The original Rice flan from Limburg, Netherlands. ingredients: dough: 200 grams of flour 12 grams of yeast 1 dl milk 20 grams of butter 12 grams of sugar 1/2 egg pinch of salt filling: 1 l milk 100 grams rice( the kind that you can use for rice porridge, it must cook mushy) 130 grams of sugar ( 10 g flour or custard ) 2 1/ 2 eggs garnish: 1/4 liter of cream 2 teaspoons sugar 1 teaspoon vanilla sugar 20 grams of dark chocolate Rice cooking : Bring the milk to a boil and add the rice with 100 grams of sugar . Let it come to a boil , stirring , use low fire , put the lid on the pan and let the rice cook in a hour ( only occasionally stirring ! ) If the rice is tender but there is still unattached milk into the pan , then binds this : use the flour or custard with a little cold milk , by stirring it in the rice and let it boil . Let the rice cool partially. Making Dough : Make the milk lukewarm (not hot ! ) And dissolve the yeast in it . Put the salt at the bottom of a large bowl and sift the flour above Make a well in the flour and add butter , sugar and egg . Pour in the yeast / milk mixture . Knead until a smooth , supple and airy dough by hand or using a food processor / mixer . Knead the dough again carefully by hand on a floured surface . When it still sticky to the hands , add some flour. Is it too stiff , then addva little milk . Put the dough in a warm place , covered with a damp cloth , to rise until doubled in volume After the rise again knead and roll into a round baking tin that can be used (in this case about 32 cm ) Line the mold with the dough .Remove The dough which protrudes over the bottom by removing it with a rolling pin . Use a ork to make little holes into the dough here and there and put it again in a warm place to rise Rice Stuffing application : Separate the eggs Stir the egg yolks until frothy with 30 grams of sugar and fold into the almost cooled rice . Beat the egg whites until stiff and fold half of the egg whites gently through the rice mixture Spread half of this mixture over the cake Spoon over the remaining egg white withheld by the rice and divide again on the cake , on top of the first layer with less protein Rice Pie Baking : Oven Mode : Electric 220 ° - 200 ° Hot Air - Gas mark 4-5 Baking time : 25-30 minutes Check after 20 minutes and turn the flan one side is browner than the other The pie is cooked as the filling and the dough is brown and the dough is released from the mold Remove the cake from the oven and disconnect it from the pan with a spatula If the pie form has a loosevedge , then the edge can be removed immediately and the flan can be put to cool on a rack . If using a pie shape ,the pie to needs cool so the filling can stiffen and solidify otherwise the filling will fall out when turning . Cover the top of the pie with tinfoil and a grid (upside down) . Perform the following actions quickly. Turn the baking pan over . Remove the baking pan . Place a second grid on the bottom of the pie and turn again . Remove the grate and the foil Let the cake cool completely before cutting . Rice Flan garnish: : Whip the cream with the sugar and vanilla sugar until fluffy , so it just falls from the spoon Bring the cream just before serving evenly on the pie Grate the chocolate into large curls and sprinkle over the cream
Posted on: Sat, 07 Sep 2013 07:22:13 +0000
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