DOUGHNUTS & CRULLERS
Search Results from Google Keyword Tool
|Cake, cake recipes, birthday cakes, cake decorating, wedding cake, cake recipes, homemade cakes, cake decoration, cake baking, cake frosting, cake ingredients, cake recipies, novelty cakes, cake receipe, cake ideas, pudding cake, cake recipie, cake bakery, cake supplies, betty crocker cake, cake making, cake decorating ideas, sugar free cake, recipe for cake, birthday cake recipe, wedding cake recipes, cake pictures, cake designs, cake shops, cake photos, cake videos, cake art, cake fillings, how to bake a cake, diabetic cake, cake receipes, recipes, baking, gourmet cakes|
is a form of food that is usually sweet and often baked.
normally combine some kind of flour, a sweetening agent (commonly sugar),
a binding agent (generally egg, though gluten or starch are often used by
vegetarians and vegans), fats (usually butter, shortening, or margarine,
although a fruit purée such as apple sauce is sometimes substituted to
avoid using fat), a liquid (milk, water or fruit juice), flavors and some
form of leavening agent (such as yeast or baking powder), though many
cakes lack these ingredients and instead rely on air bubbles in the dough
to expand and cause the cake to rise.
Cake is often frosted with butter cream or marzipan, and finished with piped borders and crystallized fruit. Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings, anniversaries and birthdays. There are literally millions of cake recipes (some are bread-like and some rich and elaborate) and many are centuries old.
Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified that even the most amateur cook may bake a cake.
CAKE ARTICLES HOME PAGE
DOUGHNUTS & CRULLERS
NATURE OF DOUGHNUTS AND CRULLERS.
Some kinds of doughnuts and crullers are made of bread dough, and for this reason really belong to breakfast breads instead of to cakes. However, most of the recipes for these two foods include sugar, shortening, milk, eggs, and leavening, making doughnuts and crullers so similar to cake in their composition that they are usually regarded as cake mixtures. The shortening, which is in smaller amounts than is required for most cakes, is supplied largely by the method of preparation peculiar to these cakes; that is, by their being fried in deep fat.
Consequently, some of the same conditions apply in their preparation as in the making of other foods that are cooked in this way. As has already been learned, such foods must either contain a sufficient amount of protein material, such as egg, for instance, or be coated with enough material of this kind to prevent the absorption of fat. In the case of doughnuts, this material is supplied as an ingredient.
SHAPING DOUGHNUTS AND CRULLERS.
The ingredients used in the making of doughnuts are combined in much the same way as those used in other cake mixtures. A point to remember is that the mixture, like that for cookies, must be stiff enough to handle and roll out, but care should be taken not to use too much flour, for then the doughnuts are likely to be tough. Divide the dough into amounts of a convenient size, place one of these on a well-floured board, and roll out with a rolling pin until about 1/4 inch thick.
Then, with a doughnut cutter, cut as many doughnuts as possible from the rolled dough. If a regular doughnut cutter is not in supply, a round cookie cutter may be used and then a thimble or some other small round cutter applied to remove the center of the pieces thus cut. A plate or some other small dish containing flour should be kept handy and the cutter dipped into this occasionally during the cutting to prevent it from sticking to the dough and marring the appearance of the doughnuts.
Collect the centers and scraps that remain after the doughnuts have been cut from a piece and set these aside until all the fresh dough has been used. These may then be rolled out again and cut into doughnuts. If desired, however, the centers may be fried.
While doughnuts are usually round and have a hole in the center, they may, for variety, be made in other shapes. For instance, after the dough is rolled out, it is sometimes cut with a sharp knife Into rectangular pieces about 4 inches long and 2-1/2 inches wide and each one of these pieces then cut lengthwise into three strips attached at one end.
When cut in this way, the strips are braided and then pinched together at the loose end. Or, the pieces may be made 4 inches long and 2 inches wide, cut into two strips attached at one end, and the strips then twisted around each other and pinched together at the loose end.
TYPES OF CAKES
|Chocolate cake, carrot cake, sugar cake, strawberry cake, vanilla cake, coconut cake, pumpkin cake, banana cake, lemon cake, almond cake, fudge cake, pudding cake, coffee cake, orange cake, fruit cake, sponge cake, vegan cake, pineapple cake, caramel cake, raspberry cake, cream cheese cake, blueberry cake, red velvet cake, layer cake, black cake, butter cream cake, mandarin orange cake, white chocolate cake, cheese cake|
E-BOOKS WITH FULL RE-SALE RIGHTS!
CLICK HERE FOR FULL DETAILS
PRODUCTS RELATING TO
Cakes Made Easy by CakeChannel.com
Cakes, Cookies and Candies Membership
Making Course - Video Cake Baking Lessons
a Cake Decorating Business
To Make A Diaper Cake Video Instructions
Recommend this site to a Friend
IF YOU CAN'T
FIND THE INFORMATION OR THE PRODUCT
Please bookmark & keep coming back often!
INDEX - ARTICLES LISTING
Average 10 articles per category
If you're into Niche Resale
Rights Products then check out my
which has 120 + different eBook Packages and still growing.
The Ultimate Recipe
Collection [Cook Books]
CURRENTLY  DIFFERENT RECIPE E-BOOKS ON THIS PAGE
CLICK HERE TO VIEW THE LIST
I'VE ALSO JUST FINISHED A
SITE TOTALLY DEVOTED TO ...
'MASTER RESALE RIGHTS PRODUCTS'
CURRENTLY 83 DIFFERENT PACKAGES
DROP ON BY & HAVE A LOOK
Give to Family & Friends
them what they've always wanted.
(Even if you don't know what it is.)
Dunway Enterprises || Dunway Sitemap
WebMaster & Site Design by Ken Dunn
Dunway's Network of Joint Venture Sites
CLICK HERE TO SEND MAIL
Copyright [c] Dunway Enterprises
ALL RIGHTS RESERVED
DUNWAY.COM - DUNWAY.BIZ - DUNWAY.INFO - DUNWAY.US - DUNWAY.ORG