Kuma's limit cafeteria Time required : 40minutes
Donut (east donut) | Haruan's recipe transcription
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Ingredients
- (A) Strong flour : 150g
- (A)薄力粉 : 100g
- (A)砂糖 : 45g
- (A)塩 : 3g
- (A)ドライイースト : 3g
- (B)牛乳 : 80ml
- (B)水 : 50ml
- 卵黄 : 卵1個分
- バター : 35g
- (C)溶かしバター : 30g
- (C)粉砂糖 : 70g
- (C)バニラオイル : 5滴
- (C)卵白 : 卵1個分
- (C)塩 : ひとつまみ
Time required
45minutes
Procedure
-
1)
make the dough
01:21
Combine (A) in a bowl.
Heat (B) in the microwave at 600w for 30 seconds, then add the egg yolk and mix with a spatula.
Add (B) to (A) and mix gently with a rubber spatula until the mixture is no longer powdery. Knead with your hands to form a ball, cover with a cloth and let the dough rest at room temperature for 20 minutes. -
2)
knead the dough
04:38
Place the dough on the counter and knead, stretching it about 5 times.
Mix the butter into the batter in several batches, making sure to mix thoroughly so that it melts.
When the dough becomes sticky, knead it into a figure eight using the sides of your hands. -
3)
ferment
06:31
Gather the dough and let it rise in a warm place until it doubles in size.
-
4)
ドーナツの形に形成する
07:03
生地を細く伸ばし8当分し、平たく広げて端を中央に集める。
表に返して丸く形成し、手の平で軽くつぶしてから真ん中に箸をさす。
箸を回転させながら穴を広げてドーナツの形に形成する。 -
5)
2回目の発酵をする
09:59
霧吹きで生地表面を湿らせ、オーブンのスチーム発酵機能を使い2倍弱の大きさになるまで40℃で40分発酵させる。
-
6)
仕上げ用のソースを作る。
10:46
(C)をとろみが出るまでよく混ぜ合わせる。
-
7)
油で揚げる
11:17
フライパンに油を入れ、150~160度に温める。
生地を入れ両面を上げる。 -
8)
仕上げる
12:28
Dip one side of the hot donut in the finishing sauce and complete.
Point
・Recipe for 8 donuts.
・If the milk is cold, the dough will get cold, so be sure to heat it in the microwave.
・To make the dough fluffy, avoid touching the dough too much.
・Use the thickest chopsticks possible when forming donuts.
・When frying in oil, first soak the whole thing in oil before frying.
・If your oven does not have a steam fermentation function, leave it in a warm place to rise until it doubles in size.
・If the dough is sticky when dividing into 8 parts, sprinkle with flour.
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