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Full Online Book HomeLearning KitchenEthnic_misc - Dulce De Leche
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Ethnic_misc - Dulce De Leche Post by :amabaie Category :Learning Kitchen Author :Unknown Date :February 2012 Read :612

Click below to download : Ethnic_misc - Dulce De Leche (Format : PDF)

Ethnic_misc - Dulce De Leche

3 liters milk
1 kilo sugar
2 vanilla sticks
3 tsp. sodium bicarbonate


Put the sugar in the milk with the vanilla sticks, bring to a boil, and then let simmer, stirring, for a few minutes. Then add a teaspoon of bicarbonate, being very careful because it will boil over. Let simmer, adding some bicarbonate when it becomes too thick on top.

Keep at it until it is the color of dark caramel, and when you put a drop on a dish, it should have the consistency of honey. It will then thicken a little on cooling. Cool and try on toast, or with pancakes.
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6 eggs 1 1/2 teaspoons butter 1 1/2 cups flour 1 tblspoon anis liquor 6 tblspoons sugar Dulce de Leche, enough Make a dough with the softened butter and the flour, egg yolks, and anise. Divide it into 6 balls and flatten each to make a thin dough disk. Cook separated on a buttered cookie pan in a hot oven. Then cover one with as much Dulce de Leche as you want and put one on top of the other with dulce de leche between each one to make a tall cake. Cover completely with a meringue made with the 6
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This recipe requires a special pan called an ebleskiver pan which is usually found in gourmet shops. It is a Danish pancake. usually enough for 6 people. 2 tbsp. sugar 1/2 tsp. salt 2 cups buttermilk 2 cups flour 1 tsp. soda 1 tsp. baking powder Beat egg yolks until light. Add sugar, salt and buttermilk and mix well. Add flour, soda and baking powder. Beat egg whites until stiff and fold into batter. In the ebleskiver pan place small amount of Crisco into each cup and fill 2/3 full with batter. Cook until bubbly, then turn carefully with fork and
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