【ふんわりとろける】生ドーナツの作り方🍩I'mdonutみたいなやつ

パティシエのおやつ

23 Feb 202409:40

Summary

TLDRThis video script details the process of making soft and melt-in-your-mouth yeast donuts from scratch. It begins with mixing ingredients like strong flour, sugar, and salt, and adding dry yeast and egg yolk for stable fermentation. After incorporating mashed pumpkin, the dough is kneaded until smooth, then left to rise. The script continues with the creation of various fillings, including custard cream, chocolate cream, lemon cream, and whipped cream, before frying the donuts at high temperature for a short time to achieve a soft texture. Finally, the donuts are glazed and filled with the prepared creams, offering a delicious and visually appealing treat.

Takeaways

🍞 The video is about making a soft, melt-in-your-mouth raw doughnut.
👨‍🍳 It starts by making a large dough ball with strong flour, sugar, and salt, and then adds dry yeast and egg yolk for fermentation stability.
🥛 Milk is added at 40° to the dough to ensure proper fermentation.
🎃 Pumpkin is incorporated into the dough after being preheated to make it soft.
👐 The dough is kneaded by hand until the pumpkin is fully incorporated and gluten is developed by stretching and slapping the dough on a surface.
🧈 Butter is added to the dough, which initially makes it difficult to knead but becomes smooth and shiny with perseverance.
🕒 The dough is left to ferment overnight in a vegetable drawer to double in size.
📏 After fermentation, the dough is divided into 12 equal parts for the recipe.
🍦 While the dough ferments, custard cream is prepared using milk, cream, and vanilla beans or vanilla extract.
🍫 A chocolate cream is made by melting chocolate with the custard cream and whipped cream.
🍋 A lemon cream is also prepared using cream cheese, sour cream, honey, and lemon juice.
🍦 Whipped cream is made by whipping heavy cream until it forms stiff peaks.

Q & A

What type of doughnut is being made in the script?
-The script describes the process of making a soft and fluffy raw (uncooked) doughnut.
What are the initial ingredients mixed together to create the dough?
-The initial ingredients mixed together include strong flour, sugar, and salt.
Why is the dry yeast added to the center of the dough mixture?
-The dry yeast is added to the center of the dough mixture to help with fermentation and ensure a stable rise.
How is the milk incorporated into the dough, and at what temperature should it be?
-The milk should be warmed to 40 degrees Celsius before being added to the dough to avoid killing the yeast and to promote fermentation.
What is the purpose of adding pumpkin to the dough?
-Pumpkin is added to the dough for flavor and texture, and it should be microwaved to soften before being incorporated.
How does the dough achieve gluten development?
-Gluten development is achieved by kneading the dough until it becomes elastic and can be stretched without tearing, which is indicated by the dough's ability to bounce back after being pressed.
What is the significance of the butter in the dough, and how is it added?
-Butter is added to the dough to create a rich flavor and texture. It is initially kneaded in after the pumpkin has been fully incorporated, and it can be challenging at first but becomes smoother as it is worked into the dough.
How long does the dough need to ferment, and at what temperature?
-The dough is left to ferment overnight in the refrigerator to allow for a slow rise, which is ideal for developing flavor.
What is the method to check if the dough has finished fermenting?
-The dough is checked for fermentation by poking it with a finger; if it springs back, it has finished fermenting. Alternatively, if it has doubled or tripled in size, it is also considered ready.
What is the purpose of the wet cloth over the dough during the second fermentation?
-The wet cloth is used to prevent the dough from drying out during the second fermentation process.
What are some of the cream fillings mentioned in the script, and how are they made?
-The script mentions making custard cream, chocolate cream, lemon cream, and whipped cream. These are made by combining ingredients such as milk, egg yolks, vanilla beans, granulated sugar, cornstarch, cream cheese, sour cream, honey, lemon juice, and whipped cream.
How are the doughnuts fried, and what is the significance of the temperature range mentioned?
-The doughnuts are fried at a temperature between 180° and 190° Celsius to achieve a crispy exterior while maintaining a soft interior. The high temperature and short frying time contribute to the doughnuts' characteristic soft and fluffy texture.
What is the final step after frying the doughnuts, and why is it done?
-The final step after frying is to coat the doughnuts in sugar (sugar coating) to give them a sweet finish. This is done after letting the doughnuts cool slightly to avoid melting the sugar too quickly.
How are the cream fillings incorporated into the doughnuts?
-The cream fillings are injected into the doughnuts after they have cooled slightly. A hole is made in the doughnut using chopsticks or a similar tool, and the cream is piped in until it starts to overflow.
What are some suggested toppings for the doughnuts, and how are they applied?
-Suggested toppings include chocolate, pistachios, and orange jam. These can be applied as a topping after the doughnuts have been sugar coated and have cooled slightly.

Outlines

00:00

🍩 Making Soft and Melt-in-Your-Mouth Doughnuts

This paragraph outlines the process of making soft and delicious doughnuts. The recipe begins with mixing strong flour, sugar, and salt, then adding dry yeast and egg yolk to stabilize fermentation. Milk is warmed to 40°C before being incorporated. Afterward, mashed pumpkin is added to the dough, which is then kneaded until it forms a cohesive mass. Once the pumpkin is well integrated, butter is added, which initially makes the dough stiff but eventually creates a glossy texture. The dough is then left to ferment overnight in a cool place, with the goal of doubling in size. The paragraph also covers the creation of gluten by kneading and the final shaping of the dough into balls before the first fermentation stage.

05:01

🍰 Preparing Cream Fillings for Doughnuts

The second paragraph details the preparation of various cream fillings for the doughnuts. It starts with making a custard cream by heating milk with vanilla beans and sugar, creating a vacuum to infuse the milk with vanilla flavor. Separately, eggs are separated and whipped with sugar and flour to create a smooth mixture, which is then combined with the heated milk. The mixture is cooked until it thickens, then cooled and combined with whipped cream to create a custard cream filling. Additionally, chocolate cream is made by melting chocolate and mixing it with the custard cream and whipped cream. A lemon cream is also prepared using cream cheese, sour cream, honey, and lemon juice. Lastly, whipped cream is made by whipping cream and adding it to the previously prepared mixtures. The paragraph concludes with the preparation of the doughnuts for frying, aiming to achieve a soft texture by frying at high temperatures for a short time.

Mindmap

Keywords

💡Soft Doughnut

A soft doughnut is a type of doughnut characterized by its tender and fluffy texture, as opposed to the crispy exterior of a cake doughnut. In the video, the main theme revolves around making a soft doughnut from scratch, starting with the preparation of the dough which includes mixing ingredients to achieve a soft and fluffy texture, as mentioned in the script 'ふわふわとろける, 生ドーナッツを作り' which translates to 'making soft and melting fresh doughnuts'.

💡Yeast

Yeast is a type of fungus used in baking to make dough rise by fermenting sugars and producing carbon dioxide gas. In the script, 'ドライイースト' refers to 'dry yeast', which is added to the dough mixture to help it rise and achieve the soft texture of the doughnut. Yeast is crucial for the leavening process and is a key ingredient in the recipe described in the video.

💡Gluten

Gluten is a protein found in wheat and some other grains that gives elasticity to dough. In the video, the script mentions 'グルテンを出して', which translates to 'extracting gluten', a process that involves kneading the dough to develop its structure. This is important for the doughnut's texture and is achieved by kneading the dough until it is smooth and elastic.

💡Kneading

Kneading is the process of working dough with the hands to develop gluten and achieve a desired texture. The script describes the process of kneading the dough after adding various ingredients, such as '手でこねていき', which means 'knead by hand'. Kneading is essential for incorporating air, building the dough's structure, and preparing it for fermentation.

💡Fermentation

Fermentation is the process by which yeast breaks down sugars in the dough, producing carbon dioxide and alcohol, which causes the dough to rise. In the video, '発酵' refers to 'fermentation', and the script describes the process of allowing the dough to ferment until it has doubled in size, which is a key step in achieving the doughnut's soft texture.

💡Custard Cream

Custard cream is a type of filling made from a mixture of milk, egg yolks, and sugar, often flavored with vanilla. In the script, 'バニラカスタードクリーム' refers to 'vanilla custard cream', which is one of the fillings prepared for the doughnuts. The custard cream is made by heating milk with vanilla beans and then tempering it with a mixture of egg yolks and sugar, creating a rich and creamy filling.

💡Chocolate Cream

Chocolate cream is a sweet filling made by combining chocolate with a creamy base, often used in pastries and doughnuts. The script mentions 'チョコクリーム', which is 'chocolate cream', prepared by melting chocolate and mixing it with the previously made custard cream and whipped cream. This creates a rich and indulgent filling for the doughnuts.

💡Lemon Cream

Lemon cream is a tangy and refreshing filling made with cream cheese, sour cream, honey, and lemon juice. In the script, 'レモンクリーム' refers to 'lemon cream', which is another filling option for the doughnuts. This cream is made by blending cream cheese with sour cream, honey, and lemon juice to create a zesty and creamy filling.

💡Whipped Cream

Whipped cream is a dairy product obtained by whipping heavy cream until it becomes light and fluffy. The script mentions '泡立てた生クリーム', which translates to 'whipped heavy cream', used as a component in the chocolate cream and also as a topping for the doughnuts. Whipped cream adds a light and airy texture to the doughnuts and complements the richness of the other fillings.

💡Frying Doughnuts

Frying doughnuts is a method of cooking where the doughnuts are deep-fried in oil to achieve a crispy exterior and a soft interior. The script describes the process of frying the doughnuts at a high temperature for a short time, '高温でさっと揚げていきます', which translates to 'fry quickly at a high temperature'. This method is crucial for creating the doughnuts' characteristic texture.

💡Topping

Topping refers to the additional ingredients or coatings applied to the doughnuts after frying, such as chocolate or jam, to enhance flavor and texture. The script mentions 'トッピング', which is 'topping', and suggests using chocolate, pistachio, or orange jam as examples of toppings that can be applied to the doughnuts after they have been fried and cooled slightly.

Highlights

Introduction to making soft and melt-in-your-mouth raw doughnuts.

Preparation of a large dough ball with strong flour, sugar, and salt.

Adding dry yeast to the center of the dough for stable fermentation.

Incorporating egg yolks to the dough mixture.

Heating milk to 40°C before adding it to the dough for controlled fermentation.

Adding pre-softened pumpkin to the dough.

Kneading the dough until it forms a cohesive mass.

Developing gluten by kneading and stretching the dough on a work surface.

Incorporating butter into the dough for a rich texture.

The dough should be kneaded until it is smooth and slightly translucent when stretched.

Allowing the dough to ferment overnight in a cool place.

Checking the dough for fermentation by seeing if it has doubled in size.

Dividing the dough into portions for individual doughnuts.

Preparing custard cream with milk, heavy cream, and vanilla beans for flavor.

Making a smooth and silky custard by heating and mixing with egg yolks and sugar.

Creating a choco-cream filling by melting chocolate and combining it with custard cream.

Preparing lemon cream with cream cheese, sour cream, honey, and lemon juice.

Whipping heavy cream to make whipped cream for the doughnuts.

Frying the doughnuts at a high temperature for a short time to achieve a soft texture.

Drizzling the doughnuts with a sugar syrup after frying.

Filling the doughnuts with various creams before serving.

Encouraging viewers to try making the doughnuts with their favorite cream flavors.

Invitation for viewers to leave comments if they have any questions.