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salammmmmmmmmmmmmmmmmmmmmmmmmmmmm
selamat pagi...............
lama dah tak singgah kesini |
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Assalamualaikum semua..
lunch ni cin makan mee kari
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Cin pegi lunch kot?:2cool:
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Minum ptg dgn Biskut Merry aje:tea:
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In return , I serve u ladies' fingers and men's toes:
IngredientsMakes 4 dozen
- Red or green food coloring (optional, for fingers)
- 24 blanched almonds, halved lengthwise
- 2 cups warm water (110 degrees), plus 3 quarts, plus 1 tablespoon
- 1 tablespoon sugar
- 1 package active dry yeast (1/4 ounce)
- [color=#ff00 ! important][color=#ff00 ! important]Vegetable [color=#ff00 ! important]oil
- 5 to 6 cups all-purpose flour, plus more for work surface
- 1 tablespoon coarse salt
- 2 tablespoons baking soda
- 1 large egg
- Sea salt
- Fried rosemary (optional, for toes)
Directions- Placea small amount of food coloring, if using, in a shallowbowl, and, usinga paintbrush, color the rounded side of each splitalmond; set aside todry.
- Pour 2 cups water into the bowl of an electric mixerfitted withthe dough-hook attachment. Add sugar; stir to dissolve.Sprinkle withyeast, and let stand until yeast begins to bubble, about 5minutes.Beat in 1 cup flour into yeast on low speed until combined.Beat incoarse salt; add 3 1/2 cups flour, and beat until combined.Continuebeating until dough pulls away from bowl, 1 to 2 minutes. Add1/2 cupflour. Beat 1 minute more. If dough is sticky, add up to 1 cupmoreflour. Transfer to a lightly floured surface; knead until smooth,1minute.
- Coat a large bowl with cooking spray. Transfer doughto bowl,turning dough to coat with oil. Cover with plastic wrap; letrest in awarm spot to rise until doubled in size, about 1 hour.
- Preheatoven to 450 degrees. Bring 3 quarts water to a boil in a6-quartstraight-sided saucepan over high heat; reduce to a simmer. Addbakingsoda. Lightly coat two baking sheets with cooking spray. Dividedoughinto quarters. Work with one quarter at a time, and coverremainingdough with plastic wrap. Divide first quarter into 12 pieces.On alightly floured work surface, roll each piece back and forth withyourpalm forming a long finger shape, about 3 to 4 inches. Pinch doughintwo places to form knuckles. Or, to make toes, roll each piece sothatit is slightly shorter and fatter, about 2 inches. Pinch in 1place toform the knuckle. When 12 fingers or toes are formed, transfertosimmering water. Poach for 1 minute. Using a slotted spoon,transferfingers to the prepared baking sheets. Repeat with remainingdough,blanching each set of 12 fingers or toes before making more.
- Beat egg with 1 tablespoon water. Brush pretzel fingers and toeswith the egg wash. Using a sharp [color=#ff00 ! important][color=#ff00 ! important]knife,lightly score each knuckleabout three times. Sprinkle with sea salt androsemary, if using.Position almond nails, pushing them into dough toattach. Bake untilgolden brown, 12 to 15 minutes. Let cool on wirerack. Fingers and toesare best eaten the same day; or store, covered,up to 2 days at roomtemperature.
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Reply #417 masarju's post
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Post time 24-10-2008 11:50 AM
Author
