My 1st donut attempt wasn't that fantastic, and my dought was very soft and un-manageable, and the donuts tasted more like fried "man tou".
Maybe I did not catch the frying skills or the heat temperature of the oil...
So I decided to try out another recipe from Daily Delicious.
My donut doughs, waiting to be fried...:-D
Frying in progress. 
Donuts ready to be eaten.... 
Yummy, and Daddy had eaten 3 of them...:-P
Frying in progress. Donuts ready to be eaten.... 
Yummy, and Daddy had eaten 3 of them...:-P
Ingredients:(I made about 12 donuts, mould from Daiso)
150g Bread flour
30g Cake flour
15g Unsalted butter
1 Egg
70ml Milk
2 tbsp sugar
1 tbsp dried milk powder
¾ tsp Instant Yeast
¼ tsp Salt
Oil for frying
Sugar for coating the donuts
150g Bread flour
30g Cake flour
15g Unsalted butter
1 Egg
70ml Milk
2 tbsp sugar
1 tbsp dried milk powder
¾ tsp Instant Yeast
¼ tsp Salt
Oil for frying
Sugar for coating the donuts
Methods:
1.Mix together egg, and milk, set aside.
2.Put both of kinds of the flour, the sugar, dried milk powder and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the egg and milk mixture into the bowl.
Use large spoon to mix everything together, and knead briefly to bring all the ingredients together.
3.Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes.
4.Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 6-8 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.
5.Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).
3.Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes.
4.Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 6-8 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.
5.Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).
6.Take the dough out of the bowl, deflate by touch it lightly.
7.Using a rolling pin, roll out dough to 1.5 cm thick on a floured surface. Cut out dough using a 6.5 cm doughnut cutter. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
7.Using a rolling pin, roll out dough to 1.5 cm thick on a floured surface. Cut out dough using a 6.5 cm doughnut cutter. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
8.Preheat the oil in a deep fryer to 170°C. Gently place the doughnuts into the oil. Cook until golden on both sides, then remove to drain on paper towels. Place the doughnut in the bowl of sugar, turn to coat the doughnut with the sugar, transfer to a cooling rack placed in baking pan.
Tidak ada komentar:
Posting Komentar