Greetings my dears ❤️ Today we are preparing hurmašice 😊 Those of us who love persimmons make them in various ways, crunchy, soft, more dry or more watered... Honestly, I love them in various ways and this one is one of my favorites. They are crispy on the outside, and full of agda inside, they have a firmness that you can eat with your hands without them falling apart and yet they melt in your mouth. I hope that those who make them for the first time will also like them 💞
As for the flour, depending on the butter itself and the size of the egg you use, the amount of flour can vary. If you weigh the egg, without the shell, and it's quite the weight I wrote you, the amount of flour could be identical to mine. Otherwise, you need up to 220 grams of flour, and today I used 200. This recipe yields 23 pieces of medium-sized persimmons, if you need a larger amount, double the ingredients.
As for the agde/syrup, before you bring the sugar and water to a boil, stir them with a wire for 2 to 3 minutes until the sugar dissolves. In this way, you will get a thicker, syrupy agda that will not crystallize later.
As for the baking powder, don't put more than I wrote, otherwise the persimmons will expand a lot and crack during baking. If you put more baking powder, it will not affect the taste, only the appearance.
Ingredients
1 large egg (50 g)
125 g of softened butter
2 large spoons of powdered sugar (25 g)
200 g of soft flour (up to 220 g)
half a teaspoon of baking powder
For agdu/syrup
1 large cup (of 250 ml) of sugar, in grams is 350 gr
1 large cup of water
2 slices of lemon
a little vanilla
They are baked at 190 C for 15 minutes until they get a nice brown color, or depending on your oven, maybe a few minutes longer or shorter.
@arijevakuhinja #cakes #sekerpare #bosnia