Monday, 12 August 2013

牛奶焦糖 ~ Dulce de leche


Dulce de leche是西班牙,墨西哥、中南美等国家的传统食物,也被叫做manjar leche quemadaDulce蜜糖的意思,leche牛奶的意思。

Dulce de leche的制作非常简单,因其不像熬制焦糖那样对于温度和时间有严格的要求。一罐炼乳或牛奶,加糖,高火,大力搅拌,二十分钟便可完成。当然,也可以用文火,花2-3个小时去熬煮,只需偶尔搅拌一下,这样可以腾出手来做别的事情。不管何种方法,都不要Overcook,过度浓缩会令其焦糖化,失去原有的奶香。判断的标准是:色泽如花生酱,浓度如芝麻糊。如有需要,可加少量热水调节,做完记得趁热装罐。
Dulce de leche 可用来涂抹吐司,配churros吃,蛋糕或冰淇淋. 做法请参考 :

Dulce de leche (pronounced "DOOL-se de LE-che," ) is a confection prepared by slowly heating sweetened milk to create a product that derives its taste from the caramelisation of the product, changing flavor and color. Literally translated, it means "candy of milk" or "candy made of milk", "milk candy", or "milk jam" in the same way that dulce de frutilla is strawberry jam.
It is popular in South America, notably in Argentina, Uruguay, southern Brazil, Colombia, eastern Bolivia and Venezuela. The dulce de leche of El Salvador has a soft, crumbly texture, with an almost crystallized form. In Colombia and Venezuela "Arequipe" is made with corn starch for a soft custard like texture. A Mexican version called cajeta is made from goat's milk. In the Dominican Republic it is made with equal parts milk and sugar with cinnamon, and the texture is more like fudge. In Puerto Rico dulce de leche is sometimes made with unsweetened coconut milk.
Methods of making Dulce de leche , please refer to :