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É um livro de receitas online, com as receitas em PDF e um vídeo com passo-a-passo de todas as receitas. Foi um jeito mais fácil e prático que encontrei para ensinar todo o conteúdo do curso. Você pode assistir os vídeos das aulas quando e onde quiser, pelo computador, celular e tablet. Já as receitas você pode imprimir o PDF e ter com você sempre!
O QUE VOCÊ IRÁ APRENDER/OBJETIVO DO CURSO:
MASSAS - São 3 Receitas diferentes em dois sabores (Chocolate e Baunilha): Massa Chiffon, Pão de Ló e Massa Amanteigada.
*ESTRUTURA DO CURSO (NOME DOS MÓDULOS):
Cada massa um módulo
Módulo 1: Massa Chiffon
Módulo 2: Pão de ló
Módulo 3 Massa amanteigada
Múdulo 4 Montando e decorando o bolo (São vídeos separados )
Massa Chiffon: A Massa Chiffon é bem macia e molhadinha pois leva como base óleo e emulsão de clara em neve. Ideal para bolos de pasta americana e bolos gelados. Pode ser usada para Naked Cake porém, resseca se ficar exposta em contato com o ar.
Pão de Ló: O Pão de Ló é uma massa tradicional rica em ovos, que não leva gordura nem de manteiga e nem de óleo. Por conta disso ela é mais sequinha e bem leve. Ideal para bolos que levarão bastante calda e recheios de frutas, como os Bolos de Vitrine. Ela tem aspecto de sponge cake. Rende bastante e tem custo baixo.
Massa Amanteigada: A Massa Amanteigada é mais estruturada. Por levar a gordura da manteiga, é bem molhadinha. Saborosíssima, dá para comer pura! Aguenta recheios mais pesados e é perfeita para Naked Cake, pois não esfarela e não quebra facilmente.
Se você tiver uma massa perfeita para cada tipo de bolo, você já tem meio caminho andado para um carreira de sucesso!
Não perca tempo errando migles! No Receitas da Nat Casagrande eu ensino o passo a passo dessas receitas, além de um PDF para você imprimir e usar sempre que for fazer seu bolo!
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