Thursday, December 29, 2011
Found this recipe on Allrecipes Crispy and Creamy Doughnuts, a very easy yeast recipe that comes out light, fluffy and taste great! I made mini versions with a small cookie cutter very easy to make filled version.
2 (.25 ounce) envelopes active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
Friday, December 23, 2011
Famed Food court location from the owners of the TV shown featuring the Lingnan in Edmonton, Alberta this hideaway is located in the bottom floor Scotia Centre.
The firecracker owner Amy comes across as full of energy, shoot from the hip managing the entire steam table herself. I went early because of the legendary long lines Ive heard so much about and as stated the line up comes out of nowhere and extends into the food court.
It was my turn I panicked cause I couldn't remember the favorite item talked about by so many customer as Amy very quickly said My friend what would you like! She flipped the daily special listing my way almost annoyed I didn't know what I wanted and was going to hold up the line! The customer beside me smiled and said You must have the Hot and Dry Chicken! Almost sweating at this point I said sure I will try that. Amy said OK Buddy you will have the Ginger Chicken too..Try both you like it. with a tornado style motion she was filling the medium sized clam shell so fast I was surprised food wasn't flying everywhere, snapped an elastic band over top as the food was bursting at the seams.
I sat down to try the Crack Chicken or Hot and Dry chicken listed on the menu, the texture was like the light salty coating found on deep fried Asian chicken wings or dry spare ribs with some spice for the heat. Overall very good I can see why this is a favorite item and surprised someone else has not duplicated in other bigger mall locations.
The food is good standard Asian scoop and serve with some added specialties you will not find anywhere else, however the dynamic customer service and show put on by Amy is what draws so many to endure the long line up. You get huge portion of food good value, good flavor, and someone that just makes you chuckle and smile as Amy puts on a show.