Making doughnut

I made Yeast-raised, cake and French cruller with various glazes during this week. Though short period, I learned a lot of skills and knowledge.

Yeast –raised donuts made by modified straight dough method. Yeast donut dough is similar sweet dough except less sugar, fat and eggs. If the donut dough is too rich, it will be greasy and dark on the outside or be doughy inside. Also, fully developed dough has stronger gluten, which can handle more easily in proofing, making and frying. When proof the dough at a lower temperature and humidity than breads. The donut need to fry for 2 1/2 minutes at 375`c frying temperature.

20150611_091058

Long Johns

20150611_09124620150611_10123620150611_113100

20150611_113130

Twist

20150611_09161720150611_091621

Cake donut is made two ways which are using hopper or by hand. When make donut by hopper uses the slack dough which made from prepared mixes. When make cake doughnut by hand use stiff dough that is rolled and cut with cutter. Unfortunately, I did not use the hopper.

 

20150612_075436

Chocolate Cake donuts

20150612_08265620150612_09071920150612_09215020150612_092003

20150612_095220

Vanilla Spice Cake donuts

20150612_10152620150612_09523520150612_104812

4

 

Yeast -raised donut and Cake donut have different texture and use rising agent.

The most impressed product that I make is French cruller. Cruller is made many eggs and milk or water. The batter is more liquidly than cake donut dough. The cruller has soft and webbing inside by eggs. The cruller batter consist of butter, salt, water (or milk) and flour. The three ingredients are brought to a  rapid boil in a saucepan and then mix flour. Be careful because if water evaporates too much water, the batter will stiff.  Eggs contribute the volnme and webbing texture. Ammonium carbonate is used the leavener, which gives rapid and considerable gas relaease. The result the curller has light and airy texture inside.

19

French cruller

20150612_07522820150612_07524820150612_08041820150612_08040420150612_08354920150612_08470420150612_084658

If I have a chance making donuts, I would like to make more glazes and use flavors.

Advertisements

About Sarah

My name is Sarah Yeonhee Park. If you would like to know about me more, I would like you to go to my page"About me".

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: