Przepis na japońskie pączki – idealne na Tłusty Czwartek i Walentynki!


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IMG_5343

Za dwa dni Tłusty Czwartek, a za cztery Walentynki 🙂 Przedstawiam Wam prosty i efektowny przepis na pączki – pączki z japońskim nadzieniem z fasolki azuki, posypane zieloną herbatą. Czemu nie? Po prostu zmodyfikowałam świetny przepis mojej mamy.Pączki usmażone w Tłusty Czwartek, możecie mieć znowu świeże. Wystarczy je zmrozić i przechować do Walentynek, by później obdarzyć nimi swoją drugą połówkę. 

 

Ciasto:

  • 6 żółtek
  • 80 g drożdży
  • 1/2 szkl. oleju
  • 1/2 szkl. cukru
  • 2 szkl. ciepłego mleka
  • 1 kg mąki
  • szczypta soli

Masa:

  • fasolka azuki, ugotowana z cukrem ok. 350g

Do posypania:

  • cukier puder, 2-3 łyżki
  • matcha – zielona herbata w proszku 1 łyżka

Zmiksować/zblendować żółtka, drożdże i olej. Bardzo ważne, żeby zrobić to dokładnie, drożdże muszą z olejem i żółtkami stworzyć gładką emulsję. Cukier rozpuścić w podgrzanym, ciepłym mleku, dodać sól i wlać całość mieszając do zmiksowanych żółtek. Na koniec przesiać do masy 1 kg mąki, mieszając całość łopatką. Ciasta nie trzeba wyrabiać! To chyba najlepsza informacja. Odrobinę mąki, ok. 2 łyżek możemy zostawić do podsypywania. Z tej ilości składników ulepimy ok. 38-40 pączków. Ulepione z fasolką pączki odstawiamy do wyrośnięcia. Smażmy na gorącym oleju przez ok. 4 minuty z każdej strony. Przed podaniem posypujemy cukrem pudrem z zieloną herbatą.

 

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Uwagi:
Pasta z fasolki powinna być gęsta. Fasolkę po ugotowaniu odcedzamy i mieszamy z cukrem, ilość wg uznania; pasta z fasolki w Japonii występuje w dwóch wersjach: zmiksowana na puree lub z grudkami, tę pierwszą uzyskamy rozdrabniając fasolkę blenderem, drugą wystarczy ugnieść widelcem.

 

Smacznego.

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