Fluffy & garing! CREME BRULEE BOMBOLONI!
Bomboloni
Creme Brulee Bomboloni
Bahan
Vanilla custard cream:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kocok 2 kuning telur dengan 60 gr gula pasir, 24 gr pati jagung, dan sejumput garam sampai rata.
- Tuang 260 ml susu cair sedikit demi sedikit sambil terus diaduk sampai rata.
- Tambahkan 1/2 sdt vanilla ekstrak lalu aduk kembali.
- Masak adonan custard di api kecil sambil terus diaduk tanpa berhenti.
- Masak sampai custard mengental dan mulai meletup-letup.
- Matikan api lalu masukkan 25 gr mentega tawar, aduk sampai custard silky dan mengkilap.
- Tuang custard ke wadah datar, tutup dengan plastik yang menempel di permukaannya, lalu dinginkan sampai benar-benar dingin.
- Campur 250 gr tepung protein tinggi dengan 5 gr ragi instan lalu aduk kurang lebih 40 detik.
- Masukkan 35 gr gula pasir.
- Masukkan 1 sdm susu bubuk.
- Masukkan 3 gr garam dan 1 butir telur lalu aduk sebentar.
- Tuang 125 ml susu dingin perlahan sambil terus diaduk.
- Masukkan 30 gr mentega tawar suhu ruang lalu aduk sampai tercampur.
- Naikkan kecepatan mixer ke medium dan uleni sampai adonan halus dan tidak menempel di mangkuk.
- Bulatkan adonan, taruh di mangkuk yang sudah dioles mentega, tutup, lalu istirahatkan 30 menit.
- Timbang adonan 35 sampai 40 gr per buah.
- Bulatkan tiap potongan dengan tangan yang sudah dioles mentega sampai permukaannya halus.
- Tutup lalu istirahatkan lagi 15 menit.
- Taburi adonan dengan tepung lalu pipihkan seperti koin sambil membuang semua anginnya.
- Taruh di atas kertas roti bertepung, tutup, lalu proofing 30 sampai 40 menit sampai mengembang.
- Panaskan minyak untuk menggoreng dengan api sedang cenderung kecil.
- Goreng bomboloni dua setengah menit per sisi sampai warnanya bagus dan matang sampai tengah.
- Angkat lalu tiriskan supaya minyaknya turun.
- Pindahkan custard yang sudah dingin ke mangkuk lalu aduk dengan spatula sampai lembut dan creamy.
- Masukkan custard ke plastik segitiga.
- Tusuk bomboloni dengan sumpit untuk membuat lubang lalu isi dengan custard secukupnya.
- Masak gula pasir di panci dengan api kecil sambil digoyang sampai menjadi karamel berwarna coklat.
- Matikan api lalu celupkan bagian atas bomboloni ke karamel dan balik supaya karamelnya mengeras.
Ingredients
Vanilla custard cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Whisk 2 egg yolks with 60 g of sugar, 24 g of cornstarch, and a pinch of salt until combined.
- Pour in 260 ml of milk a little at a time, whisking until smooth.
- Add 1/2 tsp of vanilla extract and stir again.
- Cook the custard over low heat, stirring without stopping.
- Keep cooking until the custard thickens and starts to bubble.
- Turn off the heat, add 25 g of unsalted butter, and stir until the custard is silky and glossy.
- Pour the custard into a flat container, press cling film onto the surface, and chill until completely cold.
- Mix 250 g of high protein flour with 5 g of instant yeast for about 40 seconds.
- Add 35 g of sugar.
- Add 1 tbsp of milk powder.
- Add 3 g of salt and 1 egg, then mix briefly.
- Pour in 125 ml of cold milk slowly while mixing.
- Add 30 g of room temperature unsalted butter and mix until incorporated.
- Raise the mixer to medium speed and knead until the dough is smooth and leaves the bowl.
- Round the dough, put it in a buttered bowl, cover it, and rest for 30 minutes.
- Weigh out 35 to 40 g pieces of dough.
- Round each piece with buttered hands until the surface is smooth.
- Cover and rest for another 15 minutes.
- Dust the dough with flour and flatten each piece into a coin, pressing out all the air.
- Place them on floured baking paper, cover, and proof for 30 to 40 minutes until risen.
- Heat oil for frying over medium-low heat.
- Fry the bomboloni for two and a half minutes per side until golden and cooked through.
- Lift them out and drain off the oil.
- Transfer the chilled custard to a bowl and beat it with a spatula until soft and creamy.
- Put the custard into a piping bag.
- Poke a hole in each bomboloni with a chopstick and fill it generously with custard.
- Cook sugar in a pan over low heat, swirling it until it turns into a brown caramel.
- Turn off the heat, dip the top of each bomboloni into the caramel, and turn it over so the caramel sets.
Mode Masak
Fluffy & garing! CREME BRULEE BOMBOLONI!
Fluffy & garing! CREME BRULEE BOMBOLONI!
Bahan
Vanilla custard cream:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kocok 2 kuning telur dengan 60 gr gula pasir, 24 gr pati jagung, dan sejumput garam sampai rata.
- Tuang 260 ml susu cair sedikit demi sedikit sambil terus diaduk sampai rata.
- Tambahkan 1/2 sdt vanilla ekstrak lalu aduk kembali.
- Masak adonan custard di api kecil sambil terus diaduk tanpa berhenti.
- Masak sampai custard mengental dan mulai meletup-letup.
- Matikan api lalu masukkan 25 gr mentega tawar, aduk sampai custard silky dan mengkilap.
- Tuang custard ke wadah datar, tutup dengan plastik yang menempel di permukaannya, lalu dinginkan sampai benar-benar dingin.
- Campur 250 gr tepung protein tinggi dengan 5 gr ragi instan lalu aduk kurang lebih 40 detik.
- Masukkan 35 gr gula pasir.
- Masukkan 1 sdm susu bubuk.
- Masukkan 3 gr garam dan 1 butir telur lalu aduk sebentar.
- Tuang 125 ml susu dingin perlahan sambil terus diaduk.
- Masukkan 30 gr mentega tawar suhu ruang lalu aduk sampai tercampur.
- Naikkan kecepatan mixer ke medium dan uleni sampai adonan halus dan tidak menempel di mangkuk.
- Bulatkan adonan, taruh di mangkuk yang sudah dioles mentega, tutup, lalu istirahatkan 30 menit.
- Timbang adonan 35 sampai 40 gr per buah.
- Bulatkan tiap potongan dengan tangan yang sudah dioles mentega sampai permukaannya halus.
- Tutup lalu istirahatkan lagi 15 menit.
- Taburi adonan dengan tepung lalu pipihkan seperti koin sambil membuang semua anginnya.
- Taruh di atas kertas roti bertepung, tutup, lalu proofing 30 sampai 40 menit sampai mengembang.
- Panaskan minyak untuk menggoreng dengan api sedang cenderung kecil.
- Goreng bomboloni dua setengah menit per sisi sampai warnanya bagus dan matang sampai tengah.
- Angkat lalu tiriskan supaya minyaknya turun.
- Pindahkan custard yang sudah dingin ke mangkuk lalu aduk dengan spatula sampai lembut dan creamy.
- Masukkan custard ke plastik segitiga.
- Tusuk bomboloni dengan sumpit untuk membuat lubang lalu isi dengan custard secukupnya.
- Masak gula pasir di panci dengan api kecil sambil digoyang sampai menjadi karamel berwarna coklat.
- Matikan api lalu celupkan bagian atas bomboloni ke karamel dan balik supaya karamelnya mengeras.
Ingredients
Vanilla custard cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Whisk 2 egg yolks with 60 g of sugar, 24 g of cornstarch, and a pinch of salt until combined.
- Pour in 260 ml of milk a little at a time, whisking until smooth.
- Add 1/2 tsp of vanilla extract and stir again.
- Cook the custard over low heat, stirring without stopping.
- Keep cooking until the custard thickens and starts to bubble.
- Turn off the heat, add 25 g of unsalted butter, and stir until the custard is silky and glossy.
- Pour the custard into a flat container, press cling film onto the surface, and chill until completely cold.
- Mix 250 g of high protein flour with 5 g of instant yeast for about 40 seconds.
- Add 35 g of sugar.
- Add 1 tbsp of milk powder.
- Add 3 g of salt and 1 egg, then mix briefly.
- Pour in 125 ml of cold milk slowly while mixing.
- Add 30 g of room temperature unsalted butter and mix until incorporated.
- Raise the mixer to medium speed and knead until the dough is smooth and leaves the bowl.
- Round the dough, put it in a buttered bowl, cover it, and rest for 30 minutes.
- Weigh out 35 to 40 g pieces of dough.
- Round each piece with buttered hands until the surface is smooth.
- Cover and rest for another 15 minutes.
- Dust the dough with flour and flatten each piece into a coin, pressing out all the air.
- Place them on floured baking paper, cover, and proof for 30 to 40 minutes until risen.
- Heat oil for frying over medium-low heat.
- Fry the bomboloni for two and a half minutes per side until golden and cooked through.
- Lift them out and drain off the oil.
- Transfer the chilled custard to a bowl and beat it with a spatula until soft and creamy.
- Put the custard into a piping bag.
- Poke a hole in each bomboloni with a chopstick and fill it generously with custard.
- Cook sugar in a pan over low heat, swirling it until it turns into a brown caramel.
- Turn off the heat, dip the top of each bomboloni into the caramel, and turn it over so the caramel sets.
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