Tapioca recipe with scrambled egg

Cornmeal and guava cake is a mixture of the Gods and one in all many individuals's favourite truffles. It is a basic of home made truffles that's value figuring out put together for breakfast or afternoon snack, particularly when it begins with a chill. Right here at TudoReceitas we share with you this fluffy cornmeal cake recipe with great guava paste to be made in a short time in a blender and with substances that we at all times have at residence! Within the preparation there's extra cornmeal than wheat, so the style of corn stands out and is scrumptious. Try the step-by-step photographs beneath and check out it out! Elements for making fluffy cornmeal cake with guava paste: 1½ cups of cornmeal (cornmeal) 1 cup unleavened wheat flour 1 cup of sugar (160 grams) 1 cup of milk at room temperature 1 cup of oil (240 milliliters) four eggs at room temperature 1 teaspoon of chemical yeast ½ teaspoon of baking soda guava chopped into cubes (to style) How you can make fluffy corn

Looking for a recipe for a nutritious, low carb breakfast that's done in less than 10 minutes? Continue here at TudoReceitas to find out how to make tapioca with scrambled egg! This tapioca option in the stuffed frying pan is rich in protein because, in addition to the egg, our suggestion is to also use cheese and shitake mushrooms. That way the tapioca is so complete and satisfying that it makes even a valid option for lunch or dinner low in calories. Check out all the step-by-step preparation details below in photos of the tapioca recipe with scrambled egg, cheese and shitake and prepare it today! Ingredients for making tapioca with scrambled egg:  8 tablespoons of tapioca gum  2 medium eggs  3 shitake mushrooms (optional)  2 slices of light cheese  2 sprigs of fresh thyme or oregano  1 tablespoon of butter or oil  Black pepper  salt How to make tapioca with scrambled egg: Put the eggs in a bowl and add the seasonings: thyme or oregano, salt and pepper. Beat until foamy and set a