Bombshell 🍩

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We've just done it for the first time, but it's very delicious. (Mom said 😄) Friends try it.

Chocolate Filling Bomboloni Recipe (About 20 Balls)

Flour mixture

* 500g bread flour

* 70 grams of sugar

* 8 grams of dried yeast

* 8 grams of salt

* 20 grams of milk powder (keeps it soft)

* 2 chicken eggs (about 100 grams)

* Cold fresh milk 180-190 grams

* 70 grams of soft unsalted butter

* 1 teaspoon vanilla scent

How to do

1.Mix flour, sugar, yeast, milk powder

2. Add eggs and milk. Massage until starting to lump.

3. Add salt. Continue massage.

4. Add soft butter until it is stretched into a film.

5.Break up 1.5-2 times (about 60-90 minutes)

Divide the dough.

* 45-50 grams each

* Will get about 20 balls

Keep the skin taut. Put it on a secondary paper.

Rest around two

45-60 Minutes

Until inflatable, about 80-90%

Fry

* Oil 165-170 ° C

* 1 minute first side

* Flip the other side for 1 minute

* Reverse each side for 20-30 seconds

Will get a white band around the ball

Sugar mix

The fry is finished for 30-60 seconds and immediately mixed with granulated sugar. While the skin is still warm, the sugar is as beautiful as in the picture.

Chocolate filling

Ingredients

* 35 grams of cocoa powder

* 70 grams of sugar

* 20 grams of corn flour

* 300 grams of fresh milk

* 20 grams of unsalted butter

* 1 teaspoon vanilla scent

* Hand-picked salt

How to do

1.Mix cocoa, sugar and cornstarch

2. Gradually add milk to dissolve.

3. Set the center light. People as well as thickening.

4. Turn off the lights. Add butter and vanilla.

5. Rest until cold and then put in a squeeze bag

Will get a rich chocolate filling squeezed and greasy

Filling

* Wait for the doughnuts to cool first

* Use Bismarck number squeeze head or long squeeze head.

* Squeeze about 18-25 grams of filling per ball.

If you want to overflow, use about 25 grams per piece.

This recipe will be soft for 2-3 days when stored in a sealed box.