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Categories:Viewed: 34 - Published at: 6 years ago
Ingredients
- 75 grams Bread (strong) flour
- 50 grams Cake flour
- 12 grams Katakuriko
- 3 grams Dry yeast
- 50 grams Condensed milk
- 1 Egg yolk
- 1 amount that adds up to 100 ml when mixed with Boiling water
- 1 Frying oil
- 1 Granulated sugar
Method
- Break an egg yolk into a measuring cup and add condensed milk and hot water so that the total comes up to 100 ml.
- Mix well to melt the egg and condensed milk.
- Put the ingredients into the bread machine in the following order: mixture from Step 1, dry ingredients and dry yeast.
- Use the dough setting on your bread machine and let it work through the first rising.
- When the first rising has finished, divide the dough into 6 portions, and round them off.
- Place the dough seam side down on the parchment paper cut in small sizes.
- Let dough rise a second time.
- The dough should be done proofing when it has doubled in size.
- Heat the frying oil to 170-180C.
- Deep fry on both sides for about 2 minutes each until golden brown.
- Discard the parchment paper when it peels off.
- Transfer to some paper towels to drain the oil.
- Sprinkle each warm malasada with sugar and you're done.
- They are very fluffy while they're still fresh.
