์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Parkin
A traditional sticky, moist, and intensely gingery oat cake from Yorkshire, often associated with Bonfire Night. It improves significantly with age.
๐ง ์ฌ๋ฃ
- 200 g Rolled Oats (medium or coarse)(Ensure it's not instant oats for better texture.)
- 200 g Black Treacle(Also known as blackstrap molasses. This is crucial for the characteristic flavour and dark colour.)
- 150 g Unsalted Butter(Cubed for easier melting.)
- 2 tsp Ground Ginger(Adjust to taste; more ginger is often preferred.)
- 150 g Plain Flour (All-Purpose Flour)
- 1 tsp Baking Soda (Bicarbonate of Soda)(Ensure it's fresh for proper leavening.)
- 100 g Brown Sugar (light or dark)(Adds moisture and sweetness.)
- 1 large Egg(Lightly beaten.)
- 2 tbsp Milk (whole or semi-skimmed)(May be needed to adjust batter consistency.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the tin and preheat the oven. Grease and line a 20cm (8-inch) square baking tin with baking parchment. Preheat your oven to 160ยฐC (140ยฐC Fan / 320ยฐF).
โฑ๏ธ 5 minutes - 2
Melt the wet ingredients. In a medium saucepan, gently melt the butter, treacle, and brown sugar over a low heat. Stir occasionally until the butter has melted and the sugar has dissolved. Do not boil. Once combined, remove from the heat and stir in the ground ginger.
โฑ๏ธ 10 minutes - 3
Combine the dry ingredients. In a large bowl, whisk together the oatmeal, plain flour, and baking soda. Ensure there are no lumps.
โฑ๏ธ 5 minutes - 4
Combine wet and dry ingredients. Pour the warm treacle mixture into the dry ingredients. Stir well until just combined. The mixture will be quite thick. Beat in the lightly beaten egg. If the batter seems too stiff to pour, stir in the milk, 1 tablespoon at a time, until it reaches a thick but pourable consistency.
โฑ๏ธ 5 minutes - 5
Bake the parkin. Pour the batter into the prepared baking tin and spread it evenly. Bake in the preheated oven for 50-60 minutes. The parkin is ready when it has risen, is firm to the touch, and a skewer inserted into the centre comes out clean. The edges should be pulling away slightly from the sides of the tin.
โฑ๏ธ 50-60 minutes - 6
Cool and mature. Let the parkin cool in the tin for about 15 minutes before carefully turning it out onto a wire rack to cool completely. Once fully cooled, wrap it tightly in baking parchment and then foil. Store in an airtight container at room temperature for at least 24 hours, but ideally 3-7 days, to allow the flavours to mature and the texture to soften.
โฑ๏ธ Cooling: 1 hour + Maturing: 24 hours to 7 days
๐ก ์ ๋ฌธ๊ฐ ํ
- โParkin is notoriously better after it has had time to mature. The flavours deepen and the texture becomes wonderfully moist and chewy.
- โTraditionally enjoyed around Bonfire Night (November 5th) in the UK.
- โThe finished parkin should be dark, sticky, and have a strong, warming ginger flavour.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Increase the ground ginger to 3-4 tsp for a more intense ginger kick.
- Some recipes include a pinch of mixed spice or cinnamon for added warmth.
- The Lancashire version is often made with gingerbread.