Food recipes
Simple & Springy Beignet-Style Bread
Simple & Springy Beignet-Style Bread Ingredients: wheat flour, white, cake, enriched wheat flours, bread, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, yeast, bak...
Simple & Springy Beignet-Style Bread
Ingredients:
wheat flour, white, cake, enriched
wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, canned, condensed, sweetened
Directions:
Add all of the ingredients to a bowl and mix well with an egg beater.
Place the ingredients into a cup, and dissolve the condensed milk.
(The big bowl in the back is just the mixed Step 1).
Once the powdered ingredients have been thoroughly mixed together, add in Step 2 all at once, mix with a fork or cooking chopsticks, and then knead for about 10 minutes.
Once it all comes together smoothly, cover with parchment paper then with plastic wrap, and let the dough sit for about 5 minutes.
If it's cold out, place it into a bowl with the bottom in a hot water bath at about 60C.
Stretch out the dough to about 5mm thick, cut into squares, and score the surface (cut notches).
Boil oil to 170C, and fry while flipping over occasionally until golden brown all over and plump.
I fried up some bread with the same thickness, one without scoring and the other scored.
This is how differently they plump up.
You can use 2 tablespoons of sugar if you don't have condensed milk If you don't want it to be sweet, then use just 1 tablespoon of sugar.
Ingredients:
wheat flour, white, cake, enriched
wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, canned, condensed, sweetened
Directions:
Add all of the ingredients to a bowl and mix well with an egg beater.
Place the ingredients into a cup, and dissolve the condensed milk.
(The big bowl in the back is just the mixed Step 1).
Once the powdered ingredients have been thoroughly mixed together, add in Step 2 all at once, mix with a fork or cooking chopsticks, and then knead for about 10 minutes.
Once it all comes together smoothly, cover with parchment paper then with plastic wrap, and let the dough sit for about 5 minutes.
If it's cold out, place it into a bowl with the bottom in a hot water bath at about 60C.
Stretch out the dough to about 5mm thick, cut into squares, and score the surface (cut notches).
Boil oil to 170C, and fry while flipping over occasionally until golden brown all over and plump.
I fried up some bread with the same thickness, one without scoring and the other scored.
This is how differently they plump up.
You can use 2 tablespoons of sugar if you don't have condensed milk If you don't want it to be sweet, then use just 1 tablespoon of sugar.