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Granny White
start with, then add more as the dough forms (the quantity of milk
(in the above list of ingredients) is not quite fixed −− it depends
on the quality of the flour: with very fine−grain flour, very dry,
use all 3 dl −− you should use less with inferior quality flour).
Beat the dough vigorously with a wooden spoon until the dough is
smooth and separates easily from the spoon and the bowl. Cover the
bowl with a cloth and set the dough in a warm place to rise −−
before continuing, the dough should rise to twice its size.
Some Fillings
Chocolate: mix 20 dag softened butter with 4 eggs and 20 dag sugar;
beat the mixture until frothy; mix in 25 dag softened chocolate
(or powdered) and 25 dag chopped almonds
Walnut: scald 30 dag ground walnuts with 0.125 litre boiling milk;
mix in 2 Tsp dry bread−crumbs, 3 dag softened butter, 3 Tsp thick
cream, 2 egg−yolks, 1/2 tsp ground cinnamon, 1/2 tsp ground cloves;
beat 2 egg−whites until very stiff and fold into the mixture.
Hazelnut: same as walnut, only use ground walnuts instead of
hazelnuts;
Tarragon: mix 10 dag softened butter with 3 egg−yolks and 10 dag
sugar, beat vigorously until frothy; add 1/2 cup freshly chopped
tarragon and 2.5 dl very thick cream (save another 1/2 cup chopped
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