Saturday, September 3, 2016

Binangkal Recipe

2-1/2 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup light brown sugar
1 tsp granulated  sugar
1 tsp active dry yeast
1 1/2 tbsp vegetable shortening melted
1 1/4 cup whole milk warm(not too hot you don't wanna kill the yeast)
sesame seeds(sorry its not in the video)
5 cups vegetable oil for frying
1-put the granulated sugar into the warm milk.then sprinkle the yeast and whisk it.put it aside and let it rest for atleast 5 minute or until it bubbles.(if your yeast don't bubble it means your milk its too hot and you killed the yeast)
2-mix all dry ingredients:flour,salt,baking powder,and light brown sugar.
3-make a well in the center then pour the yeast mixture
4-mix it very will until the it form into a soft dough.let it rest for about 20 minute
5-while the dough is resting prepare the baking sheet covered with aluminum foil and spray it with cooking spray.sprinkle sesame seeds into the plate coz thats where you gonna roll your binangkal balls
7-put a large pot into your stove top(i used cast iron pot here)then put 5 cups of vegetable oil then turn it on just low heat.(we wanna make sure that our binangkal is fully cook on the inside thats why we only turn our stove on low heat)when your oil is hot enough you can now fry the binangkal.
this binangkal is crispy in the outside and has soft texture in the inside even on the next day because we use yeast not baking powder.other recipe used baking powder but i found it a little bit hard,but if you want that kind of texture go ahead and use the baking powder.

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