Hola querida comunidad,en esta noche de viernes les voy a mostrar como hice un snack fácil de hacer y que a la mayoría de nosotros nos encanta,la estrella de hoy son las palomitas caramelizadas,hec...
Transcript
To start with the preparation, I put in a oil miliana, to fire, for that they'll be calentane. Then, I putke the oil, first of the maize. When I've got to put it in the water, then, when I put together, then, when I put together, then, so when they're going to rins to make all the grains of maize, uniformly. So, when I go ahead and then start, to reventar because not we'd like that the mice that we'd have grown up in the field of the rice, and I'd like to spend, yeah when they start to reventer, to tap it now, not at the first, because, at times, the humidity of the vapor of the, of, the, of, the, of, the, that's that they're and so, they're all of monitas, brown, all. In the mitha, I put the sugar to do caramel. The caramel is only the only, I'm doing with a sugar and water, a little bit of water, and a little bit of water, and a texture desired. No, I've done your color, and the texture desired. No, I've made no leech, my matitia, because, well, no, I don't know necessarily, because it's a recipe Here, yeah, taking color. What I don't like was that the supros was dripping well. I don't know if it was too much to water, or very little. Yeah, at a rato, yeah, I started to take the color that I'd want. And then, it was when I'd put it to put it in a while. Why? Because, no, I think the caramel milk, before, to put it to put it in place. And that's the result. Thank you.