Monday, June 13, 2011

Belín Balls

Balls of Berlin, Berlin, bombolini, dsitintos bolinha ... are names for this sweet donut filled with cream, jam or chocolate Ingredients: For the dough 100 g starter teaspoons dry yeast harina3 instantanea100 tibiaPara ml water 400 g mass fuerza1 flour teaspoon of sugar sal50 g ml arranque150 mass of naranjamedia huevosralladura leche2 sheath vainilla60 g of butter (or margarine) suaveaceite neutral for frying (sunflower, for example) and chocolate custard filling Preparation: In a bowl, mix the flour with dry yeast and water until a smooth dough.

Cover with plastic wrap and cover with plastic wrap and let it ferment until it doubles in volume Mix the flour with salt and sugar, is a volcano and pump.The added mass, milk, orange peel, scrape the vanilla seeds and eggs. Hasa mixes get a sticky mess. Flour is added in small amounts as often as necessary to obtain a dough easy to work.

When the dough is loose, add the butter and knead on a floured surface for about 10 minutes. The dough is soft, but it does not stick, and is then allowed to stand in a bowl, cover with plastic wrap, until doubled in volume on a lightly floured surface to knead lightly turns to degas. Then exgtiende until a 1 cm thick.

With a glass, cut circles of about 5 cm in diameter, are placed in a tray and let stand for 20 minutes cuboertos with a tea towel in a frying pan heat the oil to fry the discs. Al contacot hot oil will swell and turn into a ball. When golden brown on both sides, are left on kitchen paper Pata final finish, filled with pastry cream, jam or chocolate cream, with the help of a bottle of cooking, and before submitting sprinkled with icing sugar

No comments:

Post a Comment