AKICOLJ: Baking Advice Needed
Sep. 18th, 2007 08:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gerisullivanWith tomorrow being Talk Like A Pirate Day and all, I went looking for pirate food recipes to supplement the not-pirate-food-but-we'll-fake-it deviled eggs I plan to take into the MCFI meeting tomorrow night. Presuming I get around to boiling them, that is. And deciding on which deviled egg filling I want to use this time....
I found: Brännvins-sweet-bread
They claim to be "(Swedish 17th century)." Bakers who know something about egg whites and oven temperatures, please look at the recipe
These small sweetbreads were consumed together with brännvin. (If you live outside Scandinavia you can use vodka instead).
1 dl of cinnamon
three whites of egg
2 dl of sugar
mix everything til ye got it looking like foam then pour it out with a spoon onto a plate the cakes should be the size of a larger coin bake for 5-10 minutes til they´re slightly golden. And now fer the fun part: take a cooled of bread in one hand and the ”sup” (dram) in the other. Put the bread in yer mouth and let it melt on yer tounge then empty the glass.
Cinnamon, egg whites, and sugar. Hmm. They sound like cinnamon meringues, or something very similar. My only problem is that the recipe doesn't give an oven temperature and most meringue cookies bake in a very slow oven (200-225 F) for an hour. These are supposed to turn "slightly golden" (as though you'll be able to notice through all that cinnamon), and bake in 5-10 minutes. Any recommendations as to what oven temperature I might want to try?
I found: Brännvins-sweet-bread
They claim to be "(Swedish 17th century)." Bakers who know something about egg whites and oven temperatures, please look at the recipe
These small sweetbreads were consumed together with brännvin. (If you live outside Scandinavia you can use vodka instead).
1 dl of cinnamon
three whites of egg
2 dl of sugar
mix everything til ye got it looking like foam then pour it out with a spoon onto a plate the cakes should be the size of a larger coin bake for 5-10 minutes til they´re slightly golden. And now fer the fun part: take a cooled of bread in one hand and the ”sup” (dram) in the other. Put the bread in yer mouth and let it melt on yer tounge then empty the glass.
Cinnamon, egg whites, and sugar. Hmm. They sound like cinnamon meringues, or something very similar. My only problem is that the recipe doesn't give an oven temperature and most meringue cookies bake in a very slow oven (200-225 F) for an hour. These are supposed to turn "slightly golden" (as though you'll be able to notice through all that cinnamon), and bake in 5-10 minutes. Any recommendations as to what oven temperature I might want to try?
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no subject
Date: 2007-09-19 06:51 am (UTC)1 dl = 6.1024 cu. in.
1 dl = 20.29 tsp.
1 dl = 6.76 Tbls.
1 dl = 27.05 fl. dr.
1 dl = 0.423 cups
1 dl = 0.845 gi.
1 dl = 0.21134 pt.
1 dl = 0.10567 qt.
Yep -- far, far more than a tablespoon or so. I went with 6.75 tablespoons of cinnamon and 13.5 of sugar. The egg whites never looked like foam against all that structure; I stopped at soft peaks.
They baked up with the accidents of cookies and interior texture of soft bread. Given the amount of sugar, I doubt they'd convey many of cinnamon's health benefits to diabetics, but they aren't a bad way to consume a lot of the tasty brown stuff.
They don't look like they'll store or age well.
I made them a bit large, especially the last nine. My yield: 4 dozen. If I make them again (a dubious proposition at best), I'll use a 375 degree oven.