Check our our Patreon! / loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com...
I think that the flavors of well-toasted pecans and dates go so well together, and I thought since everything is better deep-fried, why not try making a fried bao, essentially a donut, with a center made from dates and toasted pecans? In the end, I included feta cheese as well in order to get a little creaminess, a little sourness and a little complexity into the filling. For those who’d rather avoid adding dairy, the donuts are excellent without it also. The date-pecan mixture is definitely the star of the show.
The bao dough recipe is included here: • Chinese Steamed Buns R...
It is much easier to wrap the ball of filling in the dough if the balls are chilled, so that they don’t fall apart too easily. For the dough, almost any dough with the right consistency would work, so choose your favorite donut or bao dough as either should work. In our video we used bao dough.
Some effort should be made to try to center the filling inside the dough. One way is, after stretching the dough around and sealing it, go back to the “top” side, and gather dough back in that direction, since often the “bottom” - where the sides of the dough met during sealing - is much thicker after sealing up the filling inside. Be careful in doing this, and make sure that the seal is very good, so that you won’t just pull it apart. Our dough turned out to be really sticky this time so it was no problem, but if yours isn’t that sticky use some water to wet it where it will seal, so that it really glues together.
Makes 8 bao.
Equipment:
mixing bowl for filling, can be on the small side
pastry board or other suitable work surface
deep-frying or basic pan-frying setup
Ingredients:
1 batch bao dough ~2 c flour - if your recipe uses more, it will make more bao
4 ea Medjool dates roughly half a date per bao
8-10 halves pecan toasted well but not burned; should be one good piece per bao
1 oz feta ~2 Tbsp; optional
Procedure:
1. Let the dough come to room temperature if it has been fermenting in the fridge.
2. Toast the pecan halves. In a regular oven at 350F this can take 5-10 minutes. In our new highly computerized toaster oven it takes 2 min at 350 F, but it has such a narrow compartment that the elements are very close to the food.
3. Set up the frying rig so the oil can warm. Depending on your cooking schedule, you may prefer to do it later.
4. Remove the seeds from the dates and carefully mince them in order to get them into small pieces without getting date mush all over your knife and cutting board. Add it to the mixing bowl.
5. Once cool, chop the pecan pieces so that few large chunks remain, but do not make a powder. Add it to the mixing bowl.
6. If using feta cheese, flake it with a fork. Add it to the mixing bowl.
7. Mix the contents of the mixing bowl well. This may require using your hands to avoid getting the ingredients stuck in a fork. There isn’t much of it, so try not to lose too much on the utensils.
8. Make the filling into 8 balls about the size of a large marble. Chill them briefly in the freezer or for longer in the fridge, depending on your scheduling needs.
9. Divide the now-workable dough into eight pieces by successive division into halves.
10. Stretch each piece of dough around a filling-ball, and make sure the exterior is floured enough to make handling easy.
11. Fry them 4 or so at a time until they are golden-brown and delicious on both sides. Drain on a rack.
Music: www.bensound.co...
Негізгі бет Sweet Crispy Date Pecan Doughnut Bao Recipe
Пікірлер: 2