INGREDIENTS
- For 30 items of 30 gc/u.
- Time:
- – Flour 500 g.
- – Sugar 50 g.
- – Sal 5 g.
- – Water 150 cc.
- – Eggs 2 items.
- – Yeast 25 g.
- – Vanilla essence 3 g.
- – Butter 50 g.
- – Lemon zest 1 unit.
- – Fats for frying 1 kg.
- – Dulce de leche pastry chef 250 g.
- Custard cream:
- – Milk 500 cc.
- – Sugar 150 g.
- – Corn starch 50 g.
- – Eggs 2 items.
Take pleasure in some scrumptious friar balls crammed with pastry cream to accompany some mate
PROCEDURE:
1. Put together the mise en place.
2. Sift the flour with the salt and type a crown.
3. Hydrate the yeast with water and add to the middle of the crown.
4. Add the remainder of the elements and begin mixing.
5. Knead till you obtain a homogeneous and easy texture.
6. Cowl with polyethylene sheet and let it ferment till it doubles in quantity.
7. Degas and lower 30 g buns. and bollar.
8. Cowl and let it ferment till it doubles in quantity.
9. Fry with fats at a temperature of 150 ºC. Cook dinner for about one minute on both sides and management the interior temperature of the product, which needs to be 90 ºC.
10. Take away from the fryer to empty extra fats.
11. Coat whereas scorching with sugar and let cool.
12. Fill with pastry cream or pastry dulce de leche
For the pastry cream:
1. Boil the milk with half the sugar.
2. Alternatively, combine the eggs with the remainder of the sugar and cornstarch.
3. Pour the recent milk over the egg combination, combine and produce the whole lot again to minimal warmth.
4. Cook dinner, stirring in a determine eight, till the combination involves a boil once more and thickens.
5. Pour onto a plate or bowl, cowl with plastic wrap and let cool.
