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Guzhinë

Ballokume, the traditional dessert of Summer's Day/ Discover the secret of the recipe of the mothers of Elbasan

Ballokume, the traditional dessert of Summer's Day/ Discover the secret of

Ballokums are the symbolic sweets of Summer's Day. Elbasan is known as the city of ballrooms, however, housewives and housewives throughout Albania have begun to follow this tradition.

In the typical Elbasan recipe, a copper vessel is used for the preparation of ballokums, while the secret ingredient is finja (prepared with clean ash and water, left for a few minutes in peace and filtered).

Today I bring the typical recipe of Elbasan for the preparation of ballokums.

Ingredients

1 kg of sugar (not ground)
1 kg of sifted corn flour
450 g of butter - preferably goat butter
7 eggs
½ egg shell filled with fin (from the ashes of a beech wood fire)
The ingredients can be multiplied proportionally as desired.


Preparation:

- Put the sugar in the untinned copper container and immediately after it put the butter that has just been melted on the fire, but at a lukewarm temperature, so not hot.

– Fillon përzierja e kësaj mase me lugë druri pa ndërprerje përreth 30 minuta, derisa masa e sheqerit dhe gjalpit në enën e bakrit të marrë formën e kremit. Kohëzgjatja e përzierjes ka të bëjë me tretjen sa më të mirë të sheqerit dhe të gjalpit duke u fërkuar në muret e enës së bakrit. Kjo është e rëndësishme dhe veçanti e kësaj ëmbëlsire delikate në gatim.


– Futet veza e parë, pa e ndërprerë përzierjen me lugë druri, derisa ajo të zhduket në këtë masë. (Këshillohet që vezët fillimisht të thyhen e të futen në një pjatë, për të evituar ndonjë vezë të prishur).

– Pas 1 minute futet veza e dytë, pa e ndërprerë përzierjen me lugë druri, derisa ajo të zhduket si veza e parë.


– Pas 1 minute tjetër futet veza e tretë, pa e ndërprerë përzierjen me lugë druri, derisa edhe kjo të zhduket si dy të parat.

– Pas futjes së tre vezëve të para futet në masën që po përgatitet ½ lëvozhge veze me finjën e përgatitur më parë, pa e ndërprerë përzierjen me lugë druri.

– Vijon përzierja me lugë druri përreth 5 minuta.

– Pas kësaj, fillon futja e miellit të misrit me dorë (duke e përhapur miellin në të gjithë sipërfaqen e enës dhe jo në formë topi), pa e ndërprerë përzierjen me lugë druri.

– Vijon futja e miellit të misrit me dorë, me intervale çdo 4-5 minuta në mënyrë që të tretet mielli njëtrajtshëm dhe të mos krijohen topa mielli brenda masës së kremit, pa e nderprerë përzierjen me lugë druri. Nga mielli i misrit hiqet një dorë dhe zëvendsohet me miell gruri. Kjo procedurë vazhdon derisa të mbarojë mielli.

– Me masën e përftuar mund të bëhen 9-11 kokrra ballokume (sipas preferencës së madhësisë së kokrrave).

- A mass of this dough is taken by hand and without compressing it at all, it is easily given the right shape and placed in the pan that will be sent to the oven, which should be lightly dusted with corn flour and nothing else.

– It is recommended that before they are sent to the oven to be baked, take a little dough in your hand and make a small grain the size of a fist and bake in an electric stove at 140-150ºC for 15-20 minutes. If this grain opens and splits, it means that the dough needs a little more flour. Conversely, if the grain remains regular, it is an indication that the mass is ready to be made into grain and go into the oven.