Text 25434, 71 rader
Skriven 2012-05-28 00:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: not Bell Peppers 720
============================
 ml-> Sink Chambord.
 BF> Is that like Sink The Bismark?

A good bismark should be hard to sink, as it's going
to be nice and light, with lots of whipped-cream filling.

 BF> I don't understand.  How does one sink Chambord?  Just pour it
 BF> carefully and it sinks to the bottom without mixing?

Yes. Use the technique of a pousse-cafe, either pouring
slowly down the side of the glass or using an inverted
teaspoon.

 ml-> Walleye try this recipe, probably not.
 BF> Aholehole man would.  Are you beginning to flounder around in
 BF> indecision? 

Luckily I'm not Aholehole man.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Filled Berlin Doughnuts (bismarks)
 Categories: Breads, Desserts
      Yield: 12 servings

      1 pk Active Dry Yeast; OR                2 ts Rum Extract
      1 tb Active Dry Yeast; Bulk              1 c  Milk; Scalded
    1/4 c  Warm Water; (110-115 Deg F)              Unbleached Flour; *
    1/2 c  Sugar                               2    Eggs; Lg, Well Beaten
      1 ts Salt                                     Fat For Deep Frying; **
    1/3 c  Butter Or Regular Margarine              Jam Or Jelly
      1 tb Orange Juice

  *    Use up to 4 cups of Unbleached Flour in this recipe. ** Heat the fat
  to 375 degrees F. for frying the doughnuts. Soften the yeast in the warm
  water and let stand for 5 minutes or until it "blooms" or proofs. Put a
  half cup of sugar, the salt, butter, orange juice and rum extract in a
  large bowl.  Pour the scalded milk over the ingredients in the bowl. Stir
  until the butter is melted.  Cool to lukewarm. When cool, blend in 1 cup of
  the unbleached flour and beat until smooth. Stir in the yeast and add about
  half of the remaining flour, beating until smooth. Beat in the eggs. Then
  beat in enough of the remaining flour to make a SOFT (should be slightly
  sticky and light in weight). Turn the dough out onto a lightly floured
  board and let rest for 5 to 10 minutes. Knead until smooth and elastic
  (about 8 to 10 minutes). Form into a ball and put into a greased bowl,
  turning to grease the top of the ball of dough. Cover and let rise in a
  warm draft free place until doubled in bulk. Punch the dough down, kneading
  lightly to remove all of the air pockets, and turn the dough out onto a
  lightly floured surface. Roll to 1/2-inch thickness. Cut the dough into
  rounds using a 3-inch biscuit or cookie cutter. Cover with waxed paper and
  let rise on the rolling surface away from drafts and direct heat, until
  double in bulk, (30 to 45 minutes). About 20 minutes before frying, heat
  the fat.  Fry the doughnuts in the heated fat. Put only as many doughnuts
  at one time as will float uncrowded in a single layer deep in the fat. Fry
  2 to 3 minutes or until lightly browned; turn the doughnuts with a fork or
  tongs, being careful not to pierce the doughnut, when they rise to the
  surface. Do this several times during the cooking. Lift from the fat,
  draining for a few seconds over the fat before removing to absorbent paper
  toweling. Cool. Cut a slit through the center in the side of each doughnut.
  Force about 1/2 ts of jam or jelly into the center and press lightly to
  close the slit. (A pastry bag and tube may be used to force the jelly or
  jam into the slit.) Shake 2 or 3 bismarks at one time in a bag containing
  granulated or powdered sugar.  (Your choice.)  Shake lightly to remove the
  excess sugar. Source unknown. M's note: a proper bismark offers a
  whipped-cream filling.

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