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Receta Cinnamon French Toast Puff
by Global Cookbook

Cinnamon French Toast Puff
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  Raciónes: 12

Ingredientes

  • 3 3/4 quart WATER, Hot
  • 15 x Large eggs SHELL
  • 13 ounce Lowfat milk, DRY NON-FAT L HEAT
  • 6 lb BREAD SNDWICH 22OZ #51
  • 7 1/2 lb FLOUR GEN PURPOSE 10LB
  • 1 1/4 lb SUGAR, GRANULATED 10 LB
  • 2 lb SUGAR, BROWN, 2 LB
  • 6 ounce BAKING Pwdr
  • 5 Tbsp. CINNAMON Grnd 1 LB CN
  • 2 1/3 Tbsp. IMITATION VANILLA
  • 2 ounce SALT TABLE 5LB

Direcciones

  1. TEMPERATURE: 375 F. DEEP FAT
  2. COMBINE Large eggs, SUGAR, SALT, VANILLA, Lowfat milk AND WATER IN MIXER BOWL.
  3. BEAT AT MEDIUM SPEED Till WELL BLENDED.
  4. Add in SLOWLY FLOUR AND BAKING Pwdr; MIX AT MEDIUM SPEED Till SMOOTH.
  5. CUT BREAD IN HALF DIAGONALLY. DIP HALF SLICES OF BREAD IN BATTER.
  6. DRAIN.
  7. FRY Till Golden. DRAIN ON ABSORBENT PAPER.
  8. WHILE PUFFS ARE STILL Hot, ROLL IN CINNAMON SUGAR FILLING
  9. (RECIPE NO. D-42). SERVE IMMEDIATELY.
  10. NOTE:
  11. USE Mix IMMEDIATELY SINCE IT MAY STIFFEN.
  12. NOTE:
  13. IN STEP 3, 8 1/3 DOZEN (100) FRANKFURTER ROLLS MAY BE USED. CUT IN HALF BEFORE DIPPING.
  14. NOTE:
  15. IN STEP 5, SERVE WITH MAPLE, BLUEBERRY Or possibly STRAWBERRY SYRUPS, MARMALADE, JAM Or possibly JELLY.
  16. NOTE:
  17. IN STEP 5, SERVE WITH WELL-Liquid removed CANNED SLICED PEACHES, FRUIT COCKTAIL Or possibly THAWED, WELL-Liquid removed STRAWBERRIES, BLACKBERRIES Or possibly RASPBERRIES.
  18. SERVING SIZE: 2 HALF SLI