French Toast Puff D.Breads and Sweet Doughs No.023
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|Yield: 100 Portions Each Portion: 2 Half Slices|
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|Pan Size: Temp.: 375 'F. Deep Fat|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 1LB 8OZ| 3.00 Cup | 1. Place eggs, sugar, salt, milk |
|Fresh | | | vanilla, and water in mixer |
|Sugar, Extra Fine Gr| 1LB 4OZ| 2.75 Cup | bowl; blend at low speed. Beat |
|anulated | | | at medium speed until well |
|Salt | 2OZ| 3.00 Tbsp| blended. |
|Vanilla Extract | | 2.67 Tbsp| |
|Milk, Non Fat, Dry, | 13OZ| 2.88 Cup | |
|Milk Powder | | | |
|Warm Water | | 3.75 Qrt | |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 7LB 8OZ| 7.50 Qrt | 2. Slowly add flour and baking |
|Baking Powder | 6OZ| 0.88 Cup | powder; mix at medium speed |
| | | | until smooth. |
|--------------------|----------|----------|-----------------------------------|
|Bread, Sliced | |200 hlf sl| 3. Dip half slices of bread in |
| | | | batter. Drain. |
| | | | 4. Fry until golden brown. Drain |
| | | | on absorbent paper. |
| | | | 5. Serve immediately. |
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NOTE: 1. Use mixture promptly since it may stiffen.
2. In Step 3, 8 1/3 dozen franfurter rolls may be substituted
for bread. Cut in half before dipping.
3. In Step 5, serve with maple syrup, marmalade, jam or jelly.
VARIATION
1. CINNAMON FRENCH TOAST PUFF: Follow Steps 1 through 4.
While puffs are still warm, roll in Cinnamon Sugar Filling.
(Recipe No. D-42). Follow Step 5.
2. SUGARED FRENCH TOAST PUFF: Follow Steps 1 through 4.
In Step 5, use 8 oz (2 cups) powdered sugar; dust each
browned puff with sugar. Follow Step 5.