Difference between revisions of "Aebleskiver (recipe)"

From Cunnan
Jump to navigationJump to search
(+links)
Line 1: Line 1:
 
== 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 ==

Revision as of 13:55, 31 March 2004

Ingredients

Method

  1. Dissolve the yeast in the lukewarm mixture of milk & beer (3:1?).
  2. Then add the melted (and cooled!) butter, salt, sugar and the egg YOLKS.
  3. Mix thoroughly and let it ferment for an hour or so.
  4. Then, just before baking, beat the egg whites until they're stiff and fluffy and add it carefully.
  5. 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)
  6. 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.