Receta: Deliciosas donas rellenas (esp-eng)

<code> <div class="text-justify"> La dona es un tipo de bollería famosa en todo el mundo y es personalmente mi favorito <code> <div class="text-justify">De origen norteamericano, este platillo obtuvo su inspiración del antiguo continente, donde incluso se relata como los Romanos freían masas fermentadas. <div class="text-justify"> En mi ciudad natal las donas son servidas rellenas de crema pastelera y glaseadas con maní y confeti, y los famosos Bismark son llamados Bombas y son muy populares y se venden en bolsas por docenas. <div class="text-justify">Este clásico de la gastronomía requiere de una preparación sencilla, dividiremos el mise en place en tres partes, la masa, la crema pastelera, y el glaseado, así que limpiemos nuestra mesa de trabajo y pongamos manos a la obra. <code> <h2><div class="text-justify"> Para la masa de donas. <p dir="auto">Ingredientes: <ul> <li>Leche 240 ml <li>Levadura instantánea 2 cucharaditas <li>Azúcar 100 gr <li>Sal 1/2 cucharadita <li>Huevos 2 unidades <li>Mantequilla 60 gr <li>Harina todo uso 600 gr <li>Nuez moscada al gusto<br /> <code><br /> <img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmWehUMH4Z1Sgyp3xwuez4Uei2rv6jth9ra8dKNBWpriS9/2.jpg" srcset="https://images.hive.blog/768x0/https://images.ecency.com/DQmWehUMH4Z1Sgyp3xwuez4Uei2rv6jth9ra8dKNBWpriS9/2.jpg 1x, https://images.hive.blog/1536x0/https://images.ecency.com/DQmWehUMH4Z1Sgyp3xwuez4Uei2rv6jth9ra8dKNBWpriS9/2.jpg 2x" /><br /> <code> <div class="text-justify"> Comenzamos colocando en el bowl de la batidora la leche, junto con la mantequilla derretida, la sal, el azúcar, la nuez moscada, los huevos y la levadura en forma de lluvia. Acto seguido colocamos la harina y dejamos que la amasadora haga su trabajo (unos 8 minutos a baja velocidad). <code> <p dir="auto"><span><img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmPGsCXpxUMPr1trbHUYK2AQ8gzQDgVg6Md63rQyYrRU6y/3.png" srcset="https://images.hive.blog/768x0/https://images.ecency.com/DQmPGsCXpxUMPr1trbHUYK2AQ8gzQDgVg6Md63rQyYrRU6y/3.png 1x, https://images.hive.blog/1536x0/https://images.ecency.com/DQmPGsCXpxUMPr1trbHUYK2AQ8gzQDgVg6Md63rQyYrRU6y/3.png 2x" /> <div class="text-justify"> En caso de no poseer un ayudante de cocina recomiendo integrar todos los ingredientes secos por una parte y los líquidos en otra. Luego, colocar sobre un mesón los secos en forma de volcán, y en centro del volcán colocar los líquidos, integrar poco a poco hasta obtener una masa lisa y densa, preferiblemente utilizando amasado francés el cual consiste en doblar sobre sí misma la mesa varias veces, luego proseguir con la receta. <p dir="auto"><code> <p dir="auto"><img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmPcSb8GW1JRB9oXKREgzUCuortweQRSpws4NrvgnM7GZL/4.png" srcset="https://images.hive.blog/768x0/https://images.ecency.com/DQmPcSb8GW1JRB9oXKREgzUCuortweQRSpws4NrvgnM7GZL/4.png 1x, https://images.hive.blog/1536x0/https://images.ecency.com/DQmPcSb8GW1JRB9oXKREgzUCuortweQRSpws4NrvgnM7GZL/4.png 2x" /> <div class="text-justify"> Una vez la masa esté lista la hacemos una bola, y la colocamos en un bowl engrasado, sellamos y guardamos en un lugar cálido hasta que doble su volumen (1 hora aproximadamente) <p dir="auto"><code> <p dir="auto"><img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmWmCM9MMaWPi74daDVCtvvMu59693at196xeaMHX6ADAJ/5.png" srcset="https://images.hive.blog/768x0/https://images.ecency.com/DQmWmCM9MMaWPi74daDVCtvvMu59693at196xeaMHX6ADAJ/5.png 1x, https://images.hive.blog/1536x0/https://images.ecency.com/DQmWmCM9MMaWPi74daDVCtvvMu59693at196xeaMHX6ADAJ/5.png 2x" /> <div class="text-justify"> Ahora que la masa esté leudando es una buena oportunidad para realizar nuestra crema pastelera. <code> ## <div class="text-justify"> Para la crema pastelera. <h3><div class="text-justify"> Ingredientes: <ul> <li>Leche 3 tazas <li>Azúcar 1 taza <li>Yema de huevo 4 unidades <li>Fécula de maíz 50 gr <li>Sal 1/2 cucharadita <li>Vainilla 1/2 cucharadita <li>Mantequilla 1 cucharada <p dir="auto"><img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmdBkdCK6x7chVZ976zs3E4uQwj3vBbZuQGaXzKWaYL8sb/6.jpg" srcset="https://images.hive.blog/768x0/https://images.ecency.com/DQmdBkdCK6x7chVZ976zs3E4uQwj3vBbZuQGaXzKWaYL8sb/6.jpg 1x, https://images.hive.blog/1536x0/https://images.ecency.com/DQmdBkdCK6x7chVZ976zs3E4uQwj3vBbZuQGaXzKWaYL8sb/6.jpg 2x" /> <div class="text-justify">Un baluarte de repostería, la crema pastelera es una de esas preparaciones que poseen un sin fin de usos y que permita ser personalizada de hacer falta, para darle ese toque único que nos distinga. <div class="text-justify"> En una olla de fondo grueso colocamos todos los ingredientes menos la vainilla y la mantequilla. Mezclamos bien con un batidor de varillas y llevamos a fuego medio preferiblemente sin dejar de mezclar. Luego cuando obtengamos una consistencia espesa lo pasamos a un bowl para mezclarlo con la vainilla y la mantequilla. <p dir="auto"><code><br /> <img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmVWpwfiy4ugUDUVgqoT4BxfViRSvP6uJqpnnVFhpuvy68/7.jpg" srcset="https://images.hive.blog/768x0/https://images.ecency.com/DQmVWpwfiy4ugUDUVgqoT4BxfViRSvP6uJqpnnVFhpuvy68/7.jpg 1x, https://images.hive.blog/1536x0/https://images.ecency.com/DQmVWpwfiy4ugUDUVgqoT4BxfViRSvP6uJqpnnVFhpuvy68/7.jpg 2x" /> <div class="text-justify">Pasamos por un colador la crema y la dejamos en una bandeja donde la extenderemos, esto facilitará su enfriamiento, tapamos con un papel de horno para evitar la formación de nata y dejamos reposar mientras preparamos nuestro glaseado. <code><p dir="auto"><code> <div class="text-justify">El glaseado solo requiere preparar un ganache, y endurecerlo con azúcar glass para darle adherencia. <p dir="auto"><code> <h2><div class="text-justify"> Glaseado. <p dir="auto">Ingredientes: <ul> <li>Azúcar glass 200 gr <li>Chocolate oscuro 100 gr <li>Mantequilla 40 gr <li>Leche 3 cucharadas (de hacer falta) <p dir="auto"><img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmRxbYYEUu2Qfr7hQVV91AYnMV11ixYgunYptpgsc9wSXc/9.jpg" srcset="https://images.hive.blog/768x0/https://images.ecency.com/DQmRxbYYEUu2Qfr7hQVV91AYnMV11ixYgunYptpgsc9wSXc/9.jpg 1x, https://images.hive.blog/1536x0/https://images.ecency.com/DQmRxbYYEUu2Qfr7hQVV91AYnMV11ixYgunYptpgsc9wSXc/9.jpg 2x" /> <div class="text-justify">Primero derretimos en un baño de María el chocolate y la mantequilla (el microondas es útil para este trabajo, solo caliente en si los de 30 segundos a la vez), integramos bien y mezclamos poco a poco el azúcar glass, colocamos la leche por chorritos de hacer falta hasta obtener la textura deseada y reservamos. <p dir="auto"><code><br /><span> <img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmdszCL6Hk3Uid7aX3eey7AtRsRDRu9ZujKW9Pq9yNzsXv/10.png" srcset="https://images.hive.blog/768x0/https://images.ecency.com/DQmdszCL6Hk3Uid7aX3eey7AtRsRDRu9ZujKW9Pq9yNzsXv/10.png 1x, https://images.hive.blog/1536x0/https://images.ecency.com/DQmdszCL6Hk3Uid7aX3eey7AtRsRDRu9ZujKW9Pq9yNzsXv/10.png 2x" /> <div class="text-justify"> Ahora que el relleno y el glaseado están listos proseguimos con el resto del trabajo. <div class="text-justify"> Sacamos nuestra masa ya reposada del bowl, la des gasificamos y usamos el rodillo para extenderla hasta obtener un grosor de 1 y 1/2 cm o el que deseemos (menos de 1 cm puede dañar la dona). <p dir="auto"><code><br /> <img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmTJaJun1Gm5ZAHMCX2MxWCmmQCJVJD4tTD7o3Dy2kkton/img_20240410_115443.jpg" srcset="https://images.hive.blog/768x0/https://images.ecency.com/DQmTJaJun1Gm5ZAHMCX2MxWCmmQCJVJD4tTD7o3Dy2kkton/img_20240410_115443.jpg 1x, https://images.hive.blog/1536x0/https://images.ecency.com/DQmTJaJun1Gm5ZAHMCX2MxWCmmQCJVJD4tTD7o3Dy2kkton/img_20240410_115443.jpg 2x" /> <p dir="auto"><code> <div class="text-justify">Usamos un cortador para formar nuestras donas y las pasamos a una bandeja previamente engrasada, que esperemos con un papel de horno y colocaremos en un lugar sin corriente de aire por unos 20 o 30 minutos, suficiente para que aumenten su tamaño. <code> <p dir="auto"><img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmexv5X7gsTnHuaQ3HKFtUQgxKsw4h3kLjjrgweFRwBMwz/11.jpg" srcset="https://images.hive.blog/768x0/https://images.ecency.com/DQmexv5X7gsTnHuaQ3HKFtUQgxKsw4h3kLjjrgweFRwBMwz/11.jpg 1x, https://images.hive.blog/1536x0/https://images.ecency.com/DQmexv5X7gsTnHuaQ3HKFtUQgxKsw4h3kLjjrgweFRwBMwz/11.jpg 2x" /> <p dir="auto"><img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmcNDKxnBg73FSnuqjpVW6v6ZoLmdn9QffcSKzdXjnV35p/12.jpg" srcset="https://images.hive.blog/768x0/https://images.ecency.com/DQmcNDKxnBg73FSnuqjpVW6v6ZoLmdn9QffcSKzdXjnV35p/12.jpg 1x, https://images.hive.blog/1536x0/https://images.ecency.com/DQmcNDKxnBg73FSnuqjpVW6v6ZoLmdn9QffcSKzdXjnV35p/12.jpg 2x" /> <div class="text-justify">Calentamos aceite a 160 grados Celsius y freímos nuestras donas, lado a lado hasta dorarlas y cocinarlas bien, las sacamos del aceite y las ponemos en papel absorbente. <code> <code><p dir="auto"><code> <div class="text-justify"> Una vez listas las donas les hacemos una abertura con un palillo de altura y las rellenamos con la crema pastelera, luego las decoramos con el glaseado. <code><code><p dir="auto"><code> <div class="text-justify">El último paso es el mejor, disfrutar de su trabajo y de esta deliciosa receta, espero se animen a hacerla para sus hijos, su familia, sus parejas, o para ustedes mismo, pronto traeré nuevas recetas para que compartamos, gracias por todo. <p dir="auto"><code> <p dir="auto"><img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmVTmjpDrPMqHVeE5fMvxhrLxd7nNmhMdZs2JSRPgSTyit/17.jpg" srcset="https://images.hive.blog/768x0/https://images.ecency.com/DQmVTmjpDrPMqHVeE5fMvxhrLxd7nNmhMdZs2JSRPgSTyit/17.jpg 1x, https://images.hive.blog/1536x0/https://images.ecency.com/DQmVTmjpDrPMqHVeE5fMvxhrLxd7nNmhMdZs2JSRPgSTyit/17.jpg 2x" /> <p dir="auto"><span><img src="https://images.hive.blog/DQmTXZVf9XApqDjM9EaedJ7zVyYmmL3ieS7wChCAhmNiVoi/9.png" /> <div class="text-justify"><span><img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmUfj4U4UScANL8HiGGz5NxPbzq3bbbVX8jY9ZewDvW9em/0.jpg" srcset="https://images.hive.blog/768x0/https://images.ecency.com/DQmUfj4U4UScANL8HiGGz5NxPbzq3bbbVX8jY9ZewDvW9em/0.jpg 1x, https://images.hive.blog/1536x0/https://images.ecency.com/DQmUfj4U4UScANL8HiGGz5NxPbzq3bbbVX8jY9ZewDvW9em/0.jpg 2x" />) <code> <div class="text-justify"> The donut is a type of pastry famous all over the world and it is personally my favorite <code> <div class="text-justify">Of North American origin, this dish obtained its inspiration from the ancient continent, where it is even reported how the Romans fried fermented doughs. <div class="text-justify"> In my hometown donuts are served filled with custard and glazed with peanuts and confetti, and the famous Bismarks are called Bombas and are very popular and are sold in bags by the dozen. <div class="text-justify">This classic of gastronomy requires simple preparation, we will divide the mise en place into three parts, the dough, the pastry cream, and the glaze, so let's clean our work table and put let's do it. <code> <h2><div class="text-justify"> For the donut dough. <p dir="auto">Ingredients: <ul> <li>Milk 240 ml <li>Instant yeast 2 teaspoons <li>Sugar 100 gr <li>Salt 1/2 teaspoon <li>Eggs 2 units <li>Butter 60 gr <li>All-purpose flour 600 gr <li>Nutmeg to taste<br /> <code><br /> <img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmWehUMH4Z1Sgyp3xwuez4Uei2rv6jth9ra8dKNBWpriS9/2.jpg" srcset="https://images.hive.blog/768x0/https://images.ecency.com/DQmWehUMH4Z1Sgyp3xwuez4Uei2rv6jth9ra8dKNBWpriS9/2.jpg 1x, https://images.hive.blog/1536x0/https://images.ecency.com/DQmWehUMH4Z1Sgyp3xwuez4Uei2rv6jth9ra8dKNBWpriS9/2.jpg 2x" /><br /> <code> <div class="text-justify"> We begin by placing the milk in the mixer bowl, along with the melted butter, salt, sugar, nutmeg, eggs and yeast in the form of a shower. Then we add the flour and let the mixer do its work (about 8 minutes at low speed). <code> <p dir="auto"><span><img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmPGsCXpxUMPr1trbHUYK2AQ8gzQDgVg6Md63rQyYrRU6y/3.png" srcset="https://images.hive.blog/768x0/https://images.ecency.com/DQmPGsCXpxUMPr1trbHUYK2AQ8gzQDgVg6Md63rQyYrRU6y/3.png 1x, https://images.hive.blog/1536x0/https://images.ecency.com/DQmPGsCXpxUMPr1trbHUYK2AQ8gzQDgVg6Md63rQyYrRU6y/3.png 2x" /> <div class="text-justify"> If you do not have a kitchen assistant, I recommend integrating all the dry ingredients on one side and the liquids on the other. Then, place the dry ingredients in the shape of a volcano on a counter, and place the liquids in the center of the volcano, integrating little by little until you obtain a smooth and dense dough, preferably using French kneading, which consists of folding the table over itself several times. , then continue with the recipe. <p dir="auto"><code> <p dir="auto"><img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmPcSb8GW1JRB9oXKREgzUCuortweQRSpws4NrvgnM7GZL/4.png" srcset="https://images.hive.blog/768x0/https://images.ecency.com/DQmPcSb8GW1JRB9oXKREgzUCuortweQRSpws4NrvgnM7GZL/4.png 1x, https://images.hive.blog/1536x0/https://images.ecency.com/DQmPcSb8GW1JRB9oXKREgzUCuortweQRSpws4NrvgnM7GZL/4.png 2x" /> <div class="text-justify"> Once the dough is ready, we make it into a ball, place it in a greased bowl, seal and store in a warm place until it doubles in volume (approximately 1 hour) <p dir="auto"><code> <p dir="auto"><img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmWmCM9MMaWPi74daDVCtvvMu59693at196xeaMHX6ADAJ/5.png" srcset="https://images.hive.blog/768x0/https://images.ecency.com/DQmWmCM9MMaWPi74daDVCtvvMu59693at196xeaMHX6ADAJ/5.png 1x, https://images.hive.blog/1536x0/https://images.ecency.com/DQmWmCM9MMaWPi74daDVCtvvMu59693at196xeaMHX6ADAJ/5.png 2x" /> <div class="text-justify"> Now that the dough is rising, it is a good opportunity to make our pastry cream. <code> ## <div class="text-justify"> For the pastry cream. <h3><div class="text-justify"> Ingredients: <ul> <li>Milk 3 cups <li>Sugar 1 cup <li>Egg yolk 4 units <li>Cornstarch 50 gr <li>Salt 1/2 teaspoon <li>Vanilla 1/2 teaspoon <li>Butter 1 tablespoon <p dir="auto"><img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmdBkdCK6x7chVZ976zs3E4uQwj3vBbZuQGaXzKWaYL8sb/6.jpg" srcset="https://images.hive.blog/768x0/https://images.ecency.com/DQmdBkdCK6x7chVZ976zs3E4uQwj3vBbZuQGaXzKWaYL8sb/6.jpg 1x, https://images.hive.blog/1536x0/https://images.ecency.com/DQmdBkdCK6x7chVZ976zs3E4uQwj3vBbZuQGaXzKWaYL8sb/6.jpg 2x" /> <div class="text-justify">A bastion of pastry, pastry cream is one of those preparations that have endless uses and that can be personalized if necessary, to give it that unique touch that distinguishes us. <div class="text-justify"> In a thick-bottomed pot, place all the ingredients except the vanilla and butter. Mix well with a whisk and bring to medium heat, preferably without stopping mixing. Then when we obtain a thick consistency, we transfer it to a bowl to mix it with the vanilla and butter. <p dir="auto"><code><br /> <img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmVWpwfiy4ugUDUVgqoT4BxfViRSvP6uJqpnnVFhpuvy68/7.jpg" srcset="https://images.hive.blog/768x0/https://images.ecency.com/DQmVWpwfiy4ugUDUVgqoT4BxfViRSvP6uJqpnnVFhpuvy68/7.jpg 1x, https://images.hive.blog/1536x0/https://images.ecency.com/DQmVWpwfiy4ugUDUVgqoT4BxfViRSvP6uJqpnnVFhpuvy68/7.jpg 2x" /> <div class="text-justify">We pass the cream through a sieve and leave it on a tray where we will spread it, this will facilitate its cooling, we cover with baking paper to prevent the formation of cream and let it rest while we prepare our glaze . <code><p dir="auto"><code> <div class="text-justify">The glaze only requires preparing a ganache, and hardening it with powdered sugar to give it adhesion. <p dir="auto"><code> <h2><div class="text-justify"> Frosting. <p dir="auto">Ingredients: <ul> <li>Powdered sugar 200 gr <li>Dark chocolate 100 gr <li>Butter 40 gr <li>Milk 3 tablespoons (if necessary) <p dir="auto"><img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmRxbYYEUu2Qfr7hQVV91AYnMV11ixYgunYptpgsc9wSXc/9.jpg" srcset="https://images.hive.blog/768x0/https://images.ecency.com/DQmRxbYYEUu2Qfr7hQVV91AYnMV11ixYgunYptpgsc9wSXc/9.jpg 1x, https://images.hive.blog/1536x0/https://images.ecency.com/DQmRxbYYEUu2Qfr7hQVV91AYnMV11ixYgunYptpgsc9wSXc/9.jpg 2x" /> <div class="text-justify">First we melt the chocolate and butter in a bain-marie (the microwave is useful for this job, just heat them for 30 seconds at a time), integrate well and mix little by little. little powdered sugar, add the milk in splashes if necessary until the desired texture is obtained and set aside. <p dir="auto"><code><br /><span> <img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmdszCL6Hk3Uid7aX3eey7AtRsRDRu9ZujKW9Pq9yNzsXv/10.png" srcset="https://images.hive.blog/768x0/https://images.ecency.com/DQmdszCL6Hk3Uid7aX3eey7AtRsRDRu9ZujKW9Pq9yNzsXv/10.png 1x, https://images.hive.blog/1536x0/https://images.ecency.com/DQmdszCL6Hk3Uid7aX3eey7AtRsRDRu9ZujKW9Pq9yNzsXv/10.png 2x" /> <div class="text-justify"> Now that the filling and icing are ready, we continue with the rest of the work. <div class="text-justify"> We take our rested dough out of the bowl, degas it and use the rolling pin to roll it out until we obtain a thickness of 1 and 1/2 cm or whatever we want (less than 1 cm can damage the Mrs). <p dir="auto"><code><br /> <img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmTJaJun1Gm5ZAHMCX2MxWCmmQCJVJD4tTD7o3Dy2kkton/img_20240410_115443.jpg" srcset="https://images.hive.blog/768x0/https://images.ecency.com/DQmTJaJun1Gm5ZAHMCX2MxWCmmQCJVJD4tTD7o3Dy2kkton/img_20240410_115443.jpg 1x, https://images.hive.blog/1536x0/https://images.ecency.com/DQmTJaJun1Gm5ZAHMCX2MxWCmmQCJVJD4tTD7o3Dy2kkton/img_20240410_115443.jpg 2x" /> <p dir="auto"><code> <div class="text-justify">We use a cutter to form our donuts and transfer them to a previously greased tray, which we wait with baking paper and place in a place without draft for about 20 or 30 minutes, enough to increase their size. <code> <p dir="auto"><img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmexv5X7gsTnHuaQ3HKFtUQgxKsw4h3kLjjrgweFRwBMwz/11.jpg" srcset="https://images.hive.blog/768x0/https://images.ecency.com/DQmexv5X7gsTnHuaQ3HKFtUQgxKsw4h3kLjjrgweFRwBMwz/11.jpg 1x, https://images.hive.blog/1536x0/https://images.ecency.com/DQmexv5X7gsTnHuaQ3HKFtUQgxKsw4h3kLjjrgweFRwBMwz/11.jpg 2x" /> <p dir="auto"><img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmcNDKxnBg73FSnuqjpVW6v6ZoLmdn9QffcSKzdXjnV35p/12.jpg" srcset="https://images.hive.blog/768x0/https://images.ecency.com/DQmcNDKxnBg73FSnuqjpVW6v6ZoLmdn9QffcSKzdXjnV35p/12.jpg 1x, https://images.hive.blog/1536x0/https://images.ecency.com/DQmcNDKxnBg73FSnuqjpVW6v6ZoLmdn9QffcSKzdXjnV35p/12.jpg 2x" /> <div class="text-justify">We heat oil to 160 degrees Celsius and fry our donuts, side by side until they are golden brown and cooked well, we take them out of the oil and put them on absorbent paper. <code> <code><p dir="auto"><code> <div class="text-justify"> Once the donuts are ready, we make an opening with a toothpick and fill them with the pastry cream, then we decorate them with the glaze. <code><code><p dir="auto"><code> <div class="text-justify">The last step is the best, enjoy your work and this delicious recipe, I hope you are encouraged to make it for your children, your family, your partners, or for yourself, I will bring new ones soon recipes for us to share, thank you for everything. <p dir="auto"><code> <p dir="auto"><img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmVTmjpDrPMqHVeE5fMvxhrLxd7nNmhMdZs2JSRPgSTyit/17.jpg" srcset="https://images.hive.blog/768x0/https://images.ecency.com/DQmVTmjpDrPMqHVeE5fMvxhrLxd7nNmhMdZs2JSRPgSTyit/17.jpg 1x, https://images.hive.blog/1536x0/https://images.ecency.com/DQmVTmjpDrPMqHVeE5fMvxhrLxd7nNmhMdZs2JSRPgSTyit/17.jpg 2x" /> <hr /> <p dir="auto">Las fotografías son de mi autoría, capturadas desde Mi Camara Sony Alpha <blockquote> <p dir="auto">The photographs are my own, captured from My Sony Alpha Camera <hr /> <p dir="auto"><span><img src="https://images.hive.blog/DQmcfAw6vADEPD968LeTw4Sx8erR1CwAPNZ2Ayked963WWA/2.png" /> <span><img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmcvzib92XQUzzRAQvQxYEQyNqFjAHCp95RuQUVgstNVdS/8.jpg" srcset="https://images.hive.blog/768x0/https://images.ecency.com/DQmcvzib92XQUzzRAQvQxYEQyNqFjAHCp95RuQUVgstNVdS/8.jpg 1x, https://images.hive.blog/1536x0/https://images.ecency.com/DQmcvzib92XQUzzRAQvQxYEQyNqFjAHCp95RuQUVgstNVdS/8.jpg 2x" />) <span><img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmQG5jEoXDkkwRMcDNfB4427uy8YN2LpubYqQDsLCR9ZkK/13.jpg" srcset="https://images.hive.blog/768x0/https://images.ecency.com/DQmQG5jEoXDkkwRMcDNfB4427uy8YN2LpubYqQDsLCR9ZkK/13.jpg 1x, https://images.hive.blog/1536x0/https://images.ecency.com/DQmQG5jEoXDkkwRMcDNfB4427uy8YN2LpubYqQDsLCR9ZkK/13.jpg 2x" />) <span> <img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmafxDccV2cnYVeRAmcxkK8YwqEZZSVGVigVyHP1PjACVu/14.jpg" srcset="https://images.hive.blog/768x0/https://images.ecency.com/DQmafxDccV2cnYVeRAmcxkK8YwqEZZSVGVigVyHP1PjACVu/14.jpg 1x, https://images.hive.blog/1536x0/https://images.ecency.com/DQmafxDccV2cnYVeRAmcxkK8YwqEZZSVGVigVyHP1PjACVu/14.jpg 2x" />) <span><img src="https://images.hive.blog/768x0/https://images.ecency.com/DQmYrkd3E6ARsPbCVVjsPZtFRppBuHD88uAQCyRJBkSjNdn/15.png" 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