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.

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.