Monday, February 28, 2011

How Many Calories In Cheese On Toast

W CARNIVAL ACTIVITIES







Here for you a very good recipe for cream puffs.

Ingredients for donuts (serves 40-45 donuts):

· 1 kg of flour

· 15 g of salt

· 180 g of sugar

· a hint of vanilla

· 100 g of butter

· 2 or 3 eggs

· water (400 ml)

· yeast two cubes (cubes are usually 25 g, and then make 50 g in total)

Mix the ingredients in the order given to the egg: water (the dose indicated) should be added gradually until a fine paste which is worked by hand for at least 20 minutes to add the yeast should dissolve in a bit 'of water (which may very well be part of the 400 ml) and add the entire mixture.

After processing, place the dough in a pot, covered with a dry, dry for 20-30 minutes: Here begins the leavening that to be optimal (and not too long), should take place in an environment warm enough .

After this time, form small balls of dough about 50 gl'una and arrange on a lightly floured tablecloth pressing a bit ', so they take the shape of a disc. Grease the side up and then wiping it with a finger that you first set in a little 'oil (the one then fry the donuts, but you should first put his finger to heat the oil ...). This is the second leavening phase, which should last at least an hour (also depends on the temperature of the room) and must bring the balls to swell visibly, almost double in volume.

In the meantime you can prepare the cream.

Ingredients for cream:

· 1 liter of milk

· a lemon in the grate peel

· 250 g of sugar

· 6 egg yolks

· 80 g of flour

· a hint of vanilla

Put the milk in a saucepan with the lemon peel and 100 g sugar: Mix and bring to boiling.

Meanwhile, beat with a hand whisk the 6 egg yolks with the remaining 150 g of sugar, add flour and vanilla, you get the batter, stirring quickly and should be added to milk when it boils. Stirring constantly with a whisk, heat over medium heat for 2 minutes: the cream that comes out should be no "missing" a lump!

brings us finally to the cooking stage : high enough to put in a pot of 2-3 l of sunflower oil and heat without letting it "boil" (just see a bit 'of steam rising by the parties to turn the heat: an oil burning donuts too hot outside and cooks them in!). The donuts are made by taking them into the pan with a spatula and inversion so that enter the oil with the surface which had previously anointed if the rise has taken place should be good to float away. Cook well on both sides, remove them and absorb the oil on paper (the best is the yellow one, "straw"), place the cream, rotolateli a bit 'in sugar (not icing) ... ... and eat them.

If you are the first to try again, you'll be more lucky!

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