YouTube Transcript: MANTECOL CASERO |ECONOMICO, RICO Y FÁCIL
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This content provides a recipe for making homemade "mantecol" (a nougat-like confection), emphasizing its ease of preparation, low cost, and generous yield, making it an ideal holiday treat.
We continue with the holiday special
that I like so much and today we have
homemade mantecol, very, very rich and
easy to make [Music]
[Music]
Look what this super delicious mantecol is,
very economical to prepare it with
three base ingredients, you will have an
800 gram mantecol, almost a kilo of
mantecón at a very low price, stay and
see how it is made.
The first thing we are going to do is
peanut butter with roasted,
peeled and unsalted peanuts, they have to be roasted
because if not, peanuts tend to have a
green flavor when they are raw. If
you get them raw, you can toast them on a
baking sheet. We are going to
add two tablespoons of neutral
sunflower or corn oil, or you can use
coconut oil, which is much better since when it
cools, coconut oil hardens
and it will give us a harder nougat because
this nougat will end up in the
refrigerator. Yes, well, what we are going to
do now is process
the peanuts until we obtain a butter. From
time to time, you can stop the
machine and stir with a spoon
so that the processing of the peanuts will be better
and little by little it will be crushed
you can do it with a mixer with a mini
first with a blender but very little by
little because those machines are not
designed to do this job that
the multi processor does so be very
careful always little by little without overheating
well this is how it will turn out it can
be like this or a little thicker and it
is excellent once we have it
like this we are going to grab a bowl if more or
less medium where you see that
the peanut paste that you made can enter and we
are going to pour it directly onto the
bong there may be some pieces of
peanut if it is not necessary that
the peanut paste is 100% smooth [Music]
[Music]
once we finish passing it we
are going to reserve it to the side it can
continue with the meringue we are going to
put 2 egg whites in a bowl or in
the electric stand mixer already assembled
and we are going to leave them there without beating or
anything meanwhile in a saucepan or
frying pan we're going to put sugar water water
until it covers the surface of the sugar
and we're also going to add honey, a
very good quality pure honey, this is not mine
Italian meringue it's a meringue that
has much more sugar than egg
whites than the weight of the egg whites
remember that Italian meringue
is always double the weight of the egg
whites in sugar well this has more
than that and it has honey so it
's not any of the
traditional meringues we're going to bring it to a boil
boil
if this syrup has to start boiling
boiling
if you want to integrate at some point what
would be the honey with the rest of the
and once it starts to boil in this
way we're going to start beating the
egg whites we put them to beat and we leave them
there also we want to get with
the syrup a syrup at 118 degrees
pay attention how this
syrup bubbles quite intensely the
bubbles are exploding quickly it has an
intense boil pay attention now the
boil is much slower it is already
expressing itself and we are bringing it to 118
degrees which is the syrup that I need
to check it we are going to grab a
small spoon we take a little syrup
we put it in very cold water very iced and
remove we are going to see if we can form
a soft ball
obviously no look we can't yet
but if we get some
pretty hard threads well it is the step previous
to the white ball so now
a few minutes have passed and we test it again
we do the same thing very iced water
we introduce syrup and let's see if now we
pay attention if it
forms you will see that we form a ball with a
soft texture that is the point of the
syrup 118 degrees or soft
ball ball that if I squeeze it it changes
its shape once it reaches that
temperature we remove it from the heat and we
incorporate it in the form of a thread to the egg
whites that were beating well in the
form of a thread do not pour it suddenly
or anything while we beat the egg whites like this we
incorporate the syrup we are going
to beat this until the meringue is at
room temperature it doesn't even have to be
barely warm at
room temperature I have to
try it and not feel it hot or
warm to the meringue
well I was beating for about 35 minutes
constantly without stopping
and we have it ready it is already at
room temperature the texture is
quite sticky it does not resemble the
texture of traditional meringues
so now what are we going to do we are going to
add all the peanut paste that we
and we are going to integrate these two
preparations we are going to integrate them very
but very well there should not be any
loose meringue or loose peanut paste without integrating
remember that all the ingredients and
the quantities are at the end
of the video and if not here below in the
hope you prepare this recipe this
delicious lover with the homemade and
send me a photo through social networks that comes
out very but very rich and if not tell me
well we are going to take a little of the
preparation we are going to put it in a bowl
that part this is 100% optional
and we are going to add a teaspoon of
bitter cocoa it can be up to two
teaspoons if you want and what we are going to
do is integrate our almost mantecol
let's say read with the cocoa but we're going
to integrate it just
a little bit nothing more, when we see that
there is no more loose cocoa we stop integrating [Music]
[Music]
and just as it was we are going to pour it into
the preparation without cocoa and we are going to do the
same we are going to integrate very but very
barely we want to achieve a
that it is well marbled so that there are
veins of two colors throughout our mantecol
mantecol
once it is like this we are going to
take a 20 x 20 centimeter mold we
are going to cover it with plastic wrap and
inside we are going to pour all the
mantecol preparation you can use a
rectangular mold if a round mold
also the one you have at home you
can also replace the plastic wrap with
parchment paper
we are going to crush well
all the preparation so that it is well
and the next step is to close these
flaps of plastic wrap that we have left and
crush we want
our lover tail to be very compact so
crush well and finish closing
both sides
and this mantecol is going to go cold it
needs to be quite cold so we are going to
take it for about six hours of refrigerator or
fridge or ideally 12 hours
after that time we remove it from the
refrigerator or the refrigerator we
unmold it and look how it turns out it is
very similar to the traditional mantecol if you
think the same leave me your comment the
truth is that for me the flavor or on top of that it
remains you do not know how rich it is
so we are going to put it on this little board
and now I am going to proceed to cut it before I
want to show you very closely
look at what it is apart from being a little
softer than the mantecol the common one is not the
same as the industrial one it is barely
softer more tender the flavor is incredible
well we cut it and we will see how
the texture is to see if it resembles or not a
little to the mantecol that we already know and yes
obviously it is very similar look at what it is like inside
this mantecol is ideal for these
holidays because look at everything it yields
we have approximately 875 grams of
mantecón it is a lot and you do not know how
economical it is to make it we spend
practically nothing now when you see the
ingredients that I am going to leave you
below you will see that it yields a
lot I hope you If you liked this
recipe, prepare it. It's super easy to
make, very economical, and yields a lot. You're going to
have a very complete Christmas table,
all made by you.
Send me a photo of how this homemade mantecón turns out.
Here are the ingredients and some
tips. Take a screenshot and don't
forget to subscribe to my channel. If
you liked this video, give it a like and
share it with a friend. Thank you very much.
See you next time. [Music]
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