Food Capital Information Center
Recipes
Red cheek
Red cheek donut
- fruit
- Confectionery
Ingredients (6 pieces)
| puree | ||||
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| Cloth | ||||||||||||
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Method
[Puree] Add sugar to thinly sliced Benihoppe, stir with a whisk and boil until it becomes liquid, then let it cool to room temperature.
[Dough] Whisk the eggs for 3 minutes (until they become thick), then add the sugar in about XNUMX portions and mix.
Once it's foamy enough, add melted butter (about human skin temperature) and whisk well again.
Add ❶ to ❸ and mix lightly, then add soft flour and almond flour and mix gently with a spatula until the flour is no longer visible.
Apply oil or butter to a donut mold and pipe ❹ into it.
Bake in an oven heated to 180°C for about 20 minutes and it's ready!
Key Points
Points ❷❸
Adding the butter will make the bubbles disappear more easily, so whisk thoroughly.
Point ❹
Once you add the soft flour, do not mix more than necessary.
You can also add dried fruits to the dough.
*Recipe provided by: Emi Yamashita, creator of the Fujinokuni food capital
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*The recipe is information published in the August 30 issue of the Prefectural Newsletter.
Recommended ingredients from Shizuoka Prefecture
Red cheek
A strawberry variety that is representative of Shizuoka Prefecture and was born in Shizuoka Prefecture. The seeds are large, bright red in color, and have a reddish tinge to the inside. It has a strong aroma, is juicy, and has a rich taste.
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