Before Christmas, there is a period of forty-days, during fasting the Romanians. According to the Orthodox religion, the people are not allowed to eat products derived from animals too. So, no eggs, no meat, no animal allowed on the table.
This Lent has its exceptions, because from time to time on some Sundays, which are precisely determined by the calendar, and religion, the Romanians can eat the fish. Romanian Christmas means that the fast foodThe time is over. The cooking of the meat will begin, and the process of conservation.
Women set aside the meat to the cabbage, the meat for steaks and fat are used to bake the cake. There are many recipes for the Romanian Christmas we eat, cakes and books are very interesting to cook. In some parts of Romania, who are prepared to do anything loaves, because it is like the sun and the moon. However, traditional Romanian food isAs in other European dishes.
Romanian cake to bake traditional book, you need the following ingredients: 600 grams of flour, 40 g yeast, 200 ml of milk, 4 eggs, 50 ml oil, 60 g of butter, lemon peel, essence of rum, raisins, nuts, kernel, vanilla, sugar and salt. The yolk is mixed with the salt and the juice stored in a hot environment.
Clean the raisins, wash and dry. The core is clean and peanuts. Then you have the yeast with 10g of sugar until you obtain a composition of the liquid. Then you have to dissolve 75 ml of milk and 100 grams of flour gradually. About this composition is completely intact, the distribution of flour and you have a temperature of about 35 to grow - 40 ° C until the volume is multiplied by two or three times.
In the heated milk, pour the flour, stirring. The membership has brought, is left to cool to 30 to 40 C. is contained in 250 ml of milk and sugar is dissolved and the egg yolksAdd the lemon peel and rum and vanilla essence.
Then it mixes with the previous composition, has grown and now they are stirring. At the same time, the rest of the flour and the butter and oil, which must be pre-heated to 35 - 40 ° C, raisins and the core of parents and seem to bubble and knead the dough does not stick to bowl more.
The next step is to egg yolks, after their deployment into the tray and place in oven to cook. At first, the temperatureNeed low for a few minutes, then higher, so that the pie will grow evenly. You must keep them in the oven for about 40-50 minutes. Once you leave the tray from oven and cool slightly before 'with them on the table and covered with a white cloth until cool enough to eat.
