Pemula
Brazilian
Pão de Queijo (Cheese Bread)
Sumber: Tradisional
45 mnt690 kkal
VegetarianBebas gluten
Dulce de Leche
Milk and sugar simmered and stirred for two hours until the sugars brown and the whole pot turns to a thick caramel — the single ingredient most of Argentine baking is built on.
Sumber
Resep oleh Argentine confectioners · 🏺 Tradisional · Dulce de leche in everything, and a national argument about which alfajor is best that has been running for a century.
Argentine · milk caramel — An ownerless traditional preparation, so no cook is credited. The cited article confirms the slowly heated milk-and-sugar method and records the competing Argentine and Uruguayan origin claims without settling them. It is eaten across Latin America rather than in Argentina alone, and that is said rather than glossed over. Quantities and the bicarbonate note are this book's own.
Watch it being made · 3 videos
⏱ 150 mnt🍽 12 porsi🔥 320 kkal🇦🇷 Argentina
HalalVegetarianBebas glutenBebas kacang
Langkah
Put the milk, sugar, vanilla and salt in a wide heavy pot — the widest you have — and bring it slowly to a simmer.
💡 The widest pot you own. Surface area is what lets the water evaporate, and a narrow pan doubles the time.
Take it off the heat, stir in the bicarbonate of soda — it will foam up hard — and put it back on low.
Simmer very gently for 2 hours, stirring every 10 minutes and scraping the bottom and the sides each time.
💡 Scrape the sides as well as the bottom. Milk dries onto the wall of the pot and those brown flecks end up as grit through the finished caramel.
It is ready when it coats the back of a spoon thickly and a line drawn through it stays open for two seconds.
Take out the vanilla pod and pour it into clean jars while hot. It thickens a great deal more as it cools.
💡 Stop earlier than you think. What looks slightly too loose in the pot sets to exactly right in the jar.
Cool completely before sealing. It keeps a month in the fridge.
💡 Tips
- Argentina and Uruguay both claim it and the argument is not settled. The article records the dispute rather than deciding it, and so does this book.
- Repostero is the firmer version made for filling alfajores and cakes; the loose one is for toast and pancakes. Cook it 20 minutes longer for repostero.
- Do not boil an unopened tin of condensed milk. It is a real explosion risk and this method is barely slower.
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