homemade cake

The cooking method can be adapted. While frying results in the traditional crispy texture, you can bake them for a lighter version. Simply brush the pastries with beaten egg or a little milk and bake them in a preheated oven at 190°C (375°F) until golden brown. You can also form the dough into balls to make snacks, perfect for parties.

Tips

Achieving the perfect dough texture is key. When mixing, add the flour gradually and stop mixing as soon as the dough pulls away from the sides of the bowl and feels smooth to the touch. Too much flour can make the pastries dense. The initial rising time is crucial; let the dough balls rest in a warm, draft-free place until they are visibly puffed up and have almost doubled in size. This ensures a light and fluffy interior after frying.

Dairy and Eggs
Controlling the filling and sealing process will prevent leaks during frying. Make sure the chicken or other fillings are completely cool before wrapping, as a warm filling can soften the dough and make it difficult to handle. When sealing, pinch the edges firmly and consider using a little water or egg white on the edges of the dough to act as glue. Let the prepared pastries rest for 10 to 15 minutes before frying to allow the seal to set.

The frying temperature is crucial for a crispy, grease-free result. Use a deep-fry or candy thermometer to keep the oil at around 175-185°C (350-365°F). If the oil is too cold, the pastries will absorb excess oil; if it’s too hot, they will brown too quickly and remain raw inside. Fry in small batches to prevent overcrowding, which lowers the oil temperature, and turn them occasionally for even golden browning.

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