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Holes Carnival Donut

Name: Carnival Doughnut Holes
Yield: 10
Cuisine: Italian
Ingredients: Butter: 40 g; 00 Flour: 200 g; Eggs: 2; Sugar: 50 g; Lemon Peel: 1/2; Anise Liqueur: 1 tablespoon; Salt: 1 pinch; Baking Powder For Cakes: 8 g; Vanilla Bean: 1; Sugar: to taste; Peanut Oil: to taste

ເລີ່ມການອ່ານແບບ

ຂ້າພະເຈົ້າ

0 0

ສ່ວນປະກອບ

ປັບ Servings:

	40 g ເນີຍ
	200 g 00 ແປ້ງ
	2 ໄຂ່
	50 g ນ້ໍາຕານ
	1/2 ເປືອກໝາກນາວ
	1 ບ່ວງ Anise Liqueur
	1 ເມື່ອເຂົ້າຕາຈົນ Salt
	8 g Baking Powder For Cakes
	1 Vanilla Bean
	To Sprinkle
	ກັບລົດຊາດ ນ້ໍາຕານ
	ຈືນ
	ກັບລົດຊາດ ນ້ຳມັນຖົ່ວດິນ

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ອາຫານ:

Italian

40
ໃຫ້ບໍລິການ 10
ຂະຫນາດກາງ

ສ່ວນປະກອບ

40 g ເນີຍ
200 g 00 ແປ້ງ
2 ໄຂ່
50 g ນ້ໍາຕານ
1/2 ເປືອກໝາກນາວ
1 ບ່ວງ Anise Liqueur
1 ເມື່ອເຂົ້າຕາຈົນ Salt
8 g Baking Powder For Cakes
1 Vanilla Bean
To Sprinkle
ກັບລົດຊາດ ນ້ໍາຕານ
ຈືນ
ກັບລົດຊາດ ນ້ຳມັນຖົ່ວດິນ

ທິດທາງ

Holes Donut, donuts, tortelli, ມີພຽງແຕ່ບາງສ່ວນຂອງຊື່ທີ່ເຫຼົ່ານີ້ເຂົ້າຫນົມຫວານປົກກະຕິຂອງ Carnival ໄດ້ຖືກເອີ້ນວ່າ. ໃນບັນດາລູກປາໄດ້, streamers ແລະຫນ້າກາກ Holes ໂດນັດບໍ່ສາມາດໄດ້ຮັບການຫາຍ! ຕົ້ນກໍາເນີດມາຈາກ Romagna, ເຫຼົ່ານີ້ morsels ຂະຫນາດນ້ອຍຂອງ dough ຈືນແມ່ນຕ່າງປະເທດມີກິ່ນຫອມແລະປາພາຍໃນ … ເຂົ້າໄປໃນ rolled ທຸກຄົນນ້ໍາຕານທີ່ຈະໃຫ້ເຂົາເຈົ້າ! ສະບັບຄລາສສິກທີ່ສຸດປະກອບດ້ວຍການນໍາໃຊ້ຂອງ aniseed ແຕ່ພວກເຮົາແນະນໍາໃຫ້ທ່ານທົດລອງທີ່ມີກິ່ນຫອມອື່ນໆສະນັ້ນທ່ານສາມາດຊອກຫາສູດທີ່ສົມບູນແບບຂອງທ່ານ! ເຖິງວ່າຈະມີຄວາມເປັນພໍ່ຂອງພວກເຂົາ, Holes Donut, ກໍາລັງກະກຽມແລະມີຄວາມສຸກໃນພູມິພາກຂອງອິຕາລີແລະ, ບາງຄັ້ງ, ເຕັມໄປດ້ວຍ custard ຫຼືເລດ. ພະຍາຍາມສະບັບຂອງເຫຼົ່ານີ້, ຂົ້ວຫຼື baked cakes carnival ໄດ້!

ຂັ້ນຕອນ

1 ແລ້ວ	To prepare the castagnole, slice the vanilla bean and remove the seeds, then add them to the sugar and stir.
2 ແລ້ວ 30	In another bowl place the flour, then add the sugar mixed with the seeds of vanilla and the eggs. Add the slightly softened butter, the grated lemon peel and the anise liqueur. Add a pinch of salt and the sifted yeast. Once you have combined all the ingredients start to mix them with a fork and continue kneading by hand; As soon as you have obtained a uniform mixture, transfer it to a lightly floured work surface with the help of a dough pastry cutter. Knead everything until you get a smooth and soft dough, always using the dough pastry cutter if the dough should be too sticky. At this point put the dough in a bowl, cover with the food film and leave to stand for about 30 ນາທີ.
3 ແລ້ວ	Once the dough has rested, start to heat the oil that will have to reach the temperature of 170 °, only in this way you will in fact get some golden castagnole at the right point and cooked inside.
4 ແລ້ວ	Go to form the castagnole. Take a little dough from the bowl and make a vein on a lightly floured surface; then using a floured dough pastry cutter cut into pieces of dough about 12 g. With this mixture you will get about 30. Then model each portion with your hands so as to obtain balls.
5 ແລ້ວ	As soon as the oil is warm, dip a few pieces at a time, you can help with a skimmer to transfer them without distorting them; turn the castagnole often with a skimmer to promote uniform cooking. Then drain your chestnuts and transfer them on a sheet of straw paper, to remove excess oil.
6 ແລ້ວ	Meanwhile place the sugar in a bowl and when the castagnole will still be hot roll it inside the sugar. Continue in this way for the others and serve your castagnole!