[Speaker one] Hi everyone and welcome to passport kitchen. I'm so excited to see you guys off on your travel excursions through this fun kit program. Before you get started with what ever kit that you have in front of you though, you need to do the following. First and foremost, if you have long hair like mine, you're going to want to pull it back. That's a kitchen safety rule. Secondly, you're going to want to wash your hands. Always make sure your hands are washed. And lastly, you're going to want to make sure that your work surfaces are completely clean and sanitized. So make sure those things are done before you start working on your recipe this week. And finally, before I forget, you're going to want to have a trusted adult in your household helping you, just in case you need a little extra help in the kitchen, especially when it comes to cutting vegetables or sautéing on the stovetop or using the oven. So all right. You should have your kit in front of you and you should have figured out where we're headed today. We're headed to the beautiful country of Chile. And I'm going to pass it right onto our teacher to get into making today's recipe. So have fun! [Paola] Hola! Mi nombre es Paola. My name is Paola and today we're gonna be making empolvados from Chile. So I am originally from Chile and I've been living in the US for about five years. And empovados are traditional, Chilean pastry, that at least in my family, we , in two occasions, we eat it. Eat them when we go to on a road trip. There's a lot of people that sells this traditional pastries on the road. So it's very typical that you stop and get some pastries that you eat on your road trip. And the other occasion is if there's a birthday or we're celebrating something. We will get empolvodos for our "once", the "once" is our, one type of meal. It's like a light dinner that we or not so light sometimes, that we at night or in the afternoon. That is, it includes bread. We love bread so we eat a lot of bread, cheese, ham, jam, that's any drink, tea, milk or coffee. That's the basic one but in some special occasions. We will have a pie or empolvados or another pastry. Okay, so here are our ingredients. We have flour, powdered sugar, five eggs that have to be at room temperature. And some dulce leche or, how we call it in my country, manjar. And the utensils you're going to use are a big bowl. And I rather separate my ingredients in bowls, and these two are because you have to separate the egg white from the yolk. Parchment paper, an electric mixer, this colander to sift the flour, a spatula, a spoon and a measuring cup. And now I'm going to show you how you can separate the eggs. [Silence] You guys can edit all that. So move things around a little bit. [Silence] So to separate the eggs, break one egg. And you only allow the egg white to go here. And then the yoke can go in the other bowl. Can get a little messy but it works. This is the technique done my grandma taught me. I don't know if there's another one. This one works for me. Sometimes you have to like move the egg yolk from one half shell to the other one to get most of the egg white. And Done! So manjar or dulce de leche is basically milk and sugar cooked for a very, very long time. So it's kind of a caramel and it's delicious. And it's my favorite. And it's I think it's in every country from Mexico to the end of our continent and in Chile. And I can say you can find it everywhere and we eat it with a lot of different things. I'm very glad that we can I can find it here in the US. You can buy it in the Hispanic food aisle. Or you can also make, made it, make it out of condensed milk. The eggs are separated. And we're gonna start with beating the egg yolk, the first part I am going to use the electric mixer. So I'm going to go over the rest of the instructions first because then you're not going to hear me. We're going to beat the egg whites until you get like a firm foam. And then we're going to add the powder sugar. And like three to four batches. And you keep, while you keep mixing. And then we're going to add the egg yolks, one by one, and mix for a few seconds after that. Okay. I'm gonna go ahead with that. [Bowls clanking] [Beater whirring] Okay so that's firm. I'm gonna go now, I'm going to keep beating and add the sugar. [Beater whirring] Now I'm going to add the egg yolks I am going to try to do them one by one, but I don't know if that's going to work. [Beater whirring] We are done with the electric mixer. So now you're going to use the spatula or a big spoon to add the flour. I don't know this recipe by memory, so I have to go check my notes. When you do this, try not to hit the edges. This does something to the eggs that it changed the textures. So you want to do it very slowly with like big movements. So depending on how long, how fast your oven reaches the desired temperature, you can turn it on before you start doing the first step, or I'm going to turn it on now after I'm done mixing the flour with the first mix. The oven has to you need to preheat it at 355 degrees. And after we put the empolvados in the oven, your gonna you're going to have to be checking, every oven is different. For my oven I think 12 minutes. Is the it's good for my empolvados. You have to make sure that all the flour, see that there are still flour there that hasn't been mixed? So you have to make sure that you're mixing all the flour. [Silence] Here, it's gone. This is the like texture of the mix that you need at the end. Okay, so now I'm going to start my oven 355. I have my baking sheets with parchment paper, I'm terrible at cutting it. So and now if you have piping bag, you can use a piping bag, but I don't and I rather do it, doesn't matter because I rather do it with a spoon. You're going to do a pile, around two inches diameter. Ok, so I'm going to use it with a spoon. And they don't have to be perfect. You want them to be as similar as possible because then you can, because you're going to have to, what I'm doing now are like half empolvados. I don't know if you can call them a cookie, but you're going to need two halves to make one empolvado. OK, two different piles [Silence] Okay, so here's my first sheet. If you have cooling tray, you can use that. You're going to have to remove them after they're out of the oven put them on a plate or a cooling tray with in a few minutes until they're not that hot. And then we're going to get to the good part, which is filling them with manjar. So, after 12 minutes, they were perfect. Here is ones I just took out of the oven. You can see that there's like a lightly brown. Hopefully you can see. But trust me, there's the light brown at the bottom, but they're not burned. So you remove them from the parchment paper. I grab the paper and do this. And there's a little bit of stick into the paper though, so that's fine. So I'm going to use the one that I remove first that are already very not they're not hot, they're warm. And the best part, the manjar or dulce de leche So you're going to take one teaspoon. You can put more but when you but you don't want to put that much because when you sandwich them together, when you stick them together, you're going to have and, and if you put too much manjar or dulce de leche, you're going to have dulce de leche everywhere. So now you sandwich them together. And there you have an almost empolvado. So if you don't like, very very sweet things. Try one of this and check if that's okay for you. But this is not a real empolvado. Now, if we have a real, real empolvado, I have a bowl here with powder sugar. And you're going to, you can sprinkle the powdered sugar on top like this. And you get you have license to get a little messy. And it's good if the powder sugar sticks to manjar, that makes them less sticky. And there you go, a Chilean empolvado with manjar or dulce de leche. I hope you like them. And oh! one thing, I while the empolvado were in the oven I realized I forgot the pinch of salt. So if you forget the salt while you're making this, don't worry, they're going to turn out OK. That helps with the eggs. They rise up better, but they still work. So now I'm going to bake what I have left here in my bowl and enjoy one empolvado. I hope you like them as much as I do and you can have them. You can do some your own research of all the Chilean "once", which is this meal than we do or tea time. But I liked it better when we call it once. And maybe you can do your own once. or have them for breakfast or as a snack. Thanks for watching and enjoy. [Speaker one] Alright, I hope everyone had fun today in learning to make this wonderful recipe from the great country of Chile. We will see you all next week with our next kit was to go to a whole new country and learn a whole new recipe. So until then, have a great rest of the week and Bye! [Silence] [Music]