パウンドケーキ（米のチョコレートパウンドケーキ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 60minutes
Cinnamon Old Fashioned Donuts | Old Fashioned Sugar and Cinnamon Donuts | Recipe transcription by cook kafemaru
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Ingredients
- Beaten egg : 30g
- きび砂糖 : 35g
- 溶かした有塩バター : 20g
- （A）薄力粉 : 120g
- （A）スキムミルク : 8g
- （A）ベーキングパウダー : 3g
- 揚げ油 : 適量
- シナモンシュガー : 適量
Time required
20minutes
Procedure
-
1)
Make dough
00:02
Put beaten egg, sugar and drawn butter in this order in a bowl, sift (A) and mix well.
-
2)
Knead the dough
00:47
Roughly lump on a cutting board, combine into squares, cut in half, stack on top, and push from above. Repeat this about 5 times to stretch the dough to a thickness of 1 cm.
-
3)
Mold
01:38
Cut out with a round cookie mold with a diameter of 7 cm, and pull out the center part with a round shape with a diameter of 3 cm.
-
4)
油で揚げる
02:42
揚げ油を160-170℃に熱し、全体に揚げ色をつける。
取り出して、ペーパータオルの上で油を切る。 -
5)
仕上げる
03:30
シナモンシュガーをまぶして完成。
Point
・ If the dough is difficult to organize, add milk little by little to adjust.
・ If the dough is sticky when stretched, lightly dust it.
・ Before frying, use a bamboo skewer or toothpick to make a firm streak to improve the appearance.
・ If the temperature of the oil is too high, it will burn, so be careful.
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