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Bombe fritte ( Italian doughnuts recipe)

Italian doughnuts just in time for Carnival and Mardi Gras! From GialloZafferano, Italy’s #1 food website.
Welcome to the GialloZafferano kitchen. I’m Sonia and today for Carnevale, we’ll be making Bombe Fritte. I know you can eat them throughout the year, but why not make them specially for this celebration? Let’s see what we’ll need to make them.
• 5 cups of flour
• 7 tablespoons of butter
• 1 and 1 quarter tablespoons of yeast
• 1 lemon
• A pinch of salt • A teaspoon of vanilla extract
• 5 tbsp of sugar and enough to coat the finished pastries
• 1 cup of milk
• Peanut oil for frying the dough
Let’s make our bombe fritte
First of all heat your milk until it’s warm. Add the salt to the sugar and then dissolve both completely into the milk. When you hear that the sugar is dissolved, pour half of the milk into a small bowl and add the yeast. Stir to dissolve the yeast, and when the yeast looks like it’s dissolved for the most part, add this liquid to 1 cup of flour. Now mix to form a paste, and then cover the bowl with plastic wrap and leave the mixture to rise for at least an hour to an hour and a half in a warm place. The mixture should double in size.
Here we are. After an hour, the paste has doubled in size. Now, pour in the rest of the flour, the grated zest from the lemon, the butter softened at room temperature, and little by little, the rest of the milk into which you can mix the vanilla. Knead everything together well until you find that you have a dough that’s very smooth. Then cover the dough again and leave it to rise for about 2 hours or until the dough has doubled in size.
After two hours, the dough has doubled in size. Now all we need is to roll it out. Sprinkle a worktop with some flour, and roll out the dough to a thickness of about a half an inch.
After rolling out the dough, it’s time to cut out the forms. Try to cut the circles as close to each other as possible, because the dough cannot be rekneaded. When you cut the circles, place them on a floured tea towel. Continue until you’ve gone through all the dough. Keep the remaining bits of dough and fry them as well.
Here are our circles of dough. I’ve laid them evenly spaced out on a floured tea towel because they’ll need to rise for another half hour. The extra bits are here, they’re not pretty but they’ll taste fine. I used a circular cutter of about 3 and ¼ inches in diameter, which resulted in 16 discs. Now, wait for them to rise and then it’s time to fry them.
Here we are frying our pastries. Fry your dough at a temperature of 340 — maximum 350 degrees F. You can test the temperature of the oil by frying the extra bits first. Here are the first batch of bombe. Now let both sides of the dough gently get golden and after, let them dry on a few sheets of kitchen roll. Then all we need is to top them with sugar.
And here are our bombe fritte. Of course I’ve splashed a bit of oil on my apron, but looking at these treats it was certainly worth it. From Sonia at GialloZafferano, Happy Carnevale, enjoy your bombe fritte, and see you next video recipe.

 

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Chocolate Pie Recipe By ChefTips

Chef Jason Hill of http://www.CookingSessions.com travels to the North Shore of Oahu to sample one of Hawaii’s greatest treats — the chocolate pie at Ted’s Bakery.

This little market in Sunset Beach is a favorite hangout for locals — who can’t get enough of Ted’s chocolate haupia pie, topped with coconut haupia custard, plenty of whipped cream and chocolate shavings.

To make this chocolate pie recipe, you’ll need a nice flaky baked pie crust. You can buy one at the store, or use my easy pie crust recipe, which is featured in a separate video.

Recipe for chocolate pie:

In a measuring cup, mix 1/2 cup cornstarch into 1 cup of water and let it dissolve. This is your cornstarch slurry, which will thicken our Hawaiian haupia recipe.

Over medium heat, bring 1 cup whole milk, 1 cup of sugar and 14 ounces of coconut milk to a boil. Reduce the heat on the milk to a simmer and stir in the cornstarch mixture. Now, we stir continuously until it thickens up.

In a saucepan, melt 7 ounces of semi-sweet chocolate over low heat. Remove from heat and stir in half of the coconut mixture.

Top baked crust with the chocolate pie filling, then top with the reserved Hawaiian coconut haupia custard. Refrigerate this for one hour.

Our final touch on this homemade chocolate pie is the whipped cream. I have 1 1/2 cups of heavy whipping cream, which I’m whisking with 1/4 cup white sugar. We’ll just whisk this until stiff peaks form.

Now, just layer the homemade whipped cream on this no bake chocolate pie, top it with fresh shaved chocolate shavings, and we’re done!

Aloha! I hope you enjoy this easy chocolate pie. I personally think it’s the best chocolate pie ever. Thanks for tubing in!

 
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Posted by on March 5, 2011 in Chocolate, Dessert

 

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Foodwishes – Fried Sweet Plantains

Learn a Fried Sweet Plantains Recipe! Visithttp://foodwishes.blogspot.com/2011/03/plantains-for-your-membranes-fried.html for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Fried Sweet Plantains Recipe!

 
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Posted by on March 5, 2011 in Dessert, Fruit

 

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