What’s for dessert ?: Cakes with greaves

November 12, 2014 by No Comments

Finally, that time of year came again. The age when, at least in my house, more intense thinking about pork begins. I posted a post about the making last year homemade sausages, and this year it is time for something completely different. Tiny crunchy pieces I never liked – greaves – better known in my area as cracklings. Since I was always actively present in the process of processing pork, I knew what they were made of, and as a child it was repulsive to me. Until last year. A bowl of cracklings stood on the kitchen table and I secretly tasted one piece. So the second, third, fifth, tenth followed. Now I adore them to such an extent that I buy them as soon as they appear on the market (which is much earlier than the domestic ones). I’ve been buying them from the same vendor there sometime since September and the first two tours were perfectly crunchy. The third round wasn’t crunchy so I used them for the cakes. I decided to try Tanya recipe and the end result was perfect.

Find the gluten-free version of the cakes at the end of the text.

  • 500 g + 1 tablespoon smooth flour
  • 40 g of fresh yeast
  • 1 tablespoon sugar
  • 300 ml of warm milk
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 1 egg
  • 1 teaspoon lard
  • 250 g ground greaves
  • for coating: 1 egg and 1 tablespoon water

Crumble the yeast in 50 ml of warm milk, add a tablespoon of sugar and a tablespoon of flour and let the yeast rise. Mix the flour, salt and pepper (if the greaves are already salty, adjust the amount of salt), make a hollow in the middle, add the risen yeast, egg, fat and the rest of the warm milk. Knead a smooth dough and shape it into a ball. Place in a floured bowl covered with cling film and let the dough rise for about 40 minutes. Roll out the risen dough at right angles on a floured surface. Spread 80 g of ground cracklings over half of the dough and fold in the other part of the dough. Roll out again, spread 80 g of ground greaves over half of the dough and fold in the other part. Roll out the dough again, arrange the remaining cracklings in half, fold and roll out the dough to a thickness of 1 cm. Use a round mold (or glass) to remove the cakes. Arrange them in a baking sheet lined with baking paper. Beat the egg together with a tablespoon of water and coat the cakes. Bake for 20-30 minutes in an oven preheated to 180 ° C, until the cakes get a nice color.

EDIT 12/16/2018

Gluten-free cakes with greaves

We thickened in homemade greaves, just greaves, salt and nothing more. From the leftovers of cracklings, I decided to make cakes. Everyone immediately rushed to the warm cakes. In addition to the gluten-free, I now finally have a gluten-free version.

  • 300 g Schar Mix B flour
  • 15 g of fresh yeast
  • 1 tablespoon sugar
  • 300 ml of lukewarm water
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 1 egg
  • 1 teaspoon lard
  • 150 g ground greaves
  • for coating: 1 egg and 1 tablespoon water

Grind the yeast in 50 ml of lukewarm water, add a tablespoon of sugar and a tablespoon of flour and let the yeast rise. Mix the flour, salt and pepper (if the greaves are already salty, adjust the amount of salt), make a hollow in the middle, add the risen yeast, egg, fat and the rest of the lukewarm water. Knead a smooth dough and shape it into a ball. Place in a floured bowl covered with cling film and let the dough rise for about 40 minutes. Roll out the risen dough at right angles on a floured surface. Arrange 50 g of ground cracklings on half of the dough and fold in the other part of the dough. Roll out again, spread 50 g of ground cracklings on half of the dough and fold in the other part. Roll out the dough again, arrange the remaining cracklings in half, fold and roll out the dough to a thickness of 1 cm. Use a round mold (or glass) to remove the cakes. Arrange them in a baking sheet lined with baking paper. Beat the egg together with a tablespoon of water and coat the cakes. Bake for 20-30 minutes in an oven preheated to 180 ° C, until the cakes get a nice color.

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