COLOMBIAN BUÑUELOS




Hi everyone,

The today recipe is perfect rounded colombian buñuelos and  the end of this recipe  I will give you some tips and answers for the following questions:


Why my Colombian buñuelos aren't rounded ?.
Why my Colombian looks like rubber ducky?
Why I got cubistic Colombian Buñuelos.?
How  I  do to get perfect rounded  Colombian Buñuelos?
Why my Colombian aren't moist?
Why My Colombian buñuelos splash  oil everywhere when I dropped them into the pan?.
Why My Colombian buñuelos are brown on the outside and uncooked inside  ?

This recipe is suitable for celiacs but not for those with lactose intolerance, or for those who are dieting to lose weight..

INGREDIENTS:
Cornstarch 150 gr
Mozzarella cheese 150 gr
Egg 40 gr
Sugar 18 gr
30 ml milk or water
3 gr baking powder
Abundant oil for frying

INSTRUTIONS:
1.Grate the cheese , mix it with the cornstarch and then pulverize it with a coffee pulverizer machine.



2.Place the pulverized cheese and cornstarch into a bowl , add the sugar , the egg and knead. If the dough looks like dry then slowly add milk while mixing until dough is smooth and does not stick to your hands.The desired dough should look soft , hydrated and doesn't get flat if you shape it into balls.


3.Fry it warm oil it should not be cold should not be really hot to get the ideal oil temperature set the fire in medium heat but if have an electric stove with Ceramic glass cooktops use lowest temperature because the cooktops help to concentrate the heat, the same happens if you use a frying glass pan.


TIPS :

  • Why my Colombian buñuelos aren't rounded ?.
  • Why my Colombian looks like rubber ducky?
  • Why I got cubistic Colombian Buñuelos.?
  • How  I  do to get perfect rounded  Colombian Buñuelos?


Causes:

Over hydrated dough
to know if your dough isn't over hydrated take this simple test make littlr balls and let to stay a little  bit  if  the  balls  flat the dough is over hydrated.

Really cold oil  
the ideal temperature is  important to succes with  the shape of buñuelos , cold  oil causes the  colombian buñuelos don't get perfect shaped into balls during the frying. The  Colombian buñuelos get the  perfect ball shape meanwhile friying because the face become fried push down the uncooked face against the oil continuosly making to rotate the  buñuelos. 

Insufficient oil to cover the Colombian buñuelos when you dropped into the oil before it float.
If there isn't enough oil into the pan to cover with oil the Colombian buñuelos  before they float  cause  inflate  a bump in a side of  buñuelo giving  the shape similar a rubber ducky. 

The correct and consistent temperature for frying makes the Colombian Buñuelo  perfect  round. 

Here are two mini-videos which show how to test if the temperature is ideal  for  frying or 
 the oil is very hot. 

When the temperature is right the ball  float quickly  and has  a  pale  color. 




But now  when the oil is too hot the ball gold  firstly  before  float.




For good frying you should  a few  at a time .Many Buñuelos  at same  time cold down the  oil temperature.


Here  is  a video of the Colombian Buñuelos frying  with ideal  oil temperature,  notice  they  rotate.The  total frying duration ranges from 1 minute to 8 minutes depending on the size of the donut. 



  • Why my Colombian Buñuelos isn't moist?

causes:

Over frying and dry dough

For  improving  the Colombian Buñuelos texture and foam  replacing the  half of cornstarch by  pastry flour but this will make the donut  crush thicker and crispy.

Add less  egg and put more fluid by replacement.

Replace the baking powder for baking soda.

Replacing 1/8 of the corn starch  by cassava starch (tapioca, yucarina) this will make stay more golden color.

Put egg yolks  instead of  whites.

You can replace some of the cornstarch by cake mix  if you add it omit or add less baking powder.

Why My Colombian buñuelos splash  oil everywhere when I dropped them into the pan?.

The reason is because the  cheese is not properly pulverized or finely grated, big cheese crumbles burst in the oil.


  • Why My Colombian buñuelos are brown on the outside and uncooked inside.   


The oil was too hot.

Do you miss the taste of authentic Colombian Buñuelos?
Add a tablespoon of parmesan cheese to  the  recipe it  gives a special flavor  closer to  the Colombian costeño cheese.
COLOMBIAN BUÑUELOS COLOMBIAN BUÑUELOS Reviewed by CHORI AGAMEZ on 9:22 AM Rating: 5

3 comments:

  1. De las mejores recetas de buñuelos que he encontrado! Quedan fantásticos.

    ReplyDelete
  2. i added to9 much milk and now the dough is tooo liquidy, what can i add to bring ot back to the correct consistancy?

    ReplyDelete

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