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ドーナツ｜ kattyanneru/かっちゃんねるさんのレシピ書き起こし

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kattyanneru

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Ingredients

強力粉 : 170g
熱湯 : 60g
薄力粉 : 30g
砂糖 : 30g
ドライイースト : 2g
塩 : 2g
牛乳 : 80ml
バター : 20g

Time required

420minutes

Procedure

1) 練り合わせる 00:45
強力粉に熱湯を加え、ヘラを使って全体を混ぜながら、練り合わせる。粗熱を取り、冷蔵庫で1晩休ませる。
2) Make dough 01:23
強力粉、薄力粉をボウルに入れて混ぜ合わせたら、片方にくぼみを作り、砂糖、ドライイースト、塩、牛乳を加え、菜箸などを使い混ぜ合わせる。全体が固まってきたら、こねる。
3) 湯種をちぎる 02:06
Add the water roux to the dough and knead it further while kneading.
4) 1次発酵させる 02:24
バターを加えて、練り込みながらこねて丸めたら、閉じ目を下にしてボウルに入れ、暖かい場所で1時間1次発酵させる。
5) ガス抜きする 02:50
When the dough swells about twice, degas it, divide it into 6 equal parts, roll the dough, and let it rest for 10 minutes.
6) 生地を伸ばす 03:12
Stretch the dough into a 15 cm circle, fold the front part slightly more than half, bleed the air, fold the back part toward you, and stick the dough together while bleeding the air.
7) 生地をドーナツ型にする 03:33
While holding both ends, attach the closed eyes to make a stick and extend it by about 30 cm. Twist it to make a ring in the back, pass one from the top and the other from the bottom, and stick the dough together.
8) 2次発酵させる 03:59
正方形に切ったクッキングシートの上に乗せて、20分〜30分ほど2次発酵させる。
9) 揚げる 04:50
Put the oil in a frying pan and heat it to a medium temperature of 160-170 degrees. When the oil is warm, add the dough together with the cooking sheet and fry.
10) 裏返す 05:33
片面2分ほどで底がキツネ色になったら裏返して、反対側も2分揚げる。
11) 仕上げる 05:44
When both sides turn golden brown, remove and drain the oil. When the oil runs out, serve it on a plate and finish.

Point

・ If you are in a hurry to make the water roux, let it rest in the refrigerator for at least 3 hours.
・ Warm milk to the extent of human skin.
・ When adding the water roux to the dough, knead it patiently until it comes together.
・ Knead the dough until the film is stretched.
・ During the primary fermentation, the dough should swell up to about twice.
・ When kneading the dough, wrap it in a wrap to prevent the remaining dough from drying out.
・ When stretching the dough, apply force from the center to both ends and stretch it while rolling to stretch it beautifully.
・ When twisting the dough, roll one side down and the other side up to get a clean twist.
・ When molding the dough, firmly attach the joints.
・ When about 5 minutes before the end of the secondary fermentation, add oil to a frying pan and warm it.