Making Dulce de Leche 牛奶焦糖酱

曾在Astro的AFC频道看过
我喜欢的帅Chef Michael Smith
弄过这Dulce de Leche 但当时还没玩烘焙所以也没记录下来

前几天在Siew Hwei家看到她弄的Dulce de Leche
这次让我又感到很好奇了
但从她文中也提到我国已没再生产
这种Full Cream sweetened condensed milk
我也只好托我表弟在新国帮我进口了几罐的
让人怀念的红字炼奶（很久都没看到这packing了）
炼奶到手后我也赶紧开工弄Dulce de Leche 牛奶焦糖酱
等了超过一天终于能开罐咯~~

dulce deleche是西班牙式的牛奶焦糖酱（牛奶太妃），是把密封的炼乳罐慢慢熬煮而成的

Dulce de Leche 焦糖牛奶酱 食谱参考： Michael Smith or Siew Hwei

Dulce de Leche:
Place can of milk into a medium saucepan and fill with water, covering the top of the can with at least 2 inches of water.

Place over medium-high heat and bring to a boil. Simmer can for 3 hours, adding water if necessary to keep the can submerged.

Do not let the pan boil dry or the can could explode, as long as it is submerged in hot simmering water it is safe!

Remove can and let cool completely. The milk will be transformed into a very thick, dark caramel.

Wiki 上面有記載 :
Dulce de leche in Spanish ("milk candy"), is a milk-based syrup.
Found as both a sauce and a caramel-like candy, it is popular across Latin America.
It is prepared by slowly heating sweetened milk to create a product similar in taste to caramel.


來源發明歷史 :
There are many stories about the origin.
One story involves the 19th century Argentinian caudillo Juan Manuel de Rosas.
The story goes that in a winter afternoon at the Rosas house, the maid was making
some "lechada"—a drink made with milk and sugar boiled until it starts to caramelize—
and she heard someone knocking at the door. She left the "lechada" on the stove and
went to answer the door; and when she came back, the "lechada" was burnt and had
turned into a brown jam: dulce de leche


取自中国报 植物脂肪 代替牛奶脂肪
看起來像煉乳，讀起來像煉乳，但卻不是100%煉乳！
從純牛奶脂肪煉制到以植物脂肪代替，再出現各種以奶精（Creamer）形式出現的“煉乳”產品，煉乳已不是原來的煉乳。