FRYING DOUGHNUTS AND 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
FRYING DOUGHNUTS & CRULLERS
After the doughnuts have been cut in the desired shape, the next step is to fry them. The equipment required for this process consists of a pan or a kettle into which the fat is put, a long-handled frying basket into which the doughnuts are placed, and a receptacle containing hot water into which the doughnuts can be dipped after being fried.
Put into the kettle a sufficient amount of fat, which may be any vegetable fat or oil, to cover the doughnuts well, allow it to become hot enough to brown an inch cube of bread in 40 seconds, place several doughnuts in the bottom of the basket, and then lower the basket into the hot fat, when it will be found that the doughnuts will rise quickly to the top of the fat.
Allow them to brown on one side and then turn them over with a fork and let them brown on the other side. Be careful not to let the fat become too hot during the frying, or the doughnuts will become darker than is desirable before the inside is cooked. If it is found that the fat is getting too hot, turn off some of the heat or remove the deep-fat kettle from the excessive heat.
As soon as the doughnuts have become an even brown on both sides and have fried through thoroughly, lift the basket out of the fat and rest it on the edge of the frying kettle. Then, remove the doughnuts one at a time from the basket with a fork and dip quickly into the pan of boiling water and remove again at once. Dipping the doughnuts into boiling water removes any excessive fat that may remain on the surface.
Upon taking them from the water, place them, on a piece of paper that will absorb as much of the remaining fat as possible. When these precautions are taken, the doughnuts will be found to be less greasy and not so likely to disagree with the persons who eat them. After the surface has become dried, the doughnuts may be improved by sprinkling them with pulverized or granulated sugar.
If a large number of doughnuts are made and the hot-water method of drying them is adopted, it will be found that considerable fat will remain in the water. It will therefore pay to allow the fat to become cool and remove it from the surface of the water. Fat in which doughnuts and crullers are fried, after being poured from the dregs that collect in the bottom and reheated, may be clarified by adding several slices of raw potato to it and allowing these to become brown in it.
This treatment will remove any foreign taste that the fat may have and make it possible to use the fat again for frying purposes. Fat in which croquettes have been fried may be treated in the same way and used the second time.
RECIPES FOR DOUGHNUTS.
A variety of doughnuts that are made light by means of chemical leavening can be prepared, as the following recipes indicate. Sometimes yeast doughnuts are preferred, so a recipe for doughnuts of this kind is also given. If the directions previously given are carefully applied in carrying out any of these recipes, excellent results may be expected.
Some persons are prejudiced against the use of doughnuts, claiming that they are indigestible. While this may be true of doughnuts improperly made, those made of good materials and by correct methods are always a favorite and justly so.
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