Sub) 크림 도넛 만들기 (커스터드&콩가루 크림 필링) : Custard and soybean cream filled doughnuts : クリームドーナツを作る ｜Brechel

Subscribe!! Like!! Alarm check!! :) ↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓ See more Click ↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓ The video has Korean and English subtitles. Please enjoy the video with subtitle~ Today's baking is 'Cream doughnut' filled with two kinds of cream. Not only the cream doughnut itself is delicious, but doughnut with full of cream is more delicious. If you eat the doughnut as soon as it is fried, you are gonna thumbs up! :D Let's make the cream doughnut~ Custard and soybean cream filled doughnuts (20 pieces) Ingredients Doughnut dough 200g Bread flour 200g All-purpose flour 4g Salt 8g Instant dry yeast 40g Sugar 180g Milk 2 (110g) Egg 50g Unsalted butter Custard cream 5 Egg yolk 75g Sugar 1ts Vanilla paste (extract) 50g Cake flour 400g Milk 50g Unsalted butter 20g Roasted soybean flour 450g Fresh cream 30g Sugar How to doughnut dough 1. Heat the milk and beat the egg. 2. Mix the bread flour , all-purpose flour, yeast, salt and sugar in the big bowl by spatula. 3. Add the mixture which mixed milk and egg. 4. Knead it by hand until mix well. 5. When the dough is mixed smoothly, place it on the worktable. 6. Add the room temperature unsalted butter and knead it. 7. Knead it until it is smooth and doesn't stick to your hand. (This dough is too watery and sticky. So If you have kneader, you can make the bread more easily.) 8. Knead the dough until thin film is formed when the dough is stretched. 9. Dredge the dusting flour on the big bowl and roll out the dough. 10. Cover the bowl with plastic wrap and poke a hole in the plastic wrap. 11. Place the dough with hot water in oven or enclosed space. 12. Let the dough 1st rise until double. How to custard cream 1. Separate the egg white from the yolk and place the yolk in bowl. 2. Add sugar and mix. 3. Combine a vanilla bean, vanilla paste or vanilla essence. 4. Add cake flour and mix. 5. Heat the milk until the surface of milk boils over medium heat. 6. Whisk it by whipper pouring milk into yolk mixture a little by little. 7. Pour it into pot. 8. Whisk it rapidly over high heat. 9. Stir until it becomes clotty and then smooth cream. 10. Stop heating, add butter and whisk it by whipper to make smooth cream. 11. Divide the cream in two equal parts. 12. Cover the cream with plastic wrap and cool down. 13. Add 30g sugar into 450g fresh cream.) 14. Whisk the cream until 60%. (Take care that the cream mixing with custard cream, could be thick when the fresh cream is over-whipped.) 15. Divide fresh cream in two equal parts. 16. Add the soybean flour in the one of the cream bowls and mix. (If the fresh cream is rough since over-whipped, add non-whipped fresh cream and mix. Then you can make smooth cream.) 17. Whisk the cooled custard cream smoothly and mix the soybean flour cream in 2 times. 18. Whisk the other custard cream smoothly and mix remnant fresh cream in 2 times. (Two kinds of soybean flour and custard cream are finished.) How to doughnut 1. If the dough is not stick to your finger when pricking the dough with a finger, it means the dough rises well. 2. Release gas from the dough lightly. 3. Divide the dough into 20 equal parts (about 37-38g) with scale. 4. Roll out the dough to release gas from the dough. Cover the dough with wet cotton stuff to prevent from drying for 15 minutes. 5. Cut the parchment paper into 20 pieces. 6. Roll out the rested dough smoothly and pinch not to burst bottom. 7. Place each dough on the parchment paper. 8. Let the dough rise until 1.5 times (2nd rise) in same way like 1st rise. 9. Heat the oil at 160℃. 10. Put one dough at a time in the oil. 11. Fry doughnut until golden brown and turn it over. 12. Push a chopstick into the upper side of the doughnut to make a hole. 13. Coat the fried doughnut with sugar and soybean flour. 14. Place the two kinds of cream into each piping bag with 1cm tip. Squeeze the full of soybean cream at soybean floured doughnut and custard cream at doughnut coated sugar. Blog : http://blog.naver.com/asy1347551 Instagram:   / brechel__