BOMBOLONI + COFFEE CUSTARD! 100% JADI!
Bomboloni
Bomboloni with Coffee Custard
Bahan
Coffee custard cream:
Tambahan (Addition):
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur dua kuning telur dengan pati jagung, setengah bagian gula pasir, dan sedikit garam, aduk sampai rata.
- Masak susu cair bersama sisa gula, kopi instan, dan vanilla extract sampai hampir mendidih dan semuanya larut.
- Tuang susu panas sedikit demi sedikit ke campuran telur sambil terus diaduk.
- Tuang campuran kembali ke panci dan masak di api kecil sambil terus diaduk sampai kental dan meletup-letup.
- Matikan api, masukkan mentega tawar, dan aduk sampai rata dan mengilap.
- Pindahkan custard ke wadah, tutup dengan plastik yang menempel ke permukaannya, lalu dinginkan.
- Aduk tepung protein tinggi, tepung serba guna, dan ragi instan selama sekitar 1 menit.
- Masukkan gula pasir, garam, dan satu butir telur, lalu aduk sampai tercampur.
- Tuang susu dingin perlahan sampai adonan mulai menggumpal, jangan terlalu basah.
- Masukkan mentega tawar, aduk di kecepatan rendah lalu naikkan ke medium sampai adonan kalis.
- Timbang adonan 35-40 gram per bagian dan bulatkan sambil membuang anginnya.
- Taburi adonan dengan tepung lalu tata di loyang.
- Tutup dan istirahatkan 25-30 menit sampai mengembang dua kali lipat.
- Pipihkan tiap adonan di atas kertas bertabur tepung sambil membuang anginnya.
- Istirahatkan lagi 15-20 menit sampai mengembang tapi jangan sampai overproof.
- Panaskan minyak lalu goreng bomboloni di api kecil sampai coklat keemasan dan matang sampai ke dalam.
- Selagi masih hangat, balurkan bomboloni dengan gula kastor.
- Lembutkan coffee custard dengan spatula lalu pindahkan ke piping bag.
- Lubangi sisi bomboloni dan isi penuh dengan coffee custard.
Ingredients
Coffee custard cream:
Addition:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix two egg yolks with the cornstarch, half the sugar, and a pinch of salt until combined.
- Cook the milk with the remaining sugar, instant coffee, and vanilla extract until almost boiling and everything dissolves.
- Pour the hot milk into the egg mixture a little at a time while stirring constantly.
- Pour the mixture back into the pot and cook over low heat, stirring constantly, until thick and bubbling.
- Turn off the heat, add the unsalted butter, and stir until smooth and glossy.
- Transfer the custard to a container, press plastic wrap onto the surface, and let it cool.
- Mix the bread flour, all-purpose flour, and instant yeast for about 1 minute.
- Add the sugar, salt, and one egg, then mix until combined.
- Pour in the cold milk slowly until the dough starts to come together, without making it too wet.
- Add the unsalted butter, mix on low, then raise to medium until the dough is fully developed.
- Weigh the dough into 35 to 40 gram portions and roll each one while pressing out the air.
- Dust the dough balls with flour and arrange them on a tray.
- Cover and rest for 25 to 30 minutes until doubled in size.
- Flatten each piece on floured paper while pressing out the air.
- Rest again for 15 to 20 minutes until risen but not overproofed.
- Heat the oil and fry the bomboloni over low heat until golden brown and cooked all the way through.
- While still warm, roll the bomboloni in caster sugar.
- Loosen the coffee custard with a spatula, then transfer it to a piping bag.
- Poke a hole in the side of each bomboloni and fill it with the coffee custard.
Cook Mode
BOMBOLONI + COFFEE CUSTARD! 100% JADI!
BOMBOLONI + COFFEE CUSTARD! 100% JADI!
Bahan
Coffee custard cream:
Tambahan (Addition):
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur dua kuning telur dengan pati jagung, setengah bagian gula pasir, dan sedikit garam, aduk sampai rata.
- Masak susu cair bersama sisa gula, kopi instan, dan vanilla extract sampai hampir mendidih dan semuanya larut.
- Tuang susu panas sedikit demi sedikit ke campuran telur sambil terus diaduk.
- Tuang campuran kembali ke panci dan masak di api kecil sambil terus diaduk sampai kental dan meletup-letup.
- Matikan api, masukkan mentega tawar, dan aduk sampai rata dan mengilap.
- Pindahkan custard ke wadah, tutup dengan plastik yang menempel ke permukaannya, lalu dinginkan.
- Aduk tepung protein tinggi, tepung serba guna, dan ragi instan selama sekitar 1 menit.
- Masukkan gula pasir, garam, dan satu butir telur, lalu aduk sampai tercampur.
- Tuang susu dingin perlahan sampai adonan mulai menggumpal, jangan terlalu basah.
- Masukkan mentega tawar, aduk di kecepatan rendah lalu naikkan ke medium sampai adonan kalis.
- Timbang adonan 35-40 gram per bagian dan bulatkan sambil membuang anginnya.
- Taburi adonan dengan tepung lalu tata di loyang.
- Tutup dan istirahatkan 25-30 menit sampai mengembang dua kali lipat.
- Pipihkan tiap adonan di atas kertas bertabur tepung sambil membuang anginnya.
- Istirahatkan lagi 15-20 menit sampai mengembang tapi jangan sampai overproof.
- Panaskan minyak lalu goreng bomboloni di api kecil sampai coklat keemasan dan matang sampai ke dalam.
- Selagi masih hangat, balurkan bomboloni dengan gula kastor.
- Lembutkan coffee custard dengan spatula lalu pindahkan ke piping bag.
- Lubangi sisi bomboloni dan isi penuh dengan coffee custard.
Ingredients
Coffee custard cream:
Addition:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix two egg yolks with the cornstarch, half the sugar, and a pinch of salt until combined.
- Cook the milk with the remaining sugar, instant coffee, and vanilla extract until almost boiling and everything dissolves.
- Pour the hot milk into the egg mixture a little at a time while stirring constantly.
- Pour the mixture back into the pot and cook over low heat, stirring constantly, until thick and bubbling.
- Turn off the heat, add the unsalted butter, and stir until smooth and glossy.
- Transfer the custard to a container, press plastic wrap onto the surface, and let it cool.
- Mix the bread flour, all-purpose flour, and instant yeast for about 1 minute.
- Add the sugar, salt, and one egg, then mix until combined.
- Pour in the cold milk slowly until the dough starts to come together, without making it too wet.
- Add the unsalted butter, mix on low, then raise to medium until the dough is fully developed.
- Weigh the dough into 35 to 40 gram portions and roll each one while pressing out the air.
- Dust the dough balls with flour and arrange them on a tray.
- Cover and rest for 25 to 30 minutes until doubled in size.
- Flatten each piece on floured paper while pressing out the air.
- Rest again for 15 to 20 minutes until risen but not overproofed.
- Heat the oil and fry the bomboloni over low heat until golden brown and cooked all the way through.
- While still warm, roll the bomboloni in caster sugar.
- Loosen the coffee custard with a spatula, then transfer it to a piping bag.
- Poke a hole in the side of each bomboloni and fill it with the coffee custard.
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