Tulumba

下ごしらえ

材料

作り方

手順

1. 1

   Prepare the syrup: Combine the granulated sugar and water for the syrup in a medium saucepan.

2. 2

   Bring the syrup mixture to a boil over medium-high heat, stirring until the sugar dissolves.

   約5 分

3. 3

   Reduce the heat to low, add the lemon juice, and simmer for 10 minutes without stirring.

   約10 分

   調理のヒント： Do not stir the syrup while it simmers to prevent crystallization.

4. 4

   Remove the syrup from the heat and let it cool completely; it should be cold before use.

   約45 分

   調理のヒント： You can prepare the syrup in advance and chill it in the refrigerator.

5. 5

   Prepare the dough: In a separate saucepan, combine the water for the dough, unsalted butter, granulated sugar, and salt.

6. 6

   Bring the mixture to a rolling boil over medium heat, ensuring the butter is fully melted.

   約3 分

7. 7

   Remove the saucepan from the heat and immediately add the all-purpose flour all at once.

8. 8

   Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.

   約2 分

9. 9

   Return the saucepan to low heat and cook the dough for 2-3 minutes, stirring constantly, to dry it out slightly.

   約3 分

   調理のヒント： This step helps create a crispier tulumba.

10. 10

    Transfer the dough to a large mixing bowl and let it cool for 10 minutes, stirring occasionally to release steam.

    約10 分

    調理のヒント： The dough should be warm, not hot, before adding eggs.

11. 11

    Add the eggs one at a time, mixing well after each addition until fully incorporated and the dough is smooth and glossy.

    約5 分

    調理のヒント： The dough will look separated at first, but keep mixing until it comes together.

12. 12

    Transfer the dough to a pastry bag fitted with an open star tip.

    約1 分

13. 13

    Heat the vegetable oil in a deep pot or Dutch oven to 170°C (340°F).

    約5 分

    調理のヒント： Use a thermometer to ensure the oil temperature is consistent.

14. 14

    Pipe 3-inch long pieces of dough directly into the hot oil, cutting them with scissors or a knife as you pipe.

    約5 分

    調理のヒント： Do not overcrowd the pot; fry in batches.

15. 15

    Fry the tulumba until golden brown and crispy, turning occasionally, about 5-7 minutes per batch.

    約7 分

16. 16

    Remove the fried tulumba from the oil with a slotted spoon and immediately transfer them to the cold syrup.

    調理のヒント： The contrast in temperature is crucial for proper syrup absorption.

17. 17

    Let the tulumba soak in the syrup for at least 5 minutes, turning them gently to ensure even coating.

    約5 分

    調理のヒント： Soak longer for a sweeter, juicier result.

18. 18

    Remove the tulumba from the syrup and place them on a wire rack set over a baking sheet to drain any excess syrup.

19. 19

    Serve tulumba warm or at room temperature.