Pues, en esta oportunidad les traigo otra deliciosa receta que hace mucho quería compartir con ustedes. Se trata del famoso Dulce de Leche o Arequipe, como lo quieran llamar, que se prepara de una manera muy pero muy sencilla, digamos que sería la receta más fácil que voy a subir a la comunidad debido a que solo necesita 3 ingredientes y la preparación es casi automática. A continuación, procedimientos para la preparación, pero antes, los materiales:
Good night, my friends from #HIVE.
Well, this time I bring you another delicious recipe that I wanted to share with you for a long time. It is the famous Dulce de Leche or Arequipe, whatever you want to call it, which is prepared in a very, very simple way, let's say it would be the easiest recipe that I am going to upload to the community because it only needs 3 ingredients and the preparation it is almost automatic. Here are the procedures for preparation, but first, the materials:
1 Liter of Pasteurized whole milk (Mandatory). 1 Cup of sugar. You can use normal or glass, it doesn't matter. One teaspoon of baking soda. PREFERABLY a wooden spoon Large stainless steel container with heavy bottom. It is recommended that this be the case, if not, unless it is made of stainless steel since aluminum can detach certain parts of its walls.
Preparación // Preparation
In the stainless steel container, pour the whole milk, then add the cup of sugar and finally the teaspoon of bicarbonate.
We beat the mixture well until ALL the sugar dissolves or at least you no longer feel any kind of friction when beating or you do not feel grains of sugar at the bottom of the container.
We set the container over high heat in the kitchen until you see that the milk begins to come out as small bubbles o empiece a moverse como que empezara a hervir.
We set the container over high heat in the kitchen until you see that the milk begins to come out as small bubbles.
With the wooden spoon, we move the mixture every 5 or 7 minutes depending on how powerful your kitchen is, in the same way it must always be at the minimum. It is important not to stop moving because if you stop moving, the milk will spill. As you can see, our mixture already acquires a slightly darker color, and it will darken as the milk liquid evaporates.
A continuación, cronología de la "metamorfosis" de la leche a dulce de leche:
Here is a chronology of the "metamorphosis" from milk to dulce de leche:
When we can already do this and the two halves do not come together so quickly, it is because our candy is ready. We turn off and let it cool down to room temperature to be able to transfer it later to a container.
When our arequipe cools, it becomes even thicker, to the point that you do the image and it stays in place without moving. It means that it is ready to be poured into a container, and in this case I used a plastic container.
Esto sería todo amigos, nuestro arequipe está listo para ser consumido. Recuerden que al guardarlo en la nevera se pondrá aún más espeso.
Nos vemos en la próxima oportunidad. Hasta luego.
This would be all friends, our arequipe is ready to be consumed. Remember that when you keep it in the fridge it will get even thicker.See you next time. Bye.