buñuelitos These have been drawn from Maizina, Criollo Cheese (white grated finite), egg, milk and a touch of sugar. The secret is to fry them in oil very gently so as not to break and hold their shape plump. As the fry, move with a slotted spoon, doneness is a light golden and if they start to open is a sign that the oil is very hot. The size of the donuts is like a little lemon green (lime) small batches are prepared and drain on towels. In Antioquia (Colombia) are served with Sour Cream (Sour Cream) ... however, may be associated with some Salsitas (eg Pico de Gallo, Guacamole, bacon, cream, etc.) to invite your guests or family. The original recipe has (2) cups of cottage cheese but I always add (1) cup, I like the flavor. This time they are prepared to Iyapel (my small, 4 years) and said he had been happy;)
Ingredients:
Maizina 2 cups
cheese 1 cup white criollo (shredded by hand finite)
1 egg
2 tbsp sugar
Pinch of salt
Dash wheat flour (a tablespoon)
liquid milk, which supports (about ½ cup)
- Mix all dry ingredients in a bowl.
- Apart beat egg with milk and pour over dry ingredients. Mix with hands until dough is compact but soft to the touch and does not crumble.
- Form balls, fry in plenty of oil over low heat, gradually moving them go. Once you purchase the light gold color is removed, drain on towels and serve with sour cream (sour cream).
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