DOUGH NUTS
WINTER.SNOWFLAKES ARE LYING ALL AROUND ON THE GROUND.THEIR
SIZES ARE AS VARIOUS AND VARIED AS THEIR
SHAPES .YET ADMIRING SUCH A SHOW THROUGH THE GLASS MAKES ME FEEL HUNGRY.I WOULD'VE LOVED TO DO
SOME BAKERIES, IF THE BAG OF WHEAT WEREN'T PRICED SO HIGH !
HOPEFULLY I 'VE KEPT SOME RICE DOUGH IN THE FRIDGE. I CAN REMEMBER HOW SIMPLE IT WAS, PROCESSING
RICE FLOUR INTO DOUGH : SOAKING INTO A PLASTIC CONTAINER ,MEASURES OF RICE FLOUR INTO EQUAL MEASURES
AND A HALF OF SIMMERING WATER.THEN COVER
THE CONTAINER AND ALLOW 12 TO 14 HOURS TO REST FOR IT TO FERMENT. THERESAFTER TAKE A BOWL AND PASS THE
FERMENTED MIXTURE THROUGH A
SIEVE HAVING TINY HOLE, PRESSING IT WITH GENTLE PUNLHES . THE STARCH PASSES
THROUGH THE HOLES LEAVING THE COARSE AND STICKY DOUGH IN THE SIEVE.<script async src="https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js?client=ca-pub-4895474601339690"
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ADDING TO THIS DOUGH , WHISKED WHITES OF EGGS ,MOLTEN
BUTTER, LIQUID MILK ,PINCHES OF SUGAR AND OF SALT ,ALL OF THEM
AMOUNTING THE QUANTITY THAT CAN
REPRESENT ONE - THIRD OF THE
QUANTITY OF THE DOUGH GIVES UP NICE
DOUGH NUTS THAT GENTLE IN THE HAND AND SOFT IN THE MOUTH.I NEED NO YEAST FOR
THE DOUGH IS ALREADY LEAVENED.
AND THEN BACK TO MY SEAT BEHIND THE GLASS WHERE THE
FALL OF THE SNOW ENTERTAINS JUST LIK E THE SOUFFLE NUTS IN MY HAND.
