The Unoffical
Disneyland Cookbook By Hayley Parker
Eats and Treats From the Happiest Place on Earth
Makes 8 buns Prep Time 25 minutes Cook Time 10 minutes Additional Time 1 hour Total Time 1 hour 35 minutes
Tropical Hideaway Chicken Bao Buns Aquodigendi blaborissi doloreh enderfe rsperiam etur minvendessi idigendisita cusa voloribus re dis que init estotae vendam voluptior aut ium quunt incille ctatur aspitatio cum ipisciur mi, isintorit occuptio molorerum volupta tquiasp eratem quatiumquae lia doluptur, qui coratat uressim usdaessit, sequati orehene cus, solecae rnamendi bernate porecep eruptat emporestia doluptatis asperovit quis nobit offictem eum hil ipsam in
Ingredients ◊ 140 g (5 oz) all-purpose flour ◊ 50 g (1.5 oz) wheat starch ◊ 45 g (1.5 oz) powdered sugar ◊ 4 g (1.5 teaspoons) active dry yeast or instant yeast ◊ 80 ml lukewarm water ◊ 1 tbs oil ◊ 1 tsp baking powder ◊ 1 tsp cold water
Chicken Filling ◊ 225 g (8 oz) skinless and boneless chicken breast, cut into small pieces ◊ 1/2 cup finely sliced napa cabbage ◊ 2 dried shiitake mushrooms, soak in hot water, then diced into thin strips ◊ 1/4 tsp salt ◊ 1/4 tsp chicken bouillon powder ◊ 1 tsp fish sauce ◊ 1/2 tsp sugar ◊ 3 dashes white pepper
Instructions 1. S ift the flour, wheat starch and powdered sugar. Transfer to a large mixing bowl. Make a well in the middle of the flour mixture and add the yeast and lukewarm water. Gently dissolve the yeast with the water. Slowly bring together the flour mixture and add in the oil. 2. Knead with hands for 10-15 minutes or until a soft dough is formed. It should be smooth and shiny on the surface. 3. Cover the dough with a damp cloth and let rise for 60 minutes or until it expands in size. 4. Dissolve the baking powder with the cold water, sprinkle over the dough and knead until well combined. Roll the dough into a cylinder shape. Cut and divide the dough to 8 equal portions. 5. Mix all the Chicken Filling ingredients together. Set aside. 6. Use e a rolling pin to flatten each dough ball to a 3” circle. Place a portion of the filling in the middle. 7. Wrap and fold the dough up. 8. Pinch and twist to enclose the opening. Make sure the chicken bun is sealed tight at the top. Place it on a 2” x 3” piece of parchment paper. Repeat the same until you make 8 buns. 9. Arrange the chicken buns on a steamer, leave about 1” gap in between buns. Steam in a preheated steamer on high heat for 10 minutes. 10. Remove buns from the steamer, serve immediately.
◊ 1 tsp corn starch ◊ 1 tbs chopped scallion
Adventurous Eats
3
Classic Mickey Pretzel Aquodigendi blaborissi doloreh enderfe rsperiam etur minvendessi idigendisita cusa voloribus re dis que init estotae vendam voluptior aut ium quunt incille ctatur aspitatio cum ipisciur mi, isintorit occuptio molorerum volupta tquiasp eratem quatiumquae lia doluptur, qui coratat uressim usdaessit, sequati orehene cus, solecae rnamendi bernate porecep eruptat emporestia doluptatis asperovit quis nobit offictem eum hil ipsam in
Ingredients ◊ 1 1/2 cups warm water ◊ 2 teaspoon salt ◊ 4 1/2 cups flour ◊ 2/3 cups baking soda ◊ 1 Tablespoon sugar ◊ 1 packet active dry yeast ◊ 2 ounces butter, melted ◊ 1 egg, beaten ◊ Sugar, for sprinkling on top ◊ 1/2 cup rainbow sprinkles + a bit more for sprinkling on top
Main Street Treats
4
Instructions 1. C ombine water, sugar, and salt in a large bowl, and sprinkle yeast on top. Let sit for 5 minutes or until the mixture begins to foam. 2. Add the flour and butter, and mix on low speed until well-combined. Add a ½ cup of rainbow sprinkles. Mix on medium speed for about 4-5 minutes until dough is smooth and pulls away from the side of the bowl. 3. Remove dough from bowl. Clean the bowl and spray with oil. Return dough to bowl and cover with a tea towel, and let it sit in a warm place for about 50-55 minutes, or until the dough has doubled in size. 4. Preheat oven to 450˚F. Line baking sheet with parchment paper and spray with oil. 5. Bring a medium pot of water and the baking soda to a rolling boil. 6. Turn dough out onto a slightly oiled surface and divide into 16 equal pieces. Roll out each piece into a 12-inch rope. Loop a dough rope to form a circle in the middle, but with about 2 inches of dough on the ends. Roll the dough ends into coils on top of the circle to form a Mickey shape. Place onto prepared baking sheet. Repeat for remaining pieces. 7. Use tongs to place pretzels into boiling water, one by one, for 15 seconds. Remove from water and place onto lined pan. Brush tops of pretzels with beaten egg and sprinkle with more rainbow sprinkles and sugar. 8. Bake until dark golden brown, about 10-13 minutes. Transfer to cooling rack for 5 minutes before serving.
Makes 16 Pretzels Prep Time 55-60 minutes Cook Time 15-20 minutes Total Time 1 hour 35 minutes
Makes 4 Sandwhices Prep Time 10-15 Cook Time 40 Minutes Total Time 1 hour
Blue Bayou Monte Cristo Aquodigendi blaborissi doloreh enderfe rsperiam etur minvendessi idigendisita cusa voloribus re dis que init estotae vendam voluptior aut ium quunt incille ctatur aspitatio cum ipisciur mi, isintorit occuptio molorerum volupta tquiasp eratem quatiumquae lia doluptur, qui coratat uressim usdaessit, sequati orehene cus, solecae rnamendi bernate porecep eruptat emporestia doluptatis asperovit quis nobit offictem eum hil ipsam in
Ingredients Currant Jelly Sauce ◊ 12 ounces red currant jelly ◊ 1 tbs water ◊ 1 tbs half-and-half
Fruit Compote ◊ 1 (12 ounce) jar red currant jelly ◊ 1 (15 ounce) can peaches
Batter ◊ 2⁄3 cup water ◊ 1 small egg ◊ 1⁄2 tsp salt ◊ 1⁄8 tsp white pepper ◊ 2⁄3 cup all-purpose flour ◊ 1 3⁄4 tsp baking powder
Sandwhiches
Instructions 1. C URRANT JELLY SAUCE: Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup. 2. FRUIT COMPOTE: Combine your favorite fresh and canned fruits and chill well. Yield is about 1/2 cup per person. 3. BATTER: Place water, egg, salt, and pepper in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill. 4. SANDWICHES: Make 4 sandwiches, putting cheese between ham and turkey. Cut into fourths and put a toothpick through each quarter. 5. Heat about 6” of oil to 340 degrees in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. An alternate way of frying it to put approximately 1/4” oil in a large pan and fry the sandwiches on both sides until crispy and brown. 6. Remove from oil and take out toothpicks. Drain on paper towel to remove excess oil. Sprinkle sandwiches with confectioners’ sugar. Serve with fruit compote and currant jelly sauce.
◊ 8 slices white bread ◊ 4 slices roasted cooked turkey ◊ 4 slices tillamook swiss cheese ◊ 4 slices smoked ham ◊ vegetable oil, for frying
Garnish ◊ confectioners’ sugar, for dusting ◊ fruit, compote ◊ currant jelly, sauce
Bayou Bites
7
Churro Bites Aquodigendi blaborissi doloreh enderfe rsperiam etur minvendessi idigendisita cusa voloribus re dis que init estotae vendam voluptior aut ium quunt incille ctatur aspitatio cum ipisciur mi, isintorit occuptio molorerum volupta tquiasp eratem quatiumquae lia doluptur, qui coratat uressim usdaessit, sequati orehene cus, solecae rnamendi bernate porecep eruptat emporestia doluptatis asperovit quis nobit offictem eum hil ipsam in
Ingredients ◊ 1 cup water ◊ 8 tbs butter ◊ ¼ tsp salt ◊ ¾ tspground cinnamon divided ◊ 1 ¼ cups all-purpose flour ◊ 3 eggs ◊ 1 ½ cups vegetable or canola oil ◊ ½ cup sugar
Frontier Favorites
8
Instructions 1. C ombine water, butter, salt, and 1/4 teaspoon cinnamon in 1 1/2-quart saucepan over medium heat. Bring pot to rolling boil. 2. Reduce heat to low. 3. Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 minutes. 4. Add eggs, one at a time, and stir until combined. Set aside. 5. Heat oil in medium skillet or one-quart saucepan over medium-high heat or until temperature reaches 350 degrees. 6. Spoon dough into piping bag fitted with large star tip. Pipe one-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry. 7. Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer. 8. Drain churro bites on paper towel. 9. Mix sugar and 1/2 teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.
Makes 20 bites Prep Time 15 Minutes Cook Time 25 Minutes Total Time 40 Minutes