👨‍🍳 조리법

1. 1

   Prepare the syrup: In a medium saucepan, combine the 400g sugar, 400ml water, and 1 tbsp lemon juice. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Once boiling, reduce heat to low and simmer gently for about 10-15 minutes, or until the syrup has thickened slightly. Remove from heat, let it cool completely, and then chill it thoroughly in the refrigerator. The syrup must be cold when the hot tulumba are added.

   ⏱️ 25 minutes (including cooling time)
2. 2

   Make the dough: In a saucepan, combine the 80g butter and 200ml water (adjust water to match butter weight if using different butter). Bring to a rolling boil over medium-high heat until the butter is fully melted and the water is bubbling. Remove from heat immediately and stir in the 200g sifted flour all at once. Stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan. This should take about 1-2 minutes.

   ⏱️ 5 minutes
3. 3

   Cook the dough: Return the saucepan to low heat and cook the dough, stirring constantly, for another 1-2 minutes. This helps to dry out the dough slightly, which is crucial for a good texture. You should see a thin film forming on the bottom of the pan.

   ⏱️ 2 minutes
4. 4

   Incorporate the eggs: Transfer the cooked dough to a large mixing bowl. Let it cool for about 5-10 minutes, until it's warm to the touch but not hot (too hot and it will cook the eggs). Add the eggs one at a time, beating thoroughly after each addition until fully incorporated. The dough should become smooth, thick, and glossy. You can use a stand mixer with a paddle attachment or a hand mixer for this step.

   ⏱️ 10 minutes
5. 5

   Prepare for frying: Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven, ensuring it's at least 3 inches deep. Heat the oil over medium heat to 175°C (350°F). Use a thermometer to ensure accuracy. While the oil heats, prepare your piping equipment: fit a pastry bag with a large star-shaped tip (this creates the characteristic ridges). Fill the pastry bag with the tulumba dough.

   ⏱️ 10 minutes (while oil heats)
6. 6

   Pipe and fry the tulumba: Once the oil reaches 175°C (350°F), carefully pipe strips of dough directly into the hot oil. Cut the dough with oiled scissors or a knife as you pipe, creating finger-like shapes about 3-4 inches long. Do not overcrowd the pot; fry in batches. The dough will puff up and float.

   ⏱️ 5-7 minutes per batch
7. 7

   Fry until golden and crispy: Fry the tulumba, turning them occasionally with a slotted spoon, until they are a deep golden brown and visibly crispy. This usually takes about 5-7 minutes per batch. Adjust the heat as needed to maintain the oil temperature between 170-180°C (340-355°F).

   ⏱️ 5-7 minutes per batch
8. 8

   Soak in syrup: Using a slotted spoon, remove the fried tulumba from the hot oil and immediately plunge them into the cold syrup. Let them soak for at least 1-2 minutes, turning to ensure they are fully coated. The hot tulumba will absorb the cold syrup, creating a delightful contrast.

   ⏱️ 2 minutes per batch
9. 9

   Drain and serve: Remove the syrup-soaked tulumba from the syrup and place them on a wire rack to drain any excess syrup. Repeat the frying and soaking process with the remaining dough. Serve the tulumba warm or at room temperature.

   ⏱️ Ongoing during frying