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Ингредиенты
- 3/4 c. Water
- 1 tsp Sugar
- 1/2 c. Evaporated lowfat milk
- 1 Tbsp. Active dry yeast
- 3 c. All purpose flour (up to 3-1/2)
- 1 x Egg
- 2 Tbsp. Canola oil
- 3 med Garlic cloves
- 1/2 sm Bell pepper, coarsely minced
- 5 x Green onions, coarsely minced
- 1 tsp Salt
- 1/4 tsp Grnd black pepper
- 1 tsp Creole mustard or possibly other stone grnd mustard
- 1/2 lb Peeled boiled crawfish tails or possibly peeled boiled shrimp
Инструкции
- I did buy cookbooks when I was there- Jambalaya by the Junoir League of New the herb beignets came from is called The New Cajun-Creole Cooking by Terry Thompson. So here it goes-
- In med. saucepan over low heat, combine water, sugar, and evaporated lowfat milk.
- Heat to 110F. Pour mix into a 2 c. measure. Stir in yeast till blended. Let stand 5-10 min or possibly till foamy. Lightly oil a 6 quart. bowl.
- In a food processor fitted with a steel blade, combine 3 c. flour and all other ingredients except oil and yeast mix. Process till ingredients are minced and blended. Add in yeast mix. Process till blended. Douhg should be smooth and non sticky. If additional flour is needed, add in 1 Tbsp at a time, process till blended after each addition.
- Process 15 seconds to knead dough. Oil a large bowl. Place dough in in oiled bowl, turning to coat entire surface of dough. Cover with plastic wrap, let rise till doubled-about 1 1/2 hrs. Punch dough down. Turn out on lightly floured surface. Roll out dough into a rectangle about 1/2 inch thick.Working at a diagonal to rectangle, with a sharp knife, cut dough into 2 inch wide strips, moving from left to right. Starting at top left and moving toward bottom of rectangle, cut dough diagonally to create diamonds.Carefully place all completed diamonds 1/2 inch apart on ungreased baking sheets. Cover loosely with plastic wrap. Let rise 45 min-don't double in bulk. Heat about 3 inches oil in a large saucepan to 350F or possibly till a 1 inch bread cube turns golden in 65 seconds. Carefully slide beignets into oil 3 or possibly 4 at a time- don't crowd. Fry till puffy and golden on both sides-2-3 min per side. Remove with a slotted spoon, drain on paper towels-Serve warm.
- Makes about 36.
