Recipe: Purple Sweet Potato Donuts - Oriental Foods
The recipe is almost the same as the potato donut recipe I've ever posted, it's just different in my water, I replace warm liquid milk and I don't make the prick. The results are equally soft
Tips for making donuts
# Fried with medium heat
# Fried donuts in the order that the goal was first formed so as not to over ferment
#If over fermentation, donuts will be high when fried and wrinkled when removed from the frying pan.
# quite back, so as not to absorb much oil
#The dough must be elastic to get the ring out
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Ingredients for Making Purple Sweet Potato Donuts
- 150 grams of high protein flour
- 100 grams of versatile flour (triangle)
- 100 grams of purple sweet potatoes steamed, peeled, pureed (heavy after steaming)
- 40 grams of sugar (3 tbsp)
- 1 egg (60 grams)
- 1 tablespoon milk powder
- 40 grams of butter (margarine may be replaced)
- 1/4 teaspoon of fine salt
- 1 tsp instant yeast
- 70-75 ml of warm liquid milk (can use warm water)
See Other Recipe:
Steps to cook Purple Cassava Donuts
- Prepare all weighing and weighing materials correctly
- Prepare a container to include flour, yeast, milk powder, purple sweet potatoes, sugar and eggs. Stir well.
- Pour liquid milk, stir well. (Pour little by little until the texture is right)
- Knead until half smooth add butter and salt
- Knead until smooth elastic.
- This is elastic elastic
- Round in the container, cover with plastic wrap or clean cloth.
- Leave until it expands 2x from the previous size. I was about 40 minutes, the temperature in my place was quite hot
- Compact, move it to the baking table with baking or silmat paper, don't forget to rub your hands into the flour first
- Squeeze the dough,
- Divide the dough into 8 or 9 pieces (about 60 grams> according to taste for the size)
- Round
- Prepare baking paper, cut the box, sprinkle it with flour, put the dough round on it (the purpose is to move easily when you want to fry it, so it doesn't change shape)
- Move it into a lid container using a damp cloth (I use an airtight container and then I close) let stand for about 20 minutes or until it expands again, be careful over profing (I am a bit over profing so it's a bit wrinkled)
- After expanding, press slightly to flat
- Cut out the donuts, I hole them in a syringe.
- Then remove the donut with the paper, gently remove it from the paper and put it in the hot oil (I use a lot of oil, about 800ml)> medium heat
- If the bottom is browned, go straight back. Just one turn
- There is a purple ring
- Serve, please decorate according to taste. If I was given just a sprinkling of donut sugar.
- The texture is soft
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