Funnel cake

Funnel cake
Funnel cake con azúcar glas.

El funnel cake o funnelcake (en inglés literalmente ‘pastel de embudo’) es una receta regional popular en los carnavales, ferias, eventos deportivos y lugares turísticos de todo Estados Unidos. Se elaboran vertiendo rebozado con la ayuda de un embudo en aceite caliente siguiendo un patrón circular y friéndolo hasta que se dora. Cuando se elabora en un puesto, se emplea una jarra especial con un pico similar a un embudo en lugar de usar uno separado. Se sirve típicamente con azúcar glas, mermelada, crema de chocolate, fruta fresca u otras coberturas.

Características

Los funnel cakes se hacen con rebozado sin levadura. En su libro I'm Just Here for the Food, Alton Brown recomienda que se hagan con pasta choux, que se expande gracias al vapor procedente del agua que contiene.

En Estados Unidos, los funnel cakes estaban originalmente asociados con los alemanes de Pensilvania. En Austria, la receta equivalente se llama Strauben y se elabora y sirve de forma parecida. En la India su equivalente se llama jalebi y tiene una textura un poco masticable con azúcar cristalizada por fuera; en Irán se llama zulbia y es un postre popular. En Eslovenia se llaman flancati. En Finlandia se llama tippaleipä y se sirve tradicionalmente en las celebraciones de la Noche de Walpurgis (Vappu).

Véase también

Enlaces externos

Obtenido de «http://es.wikipedia.org/wiki/Funnel_cake»

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