Poffertjes: Desert Typical Dutch Enjoyed in the Afternoons
Poffertjes is a traditional cake crunchy typical Dutch. Like
a pancake, but smaller and sweeter. In contrast with pancakes, poffertjes
reversed before one side so the result is a softer mature. Its texture is soft
and tender and sweet taste makes this cake is not easily forgotten. Not to
mention if made in its original form. Enjoyment of the tiny poffertjes was
immediately felt melted in the mouth. Not only the unique taste, manner of
presentation poffertjes, which usually contains only six to eight slices per
serving, under warm conditions also adorable.
The dough was initially only made from buckwheat flour,
water and yeast. Buckwheat only lives on arid land and become the primary
carbohydrate intake of the poor. Poffertjes usually served as breakfast with
added sugar topping and spreadable butter. Over time, many of the recipes which
start taking wheat flour, milk, and eggs. Yeast incorporated into the dough as
a developer who gives poffertjes chewy texture. Nevertheless, there are two kinds of ways make poffertjes.
The first is to pour the batter into the mold. After the dough skinned but
still liquid, the dough is reversed so that the liquid spilled directly into
the mold and inverted back with the help of toothpicks / skewers until the
dough into a ball.
The second way to make poffertjes is to pour the batter
until half-molds and the other half of the holes that leave it blank. Lacquer
roasted ripe. Then pour the dough in an empty hole, let the half-cooked /
skinned. Stack cake that has been cooked to the top of the dough which is still
half-baked. Then inverted back with toothpicks / skewers to converge and round.
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