They can be even more delicious if we get the day before for their preparation. If we like to experiment and combine recipes, it is worth adding Tangzhong to the dough. It is a mixture of flour and water, which the Japanese add to the dough for bread and to other yeast pastries. Thanks to the special method, the dough is more fluffy, moist and stays fresh longer. Tangzhong makes the dough easily knead and retains the right shape. In addition, it is easy to prepare.
The most fluffy donuts in the world. Use your grandmother’s recipe and add this ingredient, and the donuts will be unmatched
To prepare, we need: 20 g of wheat flour (type 650) and 100 ml of water. We boil water in a pot (it should be about 65 degrees Celsius, it is important not to boil it), then add sifted flour. Mix to combine the ingredients (small lumps may appear). Then put Tangzhong into a bowl and cover with foil and put in the fridge for 12 hours. The next day we prepare dough for donuts according to your favorite recipe, at the end of the combination of ingredients we add Tangzhong and continue according to the recipe.
Frying donuts. What to do so that they don’t absorb fat?
One of the base errors when frying donuts is too low oil temperature. When the oil is too cold, the dough absorbs more fat before it can fry properly. In turn, too hot oil can cause the donuts to burn quickly to the outside, and in the middle they will remain raw, which also promotes absorption of fat. Keep the oil temperature at 175-180 ° C. Use a kitchen thermometer to control the temperature. The right temperature allows you to quickly close the surface of the donut, which prevents excessive absorption of fat. Another mistake is too loose dough. Rarely and more faster and more “drinks” fat. Therefore, make sure the dough has the right consistency – it cannot be too loose or too thick. A well -developed dough should be flexible and smooth. Let the dough grow before frying. A well -grown dough is more resistant to fat absorption. After frying donuts, place them on paper towels to drain excess fat. You can also use baking grilles so that the donuts can drip freely. So that the donuts do not absorb excessively fat when frying, it is worth adding a little vodka, spirit, vinegar or potato starch to the dough. Adding a small amount of alcohol to the dough can help reduce fat absorption. Alcohol causes coagulation of proteins contained in the dough, which makes the dough more compact and less porous. Thanks to this, fat has more difficult access to the interior of the donut. In addition, alcohol evaporates during frying, which helps to quickly close the surface of the donut and makes it absorb less fat. The addition of a teaspoon of vinegar to the dough will work. Vinegar affects the structure of gluten in dough, which makes the donuts more fluffy and absorb fat less. However, potato flour has thickening properties, which makes the dough more compact and less porous. Thanks to this, donuts have a smaller surface through which fat can penetrate. In addition, the starch absorbs moisture well, which helps to maintain the right consistency of the dough. Less damp dough absorbs fat less when frying. Add 4 tablespoons of potato flour for each kg of wheat flour.
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