3 DIFFERENT WAYS to make Brock's "Jelly Doughnuts" from Pokemon | 250 SUBS SPECIAL | Anime Kitchen

Y'all remember 4kids and all the crazy localization changes they made for anime before they aired in the west?

My favourite change they've ever made still has to be all the Marine's guns in One Piece getting turned into water guns, and yet they didn't change Zoro's swords into pool noodles?

In celebration of Anime Kitchen crossing over 250 subscribers, we're going to make Brock's "Jelly Donuts". We're doing traditional onigiri, a glazed jelly doughnut and my take on a sweet onigiri, made with a coconut sticky rice and red bean jelly. Aprons on, let's go!

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Ingredients:
[Onigiri]
• Warm, cooked rice. (Adam Liaw's various rice cooking techniques:    • How to Cook Rice Perfectly Every Time...   )
• Salt
• Water
• Seaweed
• Umeboshi (Pickled plums)

[Doughnuts]
• 245g bread flour + extra
• 30g sugar
• 1 ½tsp/5g dried yeast
• 125ml milk, warmed
• 50g butter, melted,
• 2 egg yolks
• 1g salt
• 1 ½ cups/180g icing sugar + extra
• ¼ cup/62ml milk
• Vegetable oil
• Rice bubbles
• Strawberry Jam
• Black fondant

[Sticky rice]
• 1 cup glutinous white rice
• 1 2/3 cup water
• 1 cup coconut milk
• 1/3 cup sugar
• 1g salt
• 250g smooth red bean paste
• 60ml water
• 5g gelatine/agar agar
 
Recipes:
[Onigiri]
1. Prepare your umeboshi by removing the pits, setting the fruit to one side.
2. When you are ready to assemble, begin by wetting your hands in a bowl of water. Once damp, apply a generous pinch of flaky salt to your hands.
3. Grab one handful of rice in one hand, pat out into a flat disc. Place a piece of umeboshi into the centre, then enclose the rice around the umeboshi, adding more rice if needed.
4. Cup your free hand over the rice and then use your palm to press the rice towards the base of your supporting hand, and your fingers. Press and turn the onigiri as necessary until you form a triangular rice ball.
5. Trim a piece of seaweed so that it can wrap underneath the base of the onigiri and extend high enough to create a handle on either side. Press into place.

[Doughnuts]
1. Add dried yeast to warmed milk. Leave aside for 10 minutes or until foamy.
2. Combine flour, sugar and salt in a mixing bowl. Add the yeast mixture, egg yolks and melted butter. Mix together until the dough comes together and away from the sides of the bowl.
3. Generously flour your work surface and turn out the dough. Knead for 5 to 10 minutes or until smooth and elastic.
4. Lightly grease a bowl with oil, place dough into the bowl and cover with plastic wrap. Rest the dough for 1 ½ hours or until doubled in size.
5. Knockback the dough before turning out onto a lightly floured work surface. Knead for an additional 2 minutes. Roll out until it’s 1cm thick. Cut the dough into triangles, then round the corners by rolling dough against the work surface.
6. Place the dough onto a lined baking sheet, cover and rest for 15 minutes.
7. In a high-walled frying pan, pour in enough vegetable oil to reach 1.5 to 2cm in depth. Heat until the oil is between 175 to 180C.
8. Fry your doughnuts, turning frequently to ensure an even rise and colour (apx 3 minutes). Transfer cooked doughnuts onto a lined baking tray with a wire rack. Cool for 15 minutes.
9. In a bowl, mix the icing sugar with half the milk, adding more little by little until the glaze is smooth, fluid and thin.
10. Pierce the base of the doughnuts with a paring knife and fill each doughnut with jam. Coat the doughnuts in the glaze, allowing the excess to run off, then coat in rice bubbles.
11. Set aside for 5 minutes for the glaze to harden. Dust a work surface with icing sugar, then roll the fondant into a 2mm thick sheet. Trim a piece of fondant so that it can wrap underneath the base of the doughnut and extend high enough to create a handle on either side. Apply a small amount of glaze onto one side, then wrap onto the doughnut.

[Sticky Rice]
1. Wash the rice to remove excess starch, then soak for 12 hours in cold water or 2 hours in warm water.
2. Drain the rice and transfer into a saucepan along with 1 & 2/3 cups of water. Bring to the boil, reduce the heat to low, cover and cook for 15 minutes.
3. In another saucepan combine 1/3 cup of sugar and 1 cup coconut milk. Stir over medium heat until sugar is dissolved, bring to the boil and turn off the heat. Add to the cooked rice, stirring to combine. Allow to cool for 1 hour, then refrigerate until firm.
4. In a small saucepan, bring 60ml of water to the boil and add 5g of gelatine. Stir until gelatine is fully dissolved, then add red bean paste. Stir to dissolve.
5. Transfer into a bowl, covering with plastic wrap and refrigerate until firm.
6. Make the “jelly doughnuts” using the onigiri method described above (steps 3-5) and wrap with fondant as described in the jelly doughnut method (step 11).

Music by Kannibal:    / aftertouchbeatz  
Opening
Pallet Town
Oak's Lab
Cerulean City
Ending Theme