RECIPE IN ENGLISH
POTATO DONUTS
(DONAT KENTANG)
Ingredients:
500g flour
50g milk powder
11g instant yeast
100g sugar
200g potato
100ml cold water
4 egg yolk
75g butter
1/2 tsp. salt
How To Make :
Wash potatoes, steam until tender and cooked, remove from heat. Peel the skin while still hot, then immediately mash it using potato masher (a fork also works fine). Set aside to cool.
Combine flour, milk powder, yeast and sugar in a mixing bowl.
Add the blended potato, egg yolk and water, mix well until half smooth.
Add in butter and salt then knead until the dough is smooth (don't stick on hands).
Remove the dough from the bowl and shape it into a ball and place it in a clean bowl. Let the dough stand for +/-15 minutes to inflate.
Divide the dough into small portions of about 50g each and mould them into smooth balls. Leave them to rest for 20 minutes to inflate.
Then shape them into ring doughnuts.
Heat oil in a skillet over medium heat. Put the dough one by one. Pour the oil over the dough’s until get fluffy and cooked.
Remove and drain.
Place donuts on a wire rack
Coat the doughnuts as you wish and serve.
RESEP DALAM BAHASA INDONESIA
POTATO DONUTS
(DONAT KENTANG)
Bahan:
500 gr tepung terigu protein tinggi
50 gr susu bubuk
11 gr ragi instant
200 gr kentang, kukus, haluskan dan dinginkan
100 gr gula pasir
75 gr mentega
½ sdt garam
4 btr kuning telur
100 ml air dingin
50 gr susu bubuk
11 gr ragi instant
200 gr kentang, kukus, haluskan dan dinginkan
100 gr gula pasir
75 gr mentega
½ sdt garam
4 btr kuning telur
100 ml air dingin
Cara membuatnya:
Dalam wadah, campur tepung terigu, gula, susu bubuk, ragi instant, aduk rata, masukkan kentang halus, tuang telur dan air dingin, uleni hingga rata dan setengah kalis.
Beri mentega dan garam, uleni terus hingga kalis elastis. Istirahatkan 15 menit.
Bagi adonan, masing-masing 50 gr, bulatkan. Diamkan 20 menit, hingga mengembang.
Lubangi tengahnya, menjadi bentuk donat, segera goreng sampai kuning kecoklatan.
Angkat, tiriskan. Taburi gula donat, atau hias dengan coklat.
召し上がれ
bon appetit
No comments:
Post a Comment