Tirggel
 Industrially manufactured tirggel as sold by Swiss retailer Migros in 2008 | |
| Jinis | Biscuit |
|---|---|
| Panggonan asal | Switzerland |
| Woworan pokok | Flour, honey, sugar, water |
 Buku masakan: Tirggel  Médhia: Tirggel | |
Tirggel minangka biskuit Natal tradisional saka Zürich, Swiss . Digawe saka glepung lan madu, lancip, angel, lan legi.
Preparasi[besut | besut sumber]
Adonan Tirggel kasusun saka glepung, 29 persen madu, sawetara gula lan banyu; [1] senajan kang sumber laporan iku utawa digawe tanpa gula, kang dijupuk dadi pratondo saka tirggel 's asli wis Kristen. [2]
Adonan ditekan tipis banget dadi cetakan ukiran sing rumit kanthi macem-macem bentuk lan ukuran. Biskuit kasebut dipanggang ing oven suhu paling dhuwur kanthi suhu 400 °C (752 °F) mung 90 detik [3] lan mbutuhake wektu sing pas supaya bener.
Konsumsi[besut | besut sumber]
Amarga tirggel iku atos lan garing, mula disedhot nalika sedhot, supaya rasa madu dadi luwih jelas.
Tirggel uga awet banget. Panulis Swiss Emanuel Stickelberger nglaporake ing taun 1939 yen " tirggel duwe kualitas apik banget amarga ora basi, lan saya angel, saya nyenengake kanggo ngetrapake." [4] Amarga ornamen sing njlimet, tirggel sing digawe kanthi tradisional asring ora dipangan nganti pirang-pirang wulan utawa pirang-pirang taun, lan dadi hiasan.
Referensi[besut | besut sumber]
- ↑ Baker, Margaret (1992). Discovering Christmas Customs and Folklore: A Guide to Seasonal Rites. Osprey Publishing. kc. 35. ISBN 0747801754.[pranala mati permanèn]
- ↑ Wernecke, Herbert Henry (1959). Christmas Customs Around the World. Westminster John Knox Press. kc. 65. ISBN 0664242588.
- ↑ "Tirggel-Herstellung" . Honegger Confiserie Wald. Diarsip saka sing asli ing 2012-10-29. Dibukak ing 2008-12-07.
- ↑ Stickelberger, Emanuel (1939). Heisst ein Haus zum Schweizerdegen: Tausend Jahre deutschschweizerischen Geisteslebens . Vol. II. O. Walter a.-g. kc. 688.
- ↑ Spicer, Dorothy Gladys (1958). Festivals of Western Europe. Forgotten Books. kc. 218. ISBN 1605068012.