Sigh .... Only a few hours I will be flying on holiday. Last month was busy reeling result - a new job, trying to finish the cookbook, lasagne and how much more work. Tomorrow, after 23 hours sitting on the plane, will be a long vacation to a month. Will meet old friends, to hold her cousin, was watching. I will take pictures and post them here.
Before leaving, I remember "owe" you little ginger cakes and me this. On the cake, it is similar to lemon cake that Linh post last week. But the fresh ginger cake with very fragrant, delicious attention. I try to use me for bread, and there really was conquered. Me baking moist, sweet and sour taste is very strange ...
Tools rectangular bread mold size 17 x 20 x 6cm Material 30g dried tamarind 150ml pack 125g unsalted lasagne butter 80g dark brown sugar 1 egg, beat flour 150g melted 1 teaspoon baking soda Ingredients 30g fresh ginger sauce lemon sugar 100g ground / powdered sugar (icing sugar) 1/2 green lemon, juiced west 20g sliced ginger (optional) Method Preheat lasagne the oven preheated lasagne at a temperature of 170 C. Spread butter on whole heart in and lined cake tin stencils bottom. Boil 150ml at me with mild heat until simmer, lasagne crushing me to dissolve into the water. Skim off the hard piece of me. Add butter lasagne mixture to the tamarind water, the island until the butter melts completely, then remove from the heat, let cool. Ginger peeled, crushed and mixed with eagle grater mixture. Add eggs, a pinch of salt and sugar to the mixture and mix until all intertwined. Concomitantly lasagne dub mix flour and baking soda, then sift into the butter mixture and me. Continue to mix all the ingredients are then poured lasagne together into prepared molds. Bake for 35-45 minutes, or cycle until toothpick skewers in mid-wheel test, drawn up does not see powder adhesion. To cake cool in the mold for 10 minutes and then switch lasagne to cool completely. Conducted lasagne by making lasagne lemon sauce sifted powdered sugar into a large bowl and gradually add the lemon juice and stir until the mixture is a specific and constant. Price reduced density of the lemon sauce by adding powdered lasagne sugar or lemon juice. When the cake has cooled lasagne completely, drizzle with lemon sauce on top. Decor is a little chopped crystallized ginger.
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