How To make Different Doughnuts
3 3/4 c low-fat baking mix
1/2 c brown sugar
packed
3/4 tsp nutmeg
1/3 c reduced fat margarine :
cold
1 whole egg
1/2 c fat-free vanilla yogurt
1/2 c applesauce
1 tsp pure vanilla extract
Glaze: 1 c powdered sugar -- sifted
1 tsp almond extract
2 tbsps skim milk
Preheat oven to 425. Prepare 2 baking sheets with cooking spray; set aside. In a mixing bowl, combine baking mix, brown sugar, and nutmeg. Cut in margarine with a pastry blender until mixture resembles coarse crumbs. Stir in egg, yogurt, applesauce, and vanilla extract. Stir just until moistened. Turn out dough onto a surface lightly sprinkled with additional baking mix. Roll to 1/2" thickness. Cut with a floured 3" biscuit cutter. Punch a hole in the center of each doughnut with a floured finger. Place on baking sheet and pull dough gently to make about a 1" hole, keeping doughnut uniformly shaped. Brush tops with milk and sprinkle with granulated sugar. Bake for 12 minutes or until golden brown. Cool.Meanwhile, to prepare glaze, combine powdered sugar, almond extract, and milk.Drizzle over doughnuts.
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Make doughnuts easily at home!
learn how to make these doughnuts at home!
Link to full written recipe here:
CottonSoft Twisted Doughnuts
How to make this CottonSoft Twisted Doughnuts. Chewy on the outside and soft in the inside.
Here's what you'll need:
1 cup warm water (250ml)
2 tsps instant yeast (6g)
1 egg
2 tbsps sugar (30g)
3 and ¼ cups all purpose flour (400g)
1 tsp salt (5g)
3 tbsps butter (45g) unsalted
3 cups oil for frying
granulated sugar for coating
PORTUGUESE:
Aqui está o que você precisa:
1 xícara de água morna (250ml)
2 tsps de fermento instantâneo (6g)
1 ovo
2 colheres de sopa de açúcar (30g)
3 e ¼ xícaras de farinha multiuso (400g)
1 colher de chá de sal (5g)
3 colheres de sopa de manteiga (45g) sem sal
3 xícaras de óleo para fritar
açúcar granulado para revestimento
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#TwistedDoughnuts
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1 minute kkwabaegi, fluffy twisted Korean doughnuts #shorts #doughnuts
I re-edited my twisted Korean doughnuts video to 1 minute!
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구움도넛과 세가지 맛 글레이즈 (No색소) /Moist Baked Doughnuts glazed with three different flavors.
** 자세한 설명은 자막을 켜주세요.
안녕하세요. 조꽁드입니다!
이 번은 구움도넛 입니다. 와우~. 얼마나 맛있게요~.
도넛과 커피~. 생각만해도 정말 기분이 좋아집니다.
구운도넛이지만, 건조하거나 퍽퍽하지 않고 부드럽고 촉촉합니다.
자꾸 손이가는 맛이에요.
여기에 다크초콜릿, 라즈베리글레이즈, 레몬글레이즈를 입혀서 눈도 즐겁게 해 보았어요.
저는 코팅초콜릿이 하필 없어서, 다크 초콜릿 커버춰를 사용했어요.
그런데 커버춰가 잘 굳고 손에 묻어나지 않게 하려면 간단하게 수냉법이라로 템퍼링을 해야 합니다.
그런데 코팅 초콜릿으로 해도 맛이 좋으니 간단하게 이 방법을 추천합니다.
라즈베리는 냉동 라즈베리를 냄비에 데워 녹인후 체에 씨를 걸러서 사용했어요.
그 라즈베리 퓨레를 단순하게 슈가파우더랑 섞어주었어요. 너무 맛있답니다.
마지막으로 레몬즙과 바닐라를 슈가파우더랑 섞었습니다.
이렇게 세가지맛의 글레이즈를 간단하게 만들어서 구움도넛에 글레이즈 하면 각각 다른맛으로 즐길수 있죠.
만들기 쉬우면서도 너무 맛있기 때문에 볼때 마다 뿌듯한 아이네요.
그럼 영상 즐기시고 맛있는 도넛 만들어 보세요
시청 감사합니다!
**** 컨벡션 오븐에서 윗면의 치우침 없이 잘 굽는 방법 *****
반죽이 부드럽고 묽은 편이기 때문에 컨벡션 오븐에서 구울때는
열풍때문에 케이크 상단의 치우침이 있을 수 있습니다.
제가 여러 번 구워 본 후 해결 방법을 찾았는데요,
스메그, 우녹스, 지에라 등의 바람이 센 컨벡션 오븐에서 구울때는 이렇게 하세요.
바람 세기를 조절 할수 있는 스메그 오븐이어도 마찬 가지 입니다.(제것이 그 모델이거든요.)
오븐을 충분히 예열하고 팬을 오븐의 가장 위쪽에 올리고 굽기 시작합니다.
위쪽은 다른 위치보다 상대적으로 바람의 영향이 적은것 같아요.
그후 반죽이 많이 부풀었고 구운지 8분 지났다면 재빨리 중간단으로 옮기면서 앞뒤를 돌려 주세요.
--이 때 오븐 문을 열기 전에 온도를 10℃ 정도 올리고 1분간 오븐안의 온도를 약간 높인 후 문을 열고 작업합니다. 그리고 문 닫고 나서 원래 굽는 온도로 내립니다. 그래야 문을여는 바람에 온도가 떨어지는 데미지를 막을 수 있어요.--
또는 위치를 옮기지 않고 최상단에서 계속 굽거나 아니면
중간단에서 굽더라도 위선반에 아무것도 빈 팬 한장을 넣어두세요.
8분 후 반죽 팬의 앞뒤를 바꾸어 주시면 됩니다.
이 때는 윗면의 구움색이 늦게 나옵니다. 그래서 굽는 시간을 1~2분정도 연장하면 좋아요.
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♥︎ 조꽁드 Joconde’s Baking
온라인베이킹클래스:
이메일: Joconde.hur@gmail.com
인스타:
블로그:
유튜브:
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재료
♥︎도넛 12개 (1개당 지름 7cm)
박력분 105g
아몬드가루 25g
베이킹파우더 3g
소금1g
달걀 110g( 특란 2개 )
설탕 90g
꿀22g (아카시아꿀)
우유70g
녹인버터 60g (이즈니버터)
바닐라빈 페이스트 5g
♥︎ 글레이즈 (각 글레이즈당 도넛 4개 코팅 할 수 있는 분량입니다.)
1. 코팅초콜릿50g(추천) 녹인것 or 다크초콜릿 커버춰50g 탬퍼링 한것 (깔리바우트 57.9% )
2. 라즈베리 퓨레 11g + 전분없는 슈가파우더(분당) 50g (*냉동 라즈베리를 냄비에 녹여끓인 후 체에 씨를 걸러서 사용했어요.)
3. 레몬즙 9g + 바닐라익스트랙 1g +전분없는 슈가파우더(분당) 50g
글레이즈의 농도는 이를 기준으로 하시되 취향 껏 조절하시면 됩니다.
** please turn on the caption for more details.
Hi~! I am Joconde!
This time it's baked donuts!
Donuts and coffee. When I think about it, I feel really good.
It is a baked donut, but it is soft and moist, not dry or crumbly.
You can't stop eating these doughnuts.
Dark chocolate, raspberry glaze and lemon glaze will delight the eyes.
I ran out of coating chocolate, so I used dark chocolate couverture.
However, if you use couverture chocolate, you need to temper it.
So I recommend coating chocolate .
For raspberries, I used frozen raspberries by heating them in a pot and thawing them, then strained it through a sieve to remove the seeds.
I simply mixed the raspberry puree with icing sugar. It's so delicious.
Finally, I mixed lemon juice and vanilla extract with powdered sugar.
You can simply make this three flavor glaze and enjoy different flavors.
It's easy to make and it's so delicious.
Then enjoy the video and make delicious donuts
Thanks for watching!
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♥︎ 조꽁드 Joconde’s Baking
Online baking class:
Email: Joconde.hur@gmail.com
Instagram:
Youtube:
Blog:
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Ingredients
♥︎ 12 donuts (7cm per doughnut)
105g cake flour
25g almond powder
3g baking powder
1g salt
110g eggs ( 2 eggs )
90g sugar
22g honey (acacia honey)
70g milk
60g melted Butter
5g vanilla bean paste
♥︎ Glaze (Each glaze can coat 4 donuts.)
1. Coating chocolate 50g (recommended) melted or Dark chocolate couverture 50g( tampered )
2. Raspberry puree(no seeds) 11g + Icing sugar 50g
3. Lemon juice 9g + Vanilla extract 1g + Icing sugar 50g