Compared to ordinary donuts, this formula adds a certain amount of mashed potatoes, which will taste softer.
Royalties
| High gluten flour | 225 g |
| Fresh yeast | 6 g |
| Ice water | 50 g |
| Caster sugar | 45 g |
| salt | 3 g |
| yolk | 37 g |
| Mashed potatoes | 100 g |
| Low gluten powder | 25 g |
| dried milk | 7.5 g |
| butter | 30 g |
American donut preparation
1. First prepare the materials for backup
2. First of all, pour all the powder and liquid of the main ingredients into the kneading bucket except butter, mix until there is no dry powder, and knead until the dough is 70% gluten.
3. Then add the softened unsalted butter and beat until the tendons are expanded, and the glove film state appears.
4. Place the beaten dough in a baking dish at room temperature and let it sit for about 20 minutes.
5. Divide the loose dough into 40 grams in small portions, roll and freeze for 20 minutes.
6. Gently flatten the round dough and press it into shape with a donut mold.
7. Put the baking tray into the fermentation box (positive wheat awakening box) and ferment to 1.5 times the size.
8. Prepare the pan and add a little cooking oil to the heat until 160 °-170 °Fry the doughnuts on both sides of the golden brown to control the oil, let it cool and set aside.
9. Dip various flavors of chocolate or caster sugar according to your favorite taste, and the fragrant gourmet donuts will be made is not very appetizing
Tips
1. Doughnut fermentation must not be too large, fermentation is too large is not conducive to later operation.
2. In order to prevent adhesion fermentation, a layer of plastic wrap should be laid on the bottom of the baking sheet.
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