Beignets -- fried cream cake

Beignets -- fried cream cake

Introduction:

"Beignets, as a specialty of New Orleans, is very similar to Beijing cream fried cake in my memory, which is sweet and delicious. In the past, no matter who went to Beijing, they would bring some back and become rare gifts. I don't know whether the food is too rich or the workmanship is far from what it used to be. I've tried many cream fried cakes in Beijing, no matter it's a time-honored brand or a time-honored brand, but I can't find the flavor in my memory. "

Production steps:

Step 1: mix material a in a pan and bring to a boil.

Step 2: add 1 / 2 cup flour and keep stirring. Medium heat until the batter is transparent. Continue to heat for 2 minutes, stirring from time to time.

Step 3: turn off the heat. At this time, you will see that the batter is in a small lump shape at the bottom of the pot.

Step 4: put the dough into a bowl, medium speed blender, and add the eggs (one by one).

Step 5: return to the batter shape at this time. When you lift the mixer head, you should see that the flowing batter can draw patterns on the surface. Add vanilla extract and beat well.

Step 6: add oil to the pan (about 2 inches deep) and heat it. Use a small spoon to hold one scoop of batter, and then use another spoon to push the batter into the pan (this is better for forming). Deep fry until soaked and golden on both sides. Drain.

Step 7: load the plate, sprinkle with powdered sugar and eat while it's hot.

Materials required:

Water (material a): 1 / 2 cup

Salt free butter (ingredient a): 4 tablespoons

Sugar (material a): 1 teaspoon

Salt (material a): 1 / 2 teaspoon

Flour: 1 / 2 cup

Eggs: 4

Vanilla extract: 2 tsp

Sugar powder: right amount

Note: with a cup of coffee, as breakfast or afternoon tea is a good choice.

Production difficulty: unknown

technology:

Production time:

Taste: Original