Categories
Aperitif Dairy and eggs Dessert and pastries Fish Frying Fun Cooking Lunch Main Meat SnackTastic Starter Veggie WaffleTastic® All recipesAutors
Arne Beirinckx Candico Christoph Smets Ferm FRITEL Giovani Oosters Lizzylizzblog Mario Holtzem Njam! Plate-it Tiense Suiker Vickylicious
Plate-it
Rosettes in the FryTastic (Plate-it)
Ingredients
- 150 g all-purpose flour
- 240 ml milk
- 5 g salt
- 1 egg
Further needed
- FryTastic ® 5150 or 5371
- Plate-it Buñuelos Rosettes
Preparation
- Mix all the ingredients until you get a smooth batter. Chill the batter in the fridge for at least 30 minutes – it must be cold for the best results.
- Submerge the Buñuelos mold in oil heated to 160-170°C (320-340°F) for 60 seconds. This prevents the batter from sticking to the mold.
- Dip the mold into the batter. Ensure the batter doesn’t cover the top of the mold; otherwise, the rosette won’t release properly.
- If the batter sticks to the mold well (about 2 seconds), remove it.
- Submerge the mold with the batter into the hot oil and fry until the rosette detaches on its own. Use tweezers to assist if needed.
- Once detached, let the rosette fry until golden brown.
- Flip it to fry the other side until golden. Use the Plate-it precision tweezers to remove the rosette from the oil and drain on a paper towel.
Watch the video!
More info: www.plate-it.com
Tips
- For an even more refined result, substitute all-purpose flour with buckwheat flour.
- After submerging the mold in hot oil, dab off excess oil with a paper towel to prevent the batter from sliding off the mold.
Products
More from this autor
SA van Ratingen NV
Stadsheide 11 - 3500 Hasselt - België
België (NL) 
Deutschland (DE) 
Other (EN) 
France (FR) 
Luxembourg (FR) 
Nederland (NL)