Aebleskiver (recipe): Difference between revisions
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== Ingredients == |
== Ingredients == |
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* 10 fl. oz. (300ml) [[milk]] mixed with 3.5 fl. oz. (100ml) [[beer]] |
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* 1 oz (30 g) yeast |
* 1 oz (30 g) [[yeast]] |
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* 1 3/4 oz (50 g) melted |
* 1 3/4 oz (50 g) [[butter]], melted and cooled |
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* 1 tbsp sugar |
* 1 tbsp [[sugar]] |
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* 1/2 tsp salt |
* 1/2 tsp [[salt]] |
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* 9 oz (250 g) wheat flour |
* 9 oz (250 g) wheat [[flour]] |
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* 1/2 tsp [[cardamom]] |
* 1/2 tsp [[cardamom]] |
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* 2-3 eggs |
* 2-3 [[eggs]], separated |
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* oil for frying |
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== Method == |
== Method == |
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* Dissolve the yeast in the lukewarm mixture of milk and beer. |
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* Then add the butter, salt, sugar, flour, cardamom and the egg yolks. Stir well to combine. |
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* Let the batter rise in a warm place until doubled in size (an hour or so). |
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* Beat the egg whites until stiff but not dry. Fold the egg whites carefully into the batter. |
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* 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. |
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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) |
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* Traditionally these are served jam and caster sugar. |
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==Internal Links== |
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''See also:'' |
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*[[aebleskiver]] |
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[[Category:Recipes]] |
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Latest revision as of 09:50, 21 October 2008
Ingredients
- 10 fl. oz. (300ml) milk mixed with 3.5 fl. oz. (100ml) beer
- 1 oz (30 g) yeast
- 1 3/4 oz (50 g) butter, melted and cooled
- 1 tbsp sugar
- 1/2 tsp salt
- 9 oz (250 g) wheat flour
- 1/2 tsp cardamom
- 2-3 eggs, separated
- oil for frying
Method
- Dissolve the yeast in the lukewarm mixture of milk and beer.
- Then add the butter, salt, sugar, flour, cardamom and the egg yolks. Stir well to combine.
- Let the batter rise in a warm place until doubled in size (an hour or so).
- 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.
- Traditionally these are served jam and caster sugar.
Internal Links
See also:
