Catalinas, cucas o paledonias venezolanas

Hello everybody, it is Drew, welcome to our recipe page. Today, we're going to make a distinctive dish, Catalinas, cucas o paledonias venezolanas. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Catalinas, cucas o paledonias venezolanas is one of the most popular of recent trending meals in the world. It is simple, it's fast, it tastes yummy. It's appreciated by millions every day. They are nice and they look wonderful. Catalinas, cucas o paledonias venezolanas is something which I have loved my entire life.

Many things affect the quality of taste from Catalinas, cucas o paledonias venezolanas, 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 Catalinas, cucas o paledonias venezolanas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must first prepare a few ingredients. You can cook Catalinas, cucas o paledonias venezolanas using 10 ingredients and 4 steps. Here is how you cook that.

Esta es una de mis maneras de prepararlas. Quedan esponjosas y con base crocante. Ideal para tomar con café con leche o chocolate caliente. 😍 espero les guste.

Ingredients and spices that need to be Get to make Catalinas, cucas o paledonias venezolanas:

1. Papelón
2. 2 cdas aceite vegetal o margarina
3. 1 cada de bicarbonato de sodio
4. 1/2 cdita anís dulce en grano
5. 1 clavo de especia molido
6. Azúcar al gusto, dependiendo del dulzor del papelón
7. Agua
8. 1 cada de leche en polvo (opcional)
9. 1 cdita sal
10. C/N Harina de trigo

Instructions to make to make Catalinas, cucas o paledonias venezolanas

1. Preparar un melado cocinando el papelón y 2 tazas de agua (no di cantidades porque dependiendo de la panela puedes necesitar más, la idea es que quede dulce y algo espeso), junto con el anís dulce, el clavo, y si lo deseas puedes agregar un poco de canela en polvo y jengibre molido.
2. Hervir el melado hasta disolver completamente el papelón. Reposar y dejar enfriar completamente.
3. Cuando el melado este frío agregar el aceite o margarina, el azúcar, la leche y parte de la harina con el bicarbonato, mezclar y agregar harina hasta que formes una mezcla suave y algo pegajosa, dejar reposar para que la masa quede más fuerte.
4. Engrasar una placa para horno y espolvorear una capa de harina. Colocar cucharadas de masa y hornear hasta que estén doradas, unos 25-30 minutos. Si las quieres más doraditas las puedes dejar unos minutos más.

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So that is going to wrap it up with this exceptional food How to Make Perfect Catalinas, cucas o paledonias venezolanas. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!