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All these ingredients come together to create a magical mixture that transforms into delicious golden-brown treats. Don’t worry if you're uncertain about proportions; the recipe is quite forgiving and allows for adjustments.
Mixing the Batter
The first step is crucial: the consistency of the batter. A common pitfall while making bolinho de chuva is ending up with a batter that is too runny, which can result in cakes that are burnt on the outside yet undercooked on the inside.
To avoid this, begin by mixing the sugar and vanilla essence thoroughly. Then, gradually add the milk, followed by the flour and baking powder. Mixing the flour slowly allows you to achieve the proper dough consistency.