How to Make the Perfect Zeppole скачать в хорошем качестве

How to Make the Perfect Zeppole

http://www.GoProvidence.com No one does St. Joseph’s Day like Federal Hill. It’s considered one of the best Little Italys in the country. So we decided to pay a visit to one of its oldest businesses – Scialo Brothers Bakery – to learn their sweet secret for the perfect zeppole. The master baker, Carlos, heats water and oil in a large copper bowl over a commercial heater. Once the oil and water start to boil, they mix in the flour- lots and lots of flour. After a few minutes of mixing, it reaches the right consistency and is tossed into an industrial sized mixer. Here, the dough gets kneaded by the mixer until it cools. Once cooled, Carlos adds in, three pitchers full of eggs! This batter gets mixed for about 20 minutes until it is ready to be bagged and placed on the sheets. Carlos squeezes out the batter through a pastry bag onto the sheets. This is how the zeppole gets its shape. This one batch of batter makes over 500 zeppole! Once on the sheets, it’s into the oven! This massive 12-foot brick oven was built back in 1920, and refurbished in 1994. The zeppole bake for about 20 minutes until they’re golden brown. Next step is the cream filling! This zeppole gets pumped with cream and even more on top. And that’s how you make a classic zeppole! Be sure to stop by Scialo Bros. Bakery on Federal Hill to get your St. Joseph’s Day Treat! LET'S CONNECT!   / goprovidenceri   http://twitter.com/#!/providenceri   / goprovidence   http://www.flickr.com/photos/goprovid...