Vanilla mashed doughnuts
By VicentaLakin
Today, we make an explosive vanilla donut, a full of energy bombs, crumbs of skin sugar and soft donuts, a vanilla carthada sauce with ice cream tastes, a sip of straight-out mashed, delicious to lick your finger。
Recipe Recommendations
- high-gluten flour 300 grams
- yeast 4 grams
- white granulated sugar 40 grams
- salt 2 grams
- milk 130 grams
- eggs one
- unsalted butter 40 grams
- egg yolk of 3
- corn starch 30 grams
- vanilla extract 2 grams
- light cream 80 grams
- qingshui 60 grams
- sweetening
- baking
- several hours
- senior
Steps for Vanilla mashed doughnuts
1
We'll start with the pasta, with 300 grams of high-strength flour, 4 grams of yeast, 40 grams of white sugar, 2 grams of salt, 130 grams of milk, and one egg, all mixed in the toaster。
2
It's a rough film。
3
Add a fully salt-free butter of 40 grams to room temperature soften (note: the salt-free butter room softens to the condition of a pit lightly)
4
And it's still shattering into thin bread membranes。
5
The fermentation of the room is one hour, twice the size, when it is taken out of the rinded pasta, and when it is made into a dome。
6
Take the fermented pasta, spread some flour, sticky, drain the air, and make it a 1 cm thick thin piece。
7
Cut out the doughnut shape with the mold。
8
It was placed on a grill with oilpaper, covered with a skin-covered film, loose for an hour, up to a factor of 1.5. The rest of the dough is rounded up, covered with a shampoo, left behind for a while, and again。
9
Take a non-clave pan, the oil needs a little more, the oil heats up to 6-7, and puts it into the fermented donuts。
10
And then the whole fire went down, and it went down to two sides of gold, so that it could come out cold。
11
Then we'll make a carthada sauce, prepare three yolks, and then we'll add 50 grams of white sugar and mix it evenly。
12
After full mixing, 30 grams of corn starch。
13
Continue to mix evenly to non-particle smoothness。
14
Take a pot, add 300 grams of milk and 30 grams of salt-free butter, and boil it until it melts completely。
15
When you pour milk butter into the yolk paste several times while it's hot, remember to mix and prevent the yolk paste from being burned directly。
16
And then you sift all the liquid into the pot。
17
The whole thing starts with a little fire, and it's always boiled to sticky。
18
Add vanilla 2 grams, evenly mixed。
19
Then sift the cathedral paste. It'll be more subtle。
20
Cathedral sauce on the surface is covered with a protective membrane, which is cooled and stored in the refrigerator。
21
The cooled carthada sauce, which is added to the light cream of 80 ml, is distributed to a smooth paste and is loaded into a bouquet。
22
Colded donuts stick a hole with chopsticks and then stir up space。
23
Let's just squeeze the hairy cartha sauce into a donut。
24
Then we get sugar shells, 150 grams of white sugar, 60 grams of water, medium fire slowly, and then the whole of the fire continues。
25
Until the temperature of sugar rises to 140°C and the fire is shut down。
26
Put the donuts in while it's hot, and a thin sugar shell。
27
Then put it on the side and cool it down。
28
Vanilla blasted doughnuts, done。
29
Filled with energy bombs, brittle skins, soft doughnuts。
30
The ice cream tastes like vanilla carthada sauce, and it's so good to lick your finger。Vanilla mashed doughnuts Make Tips
One, don't get too thick, it'll be hard when it cools. It's the first time I've got too thick, I almost got my teeth off, and I still feel like white sugar. 2. Don ' t mix it with chopsticks to prevent it from going over and shake it around the pot, so that white sugar can melt as soon as possible。