Text 12596, 131 rader
Skriven 2014-04-26 04:08:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av FRED A BALL
Ärende: Bake Shop #2
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vanilla Cream-Filled Doughnuts
 Categories: Pastry, Desserts, Dairy
      Yield: 9 servings
 
  2 1/2 ts Active dry yeast
    2/3 c  (160 grams) milk; room temp
  3 1/2 c  (490 grams) unbleached
           All-purpose flour
  1 1/3 c  (270 grams) sugar
      2 ts Kosher salt
      3 lg Eggs
      7 tb Butter; room temp, in 6 - 8
           - pieces
           Oil; for frying

MMMMM--------------------------FILLING-------------------------------
      6 tb (90 grams) heavy cream
           Pastry Cream; chilled *
 
  * Separate recipe
  
  In a stand mixer fitted with the dough hook, combine the yeast and
  milk. Stir together briefly, then let sit for about 1 minute to
  dissolve the yeast. Add the flour, 1/3 cup (70 grams) of the sugar,
  the salt, and the eggs and mix on low speed for about 1
  
  Remove the dough from the bowl, wrap tightly in plastic wrap, and
  refrigerate for at least 6 hours or up to 15 hours.
  
  Lightly flour a baking sheet. On a well-floured work surface, roll
  out the dough into a 12-inch square about 1/2 inch thick. Using a 3
  1/2- to 4-inch round biscuit cutter, cut out9 doughnuts. Arrange them
  on the prepared baking sheet, cover with plastic w
  
  When ready to fry, line a tray or baking sheet large enough to hold
  the doughnuts with paper towels. Pour oil to a depth of about 3
  inches into a large, heavy saucepan and heat over medium-high heat
  until hot. To test the oil, throw in a pinch of flour. I
  
  Place the remaining 1 cup (200 grams) sugar in a small bowl. One at a
  time, toss the warm doughnuts in the sugar to coat evenly. As each
  doughnut is coated, return it to the tray to cool completely. This
  will take 30 to 40 minutes.
  
  To make the vanilla cream filling: While the doughnuts are cooking,
  whip the heavy cream until it holds stiff peaks. Using a rubber
  spatula, fold it into the pastry cream . You should have about 3 cups.
  
  When doughnuts are completely cooled, poke a hole in the side of each
  doughnut, spacing it equidistant between the top and bottom. Fit a
  pastry bag with a small round tip and fillthe bag with the filling.
  Squirt about 1/3 cup filling into each doughnut. S
  
  by Joanne Chang; Flour: Spectacular Recipes from Boston's
  Flour Bakery + Cafe
  
  Epicurious | February 2011
  
  Yield: Makes nine 4-inch doughnuts
  
  MM Format by Dave Drum - 27 November 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pastry Cream
 Categories: Dairy, Desserts
      Yield: 2 servings
 
  1 1/4 c  (300 grams) milk
    1/2 c  (100 grams) sugar
    1/4 c  (30 grams) cake flour
    1/2 ts Kosher salt
      4    Egg yolks
      1 ts Vanilla extract
 
  In a medium saucepan, scald the milk over medium-high heat
  (bubbles start to form around the edge of the pan, but the
  milk is not boiling). While the milk is heating, in a
  small bowl, stir together the sugar, flour, and salt.
  (Mixing the flour with the sugar will prevent the flour
  from clumping when you add it to the egg yolks.) In a
  medium bowl, whisk the egg yolks until blended, then
  slowly whisk in the flour mixture. The mixture will be
  thick and pasty.
  
  Remove the milk from the heat and slowly add it to the
  egg-flour mixture, a little at a time, whisking
  constantly. When all of the milk has been incorporated,
  return the contents of the bowl to the saucepan and place
  over medium heat. Whisk continuously and vigorously for
  about 3 minutes, or until the mixture thickens and comes
  to a boil. At first, the mixture will be very frothy and
  liquid; as it cooks longer, it will slowly start to
  thicken until the frothy bubbles disappear and it becomes
  more viscous. Once it thickens, stop whisking every few
  seconds to see if the mixture has come to a boil. If it
  has not, keep whisking vigorously. As soon as you see it
  bubbling, immediately go back to whisking for just 10
  seconds, and then remove the pan from the heat. Boiling
  the mixture will thicken it and cook out the flour taste,
  but if you let it boil for longer than 10 seconds, the
  mixture can become grainy.
  
  Pour the mixture through a fine-mesh sieve into a small
  heatproof bowl. Stir in the vanilla, then cover with
  plastic wrap, placing it directly on the surface of the
  cream. This will prevent a skin from forming. Refrigerate
  for at least 4 hours, or until cold, or up to 3 days.
  
  by Joanne Chang; Flour: Spectacular Recipes from Boston's
  Flour Bakery + Cafe
  
  Epicurious | February 2011
  
  Yield: Makes 2 cups
  
  MM Format by Dave Drum - 27 November 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A lot of money is tainted: 'Taint yours, and 'taint mine!!!
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