Saturday, September 17, 2016

Pilipit/Shakoy Recipe

Ingredients:
2-1/2 cup all purpose flour
1/4 tsp salt
1 tsp active dry yeast
1 tbsp granulated sugar
1/4 cup warm water
1/2 cup warm milk
3 tbsp melted butter
1 egg slightly beaten
oil for frying
1/3 cup of granulated sugar for coating

Procedure:
1-Take 1/2 tsp of granulated sugar and sprinkle it to the warm water and stir follow the yeast and stir again let is rest for 5 minutes
2-combine all dry ingredients which is four,salt and sugar
(guys i always use my bread machine for kneading the dough but if you don't have one just knead it with your hand until smooth and elastic)
3-on the bread machine bucket pour the yeast mixture follow the milk,flour,the melted butter and the egg.close it and press the dough cycle let the machine do the kneading.
4-when its done you can leave the dough inside or you can take it out and put it in the greased bowl and cover it let it rise for 1 hour or until it double in size.
5-after 1 hr.take the dough out and flattened it and divide it into a desired size
6-roll the dough until long enough to make a twisted braid.do this into all the divided dough
7-let the dough rest for 1/2 an hr.
8-while it resting prepare the oil for frying.
9-put 4 cups of vegetable oil in the heavy pot(i use cast iron pot here)
10-fry the pulpit/shakoy until golden brown
11 to coat a sugar the best way to do is put 1/3 cup of granulated sugar into a ziploc bag then,put 3 pulpit/shakoy at a time.the shake until it well coated.
enjoy:)

6 comments:

  1. i like this recipe it is the best, i don't need any others thank you!

    ReplyDelete
  2. Thank you so much for sharing your recipe. but may i ask Please just in case i dont have all purpose flour available can i use cake flour as substitute? thank you so much and GOD BLESS YOU ALWAYS!

    ReplyDelete
  3. Thank you so much for sharing your recipe. but may i ask Please just in case i dont have all purpose flour available can i use cake flour as substitute? thank you so much and GOD BLESS YOU ALWAYS!

    ReplyDelete
  4. What kind of milk? Evaporated or fresh milk? Thank you...

    ReplyDelete
  5. Thank you very much for sharing your recipe.

    ReplyDelete

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