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ドーナツ（カスタードクリームドーナツ）｜table diary 식탁일기さんのレシピ書き起こし

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식탁일기 table diary

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Ingredients

all-purpose flour : 260g
(A) Milk : 100g
(A) East : 4g
(A) Sugar : 30g
(A) Salt : 3g
(A) Unsalted butter : 25g
(A) Egg : 1個
egg yolk : 3個
sugar : 60g
(B) Milk : 300g
(B) Cornstarch : 27g
(B)Vanilla essence : 3g
(C) Sugar : 150g
(C)Water : 75g

Time required

45minutes

Procedure

1) make the dough 00:14
Put (A) in a bowl and mix with a whisk.
Add all-purpose flour and mix with a rubber spatula.
When it comes together, knead it by hand for 10 minutes.
Coat a bowl with oil (not listed), add the rolled dough, cover, and let rise for about 1 hour until doubled in size.
2) make custard cream 01:04
Put the egg yolks and sugar in a saucepan and mix with a whisk until the mixture becomes whitish.
Add (B) and mix until there are no lumps.
Heat over medium heat while stirring with a whisk.
When bubbles appear all over, turn off the heat.
Cover the surface with plastic wrap and chill in the refrigerator.
3) shape the dough 01:49
Place 1 on a surface sprinkled with flour (not listed).
Roll it out with a rolling pin until it is 0.5cm thick.
Cut out with a round mold 8cm in diameter.
Cover with plastic wrap and let rise for 30 minutes.
4) ドーナツを揚げる 02:31
油を加熱し温度が上がったら3を入れる。
生地が膨らんだら直ぐに裏返す。
弱火にして、両面がこんがりしてきたら取り出す。
5) Fill with custard cream 02:57
Mix 2 with a rubber spatula.
Place in a piping bag.
Make a hole in the side of 4 with a chopstick, stick the tip of a piping bag into the hole, and fill with custard cream.
6) make toppings 03:36
Put (C) into a pot and heat over medium heat.
As soon as it becomes golden brown, turn off the heat.
Grab 5 with tongs and add caramel to the surface to complete.

Point

- Melt the unsalted butter and make it liquid.
- Remove air from the custard cream and wrap it in plastic wrap to prevent the surface from drying out.
・If the dough sticks to the rolling pin and is difficult to roll out, sprinkle it with flour from time to time.
- If you don't have a round mold with a diameter of 8cm, you can use a cup to hollow out the dough.
・When loosening the chilled custard cream, use a hand mixer to make it smoother.
・Be careful not to fill the donuts with too much custard cream as the donuts may burst.
・Do not touch (C) when heating it.
・Keep an eye on the caramel as it will suddenly change color and burn.
・The time required to ferment the dough is not included in the required time.