№ 45VIII. nodaļa
Briežu radziņi
Little deer horns (notched fried pastries)
- Serves 6 (about 24 pieces)
- about 1 hour
- Melnraksts · vēl nav izmēģināts
1796Breeschu radsini.
The book gives no quantities; the amounts below are ours. It says only that the pieces are as thick as a little finger.
Method
6 soļi- Mix the flour, sugar, cinnamon, lemon zest and salt. Add the yolks and most of the cream and knead to a firm dough that you can roll between your hands without it sticking. Add the rest of the cream only if needed. Rest it for 20 minutes.
- Divide the dough into 24 pieces (about 15 g each). Roll each into a rope about 1.5 cm thick and 8–9 cm long, a little thinner at the ends.
- With a sharp knife, make 3 or 4 slanting cuts along one side of each rope, about halfway through, so it looks like an antler with tines. Bend each piece into a crescent so the cuts open out.
- Heat the fat in a deep, heavy pan (no more than a third full) to 165–170 °C.
- Fry 5 or 6 at a time for 3–4 minutes, turning them, until evenly brown. Break the first one open to check it is cooked through.
- Drain on kitchen paper. Serve warm or cold, dusted with cinnamon sugar if you like.
Notes
What the book says vs. what we added
the book makes a stiff dough from flour, egg yolks, sweet cream, sugar, cinnamon and grated lemon peel, firm enough to roll by hand, shapes oblong round pieces as thick as a little finger that look like little horns, notches them with a knife, bends them and fries them brown in butter. The amounts, sizes, frying temperature and times are ours. The book doesn't sugar them.
The name
"deer horns", from the notched, branching shape. Similar fried pastries are still made in southern Germany (Hirschhörnle) and Norway (hjortetakk), though those are usually raised with hartshorn salt.
Texture
there is no raising agent, so they come out crisp and dense, like a fried biscuit. Fry them a little cooler than the twisted fritters (08-043) so the middle cooks before the outside gets too dark.
Frying fat
see 08-043. Use clarified butter (08-056) or ghee, not ordinary butter, and the same care with hot fat.
Oriģināls1796
Taisi no milteem, dseltenumeem, , zukkera, un misas zeetu mihklu, ko ar rohkahm warr rulleht, taisi tahdus appalus , masa pirksta beesumâ, kas kà radsini isskattahs, isgreesi tohs ar nasi , tohs un iszeppi sweestâ bruhnus.
Mūsdienu rakstībā2026
Taisi no miltiem, dzeltenumiem, , cukura, un mizas cietu mīklu, ko rokām var rullēt, taisi tādus apaļus , maza pirksta biezumā, kas kā radziņi izskatās, izgriezi tos nazi , tos un izcepi sviestā brūnus.
Sastāvdaļas7
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| milti | milti | flour | |
| olu dzeltenumi | pautu dseltenumi | egg yolks | |
| salds krējums | salds krehjums | (sweet) cream | |
| cukurs | zukkers | sugar | |
| kanēlis | kaneels | cinnamon | |
| citrona miziņa | nobersta zitrohnu misa | lemon zest | |
| sviestscepšanai | sweests | butter |
Paņēmieni
- mīcīt
- veidot
- iegriezt
- cept taukos
Birkas
- cepumi
- salds ēdiens
- taukos cepts
Piezīmes
- Briežu radziņi: cepumi, kas veidoti kā brieža ragi ar žuburiem. Līdzīgus taukos ceptus cepumus vācu dienvidos sauc Hirschhörnle ('brieža radziņi'), norvēģi hjortetakk ('brieža rags').
- staklains: no stakle 'žuburs, sazarojums' (Tēzaurs), tātad 'ar iegriezumiem kā žuburiem'. To pašu vārdu grāmata lieto šprices tūtai (08-041: kas raibs un staklains irr).
- kaneela: iespiests ar pārsvītrotu ł.
- lohzi: vecā pavēles forma; mūsdienu tekstā loci.
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