制作牙买加圣诞蛋糕,为丰富多彩的朗姆酒加勒比度假
每个家庭都有自己的食谱和自己心爱的厨房仪式,用于准备牙买加圣诞蛋糕(有时也称为牙买加黑蛋糕,黑朗姆蛋糕或牙买加婚礼蛋糕)。大多数食谱开始时将大量的干果 – 葡萄干,葡萄干,李子,樱桃,橘皮 – 浸泡在大量的朗姆酒和葡萄酒(或有时是Manischewitz葡萄酒)中,至少持续几天。一些厨师将他们的水果浸泡了整整一年(!),这个过程将水果完全分解成光滑,深色的果肉。对于不到一年的浸泡时间,食品加工机可以将水果分解成厚厚的浓汤.
牙买加圣诞蛋糕除了令人陶醉的水果混合物外,还需要红糖,面粉,鸡蛋,当然还有大量温暖的Christmassy香料,包括肉桂,肉豆蔻和生姜。这种特殊的水果蛋糕配方的独特之处是一种叫做“褐变”的成分。简单地,烧焦的糖和水的混合物,褐变(a.k.a.褐变酱)为许多加勒比菜肴带来了鲜明的味道和深色,包括甜味和咸味。在加勒比海的任何一家杂货店都可以买到褐色的瓶子,但也很容易通过在平底锅里融化红糖直到它吸烟并且几乎是黑色来制作你自己的,然后倒入沸水中将它从粘稠的块状物变成可倾倒的酱汁。使用两份糖和一份水,并确保使用至少保持酱油总量两倍的平底锅,因为当你加水时它会起泡.
一旦你的牙买加圣诞蛋糕从烤箱里出来,现在还没时间吃它 – 还没有!首先,他们需要沐浴在朗姆酒中,并允许至少休息几天,但最好是几周,用干酪包布和铝箔包裹,然后每三天左右用朗姆酒轻轻刷一下。老化和浸泡过程使蛋糕更加致密,潮湿和令人陶醉.
准备烘烤了吗?拔出你最大的搅拌碗并开始使用。请务必提前计划:从开始到结束,您需要至少两周才能获得完美的牙买加圣诞蛋糕.
获取Moist和Boozy Caribbean Fruitcake的配方
观看Martha与Melissa Clark一起制作加勒比水果蛋糕:
Oliver
27.04.2023 @ 04:34
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
Photography: Sang An
Every family has their own recipe and beloved kitchen ritual for preparing Jamaican Christmas cake (sometimes called Jamaican black cake, black rum cake, or Jamaican wedding cake). Most recipes begin by soaking large amounts of dried fruit – raisins, currants, prunes, cherries, orange peel – in copious amounts of rum and wine (or sometimes Manischewitz wine) for at least a few days. Some chefs soak their fruit for a whole year (!), a process that breaks down the fruit into a smooth, dark flesh. For less than a year of soaking time, a food processor can break down the fruit into a thick, concentrated soup.
In addition to the intoxicating fruit mixture, Jamaican Christmas cake requires brown sugar, flour, eggs, and of course, plenty of warm Christmassy spices, including cinnamon, nutmeg, and ginger. The unique ingredient in this special fruit cake recipe is a component called “browning.” Simply put, a mixture of burnt sugar and water, browning (a.k.a. browning sauce) brings a distinct flavor and deep color to many Caribbean dishes, both sweet and savory. Brown bottles can be found in any grocery store in the Caribbean, but its also easy to make your own by melting brown sugar in a skillet until it smokes and is almost black, then pouring it into boiling water to turn it from a sticky lump into a pourable sauce. Use two parts sugar to one part water, and make sure to use a skillet thats at least twice the volume of the sauce, as it will bubble up when you add the water.
Once your Jamaican Christmas cake comes out of the oven, its not time to eat it yet – not even close! First, they need to bathe in rum and be allowed to rest for at least a few days, but preferably a few weeks, wrapped in cheesecloth and aluminum foil, and brushed with rum every three days or so. The aging and soaking process makes the cake denser, moister, and more intoxicating.
Are you ready to bake? Pull out your biggest mixing bowl and get started. Be sure to plan ahead: from start to finish, youll need at least two weeks to get the perfect Jamaican Christmas cake.
Get the recipe for Moist