Aebleskiver (recipe) - Revision history

Ladyadele: tidy-up

2008-10-20T22:50:47Z

tidy-up

← Older revision		Revision as of 08:50, 21 October 2008
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	== Ingredients ==		== Ingredients ==
	* 1 ~~3/5~~ ~~cups~~ (~~4 dl~~) [[milk]] & [[beer]]		* 10 fl. oz. (300ml) [[milk]] mixed with 3.5 fl. oz. (100ml) [[beer]]
	* 1 oz (30 g) [[yeast]]		* 1 oz (30 g) [[yeast]]
	* 1 3/4 oz (50 g) ~~melted~~ [[butter]]		* 1 3/4 oz (50 g) [[butter]], melted and cooled
	* 1 tbsp [[sugar]]		* 1 tbsp [[sugar]]
	* 1/2 tsp [[salt]]		* 1/2 tsp [[salt]]
	* 9 oz (250 g) wheat [[flour]]		* 9 oz (250 g) wheat [[flour]]
	* 1/2 tsp [[cardamom]]		* 1/2 tsp [[cardamom]]
	* 2-3 [[eggs]]		* 2-3 [[eggs]], separated
			* oil for frying

	== Method ==		== Method ==
	# Dissolve the yeast in the lukewarm mixture of milk & beer ~~(3:1?)~~.		* Dissolve the yeast in the lukewarm mixture of milk and beer.
	# Then add the ~~melted (and cooled!)~~ butter, salt, sugar and the egg ~~YOLKS~~.		* Then add the butter, salt, sugar, flour, cardamom and the egg yolks. Stir well to combine.
	# ~~Mix~~ ~~thoroughly~~ ~~and~~ ~~let~~ it ~~ferment~~ ~~for~~ an hour or so.		* Let the batter rise in a warm place until doubled in size (an hour or so).
	# ~~Then, just before baking, beat~~ the egg whites until ~~they're~~ stiff ~~and~~ ~~fluffy~~ ~~and~~ ~~add~~ it carefully.		* Beat the egg whites until stiff but not dry. Fold the egg whites carefully into the batter.
			* Heat a well-seasoned aebelskiver pan (aebleskivepande) with 1/8 teaspoon oil in each of the holes. Fill each hole about three-quarters full of batter. When browned on one side (almost right away), turn with a knitting needle or two-tined fork and keep turning until the needle comes out clean after piercing through the cake. Be sure to add a few drops of oil to each well in the pan before the next round of batter.
	# For the baking you need a special pan (aebleskivepande), which usually has 7-8 holes into which you pour the dough. If you can't get hold of such a pan, then you might try frying the dough as if it was french fries (shrimps, or whatever)
	~~# Serve with strawberry (or black currant or ...) jelly and sugar.~~ Traditionally ~~they're~~ ~~to be~~ served ~~with~~ ~~very~~ ~~finely ground sugar (~~caster sugar~~), though normal sugar can be used~~.		* Traditionally these are served jam and caster sugar.

	==Internal Links==		==Internal Links==
	''See also:''		''See also:''

User 144 at 12:48, 28 May 2006

2006-05-28T12:48:00Z

← Older revision		Revision as of 22:48, 28 May 2006
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	# For the baking you need a special pan (aebleskivepande), which usually has 7-8 holes into which you pour the dough. If you can't get hold of such a pan, then you might try frying the dough as if it was french fries (shrimps, or whatever)		# For the baking you need a special pan (aebleskivepande), which usually has 7-8 holes into which you pour the dough. If you can't get hold of such a pan, then you might try frying the dough as if it was french fries (shrimps, or whatever)
	# Serve with strawberry (or black currant or ...) jelly and sugar. Traditionally they're to be served with very finely ground sugar (caster sugar), though normal sugar can be used.		# Serve with strawberry (or black currant or ...) jelly and sugar. Traditionally they're to be served with very finely ground sugar (caster sugar), though normal sugar can be used.
			==Internal Links==

			''See also:''
			*[[aebleskiver]]
	[[Category:Recipes]]		[[Category:Recipes]]

Tobin: Category:Recipes

2004-12-27T23:57:36Z

Category:Recipes

← Older revision		Revision as of 09:57, 28 December 2004
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	# For the baking you need a special pan (aebleskivepande), which usually has 7-8 holes into which you pour the dough. If you can't get hold of such a pan, then you might try frying the dough as if it was french fries (shrimps, or whatever)		# For the baking you need a special pan (aebleskivepande), which usually has 7-8 holes into which you pour the dough. If you can't get hold of such a pan, then you might try frying the dough as if it was french fries (shrimps, or whatever)
	# Serve with strawberry (or black currant or ...) jelly and sugar. Traditionally they're to be served with very finely ground sugar (caster sugar), though normal sugar can be used.		# Serve with strawberry (or black currant or ...) jelly and sugar. Traditionally they're to be served with very finely ground sugar (caster sugar), though normal sugar can be used.

			[[Category:Recipes]]

130.194.13.102: +links

2004-03-31T03:55:59Z

+links

← Older revision		Revision as of 13:55, 31 March 2004
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	== Ingredients ==		== Ingredients ==
	* 1 3/5 cups (4 dl) milk & beer		* 1 3/5 cups (4 dl) [[milk]] & [[beer]]
	* 1 oz (30 g) yeast		* 1 oz (30 g) [[yeast]]
	* 1 3/4 oz (50 g) melted butter		* 1 3/4 oz (50 g) melted [[butter]]
	* 1 tbsp sugar		* 1 tbsp [[sugar]]
	* 1/2 tsp salt		* 1/2 tsp [[salt]]
	* 9 oz (250 g) wheat flour		* 9 oz (250 g) wheat [[flour]]
	* 1/2 tsp [[cardamom]]		* 1/2 tsp [[cardamom]]
	* 2-3 eggs		* 2-3 [[eggs]]

	== Method ==		== Method ==

Morgant at 18:06, 23 July 2003

2003-07-23T18:06:29Z

← Older revision		Revision as of 04:06, 24 July 2003
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	* 1/2 tsp salt		* 1/2 tsp salt
	* 9 oz (250 g) wheat flour		* 9 oz (250 g) wheat flour
	* 1/2 tsp cardamom		* 1/2 tsp [[cardamom]]
	* 2-3 eggs		* 2-3 eggs

Update at 21:39, 20 June 2003

2003-06-20T21:39:54Z

New page

== Ingredients ==
* 1 3/5 cups (4 dl) milk & beer
* 1 oz (30 g) yeast
* 1 3/4 oz (50 g) melted butter
* 1 tbsp sugar
* 1/2 tsp salt
* 9 oz (250 g) wheat flour
* 1/2 tsp cardamom
* 2-3 eggs

== Method ==
# Dissolve the yeast in the lukewarm mixture of milk & beer (3:1?).
# Then add the melted (and cooled!) butter, salt, sugar and the egg YOLKS.
# Mix thoroughly and let it ferment for an hour or so.
# Then, just before baking, beat the egg whites until they're stiff and fluffy and add it carefully.
# For the baking you need a special pan (aebleskivepande), which usually has 7-8 holes into which you pour the dough. If you can't get hold of such a pan, then you might try frying the dough as if it was french fries (shrimps, or whatever)
# Serve with strawberry (or black currant or ...) jelly and sugar. Traditionally they're to be served with very finely ground sugar (caster sugar), though normal sugar can be used.