What are Welsh Cakes?

Welsh Cakes are traditional culinary treatment original for Wales. They are also known for the natives of South Wales as PEKASTONY, because they were once cooked on Pekaston above the open fire. A somewhat hybrid between the cake and the biscuit is now brewed Welsh cakes on an unpainted hot grid. Welsh cakes are also known for various other names in different areas of Wales, such as teisen gyrag and picau ar y maen . As the English name suggests, the center of the Welsh cake is lighter in the texture than the standard cake or biscuits. Soft dough is made of flour, unsalted butter, sugar, eggs, salt and baking powder. However, if a separate flour is used, the powder may be eliminated. Instead, Welsh cakes can also be used traditionally currants, although raisins can be used. For example, some recipes include cinnamon and spices, while others use cinnamon and stepmother. Teisen LAP is a traditional type of Welsh cake, which includes chopped fruit bark. Teisen Carawe MThe cumin seed and Teisen were sweetened with honey.

Welsh cakes are also served in different ways and are a popular accompaniment with tea. Traditionally, they are rolled into Caster (raw) sugar and are served simple or with butter or jam. In fact, in southern Wales, Welsh cakes are often divided and served with a thin layer of jam in the middle, like a sandwich. Of course, the traditional way of making Welsh cakes is to use wholemeal flour and bake them on PEKASTON. This type of Welsh Cake is called Lyle Cymreig, which is literally translated into the Welsh Plate.

One thing that does not differ about Welsh cakes is that they are always cut into bikes before cooking. This is probably why they are often compared to cakes or biscuits because they have a very similar look. When cooking Welsh cakes, however, attention should be paid. Because they are cooked on a waistless pan on the hob, they can quickly hovers if they remain unattended. The general rule is to cook is a maximum of three minutes on each side.

Traditional recipe for Welsh cake: 1 cup (250 ml) separate flour; 1/3 cup (75 ml) unsalted butter; a pinch of salt; 1/3 cup (75 ml) currents; 1/3 cup (75 ml) Caster sugar; 1 egg, slightly beaten; Splash milk, enough to mix; Another castor sugar for rolling. Mix the butter into the flour with your hands. Add dry ingredients and eggs and milk follow. Mix until soft dough is formed. Create and cut into wheels, about one inch (1 cm) thick. Cook on a grid over low heat. Remove from the grate and carefully roll into sugar. Serve warm with butter or jam.