Fasnachtskiechli
Fasnachtschüechli ( written German: Fasnachtsküchlein ) or Fasnachtskiechli (Basel German) are a special regional and seasonal subspecies of fried foods in Switzerland .
Other names
Other designations are also Chneublätz (translated as knee lobe due to the original method of production), in the canton of Bern Chilbiblätz (of Chilbi, originally fair , now generally festival), in the region Eastern Switzerland Oehrli, in Appenzell Hondsfläde , in French-speaking Switzerland Merveilles and in the Italian-speaking Switzerland Frittelle di carnevale .
Occurrence
Fasnachtskiechli are widespread throughout Switzerland, but have "season" locally on different occasions.
In the Basel region (and today almost everywhere in Switzerland) they belong to the carnival season , in other regions they are typical parish baked goods . Together with fasting tart , flour soup , cheese and onion cake (Kääs- und Ziibelewaie) they belong to the typical dishes of the Basel Carnival .
In some regions in Franconia they are also known as parish baked goods.
Manufacturing
The dough consists essentially of eggs, cream and flour and has the consistency of soft yeast dough. A piece the size of a plum is rolled out into a thin circle and then pulled out as thin as paper over the knee (covered with a kitchen towel). The dough is then a lot bigger than the pot. It is placed in hot fat and squeezed to the size of a pot with two wooden spoons so that it throws waves. It is turned once and baked until crispy and dusted with powdered sugar while it is still warm .
When producing large quantities at home, carnival cups are usually kept in the washing basket. The preparation of Chneublätz with white wine is described in letters and novellas by Gottfried Keller .
In local variations, the thinly drawn dough is loosely balled up and then baked in the fat.
Differentiation from carnival cakes
Fasnachtskiechli are something different from the southwest German carnival cakes . These represent a subspecies of the Berliner .
