生姜焼き（ナスと豚ロース肉の生姜焼き）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
kattyanneru Time required : 25minutes
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Donuts | Qiong Cooking's recipe transcription
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Ingredients
- strong flour : 300g
- 卵 : 1個
- (A) Sugar : 25g
- (A) Milk : 145g
- (A) Dry yeast : 3g
- 塩 : 3g
- 無塩バター : 30g
Time required
45minutes
Procedure
-
1)
make the dough
00:00
Crack the eggs into a bowl.
Add (A) and mix thoroughly.
Add strong flour and salt and mix.
When it comes together, knead it with your hands until it becomes smooth.
Cover the bowl and let it rest for 20 minutes. -
2)
ferment
00:49
Remove the dough, place it on the mat and stretch it with your hands.
Add unsalted butter and knead thoroughly.
Place the dough in a bowl, cover with plastic wrap and let rise for about 1 hour. -
3)
mold
01:24
When the dough has doubled in size, take it out and release the gas.
Roll it out with a rolling pin into a large rectangle.
Cut into small rectangles.
Layer the dough in two layers, cover with plastic wrap, and let rise for about 30 minutes.
Peel off the plastic wrap and use a chopstick to make a well in the center of the dough. -
4)
揚げる
03:38
Pour oil (not listed) into a pot and heat over medium heat until it reaches 160 degrees.
Add the batter and fry while stirring with chopsticks.
When it turns golden brown, remove it and place it on a plate.
Point
・After adding (A) in step 1, mix thoroughly to dissolve the dry yeast.
-After adding the butter, knead thoroughly until smooth.
・When removing the gas in step 2, apply pressure by squishing the dough from above with both hands.
・Fermentation time is not included in the required time.
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