Pa's Fried Dough PDF Cooking Food And Drink
Heat the oil to the temperature specified in your recipe, typically around 350-375°F (175-190°C). Fry the Dough: Carefully place the dough into the hot oil, being mindful of any splattering. Fry the dough in batches to avoid overcrowding the fryer, which can lower the oil temperature and result in soggy, greasy dough.
Desired dough temperature King Arthur Baking
Use a deep fryer, or a large pot to heat the frying oil until hot and bubbly, or 375*. Break the dough into pieces and using your hands stretch it and flatten it into discs. Drop dough carefully into the oil and cook until golden on the underside, then flip and cook until golden on both sides. Place on a platter of paper towels, and sprinkle.
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Make a well in the center and pour in the warm water, beaten egg, vanilla extract, and lemon zest (if using). Mix until a soft dough forms. Heat the vegetable oil in a deep frying pan or deep fryer to 375°F (190°C). Using a spoon or ice cream scoop, drop small balls of dough into the hot oil.
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Preheat the oil to 350 degrees F. Dust the dough with the flour. Pound out the dough as thin as possible with your hands or with a rolling pin. Cut the dough into 2 pieces. Carefully place the.
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Fry the Dough. Preheat - Heat 1 inch of oil in a deep pan to 375°F/190℃ over medium heat. Fry - Carefully lower the rolled dough into the pan, and fry the dough in batches without overcrowding the pan. (Photos 9-10) Flip - Let it cook for about a minute, then flip it over and cook the other side for another minute.
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Mix dry ingredients in a large bowl. Add milk and melted butter. Mix with a fork, then transfer to a board and knead with hands for 2 minutes. Form a ball and let the dough rest for 10 minutes. Divide into 8 pieces and roll to ⅜" thick. Heat 1 inch of oil in a deep pan to 375°F (180°C) over medium heat.
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Step 2: Fry the dough. Heat the oil to 350°F. In the meat time, divide the dough into 12 pieces and flatten each piece into discs. When the oil is ready, place the flatted dough into the oil, and avoid overcrowding the pan. Cook the dough for about 2 minutes or until the bottom side turns golden.
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Using your electric mixer with the dough hook attachment, first mix the flour, egg, salt, baking powder, milk, and softened butter together on the lowest setting. Keeping the speed at "stir," slowly add 1/3-1/2 cup water in a few separate batches. Knead the dough for 15 minutes.
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It is easy to use and produces consistent results. To use a deep fryer, simply add enough oil to the fryer to cover the dough completely. Heat the oil to a temperature of 350 degrees Fahrenheit. Once the oil is hot, carefully add the dough to the fryer. Fry the dough for 2-3 minutes per side, or until golden brown.
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Melt a tablespoon of butter in a cast iron or non-stick pan and spread it around. Fry the dough until golden brown on the first side and flip it over. While the second side is cooking, dust the top with the cinnamon/sugar mixture. When the second side is golden brown, remove it to a plate and add more butter.
Desired dough temperature King Arthur Baking
Instructions. In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. In a separate small bowl, mix together the milk and vanilla extract. Gradually pour the milk mixture into the dry ingredients, stirring until a sticky dough forms.
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Mix the flour, baking powder, and salt. Work in the cold butter, using a pastry blender, your fingers, or a mixer. Stir in the warm water to make a soft dough. Cover and let rest for 15 minutes. Divide the dough into eight pieces. Working with one piece at a time, roll into a thin 5" round, about 3/8" thick.
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Steps. 1. Preheat a deep-fryer. Set it to 375ºF/190ºC. 2. Mix the flour, baking powder, salt and cool butter together. Mix using a pastry blender or an electric mixer. 3. Add warm water in generous amounts to soften the dough.
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Add the egg/butter mixture and beat on low speed to incorporate. Increase speed to medium-high and knead for 10 minutes. The dough should become soft and supple and slap around inside the bowl as it kneads. Remove the dough from the bowl, oil the bowl, and put it back in. Cover the bowl with plastic wrap.
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40. 375°-385°. 190°-196°. 20. 385°-395°. 196°-202°. If the oil starts too hot, turn the heat down, wait a few minutes, and test again. If the bread turns brown in 20 seconds or less, indicating the oil is very hot and probably much hotter than you need it (perhaps dangerously so), you might want to turn off the heat completely to let it.
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Low oil temps not only take longer to cook, but they can also make your fried food taste soggy. Let the oil come all the way back up to temp before adding the next batch. Oil temperature: Time: Internal temperature: Battered fish: 365 °F: 3 to 5 minutes: 145 °F: Catfish nuggets: 365 °F: 3 to 5 minutes: 145 °F: Chicken wings: 375 °F:
