Berlin fried ball
By VicentaLakin
I can't blame myself for being lazy, trying to do nothing. I saw this breadball today, and suddenly I wanted to taste it, so Mo won't be lazy
Recipe Recommendations
- sweetening
- fried
- several hours
- simple
Steps for Berlin fried ball
1
(b) Production of scavengers: mixing of around 20°C water with yeasts, sifting into high powder and mixing into some sticky paste. I'll cover the film for about an hour, and I'll put the basin in a hot-watered high-pressure pan for 45 minutes。
2
The fermented noodles are double
3
The main noodles, other than butter, are placed into the scavengers and then added to the soft butter, which is smooth and flexible and continues to ferment. Butter may be replaced with tasteless edible oil such as sunflower oil or corn oil. But there'll be less sweets of butter。
4
Split the niced pasta into 20 pieces, rub it into a ball, and ferment it in the last hour
5
When oil is poured in the pot, when the oil is warmer to 160°C, it is placed in a small noodle, which is blown to about one fraction on each side, and it is blown up to two sides of gold and yellow, and when it is taken out of control or pumped in oil, it is rolled around a round in sugar. In fact, I'm the last one to make a syrup, and I'm wearing a loaf of sugar, and I'm eating the skin, and it's delicious。Berlin fried ball Make Tips
A few quick notes: 1. If the dough is very sticky, you can sprinkle some flour to prevent sticking; 2. You don't need to knead the dough until it is fully developed; a smooth and elastic surface is sufficient; 3. Do not cover the divided dough with plastic wrap; it is best to grease the parts of the container that will touch the dough, otherwise it will stick to the container; 4. Heat the oil to 160°C. When you put a chopstick in the oil, small bubbles will rise from the bottom; you can start frying at this point. Using a small pot can save oil; 5. Coat in sugar while it is still hot, otherwise it won't stick.