Name: Fried Gnocco
Yield: 5
Cuisine: Italian
Ingredients: Lard: 35g; 0 Flour: 500g; Sugar: 5g; Salt: 15g; Water: 125g; Whole Milk: 100g; Instant Yeast: 12g; Seed Oil

Cuisine:

ChiItalian

anoshanda 5
Hard

Ingredients

35d Mwenje
500d 0 furawa
5d shuga
15d munyu
125d Mvura
100d Whole Milk
12d Instant Mbiriso
To Fry
Seed Oil

mirayiro

The zvakakanyiwa namafuta gnocco ndezvaJehovha chinyakare Emiliàn chili. Yepakuvamba yokuwana nayo zvakakanyiwa namafuta gnocco kunoda chakabikwa mu mafuta, asi nhasi isu vanosarudza kushandisa mafuta serimwe rinogona kutsiva. The zvakakanyiwa namafuta gnocco chinhu nyore chaizvo yokubika kugadzirira, unotofanira kuva zvishoma kuti kanya zvokubikisa pamwe: furawa, mvura, mukaka, mafuta uye mbiriso. Inogona ainakidzwa inopisa, kamwe zvakakanyiwa namafuta uye asingaremekedzwi achidziya, pamwe ne chando maronda. Nokufamba kwenguva zvakakanyiwa namafuta dumpling akatora pamusoro mazita akasiyana, kunaka kwaro rakaramba!

matanho

1 nokuita	To prepare the fried gnocco, first mix the water with the milk.
2 nokuita	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 nokuita 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 maawa, in a cool place.
4 nokuita	Mushure menguva ino, 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 zvimedu. Don't throw away the clippings, but knead them again.
5 nokuita 1	Once cut, cook them in hot seeds oil at 170 ° inenge 1 Mineti, 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!