浅漬け（ナスときゅうりの白だし浅漬け）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 10minutes
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Creme Brulee Donuts | Emojoie Cuisine's Recipe Transcription
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Ingredients
- (A) Granulated sugar (for cream) : 75g
- (A) Egg yolk (for cream) : 3 pieces
- (A) Cornstarch : 27g
- (B) Milk : 200ml
- (B) Fresh cream : 100ml
- Vanilla extract : 1 tablespoon
- (C) Strong powder : 250g
- (C) salt : 3g
- (C) Vegetable oil : 20g
- (C) Egg yolk (for dough) : 1 piece
- (D) Warm water : 130ml
- (D) Granulated sugar (for dough) : 25g
- (D) Dry yeast : 2g
- Brown sugar : Appropriate amount
- Fried oil : Appropriate amount
Time required
50minutes
Procedure
-
1)
Make custard cream
00:08
Mix (A) well in a bowl, add warm (B) and let it blend well.
Transfer to a pan and cook well while stirring. After mixing the vanilla extract, transfer to a bowl, wrap to remove heat and refrigerate. -
2)
Make donut dough
02:39
Put (C) in a bowl in order, stir well with (D), and knead for 5 minutes.
Transfer to a container and ferment for 1 hour. -
3)
Mold and fry
03:59
Divide the degassed dough into 8 equal parts, shape into a donut shape, and let it sit for 30 minutes.
Deep-fried in oil warmed to 170 ° C. -
4)
Finish
06:20
Put the smoothed custard cream in a piping bag, squeeze it on the ring and top of the donut, sprinkle with brown sugar and boil with a burner.
Point
The custard cream hardens when cooked, but it should be cooked thoroughly with constant stirring.
When fermenting donut dough, it's a good idea to oil the bowl. Cover the vessel and be careful of drying.
Custard cream hardens when refrigerated, so use a whisk to smooth it before use.
If you don't have brown sugar to make brulee, you can substitute granulated sugar.
Fermentation time of donut dough and refrigeration time of custard cream are not included in the required time.
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