IMG_9197how much better can it get then to get the recipe off the very person who invented it?
chef dominique ansel! the richness and flakiness of a croissant coupled with the fluffiness of a donut
i really do not know how else to describe this.. probably one of my top bakes that i love the most
as the cronut has been patented, i will not be including the english recipe in this post but encourage you to click on the link for a very detailed recipe
知道多米尼克大师是那方神圣么?
他就是可颂甜甜圈的原创人
能找到这么一份食谱,真不能错过
可颂那满口脆感、甜甜圈又脆又软的组织。。哎呀,真形容不下去了
这,想必是偶这几年烘焙之中其一之大爱吧
因可颂甜甜圈已有专利权,我只会在此博文做中文翻译
英语食谱烦请直接参考链接

recipe adapted from/原食谱取自于: abc news
PLEASE REFER TO ABOVE LINK FOR ENGLISH RECIPE

IMG_9202食谱(可做12个)
制作过程:3天
*注:此博文完全依照原食谱翻译 ~ 请准备量杯IMG_9201酥皮面团
面粉 3 3/4 量杯
盐 1大匙+2小匙
砂糖 1/4量杯 + 1大匙
即溶干酵母 1大匙+1 1/2小匙
冰水 1量杯+2大匙
无盐黄油 8大匙(84%乳脂),软化
重奶油 1大匙

黄油片
无盐黄油 18大匙(84%乳脂),软化

辅助
面粉
葡萄籽油(注:可颂甜甜圈其一特点就是在于用葡萄籽油来炸甜甜圈)

做法

IMG_9207第一天
IMG_9150面团食材混合,搅拌约 3分钟。和面后的面团较粗糙、未起筋
面团摆入抹上油的容器,裹上保鲜膜
放在温暖处发酵约 2-3小时

IMG_9158发酵后的面团取出保鲜膜

IMG_9160面团由四处往内折叠、排气

IMG_9161面团摆在烘焙纸上,压成一片 25 x 25厘米的四方形
裹上保鲜膜、隔夜冷藏

IMG_9149(不好意思。。厨房有些暗)
烘焙纸上将黄油拍成 18 x 18厘米的方形片状
裹上保鲜膜、隔夜冷藏

第二天
IMG_9162取出面皮

IMG_9186将其擀成 25.5 x 25.5厘米面片(约 1寸厚)

IMG_9163黄油片根据以上图解摆放在面片上

IMG_9164四处往内拉、封口捏紧

IMG_9165案板和擀面杖撒上少许面粉将面团从中点擀开
擀面皮时尽量少撒面粉。撒得多,面皮不仅难擀,炸出来的甜甜圈也容易散开

IMG_9172擀匀后的面片约 50 x 50厘米,1/4寸(6mm) 厚

IMG_9167面皮由下往上半折

IMG_9169最后左右对折。四角一定要整齐对折哈
此时的面皮应该是四层厚、 25.5 x 25.5厘米宽
裹上保鲜膜、冷藏一小时

IMG_9170一小时后,面团取出

IMG_9171再次擀开

IMG_9172擀开后的面皮为  50 x 50厘米,1/4寸(6mm) 厚

IMG_9173上下对折

IMG_9169然后在左右对折
裹上保鲜膜、隔夜冷藏

第三天
IMG_9185
面团取出

IMG_9186擀成 40 x 40厘米、1/2寸厚(约 1.3厘米)的四方面皮
裹上保鲜膜、冷藏一小时
*奇怪。。我才擀至 37厘米,厚度已经 1厘米啦。。此时,木有在擀下去

IMG_9188 运用 9厘米和 2.5厘米大小的圆形饼干模裁切出甜甜圈形状
保鲜膜稍微抹上油、轻轻盖在甜甜圈上
发酵两小时(不要放在直接接触热气的地方 ~ 黄油会因此而融化)

IMG_9189葡萄籽油加热至 175摄氏度
温度要掌握好 ~ 太热的话会导致甜甜圈外层烧焦,但内部未熟
温度太低,炸出来的甜甜圈会非常油腻

IMG_9191摆入甜甜圈、每面炸 90秒

IMG_9195上色后翻面

IMG_9196切记要不时检查油温
(其实嘛,也就是用大火将油加热,炸的时候转小火)

IMG_9198炸好的甜甜圈码在厨纸沥干既可

Personal notes/温馨小贴士:

IMG_9205– chef dominique uses glaze and ganache for the cronuts, but i think it is very good on its own
多米尼克大师也用了甘纳许配这可颂甜甜圈。但我觉得素吃已经很满足了

IMG_9194– to prevent the dough from deflating (as a result of removing from the parchment paper for frying), i snipped the parchment paper into individual pieces, then drop the dough by pushing it using the parchment paper directly into the oil
为了避免发酵后的面团因从烘焙纸拉出而消气,我将烘焙纸剪成小片。炸甜甜圈前,用纸助力将甜甜圈直接推入热油

IMG_9200

SHARE

(14) Comments

  • Rumbling Tummy (July 8, 2015)

    This is truly a very comprehensive recipe. 3 days! I marvel your patience and the outcome is good too. Good job! Now any left for me? or you can come over and teach me how. heheheh

  • Quek Mui Luan (July 8, 2015)

    good morning! may i know what brand of bread flour you are using?

  • 婉婉下午茶 (July 8, 2015)

    真让人垂涎“三百”尺啊!!!花三天精心制作的甜甜圈。。我可以想像这是多么的好吃~你太太太棒了!muack^^

  • Jacquelyn Pham (July 8, 2015)

    hi
    thanks for sharing
    1. I click on ABC news you post there, it says \” not available\”
    2. Do you have version in ENGLISH not Chinese?

    thanks.

  • Fion@轩宏妈 (July 8, 2015)

    制作过程3天?我的妈啊!看来我还是来妳家吃就好了,还有剩吗?

  • Zoe (@bake4happykids) (July 8, 2015)

    Wow Victoria, I didn\’t know that I need at least 3 days to cook these yummy cronuts! Definitely worth the effort!

  • 0620 (July 8, 2015)

    还是简单做的甜甜圈ngam我,嘻嘻~

  • Mimi Bakery House (July 8, 2015)

    oooh yummy… I had tasted them when my ex-col bot some cronuts for me…but some how or rather I still prefer my traditional fried donuts though. I had read about similar recipes but never gotten the courage to do so..

    Thumbs up gal 🙂 Coat them with some chocolate and enjoy these lovely homemade cronuts you have made today…yum yum yum!!!

  • Daisy Tang (July 8, 2015)

    这对我来说真是费时又费力,就你最厉害,不然你请我吃好了。嘻嘻!^^

  • 鲸鱼 (July 8, 2015)

    住你那里就好了

    我就有机会吃了
    呵呵

  • May Law (July 9, 2015)

    这么棒的甜甜圈, 我来迟了, 迟了。。。
    制作过程要3天呀, 不怕不怕。。等时机成熟先! 嘻嘻。。

  • Ann Low (July 9, 2015)

    I\’m sure this homemade cronut is very yummy. Thanks for sharing the step by step 🙂

Leave a Reply

Victoria Bakes – Baking into the Ether