埃克斯://recipeselected.com

家
早餐
嘉年华甜甜圈洞

嘉年华甜甜圈洞

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

開始閱讀模式

最小值

0 0

共享
3,837 视图
中意 2

成分

調整服務:

	40 G 黄油
	200 G 00 麵粉
	2 雞蛋
	50 G 糖
	1/2 Lemon Peel
	1 匙羹 Anise Liqueur
	1 捏鹽
	8 G 蛋糕烘焙粉
	1 香草豆
	To Sprinkle
	來品嚐糖
	到弗莱
	來品嚐花生油

書籤此配方

你需要登錄或註冊收藏此內容.

特徵:

菜:

意大利文

40
服務 10
中

成分

40 G 黄油
200 G 00 麵粉
2 雞蛋
50 G 糖
1/2 Lemon Peel
1 匙羹 Anise Liqueur
1 捏鹽
8 G 蛋糕烘焙粉
1 香草豆
To Sprinkle
來品嚐糖
到弗莱
來品嚐花生油

方向

甜甜圈孔, 澤波, 托爾泰利, 只係 D 名, 呢啲典型嘅嘉年华糖果被稱為. 在五彩紙屑中, 彩帶和面具的甜甜圈孔不能丟失! 原來自罗马涅特, 呢啲細嘅油炸靣團係外部的香味和柔軟的內部 … 躝入糖, 個個都會鍾意佢哋! 最經典的版本包括使用阿尼賽, 但我建議你嘗試其他嘅香味, 咁你就可以搵到你既完美配方! 儘管佢哋係親子關係, 甜甜圈孔, 諗住同享受喺意大利嘅好多地區同, 有時, 裝滿蛋奶或朱古力. 試吓呢啲油炸或烘焙的嘉年华蛋糕嘅版本!

步驟

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