Mazurèk
Mazurek iku macem-macem banget [2] manis, warata cake baking ing Polandia kanggo Paskah [1][3] .
 Traditional home-made Mazurek | |
| Jeneng liyané | Easter shortcake[1] |
|---|---|
| Jinis | Pastry |
| Panggonan asal | Poland |
| Hawa ajangan | Room |
| Woworan pokok | flour, sugar, butter or margarine, eggs, icing, candied or dried fruits, nuts |
 Buku masakan: Mazurek  Médhia: Mazurek | |
Miturut buku kursus gastronomi Polandia, mazurek khas yaiku kue sing bisa digawe saka siji utawa rong lembar kue-kue cekak (utawa "setengah cekak") utawa siji lembar kue-kue cekak (utawa "setengah cendhak") sing ditutupi lembaran kue bolu mentega [3] . Rong lembar kasebut "terpaku" bebarengan karo pitulung lapisan marmalade . [3] Yen versi siji-sheet, marmalade dilewati utawa diluncurake, ing sangisore lapisan lapisan es . Sisih ndhuwur mazurek ditutupi lapisan es (yaiku lapisan gula utawa krim karamel fudge [ngisor-alpha 1] ) utawa jeli . [3] Uga dihiasi nganggo icing adhedhasar kacang utawa es almond lan woh-wohan permen [3] . Biasane, kue mazurek panggang ing omah asring dihiasi karo woh-wohan lan kacang sing wis garing .
Referensi
besut- ↑ a b Magdalena Głodek / Ministry of Agriculture and Rural Development (MRIRW). "Mazurek orzechowy – palce lizać / Nutty Easter shortcake-yummy!" (PDF). Polish Food . Vol. Spring 2014 / no. 1-2014 (68). Agency for Restructuring and Modernisation of Agriculture (ARiMR), with the help of Ministry of Agriculture and Rural Development. kc. 10–11. ISSN 1232-9541. Diarsip saka sing asli (PDF) ing 2017-05-10. Dibukak ing 2020-12-02.
- ↑ Staff writer (3 April 2006). "Mazurki wielkanocne". Kobieta.wp.pl, kulinaria . Wirtualna Polska. Diarsip saka sing asli ing 13 December 2013. Dibukak ing 13 December 2013.
(Translation: If the tradition is to be followed, there should be 12 mazurek cakes at Easter, each with different flavour.) Aby tradycji stało się zadość, na wielkanocnym stole powinno być ich 12, a każdy o innym smaku.
- ↑ a b c d e Konarzewska, Małgorzata (2011). "3.14. Mazurki". Technologia gastronomiczna z towaroznawstwem: podręcznik do nauki zawodu kucharz w technikum i szkole policealnej. Tom 2 (ing basa Polandia). Warszawa: Wydawnictwa Szkolne i Pedagogiczne. kc. 144–146.