Chinese Food
Traditional English Christmas desserts without oven
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The recipe matches itself. In terms of material selection, I have integrated many recipes and refer to the ingredients list of the commercial products I have eaten. No, it's wordy. No point. Please take a look at the tips~-
Cooking ingredients
Cooking Steps
Step1:On the left is Sultana raisin. Black currant on the righ
Step2:Prune is not very dry. The description here is soft and juic
Step3:Mixed cream of sugar coated cherry, glaced cherries and lemon peel, orange pee
Step4:The above dried fruits are commonly used in traditional styles. You can also use other kinds according to your own preferences. For example, all dried fruits and dried fruits can be mixed. It's OK to add all kinds of wine (sherry. Vodka. Dark rum) to replace it with other kinds of wine. There are not so many kinds of wine with a single variety. Although the flavor will be different dried fruit and wine can be soaked overnight or even for a week. I spent about 24 hour
Step5:Bake the almonds and walnuts in the oven (I used 120 ℃. I didn't see the time. I smelled the fragrance and took it out
Step6:Cool the roasted nuts and chop them for later use. You can also add other nuts as you lik
Step7:Dried fruit after 24 hour
Step8:I'm not sure about the translation. But I think the domestic brown sugar can replace the self-made flour or the ordinary flour plus 1 / 2 teaspoon of baking powde
Step9:This is the most worrying raw material for my translation. Suet is made of visceral fat of animals such as cattle and sheep. The top of the picture is the traditional version. The bottom is the vegetable oil version. I think the traditional version has a bit of flavor. So in the end, the vegetable oil version was used. It doesn't matter if you don't have the traditional English style meat pie. Many recipes will use butter instead. But that must be a big differenc
Step10:This is how shreddedsuet comes out of the box. Add it to the bowl and mix well
Step11:Add in the eggs and mix well. I used two small ones. The big ones may only need one and a half to add all the spices - cinnamon powder 1 / 2 teaspoon. Clove powder 1 / 8 teaspoon. Nutmeg powder 1 / 8 teaspoon. Commonly used mixed pictures in England. In fact, the materials and proportions of different brand
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Cooking tips:You always say that you want to see the British specialties. This is the traditional British Christmas dessert. Christmastidding Christmas pudding is miraculously steamed out. It doesn't need to use the oven, of course, everyone knows it. Rotten country has always been known as the Empire of dark cuisine, so it's no wonder that this kind of Christmas pudding, whose appearance is black and its interior is still black, is not strange, though it's translated by its name It's called pudding. But it's not the same as what we often say. The British common pudding is a kind of cake taste dessert. This Christmas pudding is heavy. Despite its plain appearance, it's made of a lot of mixed dried fruits, nuts and wine. It's a traditional moat Christmas pudding that needs to be prepared weeks or even months in advance. It's different from the German style Christmas bread, stolon. It's the same job. It's placed slowly
