Quesillo de coco "Gracias Pajarito"





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Published on Feb 9, 2010

A Quesillo guide for those who never get it right!

A twist on a Venezuelan tradition!

I had to tape myself by popular demand. Of course this is not a professional video, it never intended to be so, but it is a good way to pass on MY very own recipe. For those who asked, a stainless steel cooking pot is better than a non-stick pot because the later often crystalizes the sugar inhibiting the caramel from forming when reaching a high temperature at a lower water content.

Sodium Bicarbonate (Baking soda) creates air bubbles in the mass as it creams and firms up, but needs to be mixed into the ingredients just few minutes before you pour the mixture into the tin, right before baking.

The other ingredients are mixed 10 minutes before to make sure all flavours are well integrated into the mix.

You have questions???

Visit my blog: www.erosgreatti.blogspot.com



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