flavor
the baking powder releases its first gas
of: circle, zigzag, circle. The first few
when it comes in contact with the milk,
circles of batter will give it the shape,
but it will still puff when it comes in
then the zigzags will connect the circle
contact with the heat from the oil. If the
and fill in the holes (but make sure not
batter seems a little too thick, add a bit
to fill in all the holes, you want steam to
more milk. It if seems a bit too thin, add
get through). Then the final circle will
a bit more flour. This is for a SLIGHT
help connect it all. If you just zigzag and
adjustment. First, check to make sure
wiggle everywhere, it will still work and
there were no major measuring errors,
probably turn out fine, it just may not
then adjust. Adjusting frying batter is
be as uniform as the previous or next
more lenient than most baked products.
funnel cake.
Probably has to do with the copious amount of sugar added afterward.
TOPPING Powdered sugar is king. There is just
FRY
something about getting a funnel
There is a method when frying, at least
cake when it is hot out of the oil and
if you want the funnel cake to be a cake
freshly topped with powdered sugar
and not 100 tiny fried pieces of dough
and has barely had time to cool. You
(which is still delicious). Make sure the
are on a dangerous path of burning
batter is the correct consistency, adjust
your fingertips and mouth, but if you
if needed. Batter should be placed in a
time it just right, it is so worth it. That
funnel, zip-closure bag or piping bag
being said, there are a lot of other good
(see recipe below). When dispensing the
ingredients that can go on top of your
batter into the hot oil, do so in a pattern
funnel cakes.
COOKING WITH BROOK
CHOOSE YOUR TOPPINGS CINNAMON SUGAR ICE CREAM WHIPPED CREAM FRESH STRAWBERRIES FRESH PEACHES APPLE PIE FILLING CARAMEL SAUCE COOKIE CRUMBLE MARSHMALLOW FLUFF CHOCOLATE SAUCE
INSIDE COLUMBIA JULY/AUGUST 2021 59
