Wednesday, May 3, 2017

甜甜圈 Homemade Doughnuts


Being an avid baker, I still frequents bakery shops to buy cakes and pastries which I have yet to try making it on my own.   And now, with 3 lived in household helpers, it is no longer economical to upkeep household expenses by constantly buying ready made bakes for breakfast.
虽然自己时常烘培糕点,有时还是会在外购买一些自己还没尝试制做的蛋糕及甜品来品尝。自从家里聘请了三位留舍的家庭员工后,为了控制家里的开销就已减少购买市场贩卖的烘焙糕点当早餐。

Instead of going for another bread recipe, we decided on making doughnuts. A change from the usual bread staples and totally loved by them. The process of doughnut making is almost identical to bread,   easy and also economical than buying.
面包一旦吃久了都会厌倦,今次我们选择制做甜甜圈来给予他们些新鲜感。甜甜圈的制做过程跟面包差不多相似,非常的简单既经济。

This is one good recipe taken from Alex Goh's 'Magic Bread'.
这是一道非常好的食谱取自于吴景发的‘汤出面包香’面包书籍。


甜甜圈
Homemade Doughnuts

Ingredients 材料
(A) 
100g Bread Flour 高筋面粉
110g Boiling Water 滚水

(B)
250g Bread Flour 高筋面粉
150g Plain Flour 普通面粉
8g Instant Yeast 即用酵母粉
50g Castor Sugar 细砂糖
10g Milk Powder奶粉
1 Tsp Baking Powder发粉
6g Sea Salt 海盐

(C)
175g Cold Water 冷水
60g Cold Egg 冷鸡蛋

(D)
50g Butter 无盐牛油

(E)
Cooking Oil 食油

(F) Coating 表面装饰
Castor Sugar 砂糖


Method 做法


Add boiling water from (A) into flour and mix until well blended to form dough. Transfer dough into a clean bowl and place a piece of cling wrap directly onto the paste to prevent a film from forming on the surface. Allow the mixture to cool. Refrigerate for at least 12 hours before using.
将材料A的滚水及面粉一起混合搅拌成团,转入一个干净的碗,马上在面糊表层铺上一层保鲜纸以免面糊表面上生一层皮。等面糊冷却后冷藏12小时后才可使用。

In the bowl of the stand mixer fitted with dough attachment, add  (A) together with all the of ingredients (B), (C) and mix with lower speed until all ingredients are well combined. 
首先将汤种面糊(A)及材料(B)和(C)混入搅拌器的钢盆中,以慢速度搅拌搓揉成团。



Add in butter (D) and slowly increase the speed to medium and continue kneading for approx. 18-22 mins, until the dough becomes smooth and pass the window pane test.
把牛油(D)混入面团然后依揉面标准程序继续以中速把面团搅拌大约18-22分钟,直到成撑得起薄膜的面团即可.


Place dough into a slightly greased bowl. Cover bowl with either cling wrap or cloth and allow the dough to proof for 1 hour or until it doubled in size.
将揉好的面团滚圆,收口朝下捏紧放入涂抹少许油的盆中,盖上拧干的湿布或保鲜纸放置到温暧密闭的空间进行第一次发酵约1小时
至面团变两倍大为止.

Punch down the dough. Divide the dough into 16 equal portions and mould it round. Let it rest for another 15 mins.
将面团用手压除气体,然后把面团平均分割成16等份, 滚圆盖上拧干的湿布或保鲜膜再让面团松弛15分钟.


Press the thumb and index finger together through the center of each dough and adjust to the desired opening and size.  
在每个面团的中心点将拇指和食指按在一起,弄出一个理想的尺寸开口。

Place doughnut dough (seams down) on individual non stick baking paper. Allow to proof for 35 mins.
把造型好的甜甜圈面团(接缝)收口朝下置于不粘的烘焙纸上。再次进行35分钟的发酵。Heat up oil (E) on medium heat till 180C degrees. Drop the doughnuts into the oil and fry until golden brown, flip them over and continue frying  the underside until ready. Remove and place on paper towel lined platter and allow to cool.
把足够的食油(E)倒入炸锅烧热至180C度,轻轻的把发酵好的甜甜圈面团滑入热油锅,以中小火炸至金黄色,再把面团翻面继续把另一面炸至金黄色即可捞起,置于铺上吸油纸的盘上待凉。

When cooled, roll the doughnuts in sugar (F) to coat evenly. Serve.

待甜甜圈凉后便可在表层滚上细砂糖后即可品尝。



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