PAU PAU'S STEAMED CUPCAKES (FA GAO)
In cookbook author Kristina Cho's family, you can't celebrate Lunar New Year without fa gao. The unfrosted Chinese cupcakes cook in a steamer basket, and how high they rise is just as important as their taste. "As the tradition goes, the taller your cupcakes bloom and blossom, the more good luck and prosperity you're going to have," she says. Like many of the family recipes in her book Mooncakes and Milk Bread, this one took many tries to get right because Kristina re-created it from her grandmother's vague directions. "She would be happy to give me the recipe, but she just does everything by feel - she uses a coffee mug as a measuring cup," Kristina says. But it turns out there is a secret to these fluffy prosperity cakes: pancake mix!
Provided by Food Network
Categories dessert
Time 35m
Yield 10 fa gao
Number Of Ingredients 4
Steps:
- Prepare your steamer setup: Fill a heavy-bottomed pot (the same diameter as your steamers) with 3 to 4 inches water. Bring the water to a rapid boil. Line 10 individual 3-inch cupcake molds with paper liners and arrange in 2 bamboo steamers.
- In a medium mixing bowl, whisk the pancake mix, flour, brown sugar and water until smooth. (The batter should be thick but runny.)
- Divide the batter evenly between the molds, filling each about three-quarters full. Stack the bamboo steamers and cover with the lid. Steam for 15 minutes. Lift the lid, remove the steamers and allow the cupcakes to cool for 5 minutes. Serve warm or at room temperature.
FANK HUNGARIAN DOUGHNUTS
Make and share this Fank Hungarian Doughnuts recipe from Food.com.
Provided by Dienia B.
Categories Yeast Breads
Time 3h30m
Yield 40 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm milk; add 2 cups flour and let stand in warm place for 1/2 hour.
- In another bowl, beat the eggs and sugar until light; add to the yeast mixture.
- Add 5 cups flour and melted butter; let rise until doubled in bulk.
- Place dough on floured surface and pat with hands until 1/2 inch thick.
- Cut into circles with doughnut cutter.
- Cover and let rise until doubled.
- Heat oil to 350 degrees Fahrenheit; deep fry until golden.
Nutrition Facts : Calories 114.3, Fat 2.4, SaturatedFat 1.2, Cholesterol 28.9, Sodium 17.1, Carbohydrate 19.9, Fiber 0.6, Sugar 2.6, Protein 3.1
HEFEKRANZ (YEAST WREATH)
This recipe is from the King Arthur Flour website, one of my all time favorites. I've changed it a bit to make it more authentically German. It is a traditional Christmas bread.
Provided by pammyowl
Categories Grains
Time 4h15m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Break the eggs into a 2 cup measuring cup. Add cooled milk to equal 2 cups liquid. Beat in the sugar, yeast and 3 cups of the flour. Let rest for 20 minutes.
- Stir in the salt, butter, lemon zest, raisins and 2 cups flour. Stir until the dough begins to pull away from the sides of the bowl. Turn out of the bowl and knead,using the last cup of flour if needed, to make a smooth , elastic dough. (You can do the whole process in a stand mixer, too!) . Halfway through, let the dough rest while you lightly oil a bowl. Bread dough loves a short rest! Return, knead again until you have a smooth elastic dough. Place in the bowl let rise until doubled, punch down, let rise again. Dough is ready when you poke your finger in and indent remains.
- Turn it out onto a table divide into 3 equal pieces (I use a scale). Roll into ropes an inch in diameter, letting the dough relax if you need to, to relax the gluten. Braid and form a wreath, tucking the ends into each other as best you can. Place on a greased baking sheet cover with a damp cloth or lightly greased cling film let rise for 45 minutes. Glaze with the egg wash and sprinkle the almonds over top a generous amount. Put in a cold oven turn oven to 400 degrees for 15 minutes, turn oven down to 350 and bake for an additional 25-30 minutes. Remove, cool and serve or store until you are ready for this wonderful bread.
Nutrition Facts : Calories 4083.9, Fat 131.7, SaturatedFat 75.3, Cholesterol 870.4, Sodium 3617, Carbohydrate 618.8, Fiber 24.6, Sugar 96.6, Protein 108.3
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