The Unique Recipe Potato Doughnuts
Doughnuts are foods that are familiar in our ears.The round-shaped and has a hole in the middle ring-shaped at first glance is the hallmark of this food.Doughnuts are generally made from wheat flour, but there are also other variationst hat give by adding potatoes .
Ingredients :
1. half kg plain flour high protein grain
2. 4 egg
3. 1/4 of a kilogram of potatoes
4. 1/4 kg of butter
5. 11grams instant yeast
6. 1 teaspoon salt
7. 4 tablespoons sugar (depending On taste)
8. 3 tablespoons powdered milk fullcream
9. 1 teaspoon baking powder
10. 1/2 glass of water approximately 100ml
11. Cooking oil to taste
Ingredients For the Topping :
1. 100 g Dark Cooking Chocolate (DCC) or 1 chocolate bars
2. 2 tablespoons margarine
3. Chocolate Sprinkle or sugar to taste
How To Make :
1. Cut the potatoes into pieces,then boil until cooked.
2. Afterwards, the puree with the way mashed or blended.Make sure the potatoes are really smooth evenly.
3. Put the flour,sugar,powdered milk, yeast, eggs,baking powder and also the potatoes that have been mashed.Thenmix well for about 20 minutes.
4. Stir the dough using a mixer till half kalis then let sit for 30 minutes until it is so fluffy.
5. Avoid mixing the yeast,butter,and salt at the same time because it can cause the dough does not expand and impressed stiff.
6. Nexts tir in salt,butter, and also water and then stir until totally kalis.Long time stirring about 10 minutes.
7. Then divide the dough into pieces and let stand for 15 minutes to allow the dough really expand.
8. After that, the shape of the dough like doughnuts in general i.e.There is a hole at its Center.You can also shape the dough to suit your taste.
9. Pour the oil intoa frying pan,then FRY the doughnut dough in low heat until it turns golden brown in colour.Use tools like chop sticks when frying doughnuts in order to get a perfect circle on a doughnut hole.
For great results, FRY in the heat with plenty of oil so that the sink half a donut and the bottom does not touch the base of the pan.
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