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Pumpkin desserts start to enter my thoughts as soon as the heat of summer fades.Bundeva deserti početak unijeti moje misli čim se toplina ljeta fades.Its sweet earthy flavor and dense fibrous texture is well suited for the baked goods we make during the cool temperatures of Fall and Winter.Njezin slatki zemljani okus i tekstura je gust vlaknast i prilagođen za nas napraviti pečene robe tijekom kul temperature u jesen i zimu.I love how adding pumpkin puree to muffin, scone, cake, pie, square, and quick bread batters turns them a lovely golden brown color and provides a moist dense texture.Ja ljubav bundeva dodajući kako kaše za kolač, tanak, torta, pita, trga, i brzo kruh batters pretvara ih lijepu zlatno smeđe boje i daje vlažan guste teksture.
All of the recipes below call for pure pumpkin (puree).Svi su recepti ispod poziv za čista bundeva (kaše).You can use either homemade pumpkin puree or canned pure pumpkin.Možete koristiti bilo domaće bundeva kaše ili konzervirana čista bundeva.Just make sure if using the canned product you buy plain pure pumpkin (puree), not pumpkin pie filling, which has sugar and spices already added.Samo nemojte zaboraviti, ako koristite konzerviranu proizvod koji kupite običan čista bundeva (kaše), nije buča pita punjenje, koja je šećer i začini već dodali.
If you want to make your own pumpkin puree you need to use the small Sugar Pie, Baby Bear or Cheese Pumpkins (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.) which are sweeter and less fibrous than the larger pumpkins we typically use for jack-o'-lanterns. When choosing pumpkins look for ones that feel solid and are heavy for their size, free of blemishes, cracks, and soft spots. Once you are ready to make the puree; cut the pumpkin in half lengthwise, remove seeds and stringy fibers, and place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife.Ako želite napraviti vlastitu bundeva kaše morate koristiti male Sugar Pie, Baby Bear ili Sir Pumpkins (otprilike 5-7 lbs., 2 1 / 2 do 3 1 / 2 kg.) Koja su sweeter vlaknast, a manje od većim pumpkins smo obično koristi za dizalicu prostitutka lanterns. Prilikom odabira pumpkins izgled za one koji osjećaju i čvrste su teški za njihovu veličinu, bez blemishes, pukotine i mekana mjesta. Nakon što su spremni učiniti kaše; cut bundeva je u polovine po dužini, izvadite sjeme i vlakna vlaknast i mjesto cut-strana dolje na greased pečenje list. peći na 350 stupnjeva F (177 degrees C) za otprilike 45 minuta do 1 1 / 4 sata (ovisno o veličini) ili dok jednostavno probode s nožem.Then scoop out the pulp and puree in a food processor until smooth. You can then strain the puree through a cheesecloth-lined strainer to extract all the liquid. Make sure to cool the puree before using. Continued below....Tada kašičica iz pulpe i kaše u hrani procesor do glatke. Možete zatim procijediti u kaše preko gaza linija, zatezač za izdvajanje svih tekućina. Pobrinite se da je cool kaše prije korištenja. Nastavak slijedi ....
A four to five pound pumpkin yields about 4 1/2 cups mashed.Od četiri do pet funta bundeva donosi oko 4 1 / 2 šalice pire.Just for your information, a 15 ounce (425 grams) can of pure pumpkin yields about 1 3/4 cups.Samo za Vašu informaciju, 15 unca (425 grama) može od čistoga bundeva donosi oko 1 3 / 4 šalice.If you have any leftover pumpkin puree you can store it in an airtight container in the refrigerator for about two weeks or freeze it for about six months.Ako imate bilo ostatak bundeva kaše možete spremiti u kontejner hermetičan u hladnjak za oko dva tjedna ili zamrznuti ga za oko šest mjeseci.
In North America, a sweet pumpkin dessert is usually flavored with some combination of ground spices. All the spices used have an aroma that is warm and fragrant, yet each has its own distinctive flavor.U Sjevernoj Americi, slatko bundeva deserti je obično začinjena s nekim kombinacija zemlju začina. Svi začini se koriste imaju miris koji je topla i mirisna, ali svaki ima svoj karakterističan okus.Ground cinnamon is usually the primary spice and Jill Norman in her excellent book "Herbs & Spices" describes cinnamon accurately "a warm, agreeably sweet, woody aroma that is delicate yet intense; the taste is fragrant and warm with hints of clove and citrus".Ground cimet je najčešće primarni i začinsko Jill Norman u svojoj knjizi odličan "Herbs & začina" opisuje cimetom točno "toplu, agreeably slatko, drvenastog mirisa koji je delikatan ali intenzivan, a okus je mirisne i tople s savjeti i klinčića i citrusa" .Other spices include a blend of ground ginger (peppery with subtle lemon flavor), cloves (rich and spicy), allspice (peppery combination of cloves, cinnamon and nutmeg), and/or nutmeg (woody).Ostale začine uključuje mješavinu zemlje đumbir (papren s limunom fin okus), cloves (bogata i duhovit), piment (ljut kombinacija cloves, cimet i muškatni oraščić), i / ili oraščić (drveni).
While you can follow the spice amounts given in the recipes exactly, there is wiggle room to alter the amounts and types of spices. Iako možete pratiti dao začiniti količine u receptima točno, tu je mrdanje soba promjene količine i vrste začina.This is especially true when it comes to ground cloves. To je osobito istinito kad se radi o terenu cloves.This spice has a rich, warm and spicy flavor that is unmistakable. Ovaj začin ima bogatu, topla i začinjen okus koji je očit.If you are a person who doesn't like it, just leave it out. Ako ste osoba koja ne voli njega, samo ga ostavite van.The important thing is to use it sparingly as it can easily overpower other spices. Bitna stvar je da ga koristiti štedljivo jer lako može potisnuti ostale začine.Also, there are recipes that call for Pumpkin Pie or Mixed Spice. Također, tu su recepti da poziv za bundeva ili Pie Mixed Spice.This is a blend of ground cinnamon, ginger, allspice and nutmeg. To je mješavina zemlje cimet, đumbir, piment i muškatni oraščić.To make your own (one teaspoon) combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground allspice and 1/8 teaspoon freshly ground nutmeg. Kako napraviti svoju vlastitu (jedna čajna žličica) kombiniraju 1 / 2 čajna žličica zemlju cimet, 1 / 4 čajna žličica zemlju đumbir, 1 / 8 čajna žličica zemlju piment i 1 / 8 čajna žličica svježe zemlje oraščić.
Another point about ground spices is that they have a fairly short shelf life, often just a few months. So it is best to buy in small quantities from a bulk food store that has a high turnover.Još jedna stvar o zemlju začina je da oni imaju relativno kratke trajnosti, često samo nekoliko mjeseci. Tako je najbolje kupiti u malim količinama od serijskog spremišta hrane koja ima visoki promet.Store them in an airtight container in a cool dry place. Store them away from heat so it is not a good idea to store them by the stove.Spremite ih u kontejner u hermetičan kul suho mjesto. Trgovina ih daleko od vrućine tako da to nije dobra ideja da se pohraniti ih u peć.
Sources:Izvori:
Daley, Regan.Daley, Regan.'I n the Sweet Kitchen ." Random House Canada: 2000.'Ja n je Slatki Kuhinja. "Random House Kanada: 2000.
Lawson, Jane.Lawson, Jane.' The Spice Bible .'"The Spice Biblije."Stewart, Tabori & Chang.Stewart, Tabori i Chang.New York: 2008.New York: 2008.
Norman, Jill.Norman, Jill.' Herbs & Spices ." DK Publishing, Inc. New York: 2002."Herbs & začina." DK izdavaštvo, Inc New York: 2002.
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