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Receta Corsican Chestnut Beignets
by Global Cookbook

Corsican Chestnut Beignets
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  Raciónes: 10

Ingredientes

  • 1 pkt active dry yeast
  • 1/2 c. granulated sugar
  • 2 Tbsp. vegetable shortening
  • 1 1/4 c. hot lowfat milk (110 degrees)
  • 1 x egg beaten
  • 2 1/2 c. all-purpose flour
  • 2 c. chestnut flour
  • 1 pch salt Oil for frying
  • 1 c. honey

Direcciones

  1. Preheat the fryer to 360 degrees. In the bowl of an electric mixer, fitted with a dough hook, add in the yeast, sugar, shortening, and lowfat milk, mix for 2 min. Add in the egg. Mix well. Add in 2 c. of the flour, the chestnut flour and salt. Beat at low speed till all of the flour is incorporated, about 1 minute. Then beat at medium speed till the mix forms a ball, leaves the sides of the bowl, and climbs up the dough hook.
  2. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a hot, draft-free place till it doubles in size, about 2 hrs.
  3. Turn the dough out onto a floured surface and pat the dough into a rectangle about 1-inch thick. Lightly dust the surface of the dough. Roll out the rectangle to 12 1/2 inches long by 10 inches wide and about 1/4-inch thick. With a sharp knife, cut the dough into 20 (2 1/2-inch) square beignets.
  4. Fry the beignets, a couple at a time till golden and crispy on all sides, about 3 to 5 min. Remove and drain on a paper towels. Drizzle with the honey and serve.
  5. This recipe yields 10 servings.