Name: Coffee Karinto
Cuisine: 和食
Ingredients: 100g pastry flour; 2g baking powder; 10g beet sugar (for dough); 7g instant coffee; 60ml milk; 80g beet sugar (for syrup); 15ml water (for syrup); Frying oil, to taste

About "Coffee Karinto"

This is a snack recipe featuring Chef Mikuni's absolute favorite, karinto, arranged with a coffee flavor. A dough made of pastry flour, instant coffee, and beet sugar is rolled out to a thickness of 5mm, cut, twisted, and fried in oil at 180°C (350°F). Finally, it is coated with a syrup made of beet sugar and water. Once cooled, it achieves a crispy exterior and a chewy interior. Unlike store-bought versions, it features a rich, dense texture where the bitter coffee and sweet beet sugar match perfectly.

Video Timestamps

Tips for Making "Coffee Karinto"

Dough prep
- Over-kneading the dough makes it tough and ruins the texture, so stop kneading as soon as the flouriness is gone and it comes together.
Prep
- After gathering the dough, cover it with plastic wrap and let it rest in the fridge for 30 minutes to allow the flour and moisture to integrate, making it easier to shape.
Shaping
- Cut into thin strips for a crunchy texture, or thick strips for a soft/moist texture. Keep in mind that they will puff up when fried when deciding the size.
Shaping
- Twisting the cut dough once or twice prevents it from deforming during frying, helping it puff up into a nice round shape.
Heat control
- Heat the frying oil to 180°C (350°F) and fry for about 2 minutes for thin strips and 3 minutes for thick strips. Since it contains coffee and beet sugar, it colors easily, so adjust the heat to prevent the oil from getting too hot.
Seasoning
- To make the syrup, dissolve beet sugar and water in a pan. As soon as it bubbles, add the fried karinto and coat them over low heat. Be careful not to let it caramelize too much.
Finishing
- Spread the coated karinto separately on parchment paper and let them cool so they do not stick together. The surface will become crispy as they cool.

Ingredients for "Coffee Karinto"

8 items

* Tap ingredient names to find on Amazon

100gpastry flour
2gbaking powder
10gbeet sugar (for dough)
7ginstant coffee
60mlmilk
80gbeet sugar (for syrup)
15mlwater (for syrup)
Fryingoil, to taste

How to Make "Coffee Karinto"

1
In a bowl, add the pastry flour, beet sugar (10g), instant coffee, and baking powder in order. Make a well in the center of the bowl and pour in the milk.
2
Gently mix with a rubber spatula so the moisture is evenly distributed. Once the flouriness is gone, dust a work surface with flour, transfer the dough, and lightly knead by hand until it just comes together (do not over-knead).
3
Return the dough to the bowl, cover with plastic wrap, and let it rest in the refrigerator for 30 minutes.
4
Take out the dough and roll it out evenly to a thickness of 5mm using a rolling pin on a floured work surface.
5
Cut into your desired size with a knife (thin strips for a crunchy texture, thick strips for a soft/moist texture). Twist each cut piece of dough once or twice.
6
Heat frying oil in a pot to 180°C (350°F) and gently add the dough. Fry until crispy while watching the color, about 2 minutes for thin strips and 3 minutes for thick strips. Drain the oil and transfer to a wire rack.
7
Put the beet sugar (80g) and water (15ml) in a frying pan and heat to dissolve the sugar. As soon as it starts to bubble, add all the fried karinto, reduce to low heat, and toss them by shaking the pan to coat them evenly with the syrup (be careful not to let it caramelize).
8
Spread them out on a baking sheet or tray lined with parchment paper, separating them so they do not stick together, and let them cool. Once cooled, the surface will become crispy and they are ready to serve.

Detailed Commentary on "Coffee Karinto"

* Content organized by topics from the video.

Chef Mikuni's Favorite Snack: Karinto

Chef Mikuni loves karinto so much that he proudly claims, 'When you think of karinto, you think of Mikuni, and when you think of Mikuni, you think of karinto!' Today, we will make 'Coffee Karinto,' an adaptation of the chef's absolute favorite snack. The main ingredients used for the dough are 100g pastry flour, 2g baking powder, 10g beet sugar, 7g instant coffee (using UCC 117), and 60ml milk. Additionally, we will prepare 80g beet sugar and 15ml water for the finishing syrup, along with frying oil. Let's try making this adult-flavored karinto that highlights the deep richness and rich aroma of coffee.

Combining the Dough Ingredients in a Bowl

First, place the pastry flour in a bowl, then sprinkle in the beet sugar, instant coffee, and baking powder in order. Adding the instant coffee directly ensures a rich coffee-flavored dough. Once all the dry ingredients are in, make a well in the center of the bowl and pour in the milk. At first, use a rubber spatula to gently mix so that the moisture is distributed throughout. The key is to mix carefully until the flouriness is mostly gone and the mixture starts to come together.

Kneading the Dough and Letting It Rest

Once the flouriness is gone, lightly dust a work surface with flour (pastry flour) and transfer the dough from the bowl. From here, knead the dough by hand. However, be careful not to over-knead, as this will make the dough tough and ruin the final texture. The trick is to knead gently just until it becomes smooth and comes together. Once the dough is formed, return it to the bowl and cover with plastic wrap to prevent it from drying out. Place it in the refrigerator to rest for about 30 minutes. Resting the dough allows the flour and moisture to fully integrate, making the subsequent shaping process much easier to handle.

Rolling Out and Cutting the Dough

Take out the dough after resting for 30 minutes, and lightly dust both the work surface and the dough. Using a rolling pin, roll out the dough evenly to a thickness of about 5mm. Once rolled out, cut it into your desired size with a knife. Today, we will make two types: 'thin strips' for a crunchy, light texture, and 'thick strips' for a moist texture. Personally, the chef prefers the thicker ones for their moistness. A professional tip is to twist the cut dough once or twice so that it does not deform easily when fried.

Frying Until Crispy at 180°C

Heat frying oil in a pot to 180°C (350°F). Gently add the twisted dough into the heated oil. Fry until crispy, aiming for about 2 minutes for the thin strips and 3 minutes for the thick strips. Twisting the dough slightly prevents it from flattening out when fried, allowing it to puff up into a nice round shape. Because the dough contains coffee and beet sugar, it colors easily during frying. It won't taste bitter unless it burns, so if the oil temperature gets too high, adjust the heat and fry carefully before transferring them to a wire rack.

Making the Syrup and Coating the Karinto

Next, make the syrup (caramel) to coat the karinto. Put the beet sugar and water in a frying pan and heat to dissolve. Once the beet sugar is completely dissolved and starts to bubble, immediately toss in all of the fried karinto. Reduce the heat to low and quickly combine them by shaking the pan so that the melted sugar coats the karinto evenly. Once fully coated, spread them out on a large baking sheet lined with parchment paper. Use tongs to separate them so they do not stick together, and let them cool and dry.

An Amazing Chewy Texture and Cocktail

Once cooled, the surface becomes crispy, and the homemade coffee karinto is complete. Tasting the thin one first, the chef gasps in surprise at the texture. While store-bought karinto is often hollow inside, this homemade version is densely packed, resulting in a novel texture that is crispy on the outside and surprisingly chewy on the inside. The chef highly praised it, saying, 'I've never had such a rich and chewy karinto before!' To pair with this snack, he serves a cocktail made with coffee liqueur called 'Kahlua Tonic' (30ml Kahlua, 60ml tonic water, 1 lime wedge). The pairing of the coffee-flavored drink and the coffee karinto is outstanding, earning a triple 'Good!'

Chef Mikuni's Favorite Snack! Chewy 'Coffee Karinto' with an Irresistible Texture [#926-Part 2 with Subtitles] | Chef Kiyomi MIKUNI