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EASTER BREAD. WHOEVER TRIES IT SAYS IT IS THE BEST!! WELCOME EVERYONE TO THIS WONDERFUL KITCHEN WITHOUT SECRETS!!!! SUBSCRIBE TO MY CHANNEL, ACTIVATE THE BELL SO THAT WHEN THERE IS A NEW RECIPE YOU FIND OUT IMMEDIATELY, THANK YOU FOR YOUR JOY AND SHARE THESE RECIPES SO THAT EVERY DAY WE ARE MORE AND MORE PEOPLE COOKING IN AN EASY, ECONOMICAL AND INFALLIBLE WAY !!! http://www.youtube.com/ @AlvaroBarrientosMontero ALL RIGHTS OF MY CHANNEL ARE RESERVED, ALVARO BARRIENTOS MONTERO IS THE EXCLUSIVE OWNER OF THIS CHANNEL AND ITS CONTENT. Contact Alvaro Barrientos Montero on his Instagram and at his email [email protected] / alvarobarrientosm For the syrup: Cook in a covered pot over low heat, from when it boils for 20 minutes Water 150 cc Chancaca 200 gr Honey 100 gr Vanilla 30 cc Red apple 1 unit Cinnamon powder 10 gr Nutmeg powder 5 gr Anise powder or seeds 5 gr Clove powder 5 gr Ginger powder 5 gr Zest of ½ orange 5 pitted dried plums 60 gr Fruit base Candied fruit 200 gr Raisins 50 gr Nuts 150 gr Cognac or rum 200 cc IF IT IS ONLY DRIED FRUIT (WITHOUT CANDIED FRUIT) 250 gr of nuts 50 gr of raisins Cognac or 200 CC rum Mix 150 gr butter or margarine 100 gr maravilla oil 100 sugar 5 eggs 100 cc milk 500 gr flour 30 gr baking powder 50 gr chocolate chips 2100 grams of total mix 2 loaves of 800 gr of mix for molds 2 of 1 kilo each 1 loaf of 500 gr of mix for 1 750 gram mold OVEN AT 170º CELSIUS FOR 45 to 50 MINUTES #pandepascua #pandepascua2023 #pandepascuaalvarobarrientos #mejorpandepascua #navidad #pandepascuaartesanal #pandepascuaencasa #gastronomiachilena #alvarobarrientosmontero #cocinasinsecretos