DONAT KENTANG EMPUK LEMBUT MULUS DAN TIDAK KEMPES

Summary

In this video, Natasha demonstrates how to make soft, fluffy, and smooth potato donuts that don’t deflate. She starts with high-protein flour, mashed steamed potatoes, egg yolks, instant yeast, sugar, margarine, salt, and cold milk. After kneading the dough, she lets it rest, shapes the donuts, and allows them to rise. Once fried on low heat, the donuts turn golden and fluffy, with tips on ensuring the dough doesn’t deflate during preparation. The video concludes with a call to like, comment, and subscribe.

Takeaways

• 😀 The recipe is for making soft and fluffy potato donuts with smooth surfaces that do not deflate.
• 😀 Key ingredients include 250g high-protein wheat flour, 100g mashed steamed potatoes, 2 egg yolks, 30g sugar, 30g margarine, and 80ml cold milk.
• 😀 Begin by mixing the dry ingredients—flour, instant yeast, and sugar—in a bowl.
• 😀 Gradually add the mashed potatoes, egg yolks, and cold milk, then knead the dough until smooth and elastic.
• 😀 Use 80ml of milk to achieve the perfect dough consistency; add it little by little to avoid over-hydrating the dough.
• 😀 After kneading, add 30g margarine and a pinch of salt, then continue mixing at high speed until the dough is elastic.
• 😀 The dough is considered 'elastic' if it stretches without tearing.
• 😀 Allow the dough to rest for 10 minutes to relax before dividing it into smaller portions.
• 😀 Shape each portion into a smooth ball, ensuring there are no air bubbles, and let them rest for 20 minutes to rise.
• 😀 After resting, flatten each dough ball with your fingers, shape it into a donut using a bottle cap or piping tool, and allow it to rest for 30 minutes.
• 😀 Fry the donuts on low heat to avoid air bubbles inside, flipping them twice to ensure even cooking. Once golden-brown, drain the oil.

Q & A

What makes this potato donut recipe unique?

This recipe stands out because it produces soft, fluffy donuts with smooth surfaces and avoids them becoming deflated after frying. The use of mashed steamed potatoes helps create a light and moist texture.

What ingredients are required to make the dough?

The ingredients include 250 grams of high-protein flour, 100 grams of steamed and mashed potatoes, 2 egg yolks, 1 teaspoon of instant yeast, 30 grams of sugar, 30 grams of margarine, a pinch of salt, and 80 milliliters of cold milk.

How do you ensure the dough is perfectly mixed?

To ensure the dough is perfectly mixed, first combine the flour, yeast, and sugar. Then, add the mashed potatoes, egg yolks, and milk gradually, mixing and kneading with your hands until you achieve an elastic dough.

Why is it important to add milk or water gradually?

Adding milk or water gradually is crucial to control the consistency of the dough. This helps achieve the right texture, ensuring that the dough isn't too sticky or too dry.

How can you tell if the dough is ready to be shaped?

The dough is ready when it becomes smooth, elastic, and doesn’t tear easily when stretched. This indicates it has been kneaded properly and is ready for shaping.

How long should you let the dough rest before shaping it?

Allow the dough to rest for about 10 minutes to help it relax before dividing it into portions and shaping it.

What is the technique for rounding the dough pieces?

When rounding the dough, make sure to press gently and compact the dough until the surface is smooth, with no visible air bubbles. This step ensures the donuts will have a consistent shape and texture.

How long should the dough rest after being shaped into rounds?

After shaping, let the dough rest for about 20 minutes or until it has expanded. The resting time may vary depending on your local temperature and humidity.

What is the ideal temperature for frying the donuts?

The ideal frying temperature is low, around the smallest flame or heat setting. This helps the donuts cook evenly without burning or forming large air bubbles inside.

What is the cause of donuts becoming deflated, and how can it be prevented?

Donuts may become deflated if the dough is rested for too long or if the temperature during proofing is too high. To prevent this, ensure the dough is rested appropriately and monitor the temperature carefully during both proofing and frying.