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"The meat is succulent and flavourful but not greasy. It's different from the usual pork. It's the tribute ginseng pig from U-Tsang military commission. This breed live in the mountainous terrain, drinks from mountain spring water, and only consume wild ginseng and pine mushrooms as their diet. That's why the meat is delicate, savoury, tender. I made the soup from its spine, and used the shank for Lion's Head. No matter how it's cooked, this kind of meat won't dissapoint anyone. I took into consideration the overseas guests might have never tried such delicacies from mountains."
How-to-make from the official website-
Dish 39: Steamed Tapertail Anchovy with Gold Foil
"Prepared with ginger and spices, undercooked smell floating in the air. Pufferfish are poisonous. Perch is tasteless. Tapertail Anchovy is indeed the best. But it's not even the season. You actually tried to pass it off with a dried anchovy, even sprinkling gold foil on top. It's already a mediocre color. Does that make it perfect?"
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
â Live Streamingâ Interactive Chatâ Private Showsâ HD Qualityâ Free Actions
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Retire do lume, junte o sal, verta o preparado para um frasco e deixe arrefecer.
Para o recheio, faça um golpe nas castanhas e coza-as em ågua, temperada com sal e as estrelas de aniz. (Pode sempre usar castanhas congeladas, jå descascadas).
Depois de cozidas, retire do lume, escorra e deixe arrefecer ligeiramente.
Remova a casca e as peles Ă s castanhas e coloque-as numa caçarola, juntamente com o leite e o açĂșcar. Deixe ferver durante alguns minutos e triture. De seguida, tempere as gemas batidas com algum do creme de castanha, mexendo rapidamente para estas nĂŁo cozerem.
Peneire as farinhas para o prepara dos ovos e envolva cuidadosamente.
Verta a massa para o tabuleiro, alise e bata o tabuleiro algumas vezes contra a bancada para libertar quaisquer bolsas de ar que estejam presas.
Retire do forno, polvilhe com açĂșcar, cubra com papel vegetal e com a ajuda da tĂĄbua de cozinha vire a torta. Retire o papel vegetal com cuidado e deixe repousar por alguns minutos.
Ainda quente, espalhe o creme de castanhas, regue com o caramelo salgado e enrole com a ajuda do papel vegetal, de forma que fique bem apertado. Deixe arrefecer.
Depois de frio, coloque no frigorifĂco para que fique bem frio para a cobertura.
Retire a torta do frio, corte as extremidades para fazer as laterais do tronco e com a ajuda de uma espĂĄtula cubra a torta com o chocolate e desenhe as ranhuras do tronco com um garfo.
Decore a gosto a sirva com uma boa chĂĄvena de chĂĄ.
Nota: Em caso de alergia ou intolerĂąncia alimentar certifique-se sempre que os ingredientes usados sĂŁo isentos de glĂșten.
English version
Serves 10
Ingredients
Cake:
6 eggs L (approx.360g)
180g sugar
160g rice flour
20g corn starch
1/4 tsp xanthan gum (optional)
1 tsp baking powder
1 tsp vanilla extract
Filling:
400g chestnuts
2 stars of anise
1/2 cup sugar
1 cup milk
2 egg yolks
salt, to taste
Caramel:
1 cup sugar
1 tbsp water
90g butter
1/2 cup heavy cream
1 tsp salt
Ganache:
200g gluten-free dark chocolate
150ml heavy cream
Start by preparing the caramel. Melt the sugar and water over low heat until it reaches a dark amber color. Remove from heat and add the butter with some care to avoid burns and cook for another 2 minutes. Then add the cream and cook for another minute.
Remove from heat, add salt, pour the mixture into a jar and let it cool.
For the filling, cut the chestnuts and bake them in water, seasoned with salt and anise stars. (You can always use frozen chestnuts, already peeled).
Once cooked, remove from heat, drain and let cool slightly.
Remove the chestnuts peel and place them in a saucepan along with the milk and sugar. Boil for a few minutes and blend. Then, season the beaten egg yolks with some of the warm chestnut cream, stirring quickly so they donât cook.
Pour the egg yolks into the casserole together with the chestnut cream and cook until the cream thickens. Remove from heat and let cool slightly.
For the cake, preheat the oven to 180ÂșC and line a 30x35cm rectangular tray with parchment paper.
Beat the eggs with sugar and vanilla extract until they doble in size and become creamy.
Sift the flours into the eggs and stir carefully.
Pour the batter onto the tray, smooth the surface and beat the tray a few times against the countertop to release any air pockets that might be stuck.
Take it to the oven and bake for 25 to 30 minutes or until a toothpick comes out clean.
Remove from the oven, sprinkle with sugar, cover with parchment paper and turn the swiss roll cake with the help of a cutting board. Remove the parchment paper carefully and let the cake stand for a few minutes.
While still warm, spread the chestnut cream, drizzle with the salted caramel and roll it up tightly with the help of the parchment paper. Allow it to cool.
After cold, place the swiss roll in the refrigerator.
For the chocolate ganache, place the chocolate pieces and the cream in a saucepan and heat until a homogeneous chocolate cream is obtained. Remove from heat and let cool slightly.
Remove the swiss roll from the fridge, cut the ends to make the sides of the yule log and with the help of a spatula cover the cake with the ganache then create a streaky bark effect using a fork.
Decorate to taste and serve with a warm cup of tea.
Note: In case of allergy or food intolerance always make sure that the ingredients used are gluten free.
