Nightmare Before Halloween Skull Dumplings ナイトメア・ビフォア・ハロウィン的なスカル・カスタードまん

2018-10-07 11:58:34

by MosoGourmet 妄想グルメ

839

These skull shaped dumplings have syrupy custard oozing from their mouth Eat them piping hot Recipe 8 Skulls First up we make the custard 1 Mix 10g of corn starch with 40g of sugar before sieving 2 Add 130g of milk and mix again 3 Mix in 1 egg yolk 25g this time we used a pair before adding vanilla extract 4 Strain the mixture5 Gently wrap the mixture then heat in a microwave at 500w for 2 minutes 6 Mix some more 7 Once again wrap the mixture and heat in a microwave at 500w for 2 minutes 8 Mix in 5g of butter 9 If the mixture becomes too hard mix in some more milk On this occasion we added 70g 10 Separate into 8 pieces and freeze in the freezer total amount 230g Next we make the dough for the dumplings knead by hand 11 Take 120g of bread flour 80g of rice flour a little less than 1 2 a teaspoon of salt 13g of sugar 3g of dry yeast and 100 120g water check how much you need as you go on this occasion we used 115g and mix them all together thoroughly before kneading the resulting dough 12 Once all the ingredients are clumped together add 11g of salad oil and knead some more 13 Once kneaded to a smooth shape place in a bowl lightly coated with salad oil Then leave it at 35ºC for 35 minutes until it begins to ferment 14 Once it has inflated to about twice its size degas the dough 15 Divide the dough into 8 pieces roughly 43g a piece roll into a round shape and cover with a damp tea towel Take care to avoid dough drying 16 Spread evenly over the custard from step 10 and cut into ten 10cm squares which are then to be placed on to a baking sheet It s fine if there are some irregularities in the end the custard will be oozing out so they ll close up tightly 17 Carve out space for eyes using a pair of scissors and place some black soybeans in there once finished cooking 18 Steam for 8 minutes in a boiling steamer 19 While they re still hot carve out the mouth section then you can enjoy these delicious dumplings while the custard oozes out Be careful not to burn yourself スカルの口からドロドロとクリームが流れ出すそんな中華まん作りましたアツアツを食べてねレシピ 8スカルカスタードクリームを作ります１コーンスターチ 10gと砂糖 40gを合わせてふるう２１を混ぜあわせ牛乳 130gも入れ混ぜる３卵黄 1個分 25g 今回双子でしたも入れ混ぜバニラエッセンスを加える４網で濾す５ラップをふんわり掛け 500wの電子レンジに2分かける６混ぜ合わせる７再度ラップをふんわり掛け 500wの電子レンジに2分かける８バター 5gを加え混ぜる９かたくなりすぎたら牛乳を加えて混ぜのばす今回は70g追加しました１０８個に分けて冷凍する全量 230g 中華まん生地を作ります手でも捏ねられます１１強力粉 120g 米粉 80gに塩小さじ1 2弱砂糖 13g ドライイースト 3g 水 100g 120g 様子をみながら加える今回は115gでしたを加え混ぜ捏ねる１２だいたいひとまとまりになったらサラダ油 11gも加え捏ねる１３なめらかに捏ね上がったらまとめサラダ油を薄く塗ったボウルに入れ乾燥しないように35度で35分ほど一次発酵させる１４２倍ほどに膨らんだらガス抜きする１５８等分 1個あたりおよそ43g し丸める濡れ布巾などをかけ乾燥に気をつける１６平たく伸ばし１０を包み 10センチ四方に切ったオーブンシートにのせるイビツは大丈夫だけどクリームが流れ出すのでしっかりととじること１７目の部分にハサミで軽く切り込みを入れ調理済みの黒豆を押し付けてつける１８沸騰した蒸し器で8分蒸す１９熱いうちに口部分に切り込みを入れ頬を押してカスタードクリームを流れ出させながら食べると盛り上がるよやけど注意 Halloween Skull CustardCream Dumplings Manju Recipe ASMR OddlySatisfying まんじゅう NightmareBeforeChristmas Jack EdvardMunch TheScream