I want to make funnel cake and Elephant ears Homemade I need a recipe for the elephant ears and need to know?

what kind of funnel to use and where to find one at.What is the best oil to use?

I want to make funnel cake and Elephant ears Homemade I need a recipe for the elephant ears and need to know?
Funnel cake:


1 cup water


3/4 stick butter (6 tablespoons)


1 tablespoon sugar


1/8 teaspoon salt


1 cup flour


1 cup eggs, about 4 large eggs and 2 whites


Vegetable oil, for frying


Powdered sugar, for topping





Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball. Transfer mixture to the bowl of a standing mixer and let cool for 3 to 4 minutes. With mixer lowest speed, add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and mixture is smooth, put dough in a piping bag fitted with a number 12 tip. Heat about 1 1/2 inches of oil in a heavy pan. Pipe dough into oil, making a free-form lattice pattern; cook until browned, flipping once. Remove cake from oil, drain on paper towels, and top with powdered sugar. Continue until all of the batter is used.





For elephant ears, just add a little cinnamon to the funnel cake recipe.





To drop your batter into the frying oil, use anything that will let it pour in a 1/2 inch or so stream; shape to what ever pleases you.


enjoy





to undertakerfire91: Yep. I had to learn how in self defense and found out that I like to cook.
Reply:4 elephant ears





25 min prep time





1/4 cup margarine or butter


1 cup all-purpose flour


2 tablespoons sugar


1/2 teaspoon baking powder


1/2 teaspoon salt


1/3 cup milk


3 tablespoons sugar


1 teaspoon ground cinnamon


sugar





Heat the oven to 425 degrees.


Grease a cookie sheet with shortening.


Heat margarine until melted; set aside.


Stir flour, 2 tablespoons sugar, the baking powder and salt in a medium bowl.


Stir in milk and 3 tablespoons of the melted margarine until dough forms.


Sprinkle a surface lightly with flour; turn dough onto surface.


Knead 10 times.


Roll dough with a rolling pin or pat with hands into a rectangle, 9x5 inches.


Brush with remaining melted margarine, using a pastry brush; sprinkle with mixture of 3 tablespoons sugar and cinnamon.


Roll dough up tightly, beginning at narrow end.


Pinch edge of dough into roll to seal.


Cut into 4 equal pieces with sharp knife.


Place cut sides up on cookie sheet; pat each into a 6-inch circle.


Sprinkle with more sugar.


Bake until golden brown, 8 to 10 minutes.


Immediately remove from cookie sheet with a spatula.


Let cool on wire rack.
Reply:Is Joe U a cook are what!
Reply:I don't have it but if you get it i would love to have it .Thank you


Marla
Reply:For dispensing the funnel cake dough into the oil, it's easier to put dough in a piping bag fitted with a number 12 tip. I've also used a plastic baggie with the corner cut off. I've never been able to find a funnel with an opening large enough that the dough didn't get completely clogged.





The elephant ears like the ones sold at fairs are made with a yeast dough, which is completely different than the dough used for funnel cakes. Here's a recipe for elephant ears:


1 1/2 cups milk


1 teaspoon salt


2 tablespoons white sugar


3/8 cup shortening


2 tablespoons active dry yeast


4 cups all-purpose flour


1 quart oil for frying


3 tablespoons ground cinnamon


6 tablespoons white sugar





In small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C). Sprinkle in yeast and let sit until foamy.





Transfer mixture to large bowl, and stir in flour to make a dough. Knead until smooth, cover and let rise 30 minutes.


In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees F (190 degrees C).





Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels. Combine cinnamon and 6 tablespoons sugar. Sprinkle over warm pastries. Serve.





I use canola oil for frying either.