What is Mjukkaka?

Mjukkaka , which can also be written "Mjuk cocoa" or simply referred to as a soft cake is the type of flat bread that came in Sweden. Several variations are commercially produced, but most of them are similar to the original bread. The main ingredients are traditionally rye flour, sweeteners, milk, shortening and yeast or dough starter. Bread, even if it is a yeast jumping, is ready and roasted in a way, so it remains flat and condensed. It can be served with almost any food for which the bread is suitable and the recipe can be modified to allow a stronger taste. Flour can be a mixture of rye and wheat flour that some bakers feel, provides a finer texture than just the use of rye flour. One component that is often not seen in other bread recipes is the type of sweet syrup known as Treacle.This component is the result of sugar processing in almost the same way as molasses. Although the syrup is not as strong or dark as the molasses, it provides a similar sweet taste when it is integrated into the tightthe.

There are changes on the basic ingredients used to produce Mjukkaka, one of which is potatoes. Boiled potatoes can be processed into the dough to add texture and volume, or, alternately add broth from a bowl called blodpalt . Blodpalt is a type of potato and flour dumplings in which a liquid used to help moisten dumplings is animal blood. Blodpalt broth contains starch potatoes, some flour and blood from which they add taste and texture to bread. Other variations include the addition of sour cream to the dough for further humidity.

Mjukkaka is cooked in high heat environment, usually in contact with a hot surface such as a cast -intohane or an oven wall or through a fire. However, the dough is scored or perforated before cooking, so it does not form more than a very small amount. This gives bread a visual texture. After completion, the bread can be eaten as part of a sandwich, aselastic with steamed or toasted and consumed butter.

Mjukkaka is translated as a "soft cake". This led to the name used to indicate a similar, but eventually different type of food, which is a truly resurrected dessert cake. Some of the ingredients are the same, but the cake carries no relationship to bread except for the name.