Quesillo venezolano/leche asada by @dubisortiz on 3Speak
¿Buscas un postre tradicional, fácil y delicioso? Hoy te enseño a preparar Quesillo Venezolano, también conocido como Leche Asada. Una receta cremosa y llena de sabor que se convierte en la estrell...
Tags: #cooking
Hello, well, welcome to my channel. Today, I'll take a delicious quesillo, or leech asada, as well, the ingredients that I'm using are, here I have 300 grams of leech in polvo, 200 grams of sugar, this is for the caramel, and 200 grams of sugar, but it's for the preparation of the cheese, 10 eggs, a Chorrito, 600,000 liter of water, and 300 grams of leach condensated. We start the preparation, making the caramel. For that I have here the mold and I'll put the 200 grams of sugar. Accompany me to the preparation. 200 grams of sugar. We've been the stupor. And we let us that he's going to just the caramel without revolver. We're going, giving a little movement. And so, so, so, so, so, We don't we can let them to get to make it, because it's on marro. One time that it's that we're revolving, until we, until we, it's, so that it's, to do we go to put it, and we'll continue revolving. We have to be very careful because we can we can do. So, before that he's endurekka, we're doing so, so, so, so, so Well, and one that is that so, we'll do we leave and we're doing with the preparation of the cheese. Now, liqueam most 10 eggs, the 10 eggs, and we're going to put the Leach Condensate. Here, there are 395 grams of Leach Condensated, a lad. 10 eggs. We're going to liqueur. We'll liqueer. We lique them, we're the leech. Here we have the 600 militros of water, and we have 300 grams of leach in polvo. We're going to convert it in liquid. until that the glumas. we're going to add the 200 grams of sugar. We're going to add, also, essence of vanilla, and we're going to add roe or agarient, the that we can dissolve well the grum of the sugar. Yeah, I have the or no, pre-calentated. I'm going to do, Avao Maria. Also, we can do at Rive in the stufa. If you don't have an or no, don't Well, one, once that this, he's, yeah, disuels the grum of the sugar, we're going to add the eggs. Let's go to eat those eggs that are It is we integrate. And then we're ready to put it in the mold. We're here we have here the mold. We're here the mold. is hard, and we're going to put in the mold. Now, I'm going to put a little. Now, I'm going to put a paper, or if we're I'm going to put the paper of aluminum because I don't have tapas. But if you have a guestierre, also can you can put with your tapita. And tap it's, and tap it, to tap it, to tap it for, to not let's put in the water. And we're going to let's put in the water. And we're going to get in the water. And we're going to get a bath to make the water. I have a calderer, a vasica, which is where I'm going to put here a caldero. This is a serviette, and I put this, this is a serviette with the water, and I have the water, and I preferratively to charsela calient. Oh, but it's too, too, calient. And so I'm going to get to the stufa, to the orna, for that she'll with the water, also, also we can do in the stufa. Well, the water, so, I'll eat up here, because then, after after, after, when, then, after, er, it's to end up, we'll end up, the quesillo. It'll give it, and then, I'll give it, and then, and we'll get to be inunded, for 60 minutes. I've got it from the orno, now I'll let it reposar to get it to the nevera. And so, so it's this delicious quesillo. If you liked the video, regal-me a like, and share it.