Monday, April 21, 2014

nn @ resepi dulce de leche

Apa itu dulce de leche?

Dulce de leche (pronounced: [ˈdulse ðe ˈletʃe]
  • It is popular in South America, notably in Mexico, Paraguay, Peru, Argentina, Chile, Uruguay, Brazil, Colombia, Bolivia and Venezuela. 
  • The dulce de leche of El Salvador has a soft, crumbly texture, with an almost crystallized form. In Colombia and Venezuela it's known as "Arequipe". 
  • A Mexican version called cajeta is made from goat's milk. 
  • In the Dominican Republic it is made with equal parts milk and sugar with cinnamon, and the texture is more like fudge
  • In Puerto Rico dulce de leche is sometimes made with unsweetened coconut milk.
  • A French version, known as confiture de lait, is very similar to the spreadable forms of dulce de leche.

My version of dulce de leche ikut resepi Chef Ezani Masterchef. Boil the condensed milk for 3 hours in normal heat. However, nn did some researches. I was attracted to this blog which explain the detail experiments on making dulce de leche. 

Why 3 hours?

The result of 3 hours boiled is the most recommended. The milk turned to gold or actually called marron oscuro :)

  • 3.0 hrs – marrón oscuro (dark brown)
  • Phase: Solid
  • Flavour: Bitterness comes through a little more than marrón. Resembles bitter qualities of a semi-sweet dark chocolate.
  • Consistency: Like cold cream cheese.
  • Usage: Same as marrón but where stronger flavours and firmer texture is desired.
  • Notes: Mouth feel is thick & tacky, verging on being unpleasant in texture.

NN punya homemade dulce de leche

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