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. 
新鲜热腾腾炸出来的甜甜圈非长柔软即富有松脆口感,冷却仍然保持柔软。剩余的放置第二天后只要用小烤箱烤热就会回到它的柔软口感松脆了。

A highly recommended recipe!
是一道强烈推荐的甜品食谱!



芋头甜甜圈
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.
把芋头切块以大火蒸20分钟至熟透。

Add in the butter while the cooked yam is still hot and mashed. Set aside to cool.
趁芋头蒸熟厚马上加奶油捣成泥,放凉。

In the bowl of a stand mixer, stir in water and instant yeast.
酵母和水放入搅拌盆拌一拌。


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.
将面团分割20等份,滚圆,放着鬆弛至少20分钟后整形。如果不鬆弛就整形,甜甜圈会变形。

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.
把所有甜甜圈都排在烤盘上,最后发酵50分钟,发到用手轻轻按觉得非常虚软即可。


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.
油炸烧到温热,试把一点面团放入锅中,会在锅里起起浮浮就是油温合宜。以小火炸甜甜圈3-4分钟即可,沾不沾砂糖都很美味。




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.
最后发酵发的久虽然炸时容意变形,但炸出来的成品非常酥软,即使冷却后也不会变硬。留隔天吃的话,用小烤箱烤热吃可以去掉他的油脂。



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
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