Chef Pixie Sevilla
Lesson Plan: Breakfast and Fried Pastry
Description: Yeast-raised doughnuts, chocolate cake doughnuts, beignets souffle, home-made doughnuts, etc.
As a continuation from our previous class we did several types of doughnuts. Doughnuts are too oily and I just don't like them...except for Krispy Kreme (the maple glazed ones from the U.S....i know its uber sweet, but I love anything maple) and of course Mister Donuts Pan de Almond from Japan. See my previous post of those lovely mochi-like cakey delights. The Mister Donut ones from Japan don't leave that "I think I'm going to throw up feeling" after you eat it. The MD ones are ultimately my favorite.
Lesson Plan: Breakfast and Fried Pastry
Description: Yeast-raised doughnuts, chocolate cake doughnuts, beignets souffle, home-made doughnuts, etc.
As a continuation from our previous class we did several types of doughnuts. Doughnuts are too oily and I just don't like them...except for Krispy Kreme (the maple glazed ones from the U.S....i know its uber sweet, but I love anything maple) and of course Mister Donuts Pan de Almond from Japan. See my previous post of those lovely mochi-like cakey delights. The Mister Donut ones from Japan don't leave that "I think I'm going to throw up feeling" after you eat it. The MD ones are ultimately my favorite.
Of course our doughnuts aren't massed produced so they turned out greasier. Because of the oil, I'm going to see if I can make baked doughnuts.
