Instructions. Brand P.A.N. but also you can find Goya. Masarepa.
You need to buy the Corn Dogh and read very carefully the instructions and follow them, but see all the pictures in my new website and read all the literature and if you want call me Love, MArines.
Using your two hands, as well as if you were going to applaud in the best of the concerts, take the flour and start to flat the "arepa" over and over and making rotations, without great force, as if you were not doing anything, look at the
"arepa" to make it like you want it to be.
What is more amazing is that there are expert women over there in my country in the plains fields of the state
of Barinas Venezuela, who manages to throw them up into the air making the kitchen a real circus of Moscow until they give the flour the shape of de "arepa venezolana", like an old black disk of the oldest songs, remember?.
These women help to shape the edge of the arepas to be rounded of what has been transformed now in a white disk, dipping their fingers in water to continue this art work until perfection of the shape of our "arepas",
our venezuelan bread, our best side for everything. They are rounded, as the size of the palm of your hand and
as thick or thin of you preference. Grill them both sides. First wait until the layer is hard and brownish and flip them for the other side and do the same. This process takes like 15 minutes, remember it is one by one and you flip them
chronologically according with the moment you place it on the griddle: (First serve, first come) and then bake them finally for 10 more minutes. Use all precaution as you use when baking. Here begins the story of the girls of Barinas and "My Maria" the poem of my sister Maria Julia.
Using your two hands, as well as if you were going to applaud in the best of the concerts, take the flour and start to flat the "arepa" over and over and making rotations, without great force, as if you were not doing anything, look at the
"arepa" to make it like you want it to be.
What is more amazing is that there are expert women over there in my country in the plains fields of the state
of Barinas Venezuela, who manages to throw them up into the air making the kitchen a real circus of Moscow until they give the flour the shape of de "arepa venezolana", like an old black disk of the oldest songs, remember?.
These women help to shape the edge of the arepas to be rounded of what has been transformed now in a white disk, dipping their fingers in water to continue this art work until perfection of the shape of our "arepas",
our venezuelan bread, our best side for everything. They are rounded, as the size of the palm of your hand and
as thick or thin of you preference. Grill them both sides. First wait until the layer is hard and brownish and flip them for the other side and do the same. This process takes like 15 minutes, remember it is one by one and you flip them
chronologically according with the moment you place it on the griddle: (First serve, first come) and then bake them finally for 10 more minutes. Use all precaution as you use when baking. Here begins the story of the girls of Barinas and "My Maria" the poem of my sister Maria Julia.
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