Arepa Dominicana Tutorial (Paso a Paso)

Preparation:

I recommend that you use a cast Iron pot to bake your Arepa that's how it's originally baked 

You will need to spread butter all around your cast Iron pot or 3 inch tall cake pan 

Preheat oven to 350

 Preparacion:

Engrasar con mantequilla un molde de su preferencia. 

Yo use dos de unas 3 pulgadas cada uno.

calenta en horno a 350

Ingredients:

1/2 cup of butter (1 stick)

2 cans evaporated milk

3 1/2 cups cold water

2 cups Corn Meal

1 1/4 of cup sugar

2 teaspoons salt

2 boxes of raisins 

1 tablespoon vanilla

4 cinnamon sticks

1 can coconut milk

Grated Coconut (optional)

Nutmeg  (optional)

Ingredientes:

1 barra de mantequilla.

2 latas de leche evaporada 

3 1/2 tazas de agua fria

2 tazas de Arina de Maiz

1 1/4 taza de azucar blanca

2 cucharaditas de sal

2 cajitas de pasas (oh tu gusto)

1 cucharada de vainilla 

4 palitos de canela

1 lata de leche de coco any brand 

Coco Rayado a tu gusto (opcional)

Nuez Moscada a tu gusto (opcional)

  Note: 

If You don't have two cans of carnation milk in hand you could use one can of carnation milk use the same can and fill it up with regular milk

     Nota:

Si no tienes dos latas de leche evaporada usa una y con la misma lata regenala con leche regular

 Here we put 1/2 cup of water 

                              

Aqui colocamos 1/2 taza de agua

 Add the cinnamon  

                                        

 Pon la canela 

Let it boil for 3 minutes

la dejamos hervir por 3 minutos

Add the Carnation Milk

Añadimos la leche evaporada

Add the Raisins

Añadimos Las pasas

Add the salt

La sal

Add The Sugar

Añadimos La azucar

And the vanilla and Stir the ingredients well.

la vainilla y movemos los ingredientes para que se mexclen bien.

Add the Coconut milk

Ahora colocamos la leche de coco

Add the Stick of butter or melted butter. Now we stir everything well and lower down the fire, so it won't boil just simmer.

Agrega la mantequilla  Aqui lo movemos todo para que se mexcle bien y bajamos el fuego, ya que esta mexcla no puede hervir.

At this point you can add the grated coconut and nutmeg add the amount to your liking

A este punto agrega le el coco rayado y nuez mocada a tu gusto

Add the two cups of corn meal in a bowl

Pon la dos tazas de arina en un tazon 

Add the 3 cup cold water gradually and stir well.

Le colocamos las 3 taza de agua fria, poco a poco y la vamos moviendo para que se una.

If not dissolved and it looks like this image you can add a little more cold water if needed .

Si no se disuelve y se ve como esta imagen le puedes colocar mas agua fria.

Now stir the corn meal with the other ingredietes, and slowly stir in and stir to prevent sticking.

Ahora vamos a mexclar la arina con los otros ingredietes, lo hacemos poco a poco mientras lo vamos moviendo para que no se pegue, oh se haga bolitas.

Put the heat up a little you have to keep stirring without stopping, so it won't stick or burn at the bottom of your pot.

Suve el fuego un poco tenemos que mantenerlo moviendo sin parar, para que no se queme oh se pegue al caldero. Y asi es que ira poniendose la mexcla.

Here you can see that is starting to get thicken.

Asi deve de estar de espesa

The arepa is almost ready. It must be like in this photo, thick and when you see it starts to form bubbles is already.

Ya la arepa esta casi lista. La mexcla tiene que quedar como en esta foto, espesa y cuando ya vean que hace como burbujas es que ya esta lista.

Before Pour mixture into the buttered pot or pans you can remove the cinnamon sticks if you like I remove mine.

Ya lista la colocamos en el molder engrasado con mantequilla. Tu pudes removel los palitos de canela si quesres.

Now it's ready to enter the oven

Aqui esta lista para entrar al horno

Place them into the oven for 45 minutes to an 1 hour at a temperature of 350 degrees.

La ponemos al horno por 45 minutos a una hora a temperatura de 350 grados.

After an hour of baking if your Arepa doesn't look like the Picture below then turn up the oven to 500 check your arepa every 5 mins bake The arepa is ready when it's gets browned on top and sides like the picture below.

Despues de la hora si tu arepa no seve como la foto abajo suve la temprelatura del horno a 500 cada 5 minutos mirala a vel si esta ven adoradita como la foto ya la arepa esta lista

This is how the Arepa should look

Asi deve luce la Arepa

ATTENTION: 

You shouldn't remove the Arepa from your pot or cake pan cover it with plastic wrap or foil paper and set it aside let it completely cool down it's best to make the Arepa at night and cover it till the next day if you don't do this and remove it while it's still warm the middle will still be soft and it will break apart.

ATENCION: 

No las puedes sacar del molder hasta que este bien fria, pues todavia estara bien blandita y si la sacan se desbaratara. Es mejor dejalar enfriar tapada por unas horas por eso es mejor asel la arepa por la noche y tapala bien asta el otro dia y ya la puden sacar bien del molden .

Here is the Arepa in slices eat and enjoy with a cup of coffee or hot cocoa 

Aki esta la Arepa picada y lista para comer con una taza de cafe o un chocolate calente 

*This recipe is by Gringa74*

Fondant

This recipe is by Lisa Mansour from New York Cakes I love this Fondant recipe since I found this recipe for Fondant a way back I never again bought those all ready made Fondants this one is a keeper and since then I always make this Fondant to decorate my cakes it works well I have tried other Fondant recipes but they never turned out as good as this one I also use this Fondant with some Tylose Powder when adding some Tylose Powder it will turn this Fondant into GumPaste I hope you enjoy working with this recipe as I do.

I used this Fondant recipe and added some Tylose Powder to make the Decorations on this Baby Shower Cake.

(Ingredients)

1 Tbsp plus 2 tsp of unflavored gelatin

1/4 cup of cold water

1/2 cup of glucose

2 Tbsp of shortening

1 Tbsp of glycerin

8 cups of sifted powdered sugar

*Step One*

(Setting the fondant gelatin)

The first thing we do is add the gelatin to the cold water. Then stir it and let it set until it's thicken this will take less than a minute.

*Step Two*

(Mix the fondant Ingredients)

The next step is to put the gelatin into the bottom of a double boiler pot and melt it.Once it's dissolved we're going to add the glucose and mix well. Then we're going to stir in the shortening and just before it's completely melted remove it from the heat then add the glycerin. This is the best time to add the flavor of your choice and you can add some color if you like for your fondant. You are going to let it cool until its lukewarm. Then add 4 cups of powdered sugar in a bowl and make a well.

(NOTE)

If you don't have a double boiler pot you can do this In a one cup glass measuring cup add the water and sprinkle in the gelatin stir well and let it rest for till it thickens mean while get a pot with some water place on stove and heat up the water DO NOT LET THE WATER BOIL then turn off the heat then place the measuring cup in the hot water like a maria bath stir the gelatin until is a dissolved then add the glucose and stir well then add the shortening stir till its melted then remove from the pot and add the glycerin then let it cool until its lukewarm.

*Step Three*

(Knead the fondant)

Now pour the lukewarm gelatin into the well and stir with a spoon mixing in the sugar a little at a time until the stickiness disappears now remove the mixture from the bowl onto the remaining sugar and start kneading until the fondant is smooth and pliable till it doesn't stick to your hands if the fondant is to sticky add some more sugar if its to stiff then add a drop of water at a time.

*Step Four*

(Storing the fondant)

You can use the fondant immediately or store it in an air tight container in a cool dry place do not refrigerate or freeze the fondant always knead your fondant before you're ready to use it this recipe makes approximately 36 ounces of fondant which is enough to cover a 10 inch round cake.

Here is the video on how to make this fondant

Pastillage

Pastillage is a sugar paste which you must work very quickly because Pastillage dries up very quick and hardens well which it can be used to make strong structural pieces. Pastillage works well for making sugar flowers Pastillage can be used to make bases, supports, stands and replicas. It can also be colored or painted. most of the time Pastillage is confuse with Gumpaste the difference between Gumpaste and Pastillage is that Gumpaste recipes vary but typically involve gum tragacanth, making it not as sturdy as Pastillage. Because of the added gum, the dough is very elastic and soft, making it able to be rolled out thinner and worked with longer than Pastillage. Both will hold up fairly well in humidity, but gum paste will soften slightly, as it will if it touches Buttercream because of its fat content or if it's refrigerated.

(Ingredients)

2 lbs of powdered sugar (sifted)

5 Tbsp of water

4 Tbsp of lemon juice

2 Tsp of glucose

5 Tsp of plain gelatin

*Step One*

(Directions)

Combine the water and lemon juice sprinkle in the gelatin and stir well and set aside for a few minutes till it becomes thick. Melt this mixture over a double boiler at medium heat until it dissolves, Then add the glucose and stir well then remove from heat let it cool till its lukewarm.

*Step Two*

(Directions)

Meanwhile sift the powdered sugar in a bowl and make a well in the center then pour the syrup and mix with a large plastic spoon from the inside to the outside. Grease your hands and knead until it has the consistency of bread dough. Add more sugar if necessary. Keep it in a plastic bag in an airtight container.

GumPaste

(Gumpaste recipe by Carrie Biggers)

Gumpaste is a sugar dough and there are many different recipes for Gumpaste out there some recipes are mixed with gum powder and some are made with tylose powder Gumpaste is really pliable which is not as sturdy as Pastillage. Because of the added gum, this dough is very elastic and soft, making it easy to be rolled out thinner and worked with longer than Pastillage. Gumpaste is versatile and is stronger than Fondant. Gumpaste is also used for making delicate shapes or molded into figurines. Both will hold up fairly well in humidity, but takes a long time to dry if it's rolled out to thick, sometimes 24 hours or more. Decorations can be made weeks in advance and temporarily stored in airtight containers, in a cool, dark place or kept there indefinitely away from heat or moisture, which can soften them. Gumpaste will also soften slightly if it touches Buttercream because of its fat content or if it's refrigerated.

*This GumPaste works well for working with your Cricut Cake*

*Step One*

(Ingredients)

2 Tbsp of unflavored gelatin (2 pkg)

1/2 cup of cold water

(Directions)

In a one cup glass measuring cup add the water and sprinkle in the gelatin stir well and let it rest for 5 mins mean while get a pot with some water place on stove and heat up the water DO NOT LET THE WATER BOIL then turn off the heat then place the measuring cup in the hot water like a maria bath stir the gelatin until is a dissolved clear liquid.

*Step Two*

(Ingredients)

2 Tbsp of melted shortening

1/3 cup of clear corn syrup

1 Tsp of lemon Juice

(Directions)

Stir and combine thoroughly

*Step Three*

(Ingredients)

2 Lbs of powdered sugar (sifted)

3 Tbsp tylose powder

(Directions)

Place the powdered sugar in a large glass or plastic bowl (reserve 2 cups of the sugar) make a well in the center. Then pour the gelatin and corn syrup liquid into the well of sugar and stir well with a large plastic spoon and stir until nearly all of the sugar is stirred in.

*(NOTE)*

If you have a heavy duty stand mixer you can place the sugar in the mixing bowl then make a well then pour the gelatin and corn syrup liquid into the sugar well use the bread dough hook for this process and mix until nearly all of the sugar is mixed in.

(Directions)

Then pour onto a clean counter top which has been lightly greased with shortening and dusted with the additional powdered sugar sprinkle the tylose powder into the mixture with lightly greased hands knead incorporating all of the powdered sugar and tylose until it forms a smooth rubbery ball add additional sugar if needed.

It should not be really sticky or too soft. With experience you will learn how STIFF is stiff enough. Knead in as much sugar as it will take. Beginners usually make it too soft.

Wrap tight in a plastic wrap twice. then place gumpaste in a ziplock bag allow to rest over night it can be stored at room temperature for weeks refrigerate or freeze for extended storage time.

When ready to use start with a baseball sized piece and warm briefly in the microwave no more then 10 seconds at a time to soften to make it easier to knead.

You can add any color of your choice to the gumpaste the colors should be can be gel or paste colors.

*Here are some of my Sugar Flowers made of Gumpaste*

Here are some yellow lily hanged to dry

Once the lilies are dried they are ready to be dust with edible colors or painted with some edible paste or gel colors to look more realistic. Here are the lilies colored looking more realistic.