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Karnevāls Doughnut caurumi

Karnevāls Doughnut caurumi

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

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Sastāvdaļas

Pielāgot porcijas:

	40 g sviests
	200 g 00 milti
	2 olas
	50 g cukurs
	1/2 Citrona miza
	1 ēdamkarote Anīsa liķieris
	1 saspiest sāls
	8 g Cepamais pulveris kūkas
	1 Vanilla Bean
	Lai apkaisītu
	pagaršot cukurs
	Lai Fry
	pagaršot Zemesriekstu eļļa

Grāmatzīme šo recepti

Tev vajag Pieslēgties vai reģistrēt lai grāmatzīmi / iecienītāko šis saturs.

Iespējas:

virtuves māksla:

Itālijas

40
Kalpo 10
vidējs

Sastāvdaļas

40 g sviests
200 g 00 milti
2 olas
50 g cukurs
1/2 Citrona miza
1 ēdamkarote Anīsa liķieris
1 saspiest sāls
8 g Cepamais pulveris kūkas
1 Vanilla Bean
Lai apkaisītu
pagaršot cukurs
Lai Fry
pagaršot Zemesriekstu eļļa

norādes

Virtulis caurumi, virtuļi, Tortelli, ir tikai daži no nosaukumiem, ar kuriem šie tipiskas saldumi no Carnival ir sauc. Starp konfeti, starus un maskas virtuli caurumi nevar trūkst! Sākotnēji no Romagna, šie mazie gabaliņi ceptas mīklas ir ārēji smaržīga un mīksta iekšpuse … velmējumu cukuru visi cienīs! Visvairāk klasisks versija ietver izmantošanu anīsa taču mēs iesakām eksperimentēt ar citiem aromātiem, lai jūs varētu atrast savu perfektu recepti! Neskatoties uz to paternitātes, Virtulis caurumi, ir sagatavoti un baudīt daudzos Itālijas reģionos un, dažreiz, piepildīta ar olu krēmu vai šokolādi. Izmēģiniet versiju šo apcepti karnevāla kūkas!

Steps

1 Gatavs	To prepare the castagnole, slice the vanilla bean and remove the seeds, then add them to the sugar and stir.
2 Gatavs 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 protokols.
3 Gatavs	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 Gatavs	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 Gatavs	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 Gatavs	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!