Aprenda a fazer o doce de leite mineiro, com farofa de canela e raspas de chocolate

MINAS NO POTINHO

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[{"selector":"#anim-f6168c73-44d0-4319-9e66-f4bfcab79468","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b2377be0-62eb-4be0-940a-8037be20cbb2","keyframes":{"transform":["translate3d(0px, -391.38887%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f58795ca-16d3-4399-ba23-f149f299ae6b [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Estar em Minas Gerais é sinônimo de comer muito doce de leite. Apesar de presente em vários países da América Latina, o doce ganha contornos ainda mais deliciosos na cozinha mineira Istock

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Ingredientes

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Modo de Preparo

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Farofa de canela para finalizar Ingredientes:

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Modo de Preparo

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Montagem

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MINAS NO POTINHO