Loading...
 |
Birendra Bir Bikram Shah” is not just a common name. This name is itself a history for Nepal and Nepalese. He was the 11th King of Nepal and a South Asian statesman. The eldest son of King Mahendra, whom he succeeded in 1972, he reigned until his de@*th in the 2001 Nepalese royalThis given video is all about the cheering, kind and emotional king Birendra Bir Bikram Shah . This video contains the very early childhood photos memory, crowned to his de@*th photos. This video made every Nepalese to experienced his sweetness, cuteness, kindness and charm of our unforgettable king Birendra Bir Bikram Shah.It makes us Nepalese feel his absence. Though he has gone far away from us, he and his kind acts will be remembered forever. And this video is just a part of his memory. He was, is and will be in the every heart of people.
I have to say that I wasn’t too sure about this Apple Kuchen when I started putting it together. I did not doubt that it would be tasty…I mean, apples and custard inside a sweet crust….yeah, that’s good, obvi. This sounded like it would be the high-rise cousin to the low-rise Alsatian Apple Tart. It’s just that I did not get off to a very good start making it.
The crust was easy enough to make and roll out, but let me tell you that getting a soft, delicate crust pressed neatly into a tall springform pan is a pain in the you-know-what. It was frustrating enough that the dough cracked into like a 1,000 pieces, but while I was pressing them back together into something crudely resembling a crust, the clasp on said springform decided to pop and now will not stay closed (actually, now it’s in the recycle bin). Ugh. I needed to go with it at that point, so I put a tight rubber band around the pan to hold it closed, dusted cookie crumbs on the bottom, piled it full of apples and chucked it in the oven to par bake. Not my most brilliant idea, as within a few minutes, the rubber band popped in the heat and the buckle opened up again, cracking the crust. I scrambled around and found a small pie pan that was big enough to hold the springform but tight enough to keep the buckle in the closed position. The dough was still soft at that point and seemed to come back together when the pan was re-closed, but with all those apples in there, I really couldn’t tell what condition it was in.
After the par bake, I poured in the crème fraiche custard (confession:I replaced 1/3 of the crème fraiche amount with buttermilk to lighten the calories a bit) and scattered on some plumped raisins. I was amazed that the custard did not immediately leak out the pan, so I hoped for the best. I was just making a half-recipe (6″), but I left it in the oven the full time. A knife poked into the center still didn’t come out completely clean after an hour, but I took it out away. After it came to room temp, I popped my springform-in-pie-plate contraption it into the fridge for extra insurance that the custard would be fully set. And then the moment of truth
0 comments:
Post a Comment