Dool-say de leceh!hehehehe

Yezzaa....penyakit La Dolce telah melanda diriku ini hahahaha....projek yg bermula pukul 6 petang semalam, dan berakhir jam 10 malam!Dengan kata lain, la dolce juga ialah projek yg boleh menghabiskan gas dapur anda!!!Nama sebenar la dolce ini ialah dulce de leche (pronounced as dool-say duh LAY-chay )...mula-mula tgk kat blog Kak Hana,aku tertanya-tanya...ni dodol omputeh ke hape?hahahahahaaaa....

Credit to Kak Along Roz , Wendy dan Kak Hana...tunjuk ajarku - sifuu!hihi!(Ha..jom tengok kat blog Wendy kat sini,siap ada step by step lagik!

Bahan-bahan

• Susu pekat manis
• Pengukus
• Air
• 
  Cara-cara
• 1.Buangkan kertas pembalut tin susu pekat manis tersebut.
• 2.Masukkan tin susu ke dalam pengukus. Letak ditengah2 rack. (hana baringkan tin). Isi air sehingga paras tin susu tenggelam.
• 3.Tutup pengukus dan kukus selama 3jam atau lebih! lagi lama kukus, kaler akan makin gelap. Pastikan air kukusan tidak kering. Jika tak cukup, masukkan air panas.
• 4.Tunggu sejuk baru buka penutup tin.
• 5.Keluarkan dan simpan dalam botol jem atau bekas yang bersesuaian sehingga saat hendak digunakan.

Catlina's comments:Cara lain utk buat dulce ni:aku google-kat sini.

UPDATE from kak Hana: from wikipedia >> A home-made form of dulce de leche is sometimes made by boiling an unopened can of sweetened condensed milk for 2 to 3 hours (or 30 to 45 minutes in a Pressure cooker), particularly by those living in countries where it cannot be bought ready-made. It is dangerous to do this on a stove: if the pot is allowed to boil dry, the can will overheat and explode.^[2]

Hehehe..cuba baca ayat explode tu!Bahaya sungguh bikin la dolce nih!Ada byk pendapat tentang cara buat dulce ni sebnanrnye..kena rajin google/yahoosearch!Tapi kan, la dolce aku tak pejal pun...dia jadi ala2 krim gitu..huhu...sepatutnye rupe dia camne eh?Sempat colek jari sikit tadi...rasa dia mcm gula-gula caramel toffee. Aku takdok bekas/botol jem-botol biskut raya adalah...(melampau lak nak guna hahahaha!)...aku guna bekas aiskrim baki aiskrim goreng tu hari...bolehlah deeee.....

Info :

Info dari kak Hana:dulce de leche ni dikategorikan sebagai jem/spread dan sedap dimakan bersama ngan roti, biskut, wat kek, brownies, aiskerim, pancake, toast, muffin, dessert..

Dulce de leche is the most common name for milk caramel in Spanish. Made as both a thick jam and a caramel candy, it is prepared by slowly heating sweetened milk to create a product that derives its taste from caramelised sugar. Its origin is widely debated, and it remains popular throughout Latin America, including in the Southern Cone, where it is known by this name in Argentina, Uruguay, Paraguay and Costa Rica; in Chile (where it is known as Manjar); in Peru, Ecuador and Colombia (where it is known either as Manjar Blanco or arequipe depending on regional variations); in Mexico (where it is known as Cajeta); and in Brazil (where it is known by its Portuguese name Doce de Leite).

A French version, known as confiture de lait is very similar to the spreadable forms of dulce de leche. A Norwegian version, Hamar pålegg ("Hamar spread"), better known as HaPå, is a relatively thick and not so sweet commercial variant.