Sunday, April 3, 2016

贝奈特饼 Beignet


Beignet is actually the french version of doughnut usually made in the form of rectangular puffy pillows after fried. The texture is soft and chewy resembling our local version of fritters.
贝奈特饼是一种法式无孔甜甜圈。一般的造型都是一长方形为主,油炸出来就像浮肿的枕头而富有弹性的口感类似于油条。

The preparation is similar to doughnuts, once the dough is being fried it will be sprinkled with powdered sugar and best eaten fresh while hot.
贝奈特饼的制做方式和甜甜圈一样,都是使用油炸煮熟。一旦油炸离火后便会在饼的表面上撒上糖粉,最好是趁热及新鲜时候品尝。


贝奈特饼
Beignet

Recipe source from Bonbini

Ingredients 材料
(A)
170g Mashed Potato 马铃薯泥 (warm 温)

(B)
330g Plain Flour 中筋面粉
1g Nutmeg Powder 肉豆蔻粉
2 Tsp Vanilla Powder 香草粉

(C)
75g Milk 鲜奶
50g Sugar 糖
3g Instant Dried Yeast 速发干酵母
1 Large Egg 大号鸡蛋

(D)
55g Salted Butter 咸牛油, soften to room temp 温室回温

(E)
Cinammon powder 桂皮粉
Icing Sugar 糖粉

(F)
Oil for frying 食油(用于煎炸)



Directions 做法

Cut potatoes into cubes and steam until tender. Mashed it while its hot. Cover and set aside.
马铃薯切丁后用大火蒸熟透至软化,趁热捣碎成糊状。立刻盖起来搁置。

Heat up milk with sugar in (C) a saucepan until dissolved. Allow to cool.
把材料C的鲜奶和糖一起混入煮锅,开火加热至糖融化即可。搁置待凉。


Sift ingredients (B) together into a mixing bowl until incorporated. Set aside.
将材料B一起沥入碗中,混匀后搁置待用。

When the milk turn lukewarm, transfer it into the mixing bowl of a stand mixer attached with dough hook. Add yeast and set the mixer to low. Add mashed potato and egg and continue mixing.
牛奶稍凉变温后,倒入已安装面团勾的搅拌机的钢盆。再加入速发干酵母,马铃薯泥和鸡蛋以慢速捣匀。


With mixer at low speed, add flour ingredients (B) and continue mixing until smooth and slightly elastic about 15mins.
接下来加入过沥混合的粉料B,继续以慢速搅拌大概15分钟至面团光滑有弹性即可。

Transfer dough into a greased bowl and cover with cling wrap or slightly damp cloth. Allow the dough to proof till doubled in size.
把面团转送入一个已涂抹少许食油的盆,用保鲜纸或拧干的湿布盖上。让面团进行第一次发酵至两倍大以上.

Remove dough from bowl and release the air. Fold the dough once and refrigerate it overnight.
将发酵好的面团从盆子中移出, 将面团用手压下去将气体挤出。折叠面团一次,冷藏隔夜。


On the next day, remove dough from fridge and roll out on slightly floured worktop about 1/2" thick. Use a pizza cutter, cut the dough into 2x2inch squares or rectangles. Place each cut dough on top of baking tray lined with siplat or parchment paper. Final proof the bread in a unheated oven for another 50-60 mins.
第二天,从冰箱取出面团,工作枱上撒些面粉把面团擀成大约1/2 “厚度。再用比萨刀把面团切割成2x2inch正方形或长方形,排在已铺上烘培纸的烤盘上。将烤盤放入未开火的烤箱中, 再侍发酵50-60分钟至两倍大.

Combine (E) together and set aside.
把材料E一起混匀, 搁置待用。


In a deep heavy saucepan or a fryer, heat the oil until it reaches 175C°. Deep fry the beignets in batches for 1-2 minutes on each side, until puffed and golden brown on both sides.
把足够的炸油倒入炸锅,以中火把油烧热至175C度。调低火力以中小火分批的把贝奈特饼油的两侧各炸1-2分钟,至面团膨化和金黄色即可。

Remove and sprinkle (E) mixture as toppings.
离火后马上在表面撒上桂皮糖粉混合料。





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