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    Triptico en Ingles de Dulces Peruanos

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    violeta mendoza muñoz
    This document provides a recipe for Peruvian sweets called "mazamorra morada" along with some historical context. It notes that mazamorra morada originated from Arab and Spanish cultures but the current recipe was created in Peru using purple corn. The ingredients include butter, "manjar nestle", cornstarch, flour and powdered sugar. The instructions are to preheat the oven, mix the dry ingredients with butter to form dough, let it rest for an hour, roll it out and cut into small circles to bake.

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    Triptico en Ingles de Dulces Peruanos

    Uploaded by

    violeta mendoza muñoz
    5 views2 pages
    This document provides a recipe for Peruvian sweets called "mazamorra morada" along with some historical context. It notes that mazamorra morada originated from Arab and Spanish cultures but the current recipe was created in Peru using purple corn. The ingredients include butter, "manjar nestle", cornstarch, flour and powdered sugar. The instructions are to preheat the oven, mix the dry ingredients with butter to form dough, let it rest for an hour, roll it out and cut into small circles to bake.

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    Original Title

    triptico en ingles de dulces peruanos

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    This document provides a recipe for Peruvian sweets called "mazamorra morada" along with some historical context. It notes that mazamorra morada originated from Arab and Spanish cultures but the current recipe was created in Peru using purple corn. The ingredients include butter, "manjar nestle", cornstarch, flour and powdered sugar. The instructions are to preheat the oven, mix the dry ingredients with butter to form dough, let it rest for an hour, roll it out and cut into small circles to bake.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    5 views2 pages

    Triptico en Ingles de Dulces Peruanos

    Uploaded by

    violeta mendoza muñoz
    This document provides a recipe for Peruvian sweets called "mazamorra morada" along with some historical context. It notes that mazamorra morada originated from Arab and Spanish cultures but the current recipe was created in Peru using purple corn. The ingredients include butter, "manjar nestle", cornstarch, flour and powdered sugar. The instructions are to preheat the oven, mix the dry ingredients with butter to form dough, let it rest for an hour, roll it out and cut into small circles to bake.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 2

    Place on a plate and

    bake for is minutes


    Finally let the cookies
    cool and fill with
    "manjar nestle", Finish
    dacorating with icing
    sugar

    PERUVIAN SWEETS

    2022

    BRIGGIE CH. M
    HISTORICAL SWEETS
    THE PURPLE MAZAMORRA
    PRESCRIPTION

    PRESENTATION What marked the success of


    "mazamorra morada" was the use INGREDIENTS
    of purple corn.
    1 cup light butter
    Although the birth of this sweet
    HELLO TO ALL READERS. 1 bag (200g) of "manjar nestle"
    dates back to the Arab ans
    In this triptych ypu will find here 1 cup cornstarch
    would be a set of typical Spanish cultures, the recipe as it is
    1 cup unprepared flour
    sweets from Perú, currently known was created in
    accompanied by their history. I 1/2 cup pawdered sugar
    Perú, and is the product of
    also included a particular
    recipe, that of the alfajores. miscegenation that took place
    during the colonial era

    INSTRUCTIONS

    First preheat the oven to


    180° C
    Then in one place: butter,
    icing sugar, cornstarch and
    flour, previously sifted. mix by hand
    until it forms a daugh with out sticking
    to your fingers. Let stand for about 1
    hour.
    Then stretch the dough with a roller
    and with the help of a cutter form small
    circles

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