"HOT CHOCOLATE OATMEAL WITH YANIQUEQUES"... "Chocolate de Avena con Yaniqueques" скачать в хорошем качестве

"HOT CHOCOLATE OATMEAL WITH YANIQUEQUES"... "Chocolate de Avena con Yaniqueques"

#estela'smeltingpot, #hotchocolate, #Oatmeal, #Yaniqueques, #Goyadiscs, #pastries, #Avena, #chocolate, #chocolatecaliente, #breakfast, #dessert, #hotdrink, #coldweatherdrinks, #avena A typical Dominican breakfast is to have a cup of Hot chocolate with a piece of bread or Yaniqueque beside it. My favorite!!! Yummm. This time I made my Hot chocolate with Oatmeal, not too thick, not too liquid either. I got the perfect texture, ready to be eaten with my Yaniqueques.. I know!!! it sounds like Johnny cakes but it is not, although Dominicans are blame for taken up on the name.. But really!!!! it is not the same.. My hot chocolate contains, milk, chocolate, ginger, oatmeal. My yaniqueques, well!!! I cheated a little bit!!! and got perfect Goya discs that I fried in vegetable oil and sprinkle with salt, hardly no time in preparing them..and obtaining the same GOAL...Crunchy, crispy, Delicious... I am sharing my kitchen secrets here!!! Enjoy my step by step Instructions.. And comment , I would like to hear from you.. LIKE, SHARE AND SUBSCRIBE... Oatmeal Hot Chocolate with Yaniqueques,, 1 Chocolate abuelita 2 cups of white milk Pinch of salt 2 sticks of Cinnamon 4 spoonful of Sugar Ginger root 2 envelopes of Oats. I packet of Goya dough discs(10) 2 Cups of Oil ⅓ of white Flour First, place to cup of white milk in a small pan Add all other ingredients, chocolate, oatmeal, salt, cinnamon, ginger, sugar Make sure you smash the ginger, a little bit, before adding it to the milk. Boil the mixture together for about 5 minutes. It’s done! Once you open the packet of Discs, Take them out, dust them with white flour and use the roller and slice the dough with a knife. Heat two cups of oil in a pan and add the disks slowly. Cook for about 2-3 minutes on each side. Once they are turning brown, place them on a paper towel to suck off the grease. Sprinkle salt on top. Ready…