Part 4/7:
Batter Consistency: The batter should be thick yet scoopable. After mixing in the flour and ensuring there are no lumps, it is important to allow the batter to rest briefly. This resting time lets any gluten relax, contributing to a fluffier end product.
Frying: The frying process is crucial. The oil must reach the ideal temperature of between 160°C and 170°C to ensure the bolinho cooks through without burning. Ana demonstrates dropping spoonfuls of batter into the oil, explaining how the bolinhos should bubble and rise as they fry.
Rolling in Sugar and Milk Powder: Once golden brown and cooked through, the bolinho de chuva must be coated in a mixture of sugar, milk powder, and a hint of cinnamon. This final touch elevates their sweetness and adds a rich flavor.