Limburgse Pie ( niderl. Limburgse vlaai , limb. Vlaaj, Vlaoj ) - one of the varieties of the pie with fruit filling, included in the traditional Dutch cuisine. The first mention refers to the XIV century.
| Limburg Pie | |
|---|---|
| Limburgse vlaai | |
 Limburg Pie | |
| Included in the national cuisine | |
| Dutch cuisine Belgian cuisine German kitchen | |
| Place of origin | Netherlands |
| Time of appearance | Middle Ages |
| Components | |
| Main | yeast dough fruit filling |
| Possible | rhubarb , cheese , semolina |
If cream or cream is used as a filling or decoration, then such a pie cannot be called Limburg pie. [1] [2] It will be called “ Rijstevlaai ”.
In the Netherlands, Limburg pies are very popular, as evidenced by the successful activity of the national company MultiVlaai (specializing in the manufacture of such pies) and its more than 116 branches throughout the country. [3]
History
Limburgian flat pie can be considered one of the oldest dishes of the Netherlands. The first mentions of the cake (vlaai) and bakers ( vladbecker ), who specialized in its preparation, refer to the chronicles of 1338. Initially, these cakes were used as a festive treat for church celebrations, twice a year. [four]
Vlaai is pronounced in Russian as “fly”. Based on the phonetics of the Dutch (Dutch) language, it follows that the consonant V is a semi-vertebral sound, which differs from deaf F in sonority, and from W by greater friction and tension of pronunciation, which is ultimately transmitted as “we” without exception to the rule. [five]
Components
For test
The main components for the dough are: flour, dry yeast, butter, salt, sugar, yolk, milk. [6] There are recipes in which semolina is added to the dough in order to impart a greater density, as well as to increase the time it takes for the baking to last baking. [7]
For the stuffing
For the filling, various fruits are used (cherry, apricot, currant, apple). The use of jam mass is acceptable. Some varieties use cheeses and rhubarb root mushrooms. [eight]
Cooking
The cooking process is no different from any other on the cake from yeast dough. A special feature is the lattice decoration with dough strips laid over each other, with the edges turned inward. It is permissible to cover the filling with a continuous layer of dough.
Baked at a temperature of 180 ° C for about 20 minutes. [9]
Gallery
See also
Sources
- ↑ Merinka. Limburgse vlaai (Limburgse vlaai) with rhubarb . My favorite recipes.
- ↑ Ada Henne Koene. Food Shopper's Guide to Holland. - Delft: Eburon, 2000. - p. 138. - 256 p. - ISBN 9789059725003 .
- ↑ Ellina. WHAT ARE EATING IN THE NETHERLANDS FOR DESSERT? Netherlands cuisine . elligo.ru (09.11.2012).
- ↑ Olga Baklanova. Limburg Pie . Baking All Sol.RU (26/12/14).
- ↑ T.N. Drenyasova, L.Shechkova. Nederlands. Dutch. Practical course. - the second corrected. - St. Petersburg: "Glossa", 1998. - p. 26. - 256 p. - ISBN 5-7498-0024-5 .
- ↑ Marina. Limburg Fly . Baking Recipe | Culinary recipes Runet.
- ↑ Alexander. Little tricks: to make the cake lush . Baking, Butter baking . POKUSHAY.RU.
- ↑ Ken Albala. Food Cultures of the World Encyclopedia. Volume 1. - Greenwood, 2011. - P. 253. - ISBN 978-0-313-37627-6 .
- ↑ Recipe. Limburg Fly . Golden recipes . goldrecipes.ru (05/31/2014).