Description
The peculiarity of this cake is that in the middle is hiding little pumpkin filled with sweet crunchy cashew nuts. Light and cool aroma of fennel accentuates the warm and rich taste of pumpkin and nuts. Also I give three recipes of Thai cuisine. First the dough on a rice flour – recipe begged the chef, who's doing our cooking classes for tourists. Until then, I believed that Thais bread and all the pastry is not able to do. And, indeed, bread of the European type are good at it not at all. If only the owners of the bakery, for example, not foreigners - in this case, they train their staff. It turns out that Thai has its own bread culture, which for some reason they are reluctant to share with foreigners, apparently deciding that for us accustomed to change the style of food. The peculiarity of this culture is that they are used in the preparation of the dough for the most part, rice or bean flour (soy). Milk – legumes (soybean, peanut), coconut, sesame. Oil, too, only of vegetable origin. This is probably due to the fact that Thailand is not a dairy country. Cows, or rather, the buffaloes here are bred for meat. The second recipe – Thai custard Sancha, it is used as in the baking of sweet goods, and eat with boiled in sugar syrup vegetables, legumes, cereals (potatoes, pumpkin, fennel, kidney beans, mung beans, barley, black rice, corn). Can it be used as a separate dessert. The third recipe is a Thai version of sweet chocolate sausages. Instead of cookies it added local nuts (cashews, peanuts), sesame seeds separately or use nut mix.
Ingredients
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Rice flour
160 g
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Flour
185 g
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Water
200 ml
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Water
-
Brown sugar
11 Tbsp
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Yeast
-
Vegetable oil
2 Tbsp
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Pumpkin
1 piece
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Fennel
6 piece
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Cashews
-
Chocolate milk
50 g
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Cream
200 ml
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Chicken egg
2 piece
Cooking
In the evening we will put the dough. 1/8 tsp of yeast dissolve in 2 tbsp of warm water. Stir in 75 g sifted flour (25 g rice and 50 g of wheat). In 40 ml of warm water dissolve one tablespoon of brown sugar. For this purpose it is possible first to boil, stir the sugar, then allow to cool to just above room temperature. Add water to the dough, knead well. Cover with a towel or cling film. I either put a bowl of dough in a black bag. Morning 40 ml of warm water dissolve 1 tablespoon of sugar and 2 tbsp water – 1/4 tsp yeast. Sift 270 g flour (rice 135 g and 135 g wheat), add sugar water, water with yeast and 2 tbsp oil. Knead the dough thoroughly until smooth. The dough will be wet. Back cover or tie the bag and leave for 1.5-2 hours before increasing the test in two to two and a half times. I put the package with the bowl in the oven and to the same level below a bowl of boiling water, when cooled down, change once. This can be unnecessary if you have good yeast. My yeast in the normal conditions of work, five times slower than normal, so you have to create a special environment :)
For this recipe I took a small pumpkin – we call them decorative (the average height they have 10-13 cm without tail – chose the smallest to fit in the form). Cut off the top, vystavlyaem the pulp and seeds – they are in this baby is also smaller than conventional, twice. Wall to leave a thickness of two centimeters a minimum of. Scraping they wouldn't need the seeds with pulp removed easily, and still the walls just the right thickness. The flesh is to be postponed, it is useful to us. And put it in the oven directly on the grill, about 15 minutes, the temperature is about 150 deg., so she softened a bit.
Stalks of fennel cut smaller and cook in a small amount of water (about 100 ml), two spoons of brown sugar, until soft or until water has evaporated. In my opinion, fennel is something of a cross between celery and dill, as the stems and root of celery, and top the greens like dill. And the scent it reminds me of a mixture of anise and tarragon (tarragon). I also know that it is grown in Russia, too. In childhood, in the country, I ate these "dill" branches that reminded me of the taste of children's Tarragon soda, straight from the garden as soon as they got out from under the ground. The stems of fennel, I really tasted only now. If you can't find fresh stems of fennel, found in the sale of dried fennel or fennel seeds - they are also used in cooking. In the extreme case, you can take mint or anise, or tarragon. To add a cool note to the filling
Cashew nuts grind in a blender, dry on a dry frying pan, stirring carefully. Prepare the syrup: 100 ml water to dissolve at a slow fire, 5 tbsp brown sugar. When dissolved, pour the walnuts and keep stirring until then, until the liquid evaporates.
Now going to prepare the custard coconut cream Sancha. Whisk two eggs. Coconut cream (or milk) to warm up with 2 tablespoons of sugar until the sugar is dissolved, a thin stream, stirring, pour in the eggs, giving mass to boil and the eggs to coagulate. Cook until thick. If you eat the cream separately, without cake or sweet vegetables, it is necessary to pour into the moulds and cook for a couple more minutes 20. Coconut cream (or milk) you can cook your own from dried coconut – the site has recipes coconut milk. For cream you just need to use less water then the resulting liquid will be fatter and thicker. If you are unavailable and coconut – it is better to make other vegetable milk. For example, on the website there is a recipe almond milk http://www.povarenok.ru/recipes/show/24715/, similarly, you can make milk from any nut and seed, sesame, soy (soy milk http://www.povarenok.ru/recipes/show/58692/)
Collect the pie. Coming up the dough in a greased form. The dough can be sticky, so you can use the vegetable oil to grease your hands or wet them with cold water. The roll forming is not required. A pumpkin filled with nuts and place in the center of the dough (cover with a little pumpkin aside, she will need it for decoration). The remaining nuts to mix with the pulp of the pumpkin and the fennel and fill with a stuffing of the remaining volume of the mold. Pour on top of cream Sancha. Pour carefully, a spoon, lifting the stuffing and stirring, or the cream may not fit or spilling out over the edge of the form. Put the cake in heated to 180 degrees. the oven for 35-40 min.
While baking, make the topping of chocolate and cashew nuts. Chocolate (I have about 50 g) to melt in a water bath, mix with cashew nuts (about 20). Remove in the freezer until fully cured. Pull out and chop with a sharp knife. Then take small pieces of warm hands and rolling them up into balls, the chocolate will melt gradually in his hands, and he can easily be given shape. If you roll into a sausage before freezing or after, you get a Thai version of sweet sausage. Doing it here also with peanuts, sesame seeds, either separately or together.
Decorate the finished cake by the top of the pumpkin and chocolate peanut balls. Bon appetit!
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