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★SUBSCRIBE TO THE CHANNEL: https://goo.gl/Anb3kX ★ CHANNEL FACEBOOK: / temporadas-e-sabores-1431971337065099 ★INSTAGRAM: / temporadasesabores_mariajose --------------------------------------------------------------------------------------------- If you want to sweeten your afternoons, then a berlin ball or bakery dream is an excellent dessert, with a soft, golden and very sweet dough, filled with a delicious pastry cream is to eat and cry for more. A delight that we cannot miss. Quantity: 15 Units INGREDIENTS: FOR THE DOUGH: 420 g of all-purpose wheat flour = 3 cups 25 g of fresh baker's yeast = 1 square or 1 tablespoon of dry baker's yeast = 10 g 125 ml of warm milk = 1/2 cup 1 pinch of salt 3 tablespoons of oil = 50 ml or 2 tablespoons of unsalted butter or unsalted margarine = 50 g 2 eggs 110 g of sugar = 1/2 cup (a little more to sprinkle on the balls at the end) Enough oil for frying FOR THE CREAM: 500 ml = ½ liter of milk 110 g of sugar = 1/2 cup 2 tablespoons of cornstarch 1 teaspoon of vanilla 2 eggs 2 lemon peels PREPARATION: FOR THE DOUGH: Dilute yeast in half a cup of milk and a tablespoon of sugar. Let it sit until it starts to bubble. Make a volcano with flour, sugar, and eggs. Add the yeast mixture, knead for a few minutes, then add a pinch of salt and knead for another 8 minutes. Make a ball with the dough and let it rest for about 60 minutes or until it doubles in size, without drafts in a warm place. FOR THE CREAM: Mix all the ingredients and cook over medium-low heat, stirring constantly, until it thickens and starts to boil. On low heat and stirring constantly, let it boil for 30 seconds and remove from the heat. FOR THE BOMBA: With the dough already made, make balls of about 50 or 60g, place them on a baking tray sprinkled with flour or lined with baking paper and let them rest for 30 minutes in a warm place without drafts. They should grow to almost double in size. Fry in enough oil, but it shouldn't be too hot, because if not they will burn on the outside and be raw on the inside. Fry and turn until golden brown. Remove from the oil and drain on absorbent paper. Coat in sugar and let cool. Make a small slit with scissors, preferably once cold, and open well on the inside without cutting on the outside. Put the cream in a piping bag and, with a filling nozzle, fill the puffs and that's it. If you don't have a piping bag, you can use a plastic bag and cut a little nozzle on the bag and you're ready to use. Enjoy. ----------------------------------------------------------------------------------------------------- Bubinga Quincas Moreira Pop Happy