Saturday, June 11, 2011

Cool Receipe of Funnel Cake


Funnel cakes always make me think to Knott's Berry Farm, which is the first place I ever had one when I was a kid. Funnel cakes, a longtime staple at carnivals, fairs and sports fields, get their name from how they are made. A runny batter is poured through a funnel into hot oil in a circular pattern and then cooked on both sides until it is crisp and golden brown. Traditionally, funnel cakes are either coated with powdered sugar or cinnamon sugar to make a sweet treat, or topped with jam.

Here's a recipe that I can make your own cakes channel to enjoy at home:

Funnel Cakes

2 eggs
1 1 / 2 cup milk
2 cups sifted flour
1 tsp. yeast
1 tsp. salt
2 cups vegetable oil
cinnamon sugar


Sift together flour, baking powder and salt. Stir together eggs and milk in a large bowl. Add flour mixture to the egg. Beat with a mixer until smooth; changes must be thin enough to run through a small kitchen funnel. Test it and if it is too thick to beat a little more milk, if too thin, a little more beat flour.

Heat vegetable oil in an 8 "pan until it is around 360 degrees. Put the lower opening of the funnel by putting your finger in it and fill funnel with a generous 1 / 2 cup batter . Hold the funnel close to the surface of the oil and release the batter into the oil, while a circular motion. Fry until golden brown, use tongs and wide spatula to turn the cake over carefully. Fry the second side for 1 minute. Drain on paper towels and sprinkle with powdered sugar or cinnamon sugar, or add your favorite fruit topping.

The funnel cakes are very easy to make, low cost and are great for breakfast or just for snacking.

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