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ELISENLEBKUCHEN
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| They are the highest
quality Oblaten Lebkuchen available. They have at least 25%
almonds and less than 10% flour |
| Ingredients
for approx.25 pieces: |
| 350 gram of sugar//
5 EGGS// 350 gram of finely almonds (with skin)// 100 gram
flour//50 gram candied orange peel (orangeat) finely chopped//
50 gram candied lemon peel (zitronat)
finely chopped// 2 teaspoon ground cinnamon//1/4 teaspoon
ground cardamon// 1/8 teaspoon each of ground clove, piment
and ginger// 8 cm (3 inch diameter) oblate(thin wafer base)//whole
almonds (skin removed) to decorate the Lebkuchen |
| For the glaze: |
| 100 gram powdered
sugar// 1 tablespoon lomen juice// 2 tablespoons water |
| Instructions:
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| - mix eggs and sugar
until creamy, mix in ground almonds, flour, orangeat, zitronat
and all spices and mix until a dough forms |
| - Spread approx.
40 gram of dough on a 3 inch oblate with a knife. The dough
should be tapered towards the edge of the oblate. Decorate
with 3 or 4 almonds (See picture) |
| - Place the Lebkuchen
on a big flat and let them stay over night |
| - Preheat oven to
180 degrees C (350 degrees F)Bake Lebkuchen in the middle
of the often for 15-20 minutes |
| - To prepare the
glaze, combine the powdered sugar, lemon juice and water,
Brush each warm Lebkuchen with the glaze |
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本站译文
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爱丽森姜蜜饼
(ELISENLEBKUCHEN )
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| 这种姜蜜饼可能是最好的一种圆饼.它至少含有25%的的杏仁,面粉不超过10%. |
| 25块饼的配料: |
| 糖350克 // 鸡蛋5个 //
350克带皮的优质杏仁 // 100克面粉 // 50克切碎的甜橘皮 // 50克切碎的甜柠檬皮(笔者注:zitronat是德语,中国名为香橼或佛手,请参见这几页
01,
02,
03,
04
参见下图) // 2茶匙肉桂粉 // 1/4茶匙豆蔻粉 // 1/8茶匙的丁香粉,1/8茶匙牙买加胡椒(piment的德文解释见此页,英文解释见此页,
中文页见这里或本站保存页,英译为Aiicpice)1/8茶匙的生姜
// 8公分(3英寸直径)的扁圆饼模子(薄华夫饼的模子) // 整杏仁(去皮)用于装饰姜蜜饼 |
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| 挂霜: |
| 100克糖粉 // 1茶匙柠檬汁
// 2茶匙水 |
| 说明: |
| - 将鸡蛋和面粉混合均匀成为糊状,将面粉,杏仁粉,甜橘皮,甜柠檬皮和所有的配料混合均匀直到成为面团的形状 |
| - 用刀子将面团切成大约40克一份并揉成直径约3英寸的面团,这个面团应有一个坡形,并用3-4个杏仁加以装饰(见上图) |
| - 将其放置在一个大的平盘中并过夜 |
| - 预热烤箱到摄氏180度(华氏350度),在其中烘烤姜蜜并大约15-20分钟 |
| - 准备挂霜, 将糖粉,柠檬汁和水混合,将它们刷在每一个(从烤箱取出的)还在温热的姜蜜饼上 |
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下图: 关于zitronat (香橼/佛手)
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Zitronat oder Citronat (auch: Sukkade bzw.
Succade, vom arabischen sukkar(here)
The citron is a fragrant fruit with the
botanical name Citrus medica L., which applies to both the
Swingle and Tanaka systems. It is a prominent member in
the genus Citrus, belonging to the Rutaceae or Rue family,
sub-family Aurantioideae. The designation Medica is apparently
derived from the similar ancient names Media, Median Apple
etc. which were influenced by Theophrastus, who believed
the citron was native to Media, Persia or Assyria.
The citron has many similar names in diverse
languages, e.g. cederat, cedro, etc. Most confusing are
the Czech, French, Dutch, German, Yiddish and Scandinavian
languages, in which the false friend "citron"
refers to the fruit which is called lemon in English. The
French name for citron is "cédrat".(See
here)
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关于 piment
(英文Allspice,中文译为牙买加胡椒或多香果)
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| 多香果又名眾香子、牙買加胡椒，是桃金孃科多香果屬的一種植物，原產於美洲的熱帶地區。乾燥未成熟的果實與葉子可以做為香料使用，由於果實具有丁香、胡椒、肉桂、肉荳蔻等多種香料的味道，所以被稱為多香果。
哥倫布當年為了尋找胡椒而航行出海，在加勒比海地區發現了多香果，由於哥倫布並未看過真正的胡椒果實，他認為多香果就是胡椒，並且將多香果帶回西班牙，在當時稱多香果為「pimienta」，「pimienta」是西班牙語胡椒的意思，多香果的另一個英語名稱「pimento」就是由西班牙語「pimienta」轉變而來的。在第二次世界大戰以前，多香果的使用比現今更為廣泛，在戰爭期間，有許多生產多香果的果樹被砍伐掉，至今產量尚未完全恢復至戰前的數量。牙買加是多香果的主要生產地，另外瓜地馬拉、宏都拉斯以及墨西哥也都有生產多香果。牙買加生產的多香果由於含油量高，被認為是品質最好的多香果。有些人只看過研磨成粉狀的多香果粉，常常會誤以為多香果粉是由多種香料混合而成的，實際上，多香果粉只是由乾燥後的多香果一種香料研磨而成的。在果實尚未成熟時，將綠色的果實採收下來，乾燥後備用，傳統的做法是在陽光下曬乾。乾燥後的果實呈褐色，有點像是大顆的胡椒果粒。
多香果通常是以完整的果粒或是磨成粉狀來銷售，乾燥的果粒保存期比粉狀產品的較長，而且在要用時才用果粒現磨成的粉末也比較香。新鮮的多香果葉子也可以做香料使用，用法和月桂葉類似，在煮食物時加入一起煮，食物起鍋後要裝盤時拿掉，煮過的葉子並不會拿來吃。多香果葉和月桂葉不同之處是，多香果葉在乾燥後或儲存時會喪失很多香味。在牙買加也常會拿多香果的葉子與木材來燻肉。(见这里
或本站保存页)
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CHOCOLATELEBKUCHEN
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| Ingredients
for approx. 40 pieces: |
| 350 gram sugar//
5 eggs// 150 gram flour// 300 gram finely ground hazelmuts//
60 gram candied orange peei (orangeat) finely chopped// 60
gram cocoa// 2 teaspoon ground cinnamon// 1/4 teaspoon each
of ground clove and piment// 8 cm (3 inch dia.) oblate |
| For
the coating: |
| 400 gram dark chocolate//
colored suger for decoration |
| Instructions: |
| the preparation is
identical as for the Eliselebkuchen. The dough is also apread
on the oblate and they have to rest over night. The lebkuchen
is also baked at 180 degrees C for 15-20 minutes. After the
Lebkuchen is cooled off , it can be covered with chocolate
and decorated with colored sugar |
| Storage and
quality: |
| the Elisen- and Chokolatelebkuchen
will hold their aroma and softness for about 6-8 weeks. It
is best to keep them in a tin box store them in a cool, dark
place. But, the fresher they are eaten, the better they taste |
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本站译文
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巧克力姜蜜饼
(CHOCOLATELEBKUCHEN)
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| 40块饼的配料: |
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糖350克 // 鸡蛋5个 // 150克面粉 // 300克优质榛仁粉 //
60克切碎的甜橘皮 // 60克可可粉 // 2茶匙肉桂粉 // 1/4茶匙的丁香粉,1/4茶匙牙买加辣椒(多香果
piment) // 8公分(3英寸直径)的扁圆饼模子(薄华夫饼的模子)
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| 表面涂裹用的材料: |
| 400克黑巧克力//装饰用的彩糖 |
| 说明: |
| 准备工作和爱丽森姜蜜饼一样.面团也被缩成扁圆形并且静置过夜.然后也是在180摄氏度下烘烤15-20分钟.在姜蜜饼冷却以前用巧克力覆裹并用彩糖装饰 |
| 储藏和质量: |
| 爱丽森姜蜜饼和巧克力姜蜜饼需要放置6-8周以保持它们的芳香和松软.最好是放在一个凉爽和黑暗的地方并放置在铁罐内储藏.不过如果能吃到新鲜的姜蜜饼,它们的味道会更好些. |
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