Bakery-style "Sonhos" (cream-filled doughnuts) – make them at home (easy step-by-step guide

Hello everyone, how are you all doing? Today I'm going to bring you this little recipe for the incredible and famous bakery dream. How to do it? Yeah? I'm going to teach you the entire step-by-step process, folks—it's a great option for face sales, okay? Or, why don't you make a dessert there, for coffee, for a snack, okay? For your house. If you want to learn, just stay here— I'm boss Márcio, got it? I've been working in a bakery and confectionery for over 10 years, and today I'm going to show you everything The baker's tips, right? For you to have the best dream of your life. Look at this deliciousness, everyone. No more delay, let's get to the recipe. Learn everything about bakery, dough, cream, frying, and all related aspects. Come with me! And to make the dough for the sweet bread, guys, I'm going to put here, 600 ml of milk at room temperature environment, 200g of refined sugar, 20g of salt, here it is, 3 eggs, I'm also going to Add vanilla essence, 1 tablespoon, and 10g of dry biological yeast. It's important to let the yeast hydrate for about 1 to 2 minutes, okay? And then dissolve, okay? So that your dough has no lumps. Right after, I'll add the wheat flour, always gradually, okay? For this recipe, folks, I used 1.3 kg of wheat flour, but the wheat flours, They differ in humidity, right? Some people need more fluids, others need less. And if the situation calls for it, if you need to add a little more milk to the recipe, to May your dough stay soft—do this, okay? The same thing happens before you finish this amount of flour, if it already reaches a soft point Knead it as much as you can, then stop adding flour. It's very important to pay attention to this detail, okay? I'm putting the flour here now, and then I'll start kneading, okay, everyone? That's when I tell the truth, for those who work with their hands, right? It's about 10 to 15 minutes of just rubbing, doesn't need to be direct, okay? 15 minutes straight, okay? You can stir a bit here, cover the container, and if you need to do anything else, Turn back, but always set the timer there—about 10 to 15 minutes, you know sowing This is going to leave you with the dough, with about one gluten, okay? A point, approximately a point of veil, is that okay? Oh, after mixing it here, I'll put it on the counter, which will make things easier for me, okay? Knead this dough, and there you go—this is the motion, for those of you who haven't kneaded yet Mass, this is the movement you have to make, okay? Keep gathering, don't fall, everyone, into the temptation of putting wheat until it slips from your hands, Hi? If possible, leave it sticking a little, okay? Because it's a dough you're going to roll, you leave it. Mix the dough; it's nicely mixed, then I come with 100 grams of margarine and I'll... add mass. Ah, why is that? Guys, margarine seals the grains, so when you put it in at the beginning, the dough doesn't hydrate perfectly, so this is the technique for you to make a really good dough hydrated, and then you'll get an excellent result, okay? Now I'm going to knead this dough for the amount of time I told you, and I'll show it to you right after. Hi? An amount, right? A secret to achieving your perfect dream is this dough right here—don't let it go. She's resting to work later, right? I like... I just finished grating her; I'm going to cut her now. Here I cut with 80 grams, okay? Bakery-sized dream. I'm going to knead all this dough, then place it on a surface dusted with flour. Use wheat flour or put parchment paper, okay? And place it on top of the parchment paper, which will make it easier to remove later. so that it has fermented, so you can be frying those dreams there, right? So you already have to think about all of this. If you place it directly into a container, it will stick; when you pull it, it will come off. Gonna fade, huh? Oh, I'm weighing all these dreams here, and I'm already getting overwhelmed, you know? To achieve higher quality in your dream, the ideal is for you to pass this dough As soon as it blew in the cylinder, right? I'm showing you manually because sometimes when we start, we don't have a cylinder. Hi? So this is the process. But if you have a cylinder and a crabapple tree, you'll carry out the process on both the crabapple tree and the cylinder. and I'll leave it, okay, there's a note on the video screen indicating maceira and cylinder for Who's just starting. Hey, I just finished modeling, you know? Make the little ball. I'll put it in my baking tray, and the ideal place is a sheltered spot, without any drafts, right? Until it rises, almost doubling in volume. Why almost? If it ferments too much, it won't have enough support for you to pick it up and place it down. Fry it, huh? Then it has to be a time before that. Here, everyone, I'm showing you the cream I use—pastry cream, right? On the back of this cream, you'll find the entire recipe and all the quantities you need to make it, okay? I'm making almost an entire packet of pastry cream here. It's easy. Poured the milk. When the milk starts to want to boil, you'll add the cream; I showed the step-by-step process Ali, turn down the heat so it doesn't burn, and then stir it like a porridge, okay? He already has sugar, vanilla flavoring, he has everything. It's a professional bakery cream, okay? And it's very easy to buy in the markets. The ideal, you made this cream, you'll let it cool down because when it comes time to whip the dreams, It has to be at most lukewarm, right? It can't be too hot, or else it'll burn your hand on the piping bag, okay? So, as soon as the cream sets, to let it cool down, you have to take a plastic bag, Hi? And put it in contact with the cream to cool it down, so it doesn't form a hard film, okay? You, in this case, if it happens, you'll have to remove it, so you end up Losing the cream, the amount of cream, right? So, by placing this plastic in contact with the cream, put it on, set it aside to cool down. Hey, when it's time to use it, just peel off the plastic, okay? That he'll be ready for you to use all of it, okay? Here, oh, my dream, folks, has already reached the point, oh, this is the intermediate point, Who grows more? Grows. But he'll grow in oil, right? Oil temperature between 50 and 60 degrees for frying the doughnuts, okay, everyone? Moderate oil, right? You're going to put it, oh, notice, it has to, oh, even when handling it carefully, it crumples. Just a little bit, but it's fine, okay? That's the tip, okay? Hand real light, huh? Just to fit it in the bottom part and lift the dream, then you'll slowly fry him. So that it doesn't stay raw in the middle, right? That also happens to those who are just starting to fry dreams, right? Moderate oil, fry for about one and a half to two minutes, yes, frying. That's why the idea is for you to use a large pot, one that can hold several dreams. You don't waste time, right? Putting five to six or even one more container is, with space for you to place several Dreams to fry once and for all. And here, folks, I've already fried the dreams, rolled them in cold sugar or powdered sugar, born, which you can also find in the big markets, okay? Well, and now, oh, the process, after I fixed him all up, I just keep cutting it The cavity where I'll put the creams, and then I'll cream them, right? I have three queues here of dreams. I can put the frosting, no dulce de leche, and guava paste on the other or the other one. The type of cream too, the chocolate one sells very well, right? Here's your variation. So, you're going out with a board like this, guys, you can pull out three from there four thousand reais working, selling the dream every single day. Wrap it in plastic, put it inside a plastic bag, you can sell it with peace of mind You're taking your photos and selling them on social media, right? That nice photo on Instagram, Facebook, and other social networks, is good, right? You can sell your face, folks. It's guaranteed extra income, a dream that people here are looking for. The bakery sometimes doesn't have time to make it every day and ends up becoming hard. So, you're making it homemade, right? You will always have a fresh dream and it will be soft, melting in your mouth. You're gonna make it easy on yourself, right? After filling the creams, I've just been doing the finishing touches on top to make them more Beautiful. Now they can go to the display window, right? I'll show you what it looks like inside. If you liked the video and all the tips, guys, please leave your like, okay? Subscribe to the channel here, the little red button down below, okay? And follow the playlist I'm going to leave at the end of homemade breads, delicious treats, and cakes, okay? OK? I thank all of you who have made it this far. Keep these images. A big kiss for everyone, a huge hug, and see you in the next video.