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コロッケ（カニカマのクリームコロッケ）｜料理人設楽の料理道場さんのレシピ書き起こし

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Chef Shitara's cooking dojo

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Ingredients

cake flour : 40g
牛乳 : 240g
無塩バター : 30g
塩 : 2g
胡椒 : 適量
カニカマ : 40g
角切りベーコン : 30g
卵 : 1個
油 : 小さじ1/2
パン粉 : 適量

Time required

40minutes

Procedure

1) make white sauce 00:59
Put the unsalted butter in a pan and heat it over very low heat.
Melt unsalted butter and heat to 70 degrees.
Turn off the heat, add the cake flour and mix well.
Let it sit for about 5 minutes.
Heat over low heat, add milk little by little and mix well each time.
When it becomes smooth, add salt and heat over low heat for 7-8 minutes while stirring well.
Turn off the heat and let it cool.
2) make cream 05:06
Add crab sticks and bacon to 1 and mix.
Sprinkle with pepper and mix.
Flatten the surface, wrap in plastic wrap and chill in the refrigerator.
3) put on clothes 06:56
Put the eggs in a bowl and beat.
Add oil and mix well.
Wear vinyl gloves and apply a small amount of oil (not listed).
Roll 2 into a ball shape.
Add soft flour (not listed), egg, and bread crumbs to the bale-shaped 2 in that order.
4) 揚げる 10:05
Add oil (not listed) to a frying pan and fry 3 at 160-170 degrees.
Flip over when browned.
When the whole is browned, flip it over again.
Drain the oil and put it on a plate to complete.

Point

・Turn off the heat before adding the soft flour for the white sauce so it doesn't get lumpy. After adding the salt, mix until the mixture is no longer powdery.
・When cooling the white sauce in the refrigerator, return it to room temperature before adding it.
・By adding oil to the egg, it becomes a good texture.
・Raw bread crumbs are recommended.
・ Can be frozen with bread crumbs attached.
・Do not touch it except turning it inside out when frying, as it may cause it to burst.