Description
Me this recipe of Hungarian culinary books first drew a warm name, and after reading, and even installation method when baking. Not everyone, of course, it was clear to me in the description of the recipe, but I will tell you how I did and show results. And You guessed, it's delicious or not .... :)
Ingredients
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Flour
400 g
-
Margarine
100 g
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Powdered sugar
100 g
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Yolk egg
6 piece
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Milk
1.5 cup
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Yeast
15 g
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Vanilla sugar
1.5 pack
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Salt
0.5 tsp
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Raisins
-
Walnuts
75 g
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Sugar
-
Butter
30 g
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Starch
1 tsp
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Cream
200 ml
Cooking
Let us first prepare the dough. Sift flour, add 1 tablespoon sugar, vanilla sugar, margarine (or in my Hungarian book was not written in what form to put it, I decided to melt and cool), then the egg yolks and salt. Yeast (the book also did not specify fresh or dry, I put fresh) dilute in warm milk and mix with the remaining components.
Knead a dough.
Put in a container, sprinkle with flour, cover with a cloth and put to rise in a warm place for 90 min. Then stir again and spread on a Board sprinkled with flour. Roll the dough as thick as a finger and cut the dough with a glass into small pellets, the size of a walnut.
Then, dip each flapjack into the melted, slightly cooled butter and spread on a baking sheet in rows. Each row sprinkle with nuts (I used ready crushed mixture of different nuts) or almonds mixed with powdered sugar, or coarsely chopped raisins. Pellet put one on another in 2-3 rows. Put the baking sheet in the oven (moderately hot) and bake until then, until the scones are Golden-yellow.
This time, prepare the vanilla sauce. Whisk the egg yolks with the sugar, vanilla sugar and starch (starch I have is long gone, can't buy here in the store, so I put vanilla pudding in batches), until a thick light cream. Convenient to do it in a saucepan or skillet with a thick bottom, and then also cook the sauce.
Milk and cream heated nearly to boiling, the mixture became hot, but not boiling. By the way, cream can take and 10%, and even just to cook with milk. Our heated milk mixture gradually pour in the yolk cream, stirring vigorously, otherwise it may form lumps. If the lumps still formed, do not be sad – just strain the finished sauce.
Place the sauce on low-medium heat and cook until thick, stirring frequently, especially at the walls and at the bottom. I did it in about 10 minutes. And do not let the sauce boil, it can delaminate.
The finished sauce coats the spoon, that is does not drip and covers it evenly. The sauce becomes very thick and resembles the consistency of liquid condensed milk. Now the sauce should cool down very quickly. Put a bowl of sauce in cold water and slowly stir. After cooling the sauce should become slightly thicker.
Get our "Golden" lepeshechki, as if they are stuck to each other...
Here is a photo closer... cute these turned out..:)
To get them to be careful on the baking sheet with a knife like their split in the projected portion. And place on plates long spatula, or I, for example, adapted on the one hand, a long knife and spatula. Pre-watering sauce is not recommended, it can dry out. Better to do it immediately when applying.
Well, of course, decorate our product, if possible. I hope you'll enjoy... With love from Hungary, Luba.
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