Estas son mis ricas orejitas como las llaman en mi pueblo, en otras partes le dicen arepitas dulces,
aqui les dejo de como se preparan y los ingredientes que yo utilizo para su elaboracion.
Ingredientes:
1 Taza de Harina de maíz precocida (de la misma de arepas).
3 cucharadas de azúcar, soperas (algusto)
1/4 de taza de papelón rayado.
Sal. (una pizca )
Agua suficiente para su preparación
Preparación: Mezcla la harina de maíz una pizca de sal, el papelón, el azúcar, y anda añadiendo agua poco a poco sin dejar de amasar hasta que la masa quede consistente pero suave y no se pegue en las manos .
Pon a calentar un sartén hondo con bastante aceite a fuego alto, cuando el aceite esté bien caliente, haz arepas muy delgadas y redonditas y medianas y fríelas, cuando estén doradas voltéala, sácala, escúrrele el aceite y deja que se enfríen un poco antes de comerlas. Ahhh! para que sean mas sabrosas se les rocea queso rallado por encima.
El truco para que crezcan o se inflen es aplastar bien las bolitas., deben quedar bien delgaditas, y luego a disfrutar ,,,el paladar,,se pueden comer recien salidas del sarten o temperatura de ambiente,,se las recomiendo para un desayuno o merienda.
ENGLISH
These are my rich little ears as they call them in my village, elsewhere they say sweet arepitas,
here I leave you of how they are prepared and the ingredients that I use for their elaboration.
Ingredients:
1 Cup of precooked corn flour (of the same of arepas).
3 tablespoons sugar, soup (algusto)
1/4 cup of scratched cardboard.
Salt (a pinch)
Enough water for your preparation
Preparation: Mix the corn flour with a pinch of salt, the paper, the sugar, and walk adding water little by little while kneading until the dough is consistent but smooth and does not stick in the hands.
Heat a deep frying pan with plenty of oil over high heat, when the oil is very hot, make very thin, round and medium arepas and fry them, when golden turn it, take it out, drain the oil and let them cool a little before eat them. Ahhh! to make them more tasty grated cheese grated over.
The trick to grow or inflate is to crush the pellets well, they should look thin, and then to enjoy ,,, the palate, you can eat fresh exits from the pan or room temperature, I recommend them for a breakfast the snack
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gracias
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Hoy las hice y a mi pareja le gustaron mucho
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