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ייִדיש
材料
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35グラム ラード
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500グラム 0 小麦粉
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5グラム シュガー
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15グラム 塩
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125グラム 水
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100グラム 全乳
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12グラム インスタント酵母
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揚げる
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シードオイル
行き方
揚げgnocco伝統的なエミリア料理に属し. 揚げgnoccoのためのオリジナルレシピはラードで揚げ必要です, しかし、今日、私たちは、代替として油の使用を好みます. 揚げgnoccoは準備に非常に簡単なレシピです, あなただけの食材を一緒に練るために少しの忍耐を持っている必要があります: 小麦粉, 水, ミルク, ラードと酵母. 暑い楽しむことができます, 一度揚げと軽く温め, コールドカットを伴います. 揚げ餃子は異なる名前で撮影した時間の経過とともに, その良さはそのまま残っています!
ステップ
|
1
完了
|
To prepare the fried gnocco, first mix the water with the milk. |
|
2
完了
|
In a bowl pour the flour, instant yeast, sugar and salt. Mix the powders and then incorporate the lard. Mix with your hands and pour in the milk and water mixture. |
|
3
完了
60
|
Once the powders have absorbed the liquids, transfer the mixture to a floured pastry board. Form a compact and dry dough, place it in a bowl, cover with plastic wrap, let the dough rest for at least an hour for a maximum of 12 時間, in a cool place. |
|
4
完了
|
この時間の後, resume the dough, lightly sprinkle the pastry board and divide into blocks with a knife. Take a single loaf (cover the rest with the bowl), roll the dough with a rolling pin until you get a very thin sheet, no more than a couple of millimeters. Trim the edge of the dough with a wavy dough cutter. Then cut out 8x7 cm parallelograms. In doing so you should get about 50 作品. Don't throw away the clippings, but knead them again. |
|
5
完了
1
|
Once cut, cook them in hot seeds oil at 170 程度のため° 1 分, no more than 3-4 pieces at a time. Once golden, the first part turns and continues on to the other. Drain on absorbent paper and continue with all the others. Your fried dumpling is ready, enjoy it hot! |
