Dulce de batata marmolado

Hello everybody, I hope you are having an amazing day today. Today, we're going to make a special dish, Dulce de batata marmolado. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

Dulce de batata marmolado is one of the most favored of recent trending foods on earth. It's easy, it's fast, it tastes delicious. It's appreciated by millions daily. Dulce de batata marmolado is something that I have loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from Dulce de batata marmolado, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dulce de batata marmolado delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few components. You can cook Dulce de batata marmolado using 6 ingredients and 10 steps. Here is how you can achieve it.

Es receta de cocineros argentinos. Hacia rato que tenía ganas de hacerla. Use batata boniato y como es más blanda que la tradicional no me quedó con tanta firmeza, igual riquísimo.
Por c kg de puré se hace un almíbar con 800 azúcar/ 200 cc agua.
El agar da firmeza y se activa con agua caliente. Es lo que permite que el dulce conserve su firmeza fuera de la heladera.
#suave
#húmedo

Ingredients and spices that need to be Get to make Dulce de batata marmolado:

1. 1 kg puré de batatas. Se calcula más de 1 kg porque se pelan
2. 800 gr azúcar
3. 200 cc agua
4. Esencia
5. 1 cucharada glucosa(opcional)
6. 1 sobre agar-agar (10 gr) activado en 100 cc agua caliente

Steps to make to make Dulce de batata marmolado

1. Preparamos ingredientes. Estas son las boniato (anaranjadas). Cocinar al vapor o hervir con cáscaras. Luego pelar y pesar 1 kg
2. Preparar almíbar poniendo 800 de azúcar y 200 agua. Ebullir 5’ y volcar las batatas en caliente. Mixear
3. Ahora incorporar 1 cucharada de glucosa de a poco y revolver. Da aspecto chicloso. Si no se pone, no pasa nada. Bajar fuego y revolver 30/40’ hasta que se haga surco que vuelve lentamente. Ahí tenemos el punto.
4. Ahora es fundamental agregar el agar agar (vegetal) para sostener la textura fuera de heladera. El sobre tne 10 gr y se activa c agua caliente y se hace hervir 1’
5. Mezclar bien. Esto fuera del fuego. También agregar 1 cucharada de esencia
6. Lo hice marmolado. Derretimos 100 gr de choc de taza al BM. Le agregar un poco de dulce de la cacerola y mezclamos
7. Ahora lo volcamos en la cacerola y con una cuchara marmolamos moviendo la cuchara haciendo 8. No se revuelve
8. Volcar en teflón sin poner nada y a la heladera 24 hs
9. Desmoldar
10. Riquísimo

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