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A Step-By-Step Information to Making Bokit-Autopresse.eu

A Step-By-Step Information to Making Bokit-Autopresse.eu

A Step-By-Step Information to Making Bokit

2020-11-09 14:29:24

<strong>1</strong> Within the bowl of a stand mixer, mix <strong>1 cup plus 2 tablespoons tepid water</strong>, <strong>1¼ teaspoons sugar</strong>, and <strong>¼ teaspoon dry immediate yeast</strong>, stirring till sugar and yeast are dissolved. Match the mixer with a dough hook, then add <strong>3¾ cups plus 2 tablespoons all-purpose flour</strong>, <strong>2½ teaspoons baking powder</strong>, and <strong>1½ teaspoons kosher salt</strong>.” data-has-syndication-rights=”1″ top=”1125″ src=”https://www.saveur.com/resizer/zqBLqUaC9t5FiXikKVrcnzH1Qkk=/cloudfront-us-east-1.photos.arcpublishing.com/bonnier/2VGZIDM4KZAQJN3QLETACXQPPQ.jpg” width=”1500″ /></p>
<caption><strong>1</strong> Within the bowl of a stand mixer, mix <strong>1 cup plus 2 tablespoons tepid water</strong>, <strong>1¼ teaspoons sugar</strong>, and <strong>¼ teaspoon dry immediate yeast</strong>, stirring till sugar and yeast are dissolved. Match the mixer with a dough hook, then add <strong>3¾ cups plus 2 tablespoons all-purpose flour</strong>, <strong>2½ teaspoons baking powder</strong>, and <strong>1½ teaspoons kosher salt</strong>. (Maura McEvoy/)</caption>
<p><img alt=2 Combine on low velocity till a cohesive (however nonetheless shaggy) dough varieties, 3-4 minutes. Add 1½ teaspoons softened, unsalted butter, and proceed mixing on low velocity till dough is clean and elastic, 8-10 ­minutes extra. Cowl the bowl tightly with plastic wrap, and put aside to relaxation at room temperature till dough is relaxed and barely puffed, about 1 hour.” data-has-syndication-rights=”1″ top=”1125″ src=”https://www.saveur.com/resizer/eBXcrHGRpwGWYKLVWLb9jpt0LP0=/cloudfront-us-east-1.photos.arcpublishing.com/bonnier/2UMPDWNVFZFDTCO3FBVVRVHDSQ.jpg” width=”1500″ />

2 Combine on low velocity till a cohesive (however nonetheless shaggy) dough varieties, 3-4 minutes. Add 1½ teaspoons softened, unsalted butter, and proceed mixing on low velocity till dough is clean and elastic, 8-10 ­minutes extra. Cowl the bowl tightly with plastic wrap, and put aside to relaxation at room temperature till dough is relaxed and barely puffed, about 1 hour. (Maura McEvoy/)

<strong>3</strong> Calmly flour a clear work floor and switch the dough out onto it. Divide the dough into 5 items (about 1¼ ounces every) and roll into balls. Cowl with plastic wrap, and put aside to relaxation for 1 hour extra.” data-has-syndication-rights=”1″ top=”1125″ src=”https://www.saveur.com/resizer/P62AUWqZ4ntUULPf9T5dXRWQyL8=/cloudfront-us-east-1.photos.arcpublishing.com/bonnier/SLGM5V3QPFBLJDHHIQRQHX3QLQ.jpg” width=”1500″ /></p>
<caption><strong>3</strong> Calmly flour a clear work floor and switch the dough out onto it. Divide the dough into 5 items (about 1¼ ounces every) and roll into balls. Cowl with plastic wrap, and put aside to relaxation for 1 hour extra. (Maura McEvoy/)</caption>
<p><img alt=4 About quarter-hour earlier than frying the dough, match a deep-fry thermometer on a heavy-bottomed pot and add canola oil to a depth of two inches. Place over medium-high warmth and cook dinner till the oil reaches 355°F. In the meantime, use a rolling pin to flatten every ball of dough right into a 6-inch disc.” data-has-syndication-rights=”1″ top=”1125″ src=”https://www.saveur.com/resizer/Mz44IaUrL289cnwI0Q9hA8xBRAs=/cloudfront-us-east-1.photos.arcpublishing.com/bonnier/3WIMF3SQ75FHBARZ2M55BP3VVQ.jpg” width=”1500″ />

4 About quarter-hour earlier than frying the dough, match a deep-fry thermometer on a heavy-bottomed pot and add canola oil to a depth of two inches. Place over medium-high warmth and cook dinner till the oil reaches 355°F. In the meantime, use a rolling pin to flatten every ball of dough right into a 6-inch disc. (Maura McEvoy/)

<strong>5</strong> Fry the discs one by one, turning as soon as as they cook dinner, till evenly golden, 3-3½ minutes whole. With a pair of tongs, rigorously switch the bread to a paper-towel-lined baking sheet to empty whilst you proceed frying the remaining discs.” data-has-syndication-rights=”1″ top=”1125″ src=”https://www.saveur.com/resizer/Uo0VCz5Btg1bDcK714mZNrxs5oI=/cloudfront-us-east-1.photos.arcpublishing.com/bonnier/MYBATSYVYJHJJEW5YNCFCAJ6W4.jpg” width=”1500″ /></p>
<caption><strong>5</strong> Fry the discs one by one, turning as soon as as they cook dinner, till evenly golden, 3-3½ minutes whole. With a pair of tongs, rigorously switch the bread to a paper-towel-lined baking sheet to empty whilst you proceed frying the remaining discs. (Maura McEvoy/)</caption>
<p><img alt=6 With a serrated knife, cut up the bread on one facet to make a pita-like pocket. To assemble the bokit, unfold about ½ cup slow-cooked pork or marinated salt cod inside, then high with ¼ cup fresh pikliz.” data-has-syndication-rights=”1″ top=”1125″ src=”https://www.saveur.com/resizer/CYXPUbeIxQlcqUuCnCrHxTo3EuE=/cloudfront-us-east-1.photos.arcpublishing.com/bonnier/FULQ6OCP3VEEXNO6HQ4XW6CFIA.jpg” width=”1500″ />

6 With a serrated knife, cut up the bread on one facet to make a pita-like pocket. To assemble the bokit, unfold about ½ cup slow-cooked pork or marinated salt cod inside, then high with ¼ cup fresh pikliz. (Maura McEvoy/)

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