135. Buñuelos valencianos (postre)

Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a special dish, 135. Buñuelos valencianos (postre). One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

135. Buñuelos valencianos (postre) is one of the most well liked of recent trending foods on earth. It's enjoyed by millions daily. It's simple, it is quick, it tastes yummy. 135. Buñuelos valencianos (postre) is something that I've loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from 135. Buñuelos valencianos (postre), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 135. Buñuelos valencianos (postre) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few ingredients. You can cook 135. Buñuelos valencianos (postre) using 5 ingredients and 5 steps. Here is how you cook that.

#triviumdecocina #Agua #confinamientodia7 #saboresdulces A la salud de todos los valencianos y los confinados que estamos en esta situación. Visca Valencia!!!!!

Ingredients and spices that need to be Prepare to make 135. Buñuelos valencianos (postre):

1. 1 kg calabaza limpia
2. 50 gr azúcar
3. 250 gr harina de trigo más o menos
4. 1 dedo de levadura de panificadora
5. Aceite de oliva virgen extra

Steps to make to make 135. Buñuelos valencianos (postre)

1. Ponemos a hervir en una cazuela con agua y un poco de azúcar la calabaza. Cuando pinchemos y no nos cueste pinchar ya estará. Trituramos un poco junto con el caldo de la calabaza y dejamos enfriar para poder trabajar la masa.
2. Ponemos la calabaza en un recipiente para amasar. Vamos añadiendo la harina poco a poco y disolviendola con la calabaza. Más o menos son 250 gr pero depende del tipo de calabaza. Añadimos y paramos cuando cogemos un puñado de la masa y estrujamos y por la parte de arriba del puño nos sale la masa no líquida. Ojo con añadirle más harina de la cuenta porque entonces se nos quedarán muy duros.
3. Añadimos la levadura desmenuzada. Disolvemos con la masa y dejamos reposar para que suba la masa.
4. Ponemos en una sartén abundante aceite y una fuente con papel de cocina para dejar los buñuelos fritos y que absorba el excedente de aceite. Cuando el aceite esté bien caliente, cogemos un puñado de masa estrujamos hacia arriba del puño. Con la otra cogemos la bola de masa, con los dedos moldeamos el agujero y lo ponemos en la sartén. Así con todos.
5. Cada vez friamos cada uno de los buñuelos los vamos dejando en la fuente con el papel absorbente. Así los hacemos todos. Servir caliente. Normalmente se suelen acompañar de azúcar para mojar en ella y comerselos dulces. Que aproveche!!!

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So that is going to wrap this up with this special food Easiest Way to Prepare Super Quick Homemade 135. Buñuelos valencianos (postre). Thanks so much for reading. I'm confident you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!