Monday, 19 January 2015

Soft Doughnut

Today, I made the doughnut without mashed potato. Actually, I made doughnut, loaf and buns always with mashed potato, so that the texture is smooth and soft. And now, the doughnut without potato, but for manually kneading need little bit more time, to get the smooth texture.

Ingredients :
  • 200 gr bread flour.
  • 100 gr all purpose flour.
  • 50 gr milk powder.
  • 3 tbsp olive oil.
  • 7 gr dried yeast + 50 ml lukewarm water, stir and let the foamy.
  • 1 egg, lightly beaten.
  • 1 tbsp sugar.
  • 1 tsp salt.
  • Lukewarm milk as needed.
  • 1 lt oil for deep frying.
Topping :
  • Rice chocolate.
  • 100 gr dark chocolate cooking + 1 tbsp butter, melted.
Instruction :
  1. Mix the ingredients except milk. Make a hole in the middle of flour, pour the milk gradually. While knead until smooth and no sticky.
  2. Round up and put in the bowl, covered with the damp cloth. Let stand for rising.
  3. Preheat oil to deep fry.
  4. Milled the dough into 1 cm, cut with cookies cutter with diameter 10 cm and make a hole. Let stand for 10 minutes, fry until golden brown. Dries up with towel kitchen.
  5. Melt the DCC with 1 tbsp butter.
  6. Take a doughnut, dip the surface of doughnut to melting chocolate and dip on the rice chocolate.
  7. Ready to be served as breakfast or snack.

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