Teisen Ddu Nadolig
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Original RecipeCynhwysion:
675g o flawd plaen Hidlwch y blawd i fowlen yna rhwbiwch y burum i few. Ciwbiwch y menyn cyn ei ychwanegu i'r blawd a'i rwbio i fewn gyda'ch bysedd cyn ychwanegu'r siwgwr, ffrwythau a'r sbeis. Ychwanegwch croen y lemwn a'r sudd sitrus. Cyfunwch yn dda yna curwch y cwrw i fewn (rydych yn ymgeisio am does gweddol drwchus, peidiwch a gaeael iddo ddod yn rhy feddal). Dewch a'r does at ei gilydd yna gorchuddiwch gyda cadach gwlyb cyn gosod o'r neilltu am tua 90 munud, neu nes fod y does bron wedi dwblu mewn maint.
English TranslationIngredients:
675g plain flour Method:Sift the flour into a bowl then rub in the yeast. Cube the butter, add to the flour and rub in with your fingertips before adding the sugar, fruit and spices. Finally add the lemon zest and the fruit juices. Mix well then stir-in the pale ale (you are aiming for a fairly stiff batter, do not allow to become too soft). Bring the batter together then cover with a damp cloth and set aside for 90 minutes, or until almost doubled in volume. Knock the dough back then transfer to a greased and floured cake tin. Level the top, cover and set aside to rise for 30 minutes. Transfer to an oven pre-heated to 170°C and bake for about 150 minutes, or until baked through and nicely browned on top. If the cake is cooking too quickly cover the top with brown paper and continue baking until done. Allow to cool in the tin for 10 minutes then transfer to a wire rack to cool completely. Decorate as you would any other Christmas cake before serving. |
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