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地域と家庭によって違いますが 北海道の料理です
Bombolini are little perfectly sized Italian donuts or doughnuts that are very easy to prepare at home I use a slightly different method than most other recipes you ll find First I use the double rise method which produces a finer crumb less air holes and a better flavor because of the extended fermentation Second I roll the bombolini out into little balls as opposed to stamping them out with a cutter This allows me to utilize all the prepared dough with zero waste There s a few additional steps in my bombolini recipe but the payoff is well worth it Watch the video give it try and let me know what you think in the comments below BOMBOLINI DOUGHMilk 1 2 Cup 90gDry Yeast 1 tsp 4gEggs 1 each 1 yolk 75g total weightLemon Zest from 1 lemonGranulated Sugar 1 Tbsp 1 tsp 20gKosher Salt 1 2 tsp 5gAP Flour 2 Cups 285gButter 14g 5oz Frying Oil as needed enough to fill pot half way CINNAMON SUGAR MIXGround Cinnamon 1 tspGranulated Sugar 2 CupsVANILLA PASTRY CREAM Cornstarch 33 grams 1 4 cup Egg Yolks 3 eachMilk 1 1 2 Cup 4 fl oz Sugar 100 grams 1 2 cup Vanilla Bean 1 eachMilk 2 1 1 2 Cup 12 fl oz Butter cold optional add for a richer flavor 14 grams 1 tbsp
地域と家庭によって違いますが 北海道の料理です
この時季には 脂が抜けて パサパサの物が多い 石鯛ですが この魚は 五十㎝ 二、五㎏と立派な姿です。 捌いてみると 脂がしっかり乗って どう料理しても美味しいこと間違いなしというものでした。 久しぶりの石鯛に 私の方が興奮してしまい 三枚に下ろすところを...
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