Fried dumplings ( or baked ) 300 g flour 00 30 g of lard 200 ml of milk 3 tablespoons granulated sugar ½ teaspoon of salt grated zest of ½ lemon 5 g of dried yeast ( master baker ) You also need : q.b. icing sugar for sprinkling q.b. peanut oil for frying q.b. fillings of your choice ( jam , custard , chocolate etc ...) Preparation : Heat the milk slightly and dissolve the yeast inside . Mix the flour with the sugar and then put it in a heap on the work surface , make the hole in the middle, slowly pour the milk and mix vigorously. Once absorbed the milk put lard in flakes and continue to knead. Add salt as the last ingredient . Knead the dough until you get a smooth and elastic ball . If you have the planetary use the hook and let the machine work until the dough reaches a certain elasticity and comes away easily from the sides of the bowl. Transfer the mixture into a bowl, cover with plastic wrap , non-contact , and let rise in the oven with the light turned off . After about two hours ( more than double its volume ), take the dough and roll it out thinly with a rolling pin ( a few millimeters ) on the floured work surface . Cut into diamond shapes and fry in hot oil . I have them cooked in the oven, I placed the diamond pattern on the plate ( 2 ) lined with parchment paper and have them cooked in a preheated ventilated at 160 degrees for 10 minutes. When the dumplings are cooked, fill them with the help of a syringe pastry , with what you like. Finally, sprinkle with icing sugar vanilla . If you want the salted version ( to be eaten with cold cuts ) just put a spoonful of sugar, is used to activate the yeast and a teaspoon of salt. The procedure is the same. Fried dumplings ( or baked ) 300 g flour 00 30 g of lard 200 ml milk 3 tablespoons granulated sugar ½ teaspoon salt grated zest of ½ lemon 5 g of dried yeast ( master baker ) Also needed : to taste icing sugar for sprinkling q.b. peanut oil for frying q.b. fillings of your choice ( jam , custard , chocolate etc ... ) Preparation : Heat the milk slightly and dissolve the yeast inside . Mix the flour with the sugar and then put it in a heap on the work surface , make the hole in the middle, slowly pour the milk and mix vigorously. Once absorbed the milk put lard in flakes and continue to knead. Add salt as the last ingredient . Knead the dough until you get a smooth and elastic ball . If you have the planetary use the hook and let the machine work until the dough reaches a certain elasticity and comes away easily from the sides of the bowl. Transfer the mixture into a bowl, cover with plastic wrap , non-contact , and let rise in the oven with the light turned off . After about two hours ( more than double its volume ), take the dough and roll it out thinly with a rolling pin ( a few millimeters ) on the floured work surface . Cut into diamond shapes and fry in hot oil . I have them cooked in the oven, I placed the diamond pattern on the plate ( 2 ) lined with parchment paper and have them cooked in a preheated ventilated at 160 degrees for 10 minutes. When the dumplings are cooked, fill them with the help of a syringe pastry , with what you like. Finally, sprinkle with icing sugar vanilla . If you want the salted version ( to be eaten with cold cuts ) just put a spoonful of sugar, is used to activate the yeast and a teaspoon of salt. The procedure is the same. Like · · Share · about an hour ago ·
Posted on: Wed, 22 Jan 2014 22:45:28 +0000
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