Kompas.com – Donuts without potatoes are often considered less soft and hard fast. In fact, with the right technique, the results remain soft and fluffy perfectly.
Potatoes are often used to make donuts softer. However, for those who do not have potatoes, the alternative can use the ratio of flour and other ingredients.
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Reported from the book “SUPERLOPPLE ROAD, CAKE & CAKE“(2016) by Yeni Ismayani, et al. Public cover, there is a way to make soft donuts without potatoes.
This recipe uses a combination of high and moderate protein flour with a number of 1 kilogram.
In this article, the material and how to make donuts without potatoes. The correct knead and fermentation technique will produce a soft and expanding texture.
1 kg donut recipe without potatoes
Material
- 150 g of sugar
- 1 teaspoon salt
- 500 ml of liquid milk
- 700 g of high protein flour (sifted)
- 300 g of medium protein flour (sifted)
- 11 g instant yeast
- 1 tsp bread improvement (bread developer)
- 150 g margarine
- 4 chicken egg yolk (beaten loose)
- Cooking oil to taste
How to make a donut 1 kg of flour without potatoes
- Prepare a baking sheet, cover with dry napkin, sprinkle thin flour.
- Mix sugar, salt, and liquid milk, stir until the sugar dissolves. Set aside.
- Mix flour, yeast, and bread improvement, stir well.
- Add margarine, stir until fine grained. Add egg yolks.
- Knead while poured milk little by little until smooth.
- Let stand the dough for 45-50 minutes until it fluffes doubled.
- Help the dough, knead briefly, then shape the donuts according to taste.
- Let stand again for 20 minutes until the donuts fluffy again.
- Heat the oil, fry donuts until brownish yellow. Drain.
- After cold, give toppings according to taste like refined sugar or chocolate.
Tips so that donuts without potatoes remain soft
- Use a combination of high and moderate protein flour so that the texture is right.
- Make sure the dough is completely smooth so that the donuts expand perfectly.
- Fermentation twice for softer results and not pillow.
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