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Brittle
Golden peanut brittle cracked on a serving dish.jpg
Golden peanut brittle cracked on a serving dish
JinisConfectionery
Woworan pokokSugar, nuts, water, butter
Buku masakan: Brittle  Médhia: Brittle

Gapuk jinis confection dumadi saka bagéyan bejat warata hard gula Candy ditempelake karo perkakas kayata kayak, almonds, utawa peanuts, [1] kang biasané kurang saka 1 cm nglukis. Nduwe macem-macem variasi ing saindenging jagad, kayata pasteli ing Yunani, [2] krokant ing Prancis, [3] alegría utawa "palanqueta" ing Meksiko, [4] gozinaki ing Georgia, <i id="mwGw">gachak</i> ing India Punjab, chikki ing wilayah liya ing India, <i id="mwIA">kotkoti</i> ing Bangladesh, [5]  Huasheng tang (花生 糖) ing China, Thua Tat (ถั่ว ตัด) ing Thailand lan kẹo lạc ing Vietnam . Ing bagean Timur Tengah, rapuh digawe nganggo pistachios, [6] nalika akeh negara Asia nggunakake wiji wijen lan kacang. [7] Kacang rapuh minangka resep rapuh sing paling populer ing AS. [8] Tembung brime pisanan dicetak wiwit taun 1892, sanajan permen kasebut wis suwe banget. [9]

Biasane, campuran gula lan banyu digawe panas ing tatakan retak keras sing cocog karo suhu udakara 300 °F (149 °C), sanajan sawetara resep uga mbutuhake bahan kayata glukosa lan uyah ing langkah kaping pisanan. [10] Kacang dicampur karo gula karamel . Ing wektu iki rempah-rempah, agen ragi, lan asring butter kacang utawa butter ditambahake. Permen panas diwutahake menyang permukaan sing rata kanggo adhem, biasane granit, lempengan marmer utawa loyang. Gula-gula panas bisa uga katup dadi seragam. Yen rapuh wis adhem supaya bisa ditangani, dipecah dadi cilik. [11] Sampeyan uga arang nyuwek rapuh dadi ukuran sing padha.

Referensi[besut | besut sumber]

  1. Kate Hopkins (2012). Sweet Tooth: The Bittersweet History of Candy. Macmillan. p. 34. ISBN 9781250011190. Dibukak ing April 11, 2013.
  2. Dinah Corley (2011). Gourmet Gifts: 100 Delicious Recipes for Every Occasion to Make Yourself & Wrap with Style. Houghton Mifflin Harcourt. p. 251. ISBN 978-1558324350.
  3. Lisa Abend (2011). The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adrià's elBulli. Simon and Schuster. p. 82.
  4. "El origen de la palabra Palanqueta y La Fiesta del Maíz". December 21, 2015.
  5. "Peanut or Cheena Badam is popular outdoor leisure snack food in Bangladesh". January 11, 2011.
  6. Joel Denker (2007). The World on a Plate: A Tour Through the History of America's Ethnic Cuisine. University of Nebraska Press. p. 33. ISBN 978-0803260146. Dibukak ing April 11, 2013. brittle pistachios middle east.
  7. Leela Punyaratabandhu (April 12, 2011). "Goddesses and peanut brittle: This year, celebrate Songkran in supernatural style". CNN. Dibukak ing April 11, 2013.
  8. Chu, Anita. Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable. Philadelphia: Quirk, 2009.
  9. Olver, Lynne. "Brittle". The Food Timeline.
  10. "Peanut Brittle Recipe *Video Recipe*". Joyofbaking.com.
  11. Paula Deen (2011). Paula Deen's Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 Recipes. Simon & Schuster. p. 418. ISBN 9781416564126. Dibukak ing April 11, 2013.