How to make the BEST Korean Donuts and My Mom's Egg Rolls!
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- Опубликовано: 7 авг 2024
- The #recipes for the #plantbased donuts and egg rolls featured in this week's #cookingvlog:
Kkwabaeggi:
2¼ teaspoons active dry yeast
2 tablespoons plus 1 cup sugar, divided
1 cup soy milk, warmed to between 100 to 110 degrees
3 cups bread flour
¼ teaspoon salt
2 tablespoons vegan butter, melted
3 tablespoons aquafaba
Vegetable oil, for frying
1. In a small bowl, combine yeast, 2 tablespoons of sugar, and milk. Set aside until mixture foams, about 10 minutes.
2. In a stand mixer fitted with dough hook, combine flour and salt. Add yeast mixture, melted butter, and aquafaba. Mix on low until a sticky dough forms. Continue kneading dough at medium speed for an additional 8 minutes.
3. Shape dough into a ball and place into a clean bowl. Cover bowl and set in a warm location until dough has doubled in size, at least 1 hour.
4. Punch dough to release gas and reshape into a ball. Cover bowl and let dough rise until doubled in size, an additional 40 to 45 minutes.
5. Divide dough into 16 equal portions. Working with one portion at a time, create a small ball between hands. Then roll ball into a 12-to 14-inch-long rope, adding flour to work surface if dough is sticking. The rope should be thinner in middle than at ends.
6. Place right palm over right end of rope and left palm over left end of rope. Gently roll right hand up and left hand down, to create tension in rope. Be careful not to break by rolling too much. Bring ends up and join them-tension in rope will naturally cause dough to twist into a braid. Seal ends and set aside. Repeat for remaining pieces of dough.
7. Cover twisted dough for about 10 minutes with a light kitchen towel until slightly puffy. Flip over and let sit covered for another 10 minutes.
8. Pour 4 inches of vegetable oil into a large pot and warm over medium-high heat to about 350 degrees.
9. Working in batches (add only one at a time if pot is small), gently add shaped pieces of dough to oil and cook until golden brown, about 2 minutes per side. Remove from oil and let cool on a wire rack.
10. In a paper bag (not a plastic bag), add remaining 1 cup sugar. While doughnut is still warm, not hot, add to brown bag and shake gently. Remove from bag.
Kimchi Egg Rolls:
1 tsp baking soda
1/2 cup mung bean sprouts
1 tbsp extra virgin olive oil
2 cups chopped mushrooms
3 tbsp soy sauce
1 small yukon potato, julienned
1/2 red bell pepper, julienned
2 stalks celery, chopped
1 carrot, julienned
1/2 cup julienned cabbage
1 cup kimchi, chopped
1 tbsp sesame oil
1 block super firm tofu
salt & pepper, to taste
20 egg roll wrappers
oil for frying
1. Add baking soda to a small pot of boiling water. Blanch mung bean sprouts by cooking for about 1 minute, then draining and placing under cold water. Set aside.
2. Saute mushrooms in 1 tbsp of olive oil for about 3 minutes, until they begin to brown. Add 1 tbsp soy sauce and cook for another minute. Place in a very large bowl.
3. Saute potato, bell pepper, celery, carrot, cabbage, and kimchi with remaining olive oil for about 3 minutes. Add remaining soy sauce and sesame oil and cook for an additional minute. Place in same bowl with mushrooms. Add cooked mung bean sprouts and mashed tofu into the same bowl. Stir until everything is mixed together. Season with salt and pepper--you want to make sure it tastes salty enough at this point.
4. Wrap according to video instructions. Deep fry until golden brown (about 3 minutes on each side). Serve with sweet chili sauce.
Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.
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Хобби
Ahhhhh....the relatives that make obligatory snide comments about your weight or food 😂 it's part of the reason why I'm glad I spend one day out of the year to visit them
I love the way tour videos are shot and edited. But what I love the most is the fact that you have these memories of your mother passing down family recipes. One of my favorite childhood memories is staying up to 3 and 4 a.m. with my mom preparing Thanksgiving, Christmas and New Years dishes. I enjoyed the stories that she share with me about her childhood. That's one of the things that I like about your videos. We may be from different backgrounds and different cultures. But it is the the fact that stories, recipes and experiences were passed down while preparing meals. In my otherwise painful childhood it's those moments of goodness and those times of laughter, albeit brief that I carry with me. Buy the way I have all the ingredients for those donuts except the vegan butter. The egg rolls and the donuts look delicious.
Thank you for sharing these recipes and stories with us. Those donuts look so delectable and sound so crunchy. The eggrolls are also making my mouth water. The way you set up the eggroll wrappers is how I would line up stuffed envelopes to be moistened and sealed for mailers. I am totally adapting this technique to rolling eggrolls!
Everything looked so delicious. I wanted to reach into the screen for some donuts and egg rolls.
Thankyou for sharing whole experience of cooking and storytelling ❤❤❤
You are so inspiring. Thank you for your content!
Haha that's amazing. Glad your mom's eggrolls are loved by so many 😊
So soothing and hunger inducing 😊
Looks great!
Beautiful stories and food, love it!!🌟💖🤗
Your vid’s are so comforting ❤❤
i love eggrolls. I would get like 4 when we got chinese food growing up and have them as my main meal haha. I would get a little sick from the grease so I might need to cut some of the oil if I wanna eat a bunch of them at once. They look so delicious though!
Beautiful ❤
Tell me why is it that every freaking asian dad loves american things?
My dad lovesss steaks and donuts alot . So much that we bring him a separate box of donuts so that he enjoys them all😂😂
Maybe i have to try making these donuts cuz he loves store bought alot and i want him to eat homemade.❤
Oufff the egg rolls❤❤❤😊
Waiting for the new podcast channell cant wait honestly❤
Mmm, yummy. I'd totally make these, and yes, I relate with the micro-aggressive food comments. Plus the weight comments, too!
얼마전에 한국에서 쿡북 구매했어요! 항상 응원해요 😊
❤
Your beautiful and the food looks good
Hope you feel better soon 🦷
Can you please suggest a substitute for cinnamon because one of my family members can't have it
Maybe star anise? But not ground, I’d infuse it into whatever fat you are using in the recipe. With a lil nutmeg, I think that sounds spicy tasty! Cinnamon is irreplaceable, but you might be able to creat a new experience.
Gurrrrl you are not alone. I've been "fat shamed" by relatives too. It destroyed my self-esteem for a long time... and then I somehow found a way to heal and move on from it. It hurts because you know they love you, but comments like that are just wrong and unacceptable.
Don't have to love toxic family members.
Oh, of course I had relatives who couldn't hold back snide comments. Mine were about money, career, etc. Luckily, but the time I gained weight to my horror (divorce does that), most of them were gone, but the sweet ones remained. I count myself lucky. But those doughnuts... They're tempting me to go off the rails...