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Old CooT lurker
Joined: 09 Aug 2006 Posts: 118 Location: Pearl River, Louisiana
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Posted: Wed Aug 16, 2006 1:35 am Post subject: BEIGNETS (New Orleans french market doughnuts) |
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BEIGNETS
(New Orleans french market doughnuts)
1/2 cup boiling water
2 T shortening
1/4 cup sugar
1/2 t. salt
1/2 cup evaporated milk
1/2 package dry yeast
1/4 cup warm water
1 egg, beaten
3 3/4 cups sifted flour
powdered sugar
In a large mixing bowl pour the boiling water over the shortening,
sugar and salt. Add the milk and let stand until warm. in a small
bowl dissolve the yeast in the warm water and add to the milk
mixture with the egg. Stir in 2 cups flour and beat. Add enough
flour to make a soft dough. Place the doube in a greased bowl
turning to grease the top. Cover with wax paper and a cloth and
chill until ready to use. On a light floured surface roll the
dough to 1/8 inch thickness. Do not let dough rise before frying.
Cut into 2-inch squares and fry, a few at a time, in deep hot oil.
Brown on 1 side, turn and brown the other side. Drain and sprinkle
with powdered sugar. Serve hot.
Makes 30. _________________ "Mosquitoes remind us that we are not as high up on the food chain as we think |
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Alannia moderator

Joined: 08 Jul 2005 Posts: 715 Location: Petaling Jaya, Malaysia
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Posted: Wed Aug 16, 2006 9:56 am Post subject: |
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CooT,
How much is 1/2 package of yeast in terms of grams?
Thanks. _________________ Correction may mould but encouragement will motivate |
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Old CooT lurker
Joined: 09 Aug 2006 Posts: 118 Location: Pearl River, Louisiana
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Posted: Wed Aug 16, 2006 10:13 am Post subject: |
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I would say use 1/2 teaspoon to equal 1/2 packet..
I have 4 kinds of yeast packets here and each are different, I also have a bottle of Fleishman's Yeast and it's been my benchmark for years. and it would be 1 teaspoon per packet.
I should have noticed that earlier that the packet yeasts I have are specialty yeasts.
The Fleishmans is a general purpose baking yeast. _________________ "Mosquitoes remind us that we are not as high up on the food chain as we think |
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Alannia moderator

Joined: 08 Jul 2005 Posts: 715 Location: Petaling Jaya, Malaysia
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Posted: Wed Aug 16, 2006 12:17 pm Post subject: |
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Thanks, CooT. _________________ Correction may mould but encouragement will motivate |
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PutuPiring Kitchen Hand

Joined: 19 Aug 2005 Posts: 421 Location: Canada
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Posted: Thu Aug 17, 2006 11:14 am Post subject: |
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Hi CooT, is the French market still around??? |
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Old CooT lurker
Joined: 09 Aug 2006 Posts: 118 Location: Pearl River, Louisiana
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Posted: Thu Aug 17, 2006 11:29 am Post subject: |
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Yep,. the French Market and French Quarter are doing well,. Cafe du Monde is openand the Jackson Square is lively. ... and so is Bourbon St. _________________ "Mosquitoes remind us that we are not as high up on the food chain as we think |
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PutuPiring Kitchen Hand

Joined: 19 Aug 2005 Posts: 421 Location: Canada
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Posted: Fri Aug 18, 2006 7:15 am Post subject: |
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Old CooT wrote: | Yep,. the French Market and French Quarter are doing well,. Cafe du Monde is openand the Jackson Square is lively. ... and so is Bourbon St. |
Thanks. Good to know its still there. Is K-Pauls still open too??? |
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Old CooT lurker
Joined: 09 Aug 2006 Posts: 118 Location: Pearl River, Louisiana
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Posted: Fri Aug 18, 2006 8:03 am Post subject: |
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Not sure ,.. I can check on K-Pauls,..
There is a website by a local food critic, and he updates daily
http://www.nomenu.com/RestaurantsOpen.html
Just pick the part of the city and there is a list of the restaurants that are open there..
_________________ "Mosquitoes remind us that we are not as high up on the food chain as we think |
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