fat fried part of it for me the year. This time I've Muzemandeln (also called Mutzen almonds) done, dusted crispy on the outside and soft inside, still warm with powdered sugar - just delicious. My version of the Rhenish Muzemandeln are vegan, in contrast to the classic version and alcohol free. Here's my recipe
Muzemandeln
for about 150 50 g soft pure vegetable margarine with an electric mixer until creamy and stir bars. 125 g sugar and add about 1 min whipping. 70 ml orange juice and 50 ml of soy milk add and stir everything into a homogenous mass. 375 g Flour, 3 tablespoons soy flour and mix 1 package cream of tartar baking powder together. The flour mixture gradually add to the butter mixture, stirring constantly. The last third of flour mixture, knead with the dough hook. the dough with your hands, knead briefly and roll out about 5 mm thick and, with a Muzemandel cookie cutter. Batch-in vegetable oil in the fryer on level 2 (at a deep fryer with 4 levels) fry until golden brown Muzemandeln. It takes approximately 4 to 5, the need Muzemandeln after about half the time are turned. Muzemandeln drain on paper towels. Still warm, sprinkle with powdered sugar.
course, the Muzemandeln are dusted with powdered sugar and cold. Or "classic" with fine sugar. They taste even sugar on top. But never, never, never, never heard on the Rhine Muzemandeln is cinnamon. You can sprinkle on the other tasty things. 
a nice first day of January 2011, and a good start into the new year to you 
Ute 
0 comments:
Post a Comment