Dessert “Three Milks” | Trileçe | Trileçe tatlısı |🇹🇷
The dessert "Trileçe" is now one of my favorites in the world. It is the most delicate sponge cake with amazing milk soaking, a layer of cream and caramel. On the Internet, there is a version of making caramel in a standard way (sugar, butter and cream), and they offer to make the sponge cake using a different technology. However, if you make this dessert as described in this video recipe, then I am sure that this dessert will leave an indelible impression, will remain in your memory, will cause addiction, and one piece with a cup of delicious tea will definitely not be enough.
*I do not claim authenticity. For informational assistance and organoleptic assessment of the product, many thanks to my friends - Melike Akay, Mehmet ve Şerife Boz, Hikmet, Erol Turhun, as well as my neighbors - the Turks. We would like to thank Olga Yagnyukova for the additional information. Without all of you, this video would not have been possible.
Since I got the recipe for this dessert in "glasses" and "spoons", "that same taste" was achieved only the second time, when I rewrote the recipe in grams familiar to us and slightly adjusted the recipe after the first tasting, from memory - to taste.
The cooking technology remained unchanged, but be sure to consider their features before cooking:
1. Carefully separate the whites from the yolks.
2. Add 50 grams of sugar to the yolks when whipping from the total mass, and 140 grams to the whites.
3. Add salt only to the whites. This is necessary so that the protein becomes denser and more airy. Keeps its shape well when mixed with fats later.
4. Gradually add warm water to the yolks, beat until the mass becomes lighter and the sugar is completely dissolved. This process is necessary to ensure that the dough is tender, soft and not dry, and to reveal the color and aroma of the future biscuit.
5. Kneading the dough: add some of the whites to the yolks with the mixed dry ingredients, then mix, but not until smooth. Again, some of the whites and mix. Kneading time is about 1 minute. Note that there is no usual technology for alternating dry ingredients and whites. A different quality of biscuit, task and taste.
6. For the milk sauce, take the most proven delicious cream (33-35% fat) and milk (32% fat).
7. The products are baked in two modes:
1) 180 degrees - 20 minutes (+- 5 minutes, depending on the diameter and heating temperature of the oven). Check the readiness of the biscuit on a skewer.
2) 0 degrees (turn off the oven) - 5-10 minutes.
8. Warm sponge cake = slightly warm milk sauce.
9. After the sponge cake has been covered with milk sauce, it must be left at room temperature so that it is well soaked.
10. The sponge cake recipe is designed for a 24x32 cm form. Here is my form - https://www.karaca.com/urun/karaca-he... . You can recalculate the ingredients for your form. If you want to try this particular dessert, do not reduce the amount of milk sauce or caramel "to taste".
Ingredients:
Eggs - 260 gr.
Sugar - 190 gr.
Salt - 1.5 gr.
Warm water - 90 gr.
Vanilla sugar - 5 gr.
Baking powder - 10 gr.
Flour - 150 gr.
Milk sauce:
Sugar - 150 gr.
Warm milk (about 35 degrees) - 590 gr.
Cream (room temperature) - 400 gr.
"Butter" cream:
Cream (33-35%) - 250 gr.
Icing sugar - 30 gr.
Caramel sauce:
Sugar - 250 gr.
Boiling water - 150 gr.
Warm water - 100 gr.
Corn starch - 20 gr.
Biscuit 1:45.
To prepare the dessert, first separate the yolks from the whites. Beat the yolks together with sugar (50 gr.) until the mass becomes lighter and the sugar is completely dissolved, gradually adding warm water. Boiling water is usually not poured into the yolks, so that the taste of the sponge cake does not change. But if you come across boiling water in the recipe, then most likely the author will suggest adding it to the whites when whipping to get softness, airiness, good shape and moisture. So, let's continue. In a separate bowl, beat the whites at medium speed. When a ring of bubbles appears, add salt, sugar (140 g). At this stage, increase the speed of the mixer to maximum. It is necessary to beat the whites until dense peaks, not allowing looseness. Carefully add flour, baking powder and vanilla sugar to the yolks in parts. Mix until smooth. Lastly, add the whipped whites to the dough. Carefully mix until smooth. The finished dough should be fluffy, airy, evenly mixed, without lumps, creamy in color and thick consistency. The moisture content of the dough is 50-52%. Immediately pour the biscuit dough into the baking pan, level the surface. The biscuit is baked in two modes: 180 degrees - 20 minutes (depending on the diameter and heating temperature of the oven). We need this temperature so that the air in the dough quickly warms up, and the egg-flour base bakes. The smallest bubbles filled with air expand when heated and the bubbles increase the volume of the dough.
Continued in the comments ...
#трилече#тримолока#trileçe
Music used in this video: Epidemic Sound