Delicious and simple: Berlin fried balls(hao chi di jian dan di bai lin you zha qiu )

Delicious and simple: Berlin fried balls

Introduction:

"I'm so lazy that I don't want to do anything." I'm sleepy in spring, sleepy in autumn, sleepy in summer, sleepy in winter and March. ". Today, I saw this beautiful bread ball, and I suddenly wanted to taste it, so greedy beat lazy

Production steps:

Step 1: making seed dough: mix water at about 20 ℃ with yeast, sift in high flour, and mix it into a sticky dough. Cover with plastic wrap and let stand for about 1 hour. I put the basin in a pressure cooker with hot water for 45 minutes.

Step 2: ferment the dough to double its size

Step 3: put other ingredients except butter in the main dough into the seed dough and knead them into a dough, then add softened butter to knead them into a smooth and elastic dough and continue to ferment. Butter can be replaced by flavorless cooking oils such as sunflower oil or corn oil. But there will be less of the special flavor of butter.

Step 4: divide the dough into 20 portions, knead it into small balls, and ferment for 1 hour. Spray water on the surface every other moment to prevent it from drying

Step 5: pour the oil into the pan, turn the heat down, put in the small dough after the oil temperature reaches 160 ℃, fry it for about one minute on both sides, fry it until golden on both sides, take out the oil or use the oil absorption paper to absorb the oil, put it in the sugar and roll it round. As a matter of fact, I cooked a syrup at the end and coated the bread balls with sugar just like making shredded bread. It tasted delicious with a crisp sugar shell.

Materials required:

Yeast: 4G

Salt: 2G

Fine granulated sugar: 32g

Egg yolk: 2

Milk: 30g

Butter: 30g

High flour: 125g

Water: 87g

Edible oil: appropriate amount (for frying)

Note: shiver a few sentences: 1, if the dough is very sticky, you can use some flour to prevent it from sticking; 2, the dough does not need to be kneaded to expand, the surface is smooth and elastic; 3, the separated dough should not be covered with film, anti sticking, and the part in contact with the container should be smeared with some oil, otherwise it will stick to the container; 4, the oil temperature is 160 ℃, chopsticks in the oil, will rise small bubbles from the bottom, you can fry 5. Roll sugar while it's hot, or it won't stick.

Production difficulty: simple

Technology: deep fried

Production time: several hours

Taste: sweet

Chinese PinYin : Hao Chi Di Jian Dan Di Bai Lin You Zha Qiu