Very soft, without being capricious.
high gluten flour
Milk (cold milk in summer)
Cascade sauce (4 donut servings)
low gluten flour
How to make potato doughnuts (french fry flavored) with additional battered doughnuts
You have to steam the mashed potatoes a few hours in advance. I steamed them the day before and put them in the freezer.
Peel and cut a large potato into cubes and steam it in a pan
Add 70g of milk to the potatoes and puree in a blender until smooth and without large particles.
I used cold milk.
Add all the ingredients except the butter and the remaining 60g of milk, including the mashed potatoes, to the bread machine and beat until the dough expands and pulls out as shown in the picture.
Beat the butter until it absorbs and pulls out a thin glove film.
This recipe is soft and the dough is a little on the sticky side.
Roll out the beaten dough.
A bowl of lukewarm water under the oven to create humidity, and a fermentation function at 30 degrees in winter.
Stay awake for 60 minutes and see what happens.
To make the cascara sauce, first mix the egg yolk with the sugar drippings.
Heat the milk in a small saucepan and boil it.
Pour the boiling milk into the egg yolk batter and quickly stir.
Stir well and return to the saucepan. Turn the heat down to low and stir rapidly until the butter becomes a thick paste.
Overstuffing the cooked catsup makes it more delicate.
Fill a piping bag with spouts.
Poke a hole in the flour with your finger, no obvious shrinkage means the dough is ready.
The dough is a little sticky, sprinkle a little flour on top of it.
Divide into 50g portions and roll out the divided dough.
Cover with plastic wrap and let stand for 15-20 minutes
Doughnuts for donut shaping after awakening
First roll out the dough into an oval shape
Turn the dough over on its side and press it thin with your fingers.
Roll up the dough, close the mouth and flatten one end.
Wrap up the other end and squeeze the opening.
Be sure to squeeze it tightly, otherwise it will crack when fried in oil after fermentation.
The round ones on top are battered doughnuts. Just roll out the dough and flatten it.
It’s easy to put baking paper underneath and fry it when it’s done.
Put the shaped doughnuts back in the oven for 30 minutes to ferment and 1.5 times their size.
(If the water in the bottom of the oven gets cold, ding hot in the microwave)
Fermented doughnuts, not too big or they won’t look good fried.
I fry them in a small milk fryer. It’s easier.
Turn on medium-low heat to test the oil temperature and insert chopsticks to make small bubbles.
At this point you can put in the doughnuts, you don’t need too high an oil temperature of 150 to 180 degrees.
All the way to medium-low heat.
Hold the baking blanket and gently put it in. When the bottom is lightly browned, you can turn it over with chopsticks and fry it until it is golden brown on both sides.
Sprinkle with sugar when it’s warm.
It’s cold enough to make battered doughnuts.
Poke holes in the cold doughnuts with chopsticks and squeeze in the caster sauce.