[Cooking Life] sweet Red bean doughnuts Recipe скачать в хорошем качестве

[Cooking Life] sweet Red bean doughnuts Recipe

Please turn on YouTube subtitles for the detailed process of making. Ingredients(8 pieces) Dough: 225g strong flour, 30g sugar, 3g salt, 5g instant dry yeast, 90g milk, 1 egg 40g of butter (margarine) Ingredients: Red bean paste 640g Others: moderate amount of powder, moderate amount of oil, moderate amount of sugar hard flour 1/2cup+1/3cup (225g) sugar 2T(30g), salt 1/2t(3g), Instant Dry East 1t(5g), milk 1/3cup+2t(90g), egg 1 butter 2T+2t(40g) Red bean paste 2cup+1/2cup+1T(640g) oil, sugar Paper cups, spoon measurements 225g = 2.5 cups of strong flour, Sugar 30g = 2.1 spoon, salt 3g = 0.2 spoon, yeast 5g = 0.5 spoon, milk 90g = 0.5 cup, 1 egg, 40g of butter = 3.3 spoons, 640g of red bean paste = 2.7 cups, Just the right amount of powder, the right amount of oil, the right amount of sugar, *Weighing the spoon is based on when the ingredients are slightly small. (If it's a measuring spoon, not a regular spoon, you can measure it flat.) *When measuring a paper cup, you can measure the top by cutting it.  How to make 1. Sift 225g of strong flour. 2. Add 30g of sugar, 3g of salt, 5g of yeast, 90g of milk, and 1 egg Add and mix. 3. When the dough is lumpy, add 40g of butter (margarine) and knead. 4. When you stretch the dough, knead it so that you can see your fingerprints. 5. Make the dough surface even and place in a bowl. 6. Ferment in a warm place for 30 minutes to 1 hour. 7. When you press the dough, the pressed part Please ferment until it doesn't come back up. 8. Lightly remove the gas. 9. Please divide about 50g each. 10. Make the surface even. 11. Ferment for about 10 to 20 minutes. 12. After pressing the dough, fill 80g of red bean paste (total 640g). 13. Press the sediment with Hera and cover the sediment by pressing the dough with your hands. 14. Pinch and seal the joints as well as possible. 15. Sprinkle an appropriate amount of powder on the place where the bread is to be fermented. 16. Press it flat, stretching it to the right size. 17. Ferment in a warm place for 30 to 50 minutes. (Prepare the oil for fries.) 18. Prepare an appropriate amount of oil. 19. Put bread carefully in oil at about 180℃ (356℉). (Remove the additional persimmon as much as much as possible.) 20. Turn the frying over as carefully as possible when it turns into a color. 21. Cool slightly and coat with sugar. Notes *1cup=250ml=250g, 1T=15ml=15g, 1t=5ml=5g *For convenience, liquid materials are also marked in g. *Be more careful when using oil than usual. *The reason why the bread was sprayed on the place to be fermented before fermentation is because after fermentation Make sure to remove it and sprinkle it with something easy to fry. *If you fry it without removing more powder, the flour will sink in the oil later It may interfere with the frying process, so remove it as much as possible Please fry it. *There is no extra time to fry. If the temperature is similar, the color is enough Please prepare a thermometer to determine the degree of ripening. *For red bean paste, we recommend you to use products with sweet taste in the range of 30m. *Adjust the amount of red bean paste according to your preference (ex 80g→40g) *Adjust sugar according to your preference. *Putting sugar on it when it is too hot may cause the sugar to melt. Taste It was crispy on the outside, moist on the inside, soft on the inside, and sweet red beans For some people, red bean paste might be too much Your likes and subscribe comments give me a lot of strength. I wish you all the best in your work. blog:https://blog.naver.com/cooking-life instagram:  / cookinglife365   I think there is a standard in cooking, but there is no right answer. So I hope you can make it as you want.