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Carnival ha ava 'a e Doughnut

Carnival ha ava 'a e Doughnut

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

Kamata lau e Mode

miniti 'e

0 0

Vahevahe
3,837 Ngaahi fakakaukau
Hange ko e 2

Ngaahi me'a

Liliu 'a e Servings:

	40 l Pata
	200 l 00 Mahoa'a
	2 Fua'imoa
	50 l Suka
	1/2 Kili lemani
	1 tablespoon Anise Liqueur
	1 e kau uitou Soleki
	8 l Efuefu peikingi ma'a e keke
	1 Vanila pini
	Ki luluku ʻa
	ke nau 'ahi'ahi'i Suka
	Ke Fry
	ke nau 'ahi'ahi'i Lolo pinati

Faka'ilonga'i 'a e founga ko 'eni

'Oku fie ma'u ke hu ki loto pe lesisita ki he me'a faka'ilonga tohi/manako fiemalie ko 'eni.

Ngaahi fotunga:

Cuisine:

'Itali

40
'Oku hoko 'a e 10
Lotoloto

Ngaahi me'a

40 l Pata
200 l 00 Mahoa'a
2 Fua'imoa
50 l Suka
1/2 Kili lemani
1 tablespoon Anise Liqueur
1 e kau uitou Soleki
8 l Efuefu peikingi ma'a e keke
1 Vanila pini
Ki luluku ʻa
ke nau 'ahi'ahi'i Suka
Ke Fry
ke nau 'ahi'ahi'i Lolo pinati

Ngaahi fakahinohino

Doughnut 'a e ava, zeppole, tortelli, ko ha ni'ihi pe 'o e ngaahi hingoa 'a ia 'oku ui ai 'a e ngaahi lole angamaheni 'o e Carnival. 'I he lotolotonga 'o e confetti, streamers mo e fakapuli e ava Doughnut 'ikai lava ke 'ikai 'asi! Na'e mu'aki ma'u mei he Romagna, ngaahi morsels iiki 'o e tou fakapaku 'oku 'asi 'a e fragrant mo e molu 'i loto … teka'i ki he suka e tokotaha kotoa pe te tau hange kinautolu! 'Oku kau 'i he polokalama fungani taha 'a hono faka'aonga'i 'o e aniseed ka mau fokotu'u atu ke ke 'ahi'ahi'i 'a e aromas kehe kae lava ke ke ma'u ho'o founga ta'o haohaoa! Neongo 'enau paternity, Doughnut 'a e ava, 'Oku mateuteu mo fiefia 'i he ngaahi potu fonua tokolahi 'o 'Itali mo e, taimi 'e ni'ihi, fonu 'i he custard pe sokoleti. Feinga 'a e polokalama ni fakapaku pe ta'o 'a e carnival keke!

Ngaahi sitepu

1 Fai 'e	To prepare the castagnole, slice the vanilla bean and remove the seeds, then add them to the sugar and stir.
2 Fai 'e 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 miniti 'e.
3 Fai 'e	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 Fai 'e	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 l. With this mixture you will get about 30. Then model each portion with your hands so as to obtain balls.
5 Fai 'e	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 Fai 'e	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!