CUSTARD CREAM
3 egg yolks
40 g sugar
12 g cake flour
12 corn starch
1/2 vanilla beans
320 g milk
combine yolk+sugar
add cake flour+corn starch
In the pot, heat up milk. Add vanilla beans
Temper the egg with warm milk by slowly adding warm milk into egg mixture
Cook the mixture on heat until thicken
Put in a bowl and cover with plastic wrap directly on top of the cream surface.
DOUGH
160g milk
5g instant dry yeast
50g sugar
½ tsp salt
1 egg
Bread flour 350g
40g salted butter. soften
Combine milk+yeast+sugar+salt.
Add bread flour+egg. Knead until the dough looking smooth
Add softened butter. Knead until the dough become smooth and less sticky.
Rest for 2 hours or until doubled in size (the time might vary depending on temperature where you live)
Knead 1-2 mins. Flatten with rolling pin to 1.5 - 2 cm thickness and cut in circle 8.5 cm
Proof 50 mins
Fry in oil temperature 160-170C around 2 mins on each side. Keep flipping in the beginning help the dough to puff up better
Note :
- if you live somewhere warm your dough might need a shorter time to proof.
- my donuts could have proof a little longer to achieve a fluffier texture.
