Monday, August 10, 2015

芋头甜甜圈 Taro Doughnuts

Among my collections of recipe books, there are several of them which I am still actively using for my baking reference. This bread recipe book 天然手作面包101道 by 周老师的美食教室 is one of my frequently used baking book as it features more on sweet dough breads. My hubby is more into the Taiwanese or Japanese soft breads rather than my preferred hard rye bread.
在我收藏的食谱书籍中,其中仍有我仍在日常使用的烘焙参考书籍。这一本“天然手作面包101道 by 周老师的美食教室 “是其中之一。这本书具有许多甜面团面包的食谱而我先生正和我相反,他比较热爱吃台湾或日本试的软面包,所以就大多以这类食谱为主。

The donuts have a soft and yet crispy texture when it was freshly made and still remained soft and chewy the following day. Gave it a light toast in the toaster oven for several mins and it will go back to its soft and crispy texture again. 

A highly recommended recipe!

Taro Doughnuts

Ingredients 材料(A) 
600g Yam, cut to cubes 芋头切丁
120g Butter 奶油
8g Instant Dry Yeast 速发干酵母
8-10 Tbsp Water 水
400g Bread Flour 面包粉
100g Cake Flour 蛋糕粉
120g Castor Sugar 幼糖
10g Salt 盐
3 Eggs 鸡蛋

For Dusting / Decoration 表面装饰
Icing Sugar / Dusting Sugar 糖粉 (optional)
Chocolate glazing 巧克力伽纳彻(optional)

Method 做法

Steam the cut yam over high heat for 20 minutes or until cooked.

Add in the butter while the cooked yam is still hot and mashed. Set aside to cool.

In the bowl of a stand mixer, stir in water and instant yeast.

Add in the balance ingredients together with the mashed yam into the mixing bowl of a stand mixer with dough hook attachment and knead until the dough becomes soft and pliable. Cover the bowl with cling wrap and proof it for at least 2 hours (I left mine to proof for almost 3 hours as the dough didn't rise much. While the book didn't specify how much bigger the dough to  expect, I waited. The dough did rise but not as much as bread to double size. Luckily it turned out well).
再加入其他材料和奶油芋泥入搅拌盆后便用搅拌器一起打成光滑柔软的面团。 蓋好,基本发酵2小时。由于书上没清楚描述面团发酵后是否会像面包一样双倍大才算完成,所以当我看到面团发酵2小时后还不是很扩长,又再让面团加多1小时的发酵时间。最后面团却是扩长了少许,但没如面包面团发酵后般扩长。虽然我没全部依照书上的做法,幸好制作出来的成品以然可口美味。

Divide the dough into 20 equal portions. Roll each dough into balls and cover. Allow the dough to rest for 20 mins prior to shaping. This step is necessary to sustain the shape of the donuts.

Arrange the shaped donuts on a baking tray dusted with cake flour to prevent sticking. Proof the donuts for 50 mins or until the dough surface is soft to the touch.

Heat up sufficient cooking oil in a deep bowl frying pot until slightly warm. Drop a small ball of dough into the pot to ascertain the readiness of the oil temperature. When the dough floats up bubbling then the oil is ready to use. Deep fry the donuts under low heat for 3-4 minutes or until cooked. This donut goes well with or without dusting sugar.

Tips 提示:

For this recipe, the longer the proofing time the dough will become crisply soft and chewy after frying.  The texture will still remain crisply soft and chewy when cooled or left overnight. Just heat up with a bread toaster for several mins to get rid of the grease.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

This post is linked to Cook Your Books Event #26 hosted by Joyce of Kitchen Flavours

No comments :


Related Posts Plugin for WordPress, Blogger...