Teisen Lard Ffermdy
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Original RecipeCynhwysion:
450g toes bara Trowch does bara wedi codi ar wyneb blawdiog a rholiwch allan tua 3cm o drwch. Taenwch 60g o'r lard am ben y toes gyda 60g o'r curants a 30g o'r croen lemwn. Gwasgarwch ychydig o flawd a siwgwr am ben popeth yna plygwch y does drosodd cyn ei rowlio allan eto. Nawr gwasgarwch 60g o'r lard, 60g o'r cwrants a 30g o'r croen lemwn drosodd unwaith eto cyn gwasgaru ychydig o flawd a siwgwr am ben popeth.
English TranslationIngredients:
450g fresh bread dough Method:Turn the risen bread dough onto a floured work surface an roll out to about 3cm thick. Spread 60g of the lard on top of the dough followed by 60g of currants and 30g of the lemon peel. Scatter a little flour and sugar on top of everything then fold the dough over and roll out once more. Again repeat the layering of lard, currants, lemon peel, flour and sugar. Repeat the rolling, scattering and folding process four times in all, or until the lard and currants have all been used up. Whilst rolling, do not press down too hard with the rolling pin. When you have folded and rolled the final time transfer the dough to a well-greased baking tin. Cover with a clean tea towel and set aside to rise for 40 minutes before transferring to an oven pre-heated to 170°C. Bake for about an hour, or until set and golden. Allow the cake to cool in the tin for 10 minutes then turn out. Cut into slices and serve (either hot or cold) with butter. |
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