Difference between revisions of "Aebleskiver (recipe)"

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== Ingredients ==
 
== Ingredients ==
* 1 3/5 cups (4 dl) [[milk]] & [[beer]]  
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* 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]]  
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* 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]]  
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* 2-3 [[eggs]], separated
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* oil for frying
  
 
== Method ==
 
== Method ==
# Dissolve the yeast in the lukewarm mixture of milk & beer (3:1?).
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* Dissolve the yeast in the lukewarm mixture of milk and beer.
# Then add the melted (and cooled!) butter, salt, sugar and the egg YOLKS.
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* 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.  
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* 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.
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* Beat the egg whites until stiff but not dry.  Fold the egg whites carefully into the 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)
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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.
# 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.
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* Traditionally these are served jam and caster sugar.
 +
 
 
==Internal Links==
 
==Internal Links==
 
''See also:''
 
''See also:''
 
*[[aebleskiver]]
 
*[[aebleskiver]]
 
[[Category:Recipes]]
 
[[Category:Recipes]]

Latest revision as of 08:50, 21 October 2008

Ingredients

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: