high protein flour 180g (I used Jap bread flour)
low protein flour 20g ( I used cake flour)
instant yeast 1/3 tsp
unsalted butter 15g
Combine all ingredients except butter. Knead them into a dough and rub in the butter, knead until window pane stage. Set aside to proof for 1-1.5hr, or until the dough doubled its original size. Deflate and rest 15mins. Shape according to your desired shape. Proof for 45mins. Bake in preheated oven at 170d for 12-15mins until the surface is browned.
Recipe adapted from Carol 自在生活
Made these five donuts for everyone. By using baking powder and cake flour and deep fried version.
Coated some with sugar for the girl, while some coated with chocolates are for myself.
Recipe (adapted from 跟着君之学烘培 II )
low protein flour 110g ( I used cake flour)
high protein flour 70g (I used plain flour)
unsalted butter 16g (soften at room temperature)
milk powder 5g
egg yolk 1
baking powder 7g
oil for deep frying 25g
* optional – sugar/ chocolate (for coating)
Combine sugar and butter. Add in milk powder, salt. Mix well to form grainy mixture. Add in egg yolk. Mix to form smooth mixture. Add in water. Whisk to mix well. Combine with sifted flour mixture. Hand knead into a dough. (Do not over knead). Set aside for 30mins. Shape and set aside for 15mins. Preheat the oil for deep frying. Deep fry the shaped donuts for not more than 1.5min.
Baked these mini donuts for Zann. Her favourite. The ones coated with cinnamon sugar are hers while I reserved two coated with chocolate. :p
Make 12 altogether. now left 6.
bread flour 180g
low protein flour 20g
instant yeast 1.5g
unsalted butter 15g
Some bread flour for work area dusting
First proof 60mins
Second proof 30mins
Deep fried in 500ml oil.
These little bread like doughnut pops are very addictive, especially coated with sugar. Once you pop, you can’t stop. So far, I have eaten 3. Need to control myself. I know Zann and Hub can finish them for me. I can’t decide if I should add watermarks to all my bake photos. Does it make a difference?
I retook a snapshot again, showing the lollipop sticks clearly. hee.
Recipe tweaked and adapted from here.
My mini donut tray has been with me for almost 5 years and today I used it for the 3rd time.
I chose white chocolate for my frosting, because nobody likes chocolate except me. Well, I have a big bar of white chocolate compound sitting inside my fridge for a long time and so it’s time to use it. Pink and white, goes with well with green right? Zann helped me to prepare the glaze with her leftover rainbow chips. These mini donuts tasted just like muffins.
The recipe churned out 14 mini donuts, and as I was typing this entry, I am now left with 4 donuts.
100g cake flour
1/2tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg, beaten
150g plain yogurt
1tbsp matcha powder
1tbsp veg oil
Preheat oven 180C and grease the pan. Combine all dry ingredients in a mixing bowl and set aside. Combine egg, yogurt and oil in another bowl, and mix well. Add the dry ingredients to the egg mixture and blend well. Spoon mixture into piping bag and pipe batter into the donut tray to 3/4 full. Bake 8-10mins. Cool for 5mins before decorate.