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- Papo-de-anjo abstract "Papo de anjo or papo-de-anjo (European Portuguese: [ˈpapu ˈdɐ̃ʒu] or [ˈpapu dɨ ˈɐ̃ʒu], Brazilian Portuguese: [ˈpapʊ dʒɪ ˈɐ̃ʒʊ]), roughly translated as "angel's double chin", is a traditional Portuguese and Brazilian dessert made chiefly from whipped egg yolks, baked and then boiled in sugar syrup.Like fios de ovos and several other classical Portuguese sweets based on egg yolks, papo de anjo is believed to have been created by Portuguese monks and nuns around the 14th or 15th centuries. Laundry was a common service performed by convents and monasteries, and their use of egg whites for "starching" clothes created a large surplus of yolks.According to most recipes, the yolks must be whipped until they swell to double their original volume. Some recipes also call for egg whites (1--2 whites for each 10 yolks), beaten separately to stiff peaks consistency and gently mixed into the yolks. The mixture is then poured into greased muffin forms (about 1/2 tablespoon each) and baked until they are firm but still without crust. The pieces are then boiled lightly in the syrup, which may be flavored with rum, vanilla, or orange peel.".
- Papo-de-anjo ingredient Egg_yolk.
- Papo-de-anjo ingredient Sugar.
- Papo-de-anjo origin Portugal.
- Papo-de-anjo type Dessert.
- Papo-de-anjo wikiPageID "1225167".
- Papo-de-anjo wikiPageRevisionID "583961059".
- Papo-de-anjo country Portugal.
- Papo-de-anjo course Dessert.
- Papo-de-anjo hasPhotoCollection Papo-de-anjo.
- Papo-de-anjo mainIngredient "Egg yolks, sugar syrup".
- Papo-de-anjo name "Papo-de-anjo".
- Papo-de-anjo subject Category:Brazilian_cuisine.
- Papo-de-anjo subject Category:Brazilian_desserts.
- Papo-de-anjo subject Category:Egg_dishes.
- Papo-de-anjo subject Category:Portuguese_desserts.
- Papo-de-anjo type BrazilianDesserts.
- Papo-de-anjo type Course107556970.
- Papo-de-anjo type Dessert107609840.
- Papo-de-anjo type Food100021265.
- Papo-de-anjo type Matter100020827.
- Papo-de-anjo type Nutriment107570720.
- Papo-de-anjo type PhysicalEntity100001930.
- Papo-de-anjo type PortugueseDesserts.
- Papo-de-anjo type Substance100020090.
- Papo-de-anjo type Food.
- Papo-de-anjo type FunctionalSubstance.
- Papo-de-anjo comment "Papo de anjo or papo-de-anjo (European Portuguese: [ˈpapu ˈdɐ̃ʒu] or [ˈpapu dɨ ˈɐ̃ʒu], Brazilian Portuguese: [ˈpapʊ dʒɪ ˈɐ̃ʒʊ]), roughly translated as "angel's double chin", is a traditional Portuguese and Brazilian dessert made chiefly from whipped egg yolks, baked and then boiled in sugar syrup.Like fios de ovos and several other classical Portuguese sweets based on egg yolks, papo de anjo is believed to have been created by Portuguese monks and nuns around the 14th or 15th centuries.".
- Papo-de-anjo label "Papo de anjo".
- Papo-de-anjo label "Papo-de-anjo".
- Papo-de-anjo sameAs Papo_de_anjo.
- Papo-de-anjo sameAs m.04j_04.
- Papo-de-anjo sameAs Q7133047.
- Papo-de-anjo sameAs Q7133047.
- Papo-de-anjo sameAs Papo-de-anjo.
- Papo-de-anjo wasDerivedFrom Papo-de-anjo?oldid=583961059.
- Papo-de-anjo isPrimaryTopicOf Papo-de-anjo.
- Papo-de-anjo name "Papo-de-anjo".