Скачать или смотреть Cannoli: Air Fried vs Deep Fried, Side by Side!

This is an experiment on deep fried vs air fried cannoli. I adore my airfryer, but simply convection-baking regular cannoli dough did not yield satisfactory results for me in the past. I think of cannoli as a unique combination of crunchy on the first bite, and pie-crust-like on the following bites. I’ve attempted airfrying relatively lean doughs in the past, and they always turn out more crunchy and not shortcrusty enough. I tested for myself oil absorption of cannoli dough when deep fried at 375F, by measuring oil weight before and after frying. I used a stove-top fryer with attached rack and drainer to collect residual oil, to minimize margin of error. I noticed the fryer tubes still ended up having some residual oil that wasn’t fully drained, but I have a rough estimate of oil absorbed. To properly account for oil absorption for the full recipe, I cut all the scraps into cannoli chips and deep fried them all, before measuring the final oil weight. I then adjusted the fat content for the airfryer recipe, and used the same pasta press & ring cutter to make sure I’m comparing the same portion of doughs. While the appearance is quite different, the tastes were in my opinion similar enough, that either is well worth making.

For more recipe details, check out my blog post: http://www.workdaygourmet.net/2021/11...

Tofu Press/Cheese Drainer: https://amzn.to/3Cw0Hr2
Cannoli tubes: https://amzn.to/3x5GzLh
Stove top fryer with rack & drainer: https://amzn.to/30IYs6M
Ring cutter: https://amzn.to/2Z2HrE3
Pasta roller: https://amzn.to/3oGUh3E
Ravioli Cutter for Cannoli Chips: https://amzn.to/3Fpuaok

00:00 Introduction
00:37 ricotta prep
01:20 prep shell dough for deep frying
03:08 make the filling
04:12 make the shells for deep frying
05:17 oil absorption test
07:00 air fryer shell recipe
07:56 air fried vs deep fried comparison

Ingredients:

Shells:
1 cup flour
1 tbsp sugar
¼ tsp salt
1 tbsp coconut oil for deep fried, 3 tbsp for air fried
1 egg yolk (save the egg white for brushing & sealing)
2 tbsp marsala wine
1 tbsp white wine vinegar

Filling:
15oz ricotta, drained
⅓ cup sugar
⅛ tsp cinnamon
½ cup mini chocolate chips