Chinese Food
Chocolate cream doughnut
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No chocolate cream doughnuts. How hard is it? Why is doughnut hard to refuse? Because it's really delicious, especially chocolate cream doughnuts. Imagine. Soft fried bread. With rich chocolate cream filling. The surface is also covered with mellow chocolate coating. Every bite. Feel the oil and heat bursting in the mouth. Resist the high heat at the same time. At the same time, irresistible fall in the delicious food. The combination of guilt and pleasure. What a wonderful picture. What's the best way to turn off chocolate cream doughnuts? The best way is - don't let me see it. Let alone make it by hand. It's a crime. So. We won't have recipes today Well, we still have recipes today. Don't get close to sin. How can we defeat it? Sin doughnuts. Here I am.
Cooking ingredients
Cooking Steps
Step1:First, let's see how to make chocolate cream filling. Sift the low gluten flour, cornstarch and cocoa powder. Put them in a bowl with the yolk. Add vanilla extract and 20 grams of milk. Stir well and evenly (I use the homogenizer bar of Junbao eggbeater for stirring. You can also directly use the ordinary eggbeater for stirring).
Step2:Then pour in the remaining 80 grams of milk. Continue to beat evenly.
Step3:Sift the mixture into the milk pot.
Step4:Add sugar to the milk pot. Heat over medium heat and stir constantly. Dissolve sugar by stirring. Continue to heat and stir until the liquid in the pot boils and thickens. Turn off the heat and continue to stir quickly and continuously. Make the mixture in the pot present delicate texture.
Step5:Add dark chocolate to the pot while it's hot (button shaped dark chocolate I use. If it's a block of dark chocolate, it needs to be chopped in advance). Continue to stir to melt the dark chocolate. Finally, it becomes a thick sauce. Chocolate cream filling is ready. Cool it and use it.
Step6:Then make chocolate bread. Put all ingredients (except butter) of the chocolate bread dough into the mixing basin of the cook's machine.
Step7:Knead for 8 minutes. When the dough is formed, add softened butter. Continue kneading for 10 minutes. The water absorption of different flour is different. Please adjust the amount of water according to the actual situation and knead it into a very soft dough without sticking to the bottom of the basin during the mixing process. If there is no chef machine, you can knead the noodles by hand. The process is the same.
Step8:Check the strength of the gluten. To reach the level where the film can be released. If not, it can be driven for several minutes at high speed in 4th gear until the film is released.
Step9:Put the dough into a bowl. Cover with plastic wrap or wet cloth. Ferment for the first time in a warm place. Until the dough becomes Two point five Double the size of the dough (gently poke the dough with the flour dipped in the finger. The hole will not shrink or collapse after pulling out the finger. It means that the fermentation is good).
Step10:Press the air out of the fermented dough thoroughly with the palm of your hand. Make it flat. Then cover the dough and relax for 15 minutes. Then roll out the dough on the floured board.
Step11:Cut out the shape of doughnut with two circular cutting dies, one big and one small. The cut scraps can be kneaded again and rolled out again. However, before rolling out, it is necessary t
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Cooking tips:1. Control the temperature of doughnuts. The color change of chocolate dough is not as obvious as that of original dough. If the deep fried doughnut tastes sticky inside, it means the inside is not cooked. If the surface is too black, it will also affect the taste. 2. Chocolate coating is not pure dark chocolate, but a small amount of butter. In this way, it can keep the soft feeling of chocolate coating. Even if the temperature is lower, the coating can also keep soft. The taste is better. 3. The prepared Chocolate Doughnuts can be stored at room temperature for 2 days. It is the best to eat on that day. Please keep the seal to avoid dry surface. There are skills in making delicious dishes.
