrar melhor na massa!

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[{"selector":"#anim-16382a29-a01c-49e1-a84b-131361cac668","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-551e8f42-2b00-4697-bfb7-0ad461293ed4","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-419242dc-21a9-4f05-a070-4be639b5e039","keyframes":{"transform":["translate3d(-100%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Bolo alagado: Receita original do doce que viralizou é de venezuelana de Curitiba Leia mais!

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O melhor bolo alagado do mundo: receita irresistível e o segredo perfeito!

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