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Funnel cake is a regional food popular in North America at carnivals, fairs, sporting events, and seaside resorts. In some carnivals, theme parks, and resorts, etc. there are funnel fries.
The concept of the funnel cake dates back to the early medieval Arabic and Persian worlds, where similar yeast-risen dishes were first prepared and later spread to Europe.German immigrants brought the yeast dish to America, originally calling it "drechter kuche", and around 1879 developed the baking powder version along with its new name, funnel cake.
Funnel cakes are made by pouring batter into hot cooking oil in a circular pattern and deep frying the overlapping mass until golden-brown. When made at concession stands, a pitcher with an integral funnel spout is employed. Alton Brown recommends they be baked with choux pastry, which expands from steam produced by its high water content.
Funnel cakes are typically served plain with powdered sugar, but can also be served with jelly, cinnamon, chocolate, fresh fruit, or other toppings.
In south German cuisine the equivalent is called Strauben and is made and served similarly. In Slovenian cuisine they are called flancati (Slovene pronunciation: [Ëflantsati]). In Finnish cuisine the analogous tippaleipä is traditionally served at May Day (Vappu) celebrations. In the Indian subcontinent a similar dessert is called jalebi which has a somewhat chewy texture with a crystallized sugary exterior coating; in Iran this is known as zulbia and is a popular dessert.
In North America, funnel cakes were originally associated with the Pennsylvania Dutch region.
No carnival or county fair is complete without a big plate of sweet, rich funnel cake. But if you love funnel cake and are tired of waiting for the yearly carnival to roll around to get it, then it's time to take matters into your own hands! If you want to know how to make a funnel cake right at home, then just follow these steps.
Ingredients:
1 egg
2/3 cup milk
2 Tablespoons sugar
1 1/4 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
Beat 3 eggs. Beat the eggs thoroughly until the whites and yolk are combined.
Add the sugar and the milk to the eggs. Add 1/2 cup of sugar and 2 cups of milk to the eggs and stir the ingredients thoroughly to combine them.
Sift the flour, salt, and the baking powder. Sift 2 cups of flour, 1/3 tsp. of salt, and 2 tsp. of baking powder together.
Add the flour mixture to the egg mixture. Add more flour to the egg mixture and continue to beat it in until all of the flour is incorporated into the egg mixture. The batter should be smooth and not too thick.
Put your finger in the bottom opening of the funnel and fill it with one cup of batter. Place the cup of batter in the bottom of the funnel.
Heat 4 tbsp. of vegetable oil in a pan over medium heat. The vegetable oil will fry the funnel cake and give it a rich texture and taste.
Pour the batter into the oil in the pan. Remove your finger from the funnel and swirl it around in a circular motion, or in a criss-cross motion, until you've made a funnel cake patter that fills the pan and is about the size of an ordinary plate.
Fry one side of the batter until it's golden brown. This should take no more than 2-3 minutes. Use a pair of tongs to check when the batter is golden brown.
Flip the batter over and fry the other side. Use the tongs to flip the batter over and fry it until it's golden brown just like the first side. This should take less time than it did for the first side to fry -- just about one minute.
Remove the funnel cake and drain it on a paper towel. Let the paper towel soak in the additional grease for at least a minute. You can flip over the funnel cake to evenly drain both sides.
Sprinkle the top of the funnel cake with powdered sugar. Sprinkle as much powdered sugar on the funnel cake as you like.
Preparation
Combine milk, egg, and vanilla in a large bowl. In a separate bowl, combine flour, salt, baking soda, and sugar and gradually add to wet ingredients. Beat with a mixer until a smooth batter forms. Fold in melted butter. Pour batter into a funnel or squeeze bottle while using your index finger to stop the flow of the batter. Bring the funnel over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral-like shapes. Fry for 2 to 3 minutes until golden brown and slightly puffed. Sprinkle with powdered sugar.
Funnel Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Funnel Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Funnel Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Funnel Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Funnel Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Funnel Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Funnel Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Funnel Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Funnel Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Funnel Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Funnel Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
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