Thursday, 23 de November de 2017

Guiozas vegetarianos


Sorry, this entry is only available in Brazilian Portuguese.

  1. maira
    23 de November de 2017 - 10:05

    Bom dia, Ju! Adorei a receita, agora que vi como é fácil nunca mais pago os 50 conto que cobram por aí…hahahah meu filho adora.
    Só não entendi o final, isso de colocar água na panela. É pra colocar duas colheres de água na panela com óleo quente? Não espirra pro mundo inteiro? Poderia fritar primeiro e depois passar os guiozas para uma panela de cozinhar a vapor, pra terminar o cozimento? Detesto coisa que espirra muito, tenho bb e ele tá sempre no meu pé na cozinha…rsrsrs.

    • 28 de November de 2017 - 07:09

      Maira, é isso mesmo, o óleo quente e a água. Parece que vai explodir, eu mesma achei bizarro quando li, mas não foi. É bem rápido mesmo, você coloca a água e já tampa a panela, então qualquer respingo bate na tampa. E a ideia é mesmo que a água em contato com o óleo evapore super depressa pra formar aquele vapor que cozinha os guiozas! Você pode sim fazer naquelas panelas de vapor, mas daí é o inverso: primeiro você cozinha nela e depois frita pra finalizar o fundo. :)

  2. Samia
    24 de October de 2018 - 12:11

    Amooooo guyoza! . Vou fazer com certeza! Vi o vídeo e vou tentar fechar bonitinho como ela fez, heheheh. Será que dá pra fazer rolinho primavera com essa massa, também?

Juliana Morgado

I’m a journalist with more passions than time can allow me to have. I have found in the kitchen my paradise, my resting place after a long and exhausting day. It’s my addiction, really. Not only cupcakes but anything that I find interesting, challenging or fun to do. Despite the blog’s name, it’s not all about cupcakes. I love cooking risotto, of all kinds, and I simply love any recipe with cheese.

Cupcakeando’s History

I’m not sure when or why I started to cook. My memories are of my mother putting me in the kitchen and teaching Brazilian white rice and her awesome pomodoro sauce for spaghetti, with fresh tomatoes just the way only she can do. All I know in the kitchen I’ve learned by one way: practice. My recipes are created from my head and implemented with the tests I run, or even meticulously measured from trusted sources.
I have a true passion for cupcakes, because I believe they represent everything that’s good in the kitchen: butter, sugar, cuteness, dedication and creativity. Everything in the right amount for one person.
I enjoy experimenting with these little ones, and finding out new ways do decorate them. When I have nothing better to do, I start researching and studying recipes, theories and decorations for cupcakes. Yeah, study, that’s right.
The blog is also a place for my second passion: photography. I’m that person who keeps looking for angles and shots while walking on the park. I also study the art of photography through websites and books.

The Name

Cupcakeando means, roughly, cupcakeing in Portuguese. The noun “cupcake” is in a verb tense that most well-schooled Brazilians hate because it means an action that will never stop. That’s precisely my intention. I don’t have any wish to stop my cupcake factory anytime soon, or even stop cooking in general. If I don’t have anymore orders, it will be for friends. If my friends get sick of it, it will be for my family. When my family says “ENOUGH”, it will be for myself (and maybe for my Siberian husky and my Pembroke corgi). Because that’s what I love to do and what makes me truly happy.


All photos and texts on this website are produced by Cupcakeando, unless specified otherwise. They represent a lot of work and effort. In case you want to use any photo or text from this website, please make sure to link back to me or even get in touch with me before anything. I’ll be glad to help, but it’s important to give the proper recognition. :)

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