http___www.telegraf.rs_gastro_slatkisi_2784219-francuski-tart-sa-jabukama-i-kajsijama_1.xml
1.1 2.1 2.2 3.1 4.1 5.1 5.2 5.3 6.1 6.2 6.3 6.4 6.5 6.6 7.1 7.2 7.3 7.4 7.5 8.1 9.1 10.1 11.1 12.1
Flambéed shredded pancake with apples Peel the apples, cut into quarters, remove the cores and cut into thin slices. Into a bowl, put sifted flour, milk, caster sugar, egg yolks, salt and mix together into a homogeneous smooth dough ... Serves 4 people Procedure Peel the apples, cut into quarters, remove the cores and cut into thin slices. Into a bowl, put sifted flour, milk, caster sugar, egg yolks, salt and mix together into a homogeneous smooth dough. Then allow this to sit for 30 minutes at room temperature. Whip the egg whites to a froth and carefully mix it into the prepared dough. In a pan, heat up the butter, then add the apple slices and lightly caramelize. The apples should remain slightly crunchy. Pour half the dough on to the apples and allow the dough to come to a golden brown on mild heat. Sprinkle in the raisins while baking. Then turn the dough over and allow to bake for about a minute also from this side and use a fork to tear it apart. Coat the shredded pancake with icing sugar and allow it to caramelize. Take the pan off the heat. Drip hot rum on to the shredded pancake, return the pan with the pancake back on to the heat and allow the rum to burn off. Serve the shredded pancake on a plate and again sprinkle with powdered sugar. Prepare the remaining dough in the same way. Cooking techniques - You may add two tablespoons of sour cream into the dough, the shredded pancake will be softer and more delicious. - You may soak the raisins in rum; they will be softer. - Prepare this sweet meal in a non-stick pan and if you have a larger, deeper pan, you can make it all at once. - Do not use high heat for this recipe, because the sugar as well as the apples would burn and turn bitter.
1.1 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 18.1 19.1 20.1 21.1 22.1 23.1 24.1 25.1 26.1 26.2 26.3 26.4 26.5 26.6 26.7 26.8 27.1 27.2 27.3 27.4 27.5 27.6 27.7 27.8 27.9 27.10 28.1
Pretraga Oko rezultata (0.20 sekunde(i)) prikaži još za date parametre ne postoji rezultat Francuski tart s jabukama i kajsijama Zna se da je Francuska kolevka najlepših poslastica! Sastojci: Testo: - 250 g brašna - 125 g maslaca - 2 žumanca - 2 kašičice šećera - prstohvat soli - malo mleka Fil: - 90 g maslaca - 4 jabuke veće ( 900 g ) - 3 kašike vode - 7 kašičica pekmeza od kajsija - 125 g šećera - korica jednog lmuna - 2-3 jabuke - sok jednog limuna Priprema: Testo: Maslac narežite na sitne komade, dodajte brašno i trljajte dok se ne naprave mrvice. Dodajte žumanca, šećer i so i mesite, po potrbi dodajte malo mleka. Kada zamesite testo, oblikujte ga u kuglu , umotajte plastičnom folijom i stavite u frižider na pola sata - sat. Otopite maslac, jabuke oljuštite, očistite i narežite na četvrtine. Stavite u maslac jabuke i vodu. Prekrijte i kuvajte dok ne omekšaju, otprilike 20 minuta. Ocedite ih iz maslaca i stavite u drugi lončić, propasirajte štapnim mikserom, dodajte pekmez, šećer, koricu limuna i malo limunovog soka. Kuvajte na jakoj vatri 15 minuta dok se ne zgusne, pa ga ohladite. Testo razvijte i stavite u kalup koji ste prethodno namazali maslacem. Nabodite ga viljuškom, prekrijte papirom za pečenje i stavite pirinač ili pasulj na testo. Pecite 15 minuta na 180 stepeni. Izvadite ga i ohladite. Jabuke oljuštite, i narežite na tanke kriškice, što tanje. Rasporedite fil po testu i poređajte jabuke po njemu. Pospite smeđim šećerom, po želji cimetom i pokapljite limunovim sokom. Pecite 30-35 minuta na 180 stepeni. Zagrejte pekmez i premažite jabuke. Poslužite toplo ili hladno, možete uz slatku pavlaku, sladoled ili ovako samu. (Telegraf.rs)