SUPER SOFT PUMPKIN DONUTS RECIPE
There are several types of Pumpkin. The water level is also different as far as I know. So the use of milk or water in the dough that uses pumpkin ingredients must be considered in its composition. Because the wrong dose can be mushy and difficult to knead. The technique of giving milk should be gradual and not all at once. So it could be that the pumpkin you are using has more or less water content than the one I used. So adjust the addition of water at the time of kneading. If you feel the dough is mushy, stop kneading and rest about 10 minutes before continuing to knead. I use speed 2 to 4. But speed 4 I use for a while to hook the dough to the center. For kneading I only use speed 2 so that the gluten formation is more stable. I purposely use high protein flour because it contains pumpkin. So the dough will be easier to knead too.
The oil should be hot around 170 to 180 centigrade and the heat should be low when frying.
INGREDIENTS :
30 grams of refrigerator temperature milk
25 grams of sugar
4-5 grams of instant yeast
40 grams of egg yolk at refrigerator temperature
120 grams of pumpkin that has been steamed and scraped. Do not use pumpkin fiber parts). The pumpkin is cold.
300 grams of high protein flour and I immediately mix it with 1 tsp of vanilla powder
3/4 tsp salt
30 grams of unsalted butter refrigerator temperature
40 grams of milk gradually added (cold temperature)
For the filling according to taste and for free sugar, what kind of sugar do you want.
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