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.

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.


Recipe source from Bonbini

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

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

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

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

Cinammon powder 桂皮粉
Icing Sugar 糖粉

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.

Heat up milk with sugar in (C) a saucepan until dissolved. Allow to cool.

Sift ingredients (B) together into a mixing bowl until incorporated. Set aside.

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.

With mixer at low speed, add flour ingredients (B) and continue mixing until smooth and slightly elastic about 15mins.

Transfer dough into a greased bowl and cover with cling wrap or slightly damp cloth. Allow the dough to proof till doubled in size.

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.

Remove and sprinkle (E) mixture as toppings.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

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