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Yes, de [Una] [Bella] [Lexi] [Ma] su. [all] my stuff. Yeah, suck [ups] of new school friend Scheidegger, Korea Peter boy
Sara Ganim Alex welcome to the finnish episode of French guy cooking today. We are making a simple and true terellian pastry from finland
That's why I finish
It's a small pie with a thin right crust and a feeling of right
Right also has a delicious and really distinctive flavor and in my opinion once you taste it you're hooked forever
Carolien pasties are really simple to [make] and I think that with a minimum of effort
They [will] give you a great preview of a finished traditional dish
Traditional Finnish Dish anyway that being said let's make
First off, we make a traditional filling rice pudding one cup Risotto rice or short grain
while he [dough] will make
three pinch sugar 1 pinch salt and that's it of
Course you can add all the flavors, but I want to keep it simple
Bring the milk and the rice to a boil
As soon as it boils lower the heat to a bare simmer and let it good for about 20 minutes or so
Never let the milk alone or even worse
Covered when you're trying to boil it the milk will bubble the fat from the milk will prevent the bubbles from topping
Meaning that more and more bubbles will get bigger and bigger
Eventually everything will boil over like a volcano
and it will just
burn and stink which depending on who's cleaning afterwards can be seen as a pretty immature and terrible mess, [or]
[as] a fairly interesting science experiment
At the end take it off the heat and let it cool down on the side cover it up
Now let's make the dough of the karelian pasties the true nature [of] this dish is related [to] the use of rye flour
But due to difficulties in control while baking it. It's usually mixed up with wheat flour
[so] in a bowl go 2 cups rye flour and 1 cup. Wheat flour
Mix that with a cup of water and a teaspoon of salt work the dough until smooth and thick
Flatten it roughly and cut out pieces of it using a glass or a mug as a cookie cutter
Stack [the] rye flour [disk] on design and place a bowl over them to prevent them from drying
To form one pastry or pasty proceed as following
Take one disk and flatten it a thin as you can with a rolling pin [at]
the end you want to get a thin and oval-shaped disc of dough, but
[it's] one of two [tablespoon] rice pudding in the center and spread it into an oval shape
To give it its final and typical [Karelian] shape
Fold the left and right Edges toward the Center. Leave a small space in between
now starting in the center and going downwards gently pinch the dough between your fingers and
Creating nice waves turn it over and repeat
Place them on parchment paper on a baking tray and pop them in a preheated oven for about 10 minutes at 275
Celsius or until Golden [Brown]
Out of the oven brush them with melted butter
[I] love the space treats the taste is so simple pure and deep I think the rye really gives it some proper attitude
They look like the perfect take away even the crust keeps the finger clean and this
Naturally leads us to my twisted version of the [Carolien] pasty
It's so convenient and full [of] energy that I want to turn it into a breakfast concentrate so in my rice pudding
I'm adding honey raisin crushed hazelnut and white blueberries to reinforce that finish side
This is [now] the Karelian morning booster pasty [I]
Keep them in the fridge and during the morning rush. I just grab reheat and go thanks fins. You've just made my week
So guys that's it these spaces and the twisted one also are delicious
And I think you should definitely give it a try now [one] more thing in the past
Finnish Cuisine came under heavy fire from two countries
renowned for their cuisine italy and France
Sadly after doing some research
cuisine looks fresh and Vibrant and
Wild and really close to the nature and I definitely want to experience it furthermore. What do you think?
Fair not fair you tell me in the comments below
[I] really [hope] you enjoyed [this] recipes live come on. Share subscribe, whatever as you keep spreading the love but I
you