Bolinho de Chuva Com Vinagre

Do Piotrca with vinegar He completely changed my way of preparing this traditional candy. Vinegar is the secret ingredient that makes the dough lighter and dry without absorbing too much oil in frying.

I learned this technique from my grandmother and today I share with you. It is one of the tastiest recipes I know, perfect for an afternoon snack or a special breakfast.

How to do rainfall with vinegar

I prepare these gnocchi that mix eggs, milk, flour and sugar in a homogeneous dough, adding a few drops of vinegar to give lightness. The yeast guarantees that they are cuddly and the salt improves the sweet taste.

Fried in hot oil until golden brown, creating a crunchy cone and soft interiors. The result is dry and irresistible biscuits. Take a look at the complete recipe below with suggestions and suggestions.

Recipe ingredients

• 2 eggs
• 2 cups of milk
• 2 cups and ½ of wheat flour
• ¾ cup (tea) of sugar
• 1 teaspoon of white vinegar
• 1 tablespoon of yeast powder
• 1 whistle of salt
• Frying oil
• Crystal sugar and cinnamon to sprinkle

Methods of preparation

Prepare the base of the mass:

• I hit the eggs in a large bowl until they are well mixed.
• I gradually add the milk, always mixing to completely incorporate.
• This liquid base must be homogeneous before adding dry ingredients.

Incorporate drying:

• Peeiro the flour in a separate bowl and mixed with sugar and salt.
• I add this mixture to the base liquidates gradually, mixing gently so as not to create lumps.
• The dough should be smooth and coherent.

The secret of vinegar:

• I add the vinegar to the dough and mix quickly.
• Vinegar reacts with yeast, creating bubbles that make the biscuits clearer.
• Finally, incorporate the baking powder, mixing only enough to distribute.

Heating the oil:

• I put the oil in a deep pan, enough to cover the gnocchi.
• He warms over medium heat until he reaches the ideal temperature – test dripping a drop of dough that should chic and go up immediately.

Fry the gnocchi:

• With the help of two tablespoons, I take small portions of pasta and dissolved in the hot oil.
• Few fried foods to not lower the oil temperature.
• I turn to me when they give one side, leaving it uniformly.
• I retire when they are golden and dry.

Final:

• I run the gnocchi on absorbent paper for a few seconds.
• Still hot, a mixture of crystal sugar with cinnamon powder passes.
• I immediately serve to enjoy freshness.

SUGGESTIONS

Vinegar is essential to make gnocchi dry and light. Use only one teaspoon: a greater quantity can change the taste. White vinegar works better than other types. The oil temperature makes the difference. It burns very hot outside and becomes raw inside. Very cold leaves the gnocchi soaked. The mass fall test is infallible. Don’t mix the dough too much after adding the yeast. Excessive movements make the yeast lose, with consequent heavy gnocchi.

Revenue combinations

I serve these rain gnocchi accompanied by fresh coffee or hot milk with chocolate. They are also delicious with chamomile tea or fennel for a lighter snack. For special occasions, preparation of chocolate syrup or dulce de leche to accompany.

Children love to immerse themselves the gnocchi in hot syrup. For breakfast, I combine myself with fresh fruit such as banana or ground apple. The acidity of the fruits perfectly balances the sweetness of the gnocchi.

Conclusion

OR Piotrca with vinegar It has become my favorite recipe to surprise the family on weekends. The secret of vinegar really works, leaving every biscuit lighter and more dry than the traditional one.

It is incredible that such a simple ingredient can make so much difference in the final result. Now every time I smell these gnocchi, I remember my grandmother and the affection he put on every recipe he taught me.