Hello to the friends of Hive Food, a big hello and happy new year to everyone. Today I took the time to make a recipe, a recipe for a sweet bread preparation, it is a dessert but similar to a sweet bread because it is a roll filled with brown sugar and cheese. The brown sugar here where I live is made from sugar cane juice, and that juice is cooked until it becomes a thick, brown mixture and then it is left to rest until it becomes solid and that is how you have the brown sugar. And the cheese here is llanero cheese and it is fresh and not so salty, ideal for preparing golfeados.

This recipe for golfeados is not a new recipe at all, rather it has been around for years since it was first discovered. According to oral tradition, golfeado has its origins in the parish of Petare, of the current Redoma de Petare, when in the last century the Canarian brothers María Duarte and Gregorio Vicente Duarte made this recipe a culinary tradition of the area. The name "golfiao" or "golfeado" also has an uncertain origin, but it is believed to be related to the snail-shaped coffee seed that was known as "golfiao". But this recipe is my grandmother's recipe so it is not the basic recipe, but it tastes just like the original recipe and since she taught me how to make it, I want to share with you this recipe for some delicious golfeados.

_{(Materiales:)||(Material:)}

• Harina de trigo
• Levadura en polvo
• Azúcar
• Una cucharada de sal
• Agua
• Aceite
• Papelón
• Queso

• Wheat flour
• Baking powder
• Sugar
• A spoonful of salt
• Water
• Oil
• Brown sugar
• Cheese

_{(Procedimiento:)||(Procedure:)}

• Paso nro 1

• Paso nro 1

First I started to prepare the dough by adding a tablespoon of yeast, sugar and salt, then I added a tablespoon of oil and a glass of water and 500 grams of wheat flour. I kneaded the dough until it was very soft, kneading for a minimum of 10 minutes so that the golfeados are soft, then let the dough rest for about half an hour.

• Paso nro 2

Como la masa está reposando yo empecé a preparar el queso,el papelón y un poco de agual al que le agregué papelón para que este se derrita y me sirva como caramelo,el papelón lo ralle con un rallador y el queso también.

• Paso nro 2

As the dough was resting, I started to prepare the cheese, the brown sugar and a little water to which I added brown sugar so that it would melt and serve as caramel. I grated the brown sugar with a grater and the cheese as well.

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• Paso nro 3

Ya pasado el tiempo comencé a preparar los golfeados, primero estirando la masa más que todo al lo ancho, después le agregué el papelón por todos lados y de igual modo el queso también los agregué por todos lados. Luego empecé a enrollar la masa con cuidado,para luego empezar a cortar pedazos no tan gruesos pero tampoco tan delgados al cortar se empieza a notar la peculiar forma de un caracol.

• Paso nro 3

After some time I started to prepare the golfeados, first stretching the dough out more than anything else, then I added the brown sugar on all sides and the cheese on all sides as well. Then I started to roll the dough carefully, and then I started to cut pieces that were not too thick but not too thin. When you cut them you start to notice the peculiar shape of a snail.

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• Paso nro 4

Ya cuando se allá picado todos los golfeados,los fui colocando en una bandeja ya engrasada con aceite y también le coloque el agua con papelón que ya tenía preparada, está agua de papelón cuando empiece a cocinar se volverá un caramelo y así le dará un toque brilloso a los golfeados, deje horneando por unos 20 minutos a fuego medio.

• Paso nro 4

Once all the golfeados were chopped, I placed them on a tray already greased with oil and also added the water with paper that I had already prepared. This paper water when it starts to cook will turn into a caramel and thus will give a shiny touch to the golfeados. Let it bake for about 20 minutes over medium heat.

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_{(Resultado final:)||(Bottom line:)}

Ya estando los golfeados bien horneados los dejé reposar pero no mucho porque son mejores cuando están recién salidos del horno,los acomode en un platito y les rocíe queso por encima para así dar por finalizado está receta tan rica de golfeados,espero les allá gustado y también puedan preparar sus propios golfeados espero seguir compartiendo más recetas con ustedes hasta luego.

Once the golfeados were well baked, I let them rest but not too much because they are better when they are fresh out of the oven. I placed them on a small plate and sprinkled cheese on top to finish this delicious golfeados recipe. I hope you liked it and can also prepare your own golfeados. I hope to continue sharing more recipes with you. See you later.

_{Las fotos de este blog son de mi propiedad|Las imágenes son editadas en canva|Fotografías tomadas en mi celular infinix Smart 7|El contenido está traducido en el traductor de Firefox.}

_{Las fotos de este blog son de mi propiedad|Las imágenes son editadas en canva|Fotografías tomadas en mi celular infinix Smart 7|El contenido está traducido en el traductor de Firefox.}

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