炸果酱小甜饼
柔软的酵母面团包裹着厚厚的果酱。馅料必须足够稠密，否则炸制时会渗漏。
- 烹饪时间
- 1 小时 35 分钟
- 份量
- 457 kcal
- 材料
- ≈ $0.11
- 蛋白质
- 9 g
材料
- 1 Wheat flour 61 克
- 2 Milk 2.5%包装 930 毫升 约等于 $0.88 31 毫升
- 3 Dry yeast 1 克
- 4 Sugar 8 克
- 5 Eggs包装 10 个 约等于 $1.93 0.2 个
- 6 Butter包装 180 克 约等于 $1.58 5 克
- 7 Salt 按口味
- 8 Jam 24 克
- 9 Sunflower oil 10 毫升
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将牛奶温热，加入酵母和半量糖，搅拌均匀后静置10分钟，直到起泡。
加入鸡蛋、融化的黄油、盐、剩余糖和面粉，揉成柔软的面团。
盖上布巾，在温暖处发酵45–50分钟，直到面团明显膨胀。
将面团分成小圆饼，每个放一勺厚果酱，然后捏紧边缘封口。
热油锅，将小甜饼接缝面朝下炸3–4分钟，再翻面炸3–4分钟。
待两面金黄酥脆后捞出，沥干油，静置5分钟食用。
小贴士
- 为什么这样做
- Leave the dough in a warm place so the yeast works actively and the dough rises. Otherwise the pies will be flat and tough. If the room is cool, cover it with a towel to keep the warmth in.
- 可替换食材
- Replace the fruit jam with thick cherry or plum jam (24 g), but make sure it doesn't leak. Use ghee (10 g) instead of sunflower oil for frying for a richer taste.
- 常见错误
- The filling leaks while frying if the dough isn't pinched tightly or the jam is too runny. Check: if the edges aren't sealed, the filling spreads across the pan.
- 保存与加热
- Keep in the fridge for 2 days in an airtight container. Reheat in the oven at 180°C for 10 minutes or in a pan under a lid for 3 minutes. Don't freeze, the dough will turn crumbly.
- 搭配建议
- Serve with tea at lunch or dinner as a quick sweet snack. Add nuts or sour cream for contrast.
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