14/2/2017 (Tue) Eggless Carrot Doughnuts胡蘿蔔甜甜圈

Fried Carrot Doughnuts

Ingredients :

180g all purpose flour

60g carrot puree (replaced by steam pumpkin puree)

40g fresh milk (do not pour in all first)

1/2 tsp instant dry yeast

1/4 tsp Aluminum free baking powder 

20g unsalted butter

10g organic cane sugar

Steps:

1) in a mixing bowl, add in all ingredients except milk.

2) slowly add in milk until dough is formed. mix and knead till hand is clean, bowl is clean and dough is smooth.

3) cover dough with clean damp cloth, rest for 10-15mins

4) take out the dough and roll the dough into 5mm thickness then use doughnuts mold to cut out shape, place on a non sticky mat or on a flour dust surface, to proof for 15-30 mins

5) heat wok with oil and fry the doughnuts with medium low heat till both sides light golden brown.

proofing doughnut dough before frying

胡蘿蔔甜甜圈

材料 ：

180克 中筋麵粉

60克 胡蘿蔔泥 (或蒸熟的南瓜泥）

40克鮮奶（慢慢加）

1/2茶匙 即速酵母

1/4茶匙 無鋁泡打粉

20克 無鹽奶油

10克 有機蔗糖

做法：

1）粉類過篩。

2）除了鮮奶，所有的材料全部拌勻，慢慢加入鮮奶，揉成團即可。

3）蓋上擰乾的濕布醒麵10-15分鐘。

4）取出麵糰放在撒上麵粉的揉麵板上。擀成大約5mm扁平狀，然後用甜甜圈模具切出形狀，放置在撒上麵粉的揉麵板上，發酵15-30分鐘。

 5）炒鍋燒熱加入油，以小火慢慢把甜甜圈炸至兩面淺金黃色。

28/8/2017 Pumpkin Doughnuts 南瓜甜甜圈

揉好的面团 kneaded dough 

the same dough, i used steam method also work!!!

同样的面团，我拿一些蒸成馒头了~