Dva druhy persimmons jsou rekrutovány pro páře pudink; v těstíčku se používají měkké, zralé hachiyy a plátky sušených pečenými kousky, které se podobají oranžové květy, kolem krku. Pudink je plný zlatých hroznů, pekanů a kandovaného zázvoru a zahřátá sladkým teplem.
Zdroj: Martha Stewart Living, listopad 2006
Výtěžek
Složení
Pokyny
Cookovy poznámky
Vaříme náš pudink v antické kovové pudinkové formě s namontovaným víkem. Keramická pudinková mísa nebo mísící mísa, těsně zakryté pečeným pergamenem a fólií, bude také pracovat.
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Two types of persimmons are recruited for pudding; soft, ripe hachiya are used in the batter, and slices of dried baked pieces that resemble orange flowers are placed around the neck. The pudding is full of golden grapes, pecans, and candied ginger, and warmed with sweet heat. Source: Martha Stewart Living, November 2006. Serves 8 to 12. Yield. Composition: 4 1/2 tablespoons unsalted butter, softened, plus more for molds. 2 cups all-purpose flour. 2 1/4 teaspoons ground cinnamon. 3/4 teaspoon ground nutmeg. 1/4 teaspoon coarse salt. 1/4 cup Calvados or other brandy. 1/4 cup sultanas (golden raisins). 3 to 4 very soft hachiya persimmons. 1 cup whole milk. 1 1/2 cups sugar. 3 large eggs. 1 1/2 teaspoons pure vanilla extract. 1 tablespoon fresh lemon juice. 1 1/2 teaspoons baking soda, dissolved in 1 1/2 tablespoons warm water. 1 cup pecans, toasted and coarsely chopped. 1/4 cup finely chopped candied ginger. Dried tomato slices, for garnish. Calvados Cream, for serving. Instructions: 1. Butter a 12-cup pudding mold. Fill a large pot fitted with a steamer insert with enough water to come halfway up the mold (test this with an empty mold); set aside. In a bowl, whisk together flour, spices, and salt; set aside. Put Calvados and sultanas in a small saucepan. Bring to a boil. Remove from heat; let stand 15 minutes. Drain; discard liquid. Set aside raisins. 2. Meanwhile, peel persimmons. Puree flesh and push through a sieve into a bowl, discarding skins (you should have 1 1/2 cups puree). Whisk in milk; set aside. 3. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in eggs, vanilla, and lemon juice. Add persimmon mixture in two batches, beating well after
26.04.2023 @ 22:35
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Two types of persimmons are recruited for pudding; soft, ripe hachiya are used in the batter, and slices of dried baked pieces that resemble orange flowers are placed around the neck. The pudding is full of golden grapes, pecans, and candied ginger, and warmed with sweet heat. Source: Martha Stewart Living, November 2006. Serves 8 to 12. Yield. Composition: 4 1/2 tablespoons unsalted butter, softened, plus more for molds. 2 cups all-purpose flour. 2 1/4 teaspoons ground cinnamon. 3/4 teaspoon ground nutmeg. 1/4 teaspoon coarse salt. 1/4 cup Calvados or other brandy. 1/4 cup sultanas (golden raisins). 3 to 4 very soft hachiya persimmons. 1 cup whole milk. 1 1/2 cups sugar. 3 large eggs. 1 1/2 teaspoons pure vanilla extract. 1 tablespoon fresh lemon juice. 1 1/2 teaspoons baking soda, dissolved in 1 1/2 tablespoons warm water. 1 cup pecans, toasted and coarsely chopped. 1/4 cup finely chopped candied ginger. Dried tomato slices, for garnish. Calvados Cream, for serving. Instructions: 1. Butter a 12-cup pudding mold. Fill a large pot fitted with a steamer insert with enough water to come halfway up the mold (test this with an empty mold); set aside. In a bowl, whisk together flour, spices, and salt; set aside. Put Calvados and sultanas in a small saucepan. Bring to a boil. Remove from heat; let stand 15 minutes. Drain; discard liquid. Set aside raisins. 2. Meanwhile, peel persimmons. Puree flesh and push through a sieve into a bowl, discarding skins (you should have 1 1/2 cups puree). Whisk in milk; set aside. 3. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in eggs, vanilla, and lemon juice. Add persimmon mixture in two batches, beating well after