So I will be fine. As if we didn’t get mad about the cost of living and the exorbitant prices, here’s another reminder. Where are the days when the price of donuts was 2 shekels and we bought manna ears by the kilogram? I admit that when it comes to carbs, I find it hard to resist the temptation. Trying to find the positive side I guess, one ear of mana tastes insanely ok so close the pasta ok maybe there are still four out of five ears of mana but that’s it
Purim is upon us and aside from the classic flavors we all know about aphids with poppy seeds, dates, and chocolate, get ready to be treated to painted, jewel-like aphids. The Roldin chain is releasing a rich collection of handmade aphid ears, which will be sold in the chain’s branches and on the website from the beginning of March. Cookies are made of crunchy almond paste with butter and with fresh fillings: nuts and candy caramel, pistachio marzipan and cherry coli, salted caramel chai, rose marzipan in a strawberry crust, dark chocolate in a cocoa shell, dates and nuts with aromatic spices and more. We fell.
Don’t forget the sensitivity
In nearly every classroom today, children with celiac disease are taught. Think about how hard and hard it is to see their friends eat and have fun while they have to back off. Thank God, almost everything has an alternative today, and here they were able to produce beautiful ears of aphids for them. At the Biga chain, which specializes in gluten-free pastries, gluten-free manna ears can be had stuffed with halva, dates, poppy seeds, chocolate and more. Next to them, the chain offers aphid ears that contain flour in a variety of similar fillings.
Price: Gluten-free aphid ears – 14 shekels per 100 grams. 5 shekels per unit. Haman ears in flour – 12 shekels per 100 grams. Available in chain branches across the country.
Hamann ears stuffed with poppy seeds (about 40 units)
Courtesy of Roldan
There is nothing to compare Hamman false ears sold in plastic cans to those that are made alone from the highest quality materials at home. Once you taste it, you won’t want to waste your calories on any less. We ordered and received from Roldan their recipe for hamman ears with crunchy almond paste and a soft filling with fresh poppy seeds. Of course it is allowed to make shortcuts, you do not have to prepare the filling yourself and you can use a ready-made one. It is recommended to prepare with children. It’s really not difficult. Happy Purim!
For the dough:
300 gm soft butter
160 grams icing sugar
1 teaspoon high quality vanilla extract
3 egg yolks (60 g)
400 grams flour
100 grams of ground almonds
fine pinch of salt
65 ml milk 3% fat
55 ml of water
5 ml (1 teaspoon) lemon juice
Grated peel of half a lemon
100 grams of sugar
15 grams of honey (2 teaspoons)
1 teaspoon high quality vanilla extract
150gm freshly ground poppy
65gm ground almonds
15 grams butter
To make the dough: Put the butter, icing sugar and vanilla extract in the bowl of a stand mixer and fry in light cream and apple.
Add the egg yolks and mix well with each other. Occasionally clean the sides of the bowl with a spoon.
Put the flour, almond powder and salt in a bowl and mix well. Add it to the egg mixture and mix until you get a homogeneous dough. Roll the dough into a ball, wrap in plastic wrap and refrigerate for at least 2 hours.
To prepare the poppy seed filling: Put the milk, water, juice, lemon peel, sugar, honey and vanilla in a saucepan and bring to a boil. Add poppy seeds and cook for another two minutes.
Transfer the mixtures to the mixer bowl using the guitar hook and add the almond flour and butter, stirring until a homogeneous mixture is obtained. Cover with plastic wrap and place in the fridge until the filling is firm.
To assemble the ears of the humman:
Preheat the oven to 170 degrees and put baking paper in the pan.
On a lightly floured work surface, roll out the dough into a 3 mm thick plate, using a cookie cutter or an upside-down cup 7 and a half cm in diameter, make circles of dough.
Transfer the poppy seed filling to a douche bag and sprinkle it in the center of each mound circle. Fold in the shape of a triangle and tie the edges tightly.
Bake in the oven for 15-20 minutes, until golden.