RESEP BOMBOLONI MAIZENA HASILNYA SUPER DUPER LEMBUT BANGET

Hello friends, Assalamualaikum In this video, I will share the recipe for Maizena Bomboloni The dough using additional cornstarch The texture becomes softer and softer Let's go straight to the tutorial on how to make it Okay, let's just mix the ingredients From 250 grams of high protein flour 30 grams of cornstarch 6 grams of instant yeast And 45 grams of sugar Stir the dry ingredients until they are mixed evenly Then add 1 medium-sized egg And add 130 ml of cold milk Then we knead using a mixer at low speed first We increase the speed gradually Knead until semi-smooth Now this dough is semi-smooth Now let's turn off the mixer first Then add 35 grams of margarine And 1 teaspoon of salt Okay, now let's mix again or knead until smooth Approximately 15-20 minutes Depends on the speed of each mixer After being mixed for about 15-20 minutes The dough is elastic If the elastic is pulled, the dough will be more elastic And if the dough is spread, it will be thin like this And it's not easy to tear Now let's take the dough Then round it Cut and weigh the dough according to taste Here I weigh 25 grams So before rounding, let's cut it first After weighing, cover it with plastic so it doesn't dry Then take one dough and round it If you are learning how to round the dough You can learn on the palm of your hand like this Because in my opinion, the dough can be rounded faster and the result is also neat Or you can also round it on a table like this Usually if you want to be faster, you can round it with two hands After rounding, arrange it on the work surface Then sprinkle a thin layer of flour on top Now cover with plastic And let it rest for about 15 minutes until it expands After resting for about 15 minutes The dough expands a little Now let's take the first dough and round it Then cover the other dough with plastic so it doesn't dry Now I will mold it using a wooden mold like this For this mold, I will write the link for shopping in the description column Then for the mold, we sprinkle or coat it with flour so it doesn't stick Okay, now we start molding Take one dough, then we wrap it with flour Release using a palm or we tap until the air comes out Then we mold If you use this mold, the result is neater After finished molding, now we proof it until it expands for about 50 minutes But it depends on the weather Usually if the weather is hot, the dough expands faster Because the weather was very hot, the dough only expanded for 40 minutes Now it's ready to fry For the oil, don't forget a little bit and a lot And heat it over medium low heat For frying, don't turn it upside down Just one or two turns After everything is finished frying and cold Now we wrap it with powdered sugar This sugar is not regular powdered sugar But powdered sugar for donuts After that, make a hole in the middle using a scissor or you can use a chopstick and so on Put the bomboloni into a box of 16 x 12 cm For the filling of the bomboloni, here I use a glass of taro flavor and chocolate filling from Tulip One recipe produces 22 pieces of bomboloni If you put it in a box, it can produce 2 boxes and the rest is 6 pieces This bomboloni mezena has a softer texture and tastes very good Especially with a very melted filling I'm sure you'll love it Okay friends, good luck Thank you for watching Wassalamualaikumwarohmatullohiwabarokatuh