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揚げないクリームドーナツ｜ゆうスイーツ研究家

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Ingredients

4切れ食パン : 2枚
スティックシュガー : 適量
カスタードプリン : 140～160g
片栗粉 : 小さじ2
サラダ油 : 適量

Time required

35minutes

Procedure

1) カスタードクリームを作る 01:27
Put the custard pudding in a bowl and mix with a whisk until smooth.
Add potato starch, mix, and heat in a 200W microwave oven for 10 minutes.
Keep an eye on it and heat for another 5 minutes.
2) prepare 03:12
Cut two slices of bread into round shapes and coat both sides with salad oil.
Put the bread in a toaster at 200 degrees and turn it over when it is browned.
Bake while watching until both sides are browned.
After baking, sprinkle stick sugar on both sides while hot.
3) finish 05:45
Poke a hole in the side of the bread with chopsticks, etc., and spread out the inside.
Put the cream from step 1 into the hole and it's done.

Point

・Use custard pudding that contains eggs as an ingredient.
・If you want to add sugar, add about 1-3 teaspoons when mixing the custard pudding in step 1.
・When heating in the microwave, check every 2-3 minutes.
・If you don't put the heat in slowly, the potato starch will insist, so heat it slowly while thickening it.
・Use a thick loaf of bread about 3 to 4 cm.
・A round cup, a cocotte, or a mold can be used to cut out the mold.
・If you apply salad oil to the bread that has been cut out, you can get a nice brown color and a fried feeling.
・When toasting in a toaster, both the top and bottom sides will be exposed to heat and burn easily, so it is better to spread aluminum foil underneath and heat from the top side.
・While baking, it's a good idea to change the position of the bread so that the bread is evenly browned while watching the process.
・Granulated sugar can be used instead of stick sugar.
・If you don't have a piping bag, you can use a ziplock bag instead.