Habichuelas Con Dulce

Algo dulce de mi Comida Dominicana Gracias a la Tía Clara

~ Habichuelas con dulce ~ Uno de los postres mas distintivos de la cocina dominicana, una tradición de cuaresma y un favorito de todos. Tiempo: 45 Mins Dificultad: Medio Sirve: 8 personas Ingredientes: 1/4 taza de pasas 2 cucharillas de mantequilla 2 palitos de canela 2 tazas de habichuelas rojas hervidas 2 tazas de agua en las que hirvieron las habichuelas 1/2 taza de azúcar 1 taza de leche de coco 3 tazas de leche evaporada Casabe (puede ser omitido) 1/2 libra de batatas 10 clavos 1 taza de galletas de la leche (puede ser omitido) Sal Preparación previa: Corta las batatas en cubos pequeños. Hierve con una cucharadita de sal hasta que ablanden. Pon el agua y las habichuelas en la licuadora. Cuela y reserva. Entonces : Pon las habichuelas, la leche de coco y la mitad de la leche en una olla y ponga a fuego medio. Agrega el resto de la leche, 1 pizca de sal, azúcar, las pasas y la batata y deja hervir a fuego medio por 10 minutos. Revuelve regularmente para evitar que se adhiera al fondo y se queme. Agrega el resto de los ingredientes e hiérve hasta que espese. Deja enfriar a temperatura ambiente y luego deja enfriar en la nevera por al menos una hora antes de servir. Unta la mantequilla en el casabe, rocía con la sal y pon en el horno hasta que se dore. Sirva con el casabe a un lado. Pon las galletas en las habichuelas.

Good !

Although, essentially just butter, sugar, and egg, there are many ways to prepare buttercream. Italian buttercream begins with a simple syrup heated to the soft-ball stage and then whipped into an egg white foam before adding butter. A French buttercream is prepared by whipping a solution of heated egg yolks and sugar into a thick foam followed by the incorporation of butter. This recipe is one of many recipes that can be considered American buttercream.

To prepare enough buttercream to frost a two layer 9-in. round cake (or a three layer 8-in. round cake), you'll need one pound (450 g) unsalted butter, four large eggs, 1 cup (200 g) granulated sugar, 1/2 teaspoon (3 g) table salt, and 2 tsp. pure vanilla extract.


Start by cracking all four eggs into the metal bowl of a stand mixer. Add the sugar and vanilla extract to the bowl.


Whisk until the eggs, sugar, and extract are evenly combined.


Find a pot that the mixing bowl can sit on without touching the bottom of the pan. Pour about 1/2-in. (about 1 cm) water into the pot and bring to a boil. Reduce heat to a simmer and place the mixing bowl over the water pot to form a double boiler. This will allow us to heat the eggs slowly, minimizing the chances that the egg proteins will tighten up (forming scrambled eggs). Whisk continuously over the steaming water until the eggs reach 160°F as measured by an instant read thermometer.


Once the mixture reaches 160°F, take it off the heat and beat on medium-high with the flat beater attachment for five minutes. The egg mixture will turn light yellow and fluffy. The mixture should have cooled by this time. Touch the side of the mixing bowl to check the temperature. If the mixture is too warm, it will melt the butter while you add it and the buttercream might not come together.

Reduce the mixer's speed to low and begin cutting pieces of butter into the mixer, waiting for ten to fifteen seconds before adding the next piece. One pound of butter should be cut into about 16 to 20 pieces (about 2 Tbs. per piece). During this process, the mixture will become lumpy, but don't worry about it, continue to cut pieces of butter into the mix until all the butter has been incorporated.


After all the butter has mixed in, continue to run the mixer until the mixture turns smooth and silky.


The final buttercream should be easy to spread onto the cake and should taste distinctly of sweet butter without any lumps or grittiness.


Buttercream frosting (yields frosting for a two layer 9-in. round cake)