Recipe: Delicious Super yummy and soft yamballs

Recipe: Delicious Super yummy and soft yamballs Delicious, fresh and tasty.

Super yummy and soft yamballs. The texture of the dough was exceptionally delicious - soft and chewy and the filling was so flavourful - not too bland and not to spicy. I was just looking through the reviews written by others and noticed they had said how these cinnamon buns became hard the next day and how they only lasted 'soft and moist' one day. The ensaymada that is popular nowadays is the really soft ones.

I was reading a lot about making really soft Ensaymada and I am quite happy with the outcome of this recipe.

We are all about tasty treats, good eats, and fun food.

How to Make Yummy Soft Snickerdoodle Recipe History of the Snickerdoodle Cookie Recipe.

You can cook Super yummy and soft yamballs using 8 ingredients and 10 steps. Here is how you cook that.

Ingredients of Super yummy and soft yamballs

1. You need 1/3 of tuber of yam.

2. You need 250 g of mincemeat.

3. You need of Coarsely ground peppers and onions.

4. You need of Mince ginger and garlic.

5. You need of Beaten eggs.

6. Prepare of Flour.

7. Prepare of Salt, bullion cubes and other spices/seasonings of your choice.

8. You need of Veg oil for frying.

It is said that the Snickerdoodle recipe originated from a German recipe.

Interestingly Snickerdoodles are really only popular in the United States and Canada; they are pretty much unknown everywhere else (or maybe known by another name).

In a small mixing bowl, combine the flour, oats, baking powder, cinnamon and kosher salt.

In large mixing bowl or the bowl of a stand mixer, combine the brown.

Super yummy and soft yamballs instructions

1. Peel, wash and boil yam in salted water till done. Drain and keep aside to cool then you lightly pound or mash..

2. Put 2-3 tbsp oil in a frying pan and place on your cooker, when hot, add in the ginger and garlic. Cook for 5 secs then add the ground peppers and onions. Cook for some secs then add in the mincemeat. Keep cooking, stirring, breaking up the meat and mixing them all up in the process. Add in your seasonings but be careful with the salt as your yam is also salted..

3. When the meat is cooked(you can taste to be sure), remove from the heat. Make sure the meat mixture is not dry as this will also add moisture to the mashed yam..

4. Gradually add in the meat mixture to the yam, I prefer to use my clean hand for this step to properly combine them and also feel the texture of the mixture in the process 😁.

5. Add in 1 beaten egg, mix thoroughly then start molding into balls.

6. Put some flour in a bowl/ plate. Beat 3 eggs in another bowl. I omitted breadcrumbs because I wanted them soft. However you can have another bowl/plate with breadcrumbs..

7. Dip the balls first in egg, make sure to coat everywhere, drain excess egg then roll in flour, make sure to coat everywhere too then return the balls into egg again and coat. Fry in hot oil till golden brown. Make sure the oil is not too hot so as to evenly cook the balls.

8. If you are using breadcrumbs, you first roll the balls in flour, then dip in egg and then roll in breadcrumbs and fry. The breadcrumbs give a darker colour and add more crunchiness and flavour.

9. Enjoy😋🤗.

10. Had mine with a cup of kunun tsamiya and cow leg p.soup…. it was heavenly… the balls were just perrrrfecccct… soft, moist and well seasoned 😋👌.

I followed your recipe exactly using whole milk.

I used pure canola oil to fry them in.

I used the water in the glaze.

These are so soft and delicious, even better than Krispi Cream.

This will been the only donut recipe that I will use from now on.