the sweet art of passover baking : delicacies that make a welcome addition to the seder

by:Kindeal Paper     2020-03-27
Passover baking is a challenge for chefs because a lot of food is banned.
Fermented food is not allowed--
There are also no fermented ingredients such as flour, grain, corn starch, baking powder and baking soda.
Therefore, we have to replace the high with matzo meal, potato starch and protein.
Baked goods we admire.
The good news is that this is not difficult.
Starting Monday evening this year, these recipes will add a culinary spark to the eight days of Passover.
All of these delicacies are fairly simple, a welcome addition to seder and many 9-to-
5 people will carry them with them in order to avoid eating banned food.
I predict that you will never miss your usual favorite when you taste chocolate truffle cupcakes and other Passover specials.
How about the Passover mandbrot?
Many Jewish families do not use matzo meals or cake meals, so I developed a spicy almond sponge cake with the help of protein and potato starch.
Almonds, plenty of spices and smooth chocolate glaze make it extra delicious.
Matzo is also not used for Danish apple cakes. -
No potato products.
Another interesting cake made of potato starch is prunes
Pecan sponge cake
The plum puree is the same as the chewy pecan, which adds to the taste and flavor.
For guests who come here during the holidays, it is good to have a glass of Jewish wine or a cup of tea.
After a plate of candy on rocky road, enjoy another dessert.
They are made of Passover chocolate and marshmallow, which they can buy now.
Crispy and crisp--and habit-
Form, so do a lot.
They are not at all like the usual Passover.
My favorite is the lemon crispy pie.
No one would have thought of making a Passover pie. this simple pie is the winner.
It has a nutty skin filled with a rich lemon cream jelly topped with crispy crust.
Truffle Cup for Passover dessert
Danish Apple CakeLemon Meringue PieRocky Road Bonbons truffle Cup 4 oz half sweet chocolate 1/2 cup butter or artificial egg, 1/4 cup of sugar 1/4 cup of ground almond or pistachio 2 tbsp sweet Passover wine 2/3 cup potato starchante cot GlazeMelt chocolate and butter
Stir the egg yolk and sugar in a large bowl to make it light and fluffy.
Slowly add the chocolate mixture in the fine flow.
Add almonds and wine to mix well.
Stir the protein to stiff but not dry, dip in the chocolate mixture with a spoon.
Sift the potato starch onto the batter and the beaten protein.
Gently fold the protein and potato starch into batter using a rubber spatula.
Place the folded cupcake cup on a muffin plate or baking tray.
Spoon batter in the cup, fill in halffull.
Bake for 10 to 12 minutes at 350 degrees, or until the wood pick inserted into the center dries.
Spoon apricot glaze on hot cupcakes.
Hot or cold.
Make 24 cupcakes
Apricot Flower 1 tbsp sugar 2 tbsp water 3 tbsp sweet Passover 1/2 cup apricot juice put sugar, water, wine and jam into the pot.
Cook after 2 minutes. PRUNE-
Pecan sponge egg separated1 2/3 cup sugar1/month Cup juice1 tbsp orange peel1/month Cup chopped, pecans1 cup potato starch1/month teaspoon saltPrune Filling1 cup crushed sugar color before sugar 1/3 cup per month shallow, fluffy.
Add orange juice and peel.
Add chopped pecans.
Add potato starch and salt to the egg yolk mixture and mix fully.
Stir the protein in a large bowl until blistering.
Add the remaining 1/3 cups of sugar and stir until stiff but not dry.
Fold 1/4 of the beaten protein into a batter.
Add the remaining white and fold gently until mixed.
Pour the batter into the unlubricated 10-inch tube pan.
Bake at 350 degrees for 45 to 55 minutes or until the wood pick inserted into the center dries.
Reverse the pan immediately and cool completely.
Loosen the cake from the side of the pan and the center of the tube with a sharp knife.
Remove the cake and put it on the serving plate.
Divided into 3 layers horizontally.
Apply trim padding on both sides of the center layer.
Sprinkle sugar and decorate with half a piece of pecans.
Note: to crush the sugar, please mix 1 cup of sugar into the food processor.
Simmer is filled with 2 cups of Simmer and placed in simmer with a food processor and in the original pulp.
Gradually add cooking liquid and stir well.
Cover and chill.
Hazelnut MERINGUES1/month Cup unfermented cake meal 2/month Cup sugar4 egg whites1/month teaspoon salt2/month Cup finely ground hazelnuts1/month vanilla3 teaspoon melted butter or 1/3 cup of sugar with unfermented cake powder by sirinesift.
Protein with salt until blistering.
Gradually add the remaining 1/3 cups of sugar and stir until stiff but not dry.
Add the cake meal mixture and add hazelnut, vanilla and butter.
Drip a teaspoon on the foil-
Lined baking tray.
Flat stalls with metal spatula or knife.
Bake at 325 degrees in 10 to 15 minutes, or until the edges become light brown and the center becomes golden.
Cool, then peel off the foil and cool on the shelf.
About 4 dozen biscuits.
Almond macaron 3 egg whitening 2/3 cup sugar 5 tbsp matzo cake meal1 1/4 cup grated lemon oil cake egg protein until hard but not dry.
Mix sugar, gum cake, almonds, salt and lemon zest in a large bowl and put in the laid protein.
Baking pan with foil and oil brush.
Place the batter in a teaspoon or pipe from a pastry bag 2 inch apart and place it on a prepared baking sheet.
Bake for 15 minutes at 325 degrees or until golden brown.
About 28 biscuits.
Passover MANDELBROT3/month Cup oil3/month Cup plus month spoon sugar3 eggs3/month Cup unfermented cake meal1/month Cup unfermented meal2 tbsp potato starch1/month ground cinnamon1 salt1 1/2 teaspoon tea spoon soup spoon lemon juicegated peel 1 cup of lemon oil and 3/4 cup of sugar in a large bowl, until it fades.
Add eggs and stir well.
In a large bowl, mix matzo cake meal, matzo meal, potato starch, salt and 1 teaspoon of cinnamon, alternately mix the synthetic oil with lemon juice and peel.
Fold in almonds.
Keep the lid cold for at least 1 hour.
The dough freezes when it\'s cold.
Divide the dough into 3 or 4 portions.
With lightly oiled hands, shape each part into an oval bread 2 inch wide and 1 inch high.
Place bread 2 inch apart on an oil-coated baking tray.
Bake for 30 minutes at 350 degrees or until golden brown.
Put the remaining 2 tablespoons of sugar and 1/2 teaspoon of cinnamon in a small bowl.
Remove the bread from the oven and transfer it to the cutting board with a spatula. Cut into 1/2-inch-thick slices. Place cut-
Sprinkle sugar on the same baking sheet-
Cinnamon mixture
Turn off the heating and return the bread to the oven.
Place mandbrot in the oven for 10 minutes on each side, or until light brown and crisp.
Transfer to rack and cool.
About four dozen.
Spicy almond sponge egg separate 1 egg1 1/2 cup sugar 3 tbsp 1 orange3/4 cup potato starch1/4 cup grated almondsDash salt1/4 teaspoon ground place egg yolk and whole egg in large bowl stir until light.
Gradually add sugar and continue to stir until the mix is even and the color is light.
Add orange juice and peel.
Mix potato starch, almonds, salt, ginger, cinnamon and cloves together.
Mix the potato starch mixture with the egg yolk mixture.
In a large bowl, stir the protein until it becomes hard.
Fold 1/4 of the protein into egg yolk mixture.
Fold the remaining protein into egg yolk mixture. Pour into 10-
Inch tube plate, bake at 350 degrees in 50 minutes, or until the cake pops back and touches, the wooden pick inserted into the center of the cake is clean.
Flip the pan to cool.
With a sharp knife, loosen the cake from the side and center of the tube tray.
Go to the service platter.
Sprinkle chocolate glaze on the upper and lower sides of the cake.
Decorate with almond slices.
10 to 12 copies.
Chocolate Glaze1/4 cups of butter or margarine 6 tablespoons honey 1/3 cup of water or 12 oz coffee.
Boil and then reduce the heat to the sim.
Add chocolate and stir until hard enough to sprinkle or drizzle on the cake.
Danish Passover Apple CAKE1 (1-pound)
Can or make a homemade Passover macaroni 1 cup baked almonds8 egg tart apple 3/4 cup sugar 2 tbsp lemon juice 1/2 cup raisins add sweet wine or Apple squeeze12-ounce)
Can of Passover
Cherry, raspberry or strawberry)
Baked almonds slices cut macarons into small pieces.
Put it on the baking tray and bake at 375 degrees 15 to 20 minutes until it becomes light brown.
Cool after mixing with ground almonds.
Apple\'s skin, core, and slices are put into the pan with sugar and lemon juice. Mix well.
Cook for 15 to 20 minutes with low fire until the juice appears and the Apple softens.
Drain completely.
In the food processor, chop up the apples, but don\'t make thick soup.
Stir with raisins. Set aside.
Butter 8-
Inch spring plate.
In a large bowl, mix the macaroon mixture with butter and mix well.
Take out 2 cups of macaroon mixture and place it at the bottom of the spring pan.
Put half of the apple mixture on the crumbs mixture.
The spoon is kept in a bowl and mixed evenly.
Apply 6 to 8 ounces of honey to the apple mixture.
Add the remaining apples and 6 to 8 ounces of honey.
A mixture of samakalong.
Bake at 350 degrees in 45 to 55 minutes.
Cool on the shelf, then cover and refrigerate for at least 6 hours or overnight.
Before serving, take it out of the pan, place it on the platter and decorate it with roasted almonds and honey.
Lemon crispy PIE3 egg, separate 1 cup with 6 tablespoons sugar 1/4 cup potato starch1/4 teaspoon 1 lemon 1/2 cup lemon juice 1 1/2 cup warm water 1 roast (10-or 11-inch)
The Passover pie has egg yolks, 1 cup of sugar, potato starch, salt, lemon zest and lemon juice in a big pot.
Stir fully and cook with medium fire until thick.
Add water, mix well and continue cooking until 5 to 10 minutes. Cool.
Stir the protein in a large bowl until blistering.
Add the remaining 6 tablespoons of sugar and stir to the peak of stiffness.
Put the spoon in the pastry bag
Add lemon to the cooled pie crust.
The piping protein on the top is crispy and placed under the broiler until brown.
Passover pie Crust2 cup walnut or pecans3 tablespoon sugar 3 tbsp butter or margarine 1/3 cup matzo cake put the nuts into the food processor and processed into fine pieces.
Add sugar, butter, and gum cake and mix until the mixture is mixed together.
In a shallow place, 10-or 11-
Inch baking tray, press the mixture evenly on the upper and lower sides.
Bake at 400 degrees 8 to 10 minutes or until light brown. Cool.
Passover Road BONBONS1 Cup semi-sweet chocolate, cut 1/2 cup of Passover marshmallow into pieces 1/2 cup, 1/2 cup of chopped roasted pecans, put the roasted matzo farfelPlace chocolate chip on the top of the double stove,
Mix melted chocolate, marshmallow, pecans and Farfield in a large bowl and mix well.
Arrange the baking tray in the small mound with a mixture of wax paper and spoon, or fill the folded paper candy cup.
Refrigerate until solidified.
Turn to the platter.
About 36 sweets.
Note: Do not use dipped chocolate.
This recipe can be doubled.
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