Bonelos aga or Guam banana doughnuts
Описание:
This how to make bonelos aga or Guam banana doughnuts video was created to promote the cookbook, Remember Guam. For exact measurements of the ingredients used in the video, please refer to the cookbook. A handful of recipes from Remember Guam, as well as many other recipes, are available at www.paulaq.com.
Save your over-ripe bananas in the freezer. Once you have six or so, defrost them to make the most delicious bonelos aga.
About Paula
Paula Lujan Quinene writes mostly about her long-time loves--Guam, exercise, and desserts. Born and raised on the 32-mile-long rock, this proud islander now lives in North Carolina where she continues to work on Guam recipes, is learning more about southern food, and meeting famous chefs. She has discovered the wonder and awe of A Southern Season in Chapel Hill, NC, where she has already taken a class by Roland Mesnier, the pastry chef to five White House presidents, and Nick Malgieri, author to so many dessert and bread books!
Paula has also written reviews for bakeries in the Triangle of North Carolina, including Guglhupf in Durham, Miel Bon Bons in Carrboro, Hereghty's in Raleigh, Stick Boy Bread Company in Fuquay Varina, Neomonde in Morrisville, Blue Moon Bakery in Cary, and Sweet Memories in Apex. These articles were published by Examiner.com.
Schooled as an exercise scientist at the University of Oregon, Eugene, Oregon, Paula has been able to help friends, family, and fans with their cooking and exercise endeavors.
Paula used her science background to artfully meld the science of baking with the art of making French macarons. Macarons Math, Science, and Art, is the author's third cookbook. A Taste of Guam and Remember Guam are Paula's tribute to the cultural heritage of her native island.
To learn more about Paula, visit paulaq.com.
This how to make bonelos aga or Guam banana doughnuts video was created to promote the cookbook, Remember Guam. For exact measurements of the ingredients used in the video, please refer to the cookbook. A handful of recipes from Remember Guam, as well as many other recipes, are available at www.paulaq.com.
Save your over-ripe bananas in the freezer. Once you have six or so, defrost them to make the most delicious bonelos aga.
About Paula
Paula Lujan Quinene writes mostly about her long-time loves--Guam, exercise, and desserts. Born and raised on the 32-mile-long rock, this proud islander now lives in North Carolina where she continues to work on Guam recipes, is learning more about southern food, and meeting famous chefs. She has discovered the wonder and awe of A Southern Season in Chapel Hill, NC, where she has already taken a class by Roland Mesnier, the pastry chef to five White House presidents, and Nick Malgieri, author to so many dessert and bread books!
Paula has also written reviews for bakeries in the Triangle of North Carolina, including Guglhupf in Durham, Miel Bon Bons in Carrboro, Hereghty's in Raleigh, Stick Boy Bread Company in Fuquay Varina, Neomonde in Morrisville, Blue Moon Bakery in Cary, and Sweet Memories in Apex. These articles were published by Examiner.com.
Schooled as an exercise scientist at the University of Oregon, Eugene, Oregon, Paula has been able to help friends, family, and fans with their cooking and exercise endeavors.
Paula used her science background to artfully meld the science of baking with the art of making French macarons. Macarons Math, Science, and Art, is the author's third cookbook. A Taste of Guam and Remember Guam are Paula's tribute to the cultural heritage of her native island.
To learn more about Paula, visit paulaq.com.
Комментарии:
darksmle пишет: Did u use any flour in your batter
Paula Quinene пишет: This video was made for the cookbook, Remember Guam. Exact measurements of ingredients are in the book, available at paulaq.com or Amazon.com.
rackcity gal пишет: wow...
Daedian Drae Golias пишет: i dont have the cookbook but really wanna make this with my ripened bananas. :C
kuraku3 пишет: my mom always made deep fried bananas. she would slice open the banana. usually still green and split the banana down the middle so it was like a hot dog bun. then she would deep fry it for several minutes. drain and eat with strawberry sauce, whipped cream, sweet condensed milk drizzled on top, grated coconut, chocolate sauce, etc. She said when she was little her mother fried bananas and served with coconut syrup.
darksmle пишет: Did u use any flour in your batter
Paula Quinene пишет: This video was made for the cookbook, Remember Guam. Exact measurements of ingredients are in the book, available at paulaq.com or Amazon.com.
rackcity gal пишет: wow...
Daedian Drae Golias пишет: i dont have the cookbook but really wanna make this with my ripened bananas. :C
kuraku3 пишет: my mom always made deep fried bananas. she would slice open the banana. usually still green and split the banana down the middle so it was like a hot dog bun. then she would deep fry it for several minutes. drain and eat with strawberry sauce, whipped cream, sweet condensed milk drizzled on top, grated coconut, chocolate sauce, etc. She said when she was little her mother fried bananas and served with coconut syrup.
You'll Need:
1 cup granulated sugar
1/4 cup shortening
2 eggs
1 cup mashed bananas
1 1/2 teaspoons vanilla extract
1/2 cup buttermilk
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
Procedures : Cream shortening and sugar together. Add eggs and beat well. Combine bananas, vanilla extract and buttermilk. Add to creamed mixture alternating with sifted dry ingredients. Roll on lightly floured surface. Cut with floured cutter and let stand 15 minutes. Fry in deep shortening
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