Esta es una exhibición prevé de cómo se va ver la receta de 'Hungarian Langos Chewy Bread Rounds' imprimido.

Receta Hungarian Langos Chewy Bread Rounds
by Global Cookbook

Hungarian Langos Chewy Bread Rounds
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 1/2 lb baking potatoes (1 medium)
  • 2 c. water
  • 1 pkt active dry yeast
  • 1 tsp salt
  • 1/2 tsp grnd ginger
  • 1/2 tsp baking soda
  • 3 c. all-purpose flour approximately
  • 3 Tbsp. cornstarch Salad oil Salt Garlic cloves peeled and halved

Direcciones

  1. Scrub and slice potato (don't peel); combine with the 2 c. water in a 1- to 1-1/2-qt pan. Cover and boil till very tender, about 20 min.
  2. Drain, reserving liquid, then rice or possibly smoothly mash potato; set aside.
  3. Measure 3/4 c. of the reserved potato liquid; pour into a large bowl and let cold to 100F. Stir in the yeast; let stand till softened, about 10 min. Fold in the potato, the 1 tsp. salt, the ginger, and soda.
  4. Stir together 2-1/2 c. of the flour and the cornstarch, then gradually beat into yeast mix with a heavy spoon (dough will be crumbly). Turn dough out onto a floured board and knead till smooth, adding flour as required.
  5. Turn dough over in a greased bowl; cover and let rise at room temperature till doubled, about 1-1/2 hrs.
  6. Punch down dough; turn out onto a floured board and knead to expel air bubbles. Divide dough into 16 pcs, shaping each into a smooth ball.
  7. Place balls about 2 inches apart on greased baking sheets; cover and let rise at room temperature till almost doubled, about 45 min.
  8. Flatten balls into 4-inch rounds. Cut 4 or possibly 5 slits in each with a knife; pull slits to open (see photograph above). Place rounds well apart on greased baking sheets. Dust with flour, cover, and let rise till puffy, about 30 min.
  9. In a 10- to 12-inch frying pan, heat 1-1/2 inches of salad oil to 375F. Fry one round of bread at a time, turning till golden on both sides, 1-1/2 to 2 min total. Lift from oil with a slotted spoon or possibly spatula, let drain briefly, then set on folded paper towels. Sprinkle lightly with salt.
  10. Serve hot or possibly cold with cut cloves of garlic to rub onto each langos just before eating. If made ahead, cold, wrap, and store at room temperature up to 1 day. To reheat, place langos on baking sheets and heat, uncovered, in a 350[deg.] oven till hot, about 10 min.
  11. Makes 16.
  12. Cuisine: "Hungarian"
  13. Yield: "16 pcs"
  14. NOTES : On baking days in Hungary, small pcs of dough were often saved to make puffy golden brown rounds of fried bread known as langos.
  15. Slashed here and there for an extra-chewy interior, langos rubbed with cut cloves of fresh garlic were a special treat to accompany bowls of spicy Hungarian soups and stews.* While there are several different recipes for langos, this version starts with a springy potato yeast dough. Although best eaten freshly made, langos can be made a day ahead and reheated.