The spherical bread that children especially like, with a golden white belt on both sides, eggs and noodles are nutritious

Today I would like to share with you a delicacy similar to bread, no need to use an oven, no drop of water, the finished product is close to spherical, chubby, golden on both sides, with a white or light yellow belt in the middle, it looks good, soft and delicious, and children especially like it.

Ball bread

Dough: 300 grams of high-gluten flour (or plain flour), 3 grams of yeast, 20-30 grams of sugar, 20 grams of corn oil.

Cooking steps:

Beat 3 eggs into a large bowl, add 3 grams of yeast, add 20-30 grams of sugar according to your favorite sweetness, and stir well.

Add 300 grams of cake flour, replace it with plain flour if there is no cake flour, stir it into a flocculent shape like the one in the picture, and then pour in 20 grams of corn oil (or other tasteless vegetable oil).

Knead the dough into a smooth dough with this ratio and the dough that comes out is moderately soft and hard. Cover with plastic wrap and start fermenting.

Due to the sugar content in the dough and the high summer temperature, the dough will rise twice as large in about 1 hour. The inside of the dough is full of honeycomb tissue, and since there is no water in the dough, it is all made of eggs and noodles, so it looks yellowish.

Take out the dough, put it on the kneading mat and press and knead to exhaust it, divide it into evenly sized dough agents, knead them separately, press them flat by hand or roll them out slightly with a rolling pin to form a round cake. Cover with plastic wrap and ferment twice as much as the size, I divide it into 12 equal portions here, and I think this size is more moderate.

The second fermentation is good, the green billet is obviously fat, and it is light to pick up, because it is full of gas, and slowly put it into the warm oil pan along the edge of the pot, because there are eggs and sugar in the dough, it is easy to color, and it must be fried slowly with the minimum heat to prevent the outside from being too dark, but the inside is not yet ripe.

Don't be lazy halfway, pay attention to turning over multiple times, so that both sides are heated evenly and expand consistently, the inside is completely ripe, and the outside is evenly colored.

Fry until the skin is golden brown and crispy, remove the oil in a colander and put it on a plate.

The fluffy and delicious buns are ready. Pinch it with your hand and deflat, then release it and immediately return to its original appearance, full of elasticity, very fluffy and soft.

Although it is fried, it is not greasy at all, except that the skin is stained with oil when swimming in the oil. If you are particularly taboo about fried food, you can also use the traditional method of baking or steaming, the method is different, the taste is different, you can't say which method is the best, you can only say that each has its own merits and characteristics.