EntranceHomemade donuts on sour cream: in the oven, in a pan and deep-fried. Using a lot of yeast
Premium wheat flour - 1 kg, pressed yeast - 15 g, sugar - 60 g, fine salt - 10 g, vegetable oil - 70 g, water - 750-850 g (depending on the type of flour).
In water 25-30 ° C, dissolve yeast + sugar + salt + flour (flour can be sifted) + vegetable oil, to improve the taste and smell, pure vanillin can be included in the recipe (in this case, it is added to the dough at the rate of 1 g per 1 kg of flour ).
The dough can be fermented at room temperature or in thermal showcase at 35°C. The dough can ferment for 1 hour or 1.5 hours, the main indicator of dough readiness is its increase in volume by 2-2.5 times. However, it is necessary to ensure that the dough does not stop, because. while significantly worsening appearance and the quality of donuts:
- large pores are formed, due to which the donut absorbs more fat;
- appearance worsens, i.e. the surface of the product and its shape;
- the color of the crust is pale, due to the fact that during prolonged fermentation, the yeast “eats up” all the sugar that is included in the recipe.
Dough for donuts (also prepared according to the classic recipe) can be prepared with one or two punches:
- the prepared dough ferments until it increases in volume by 2-2.5 times, after which it is kneaded and put into the dispenser.
- the prepared dough ferments until it doubles in volume, is punched down and placed in a warm place for fermentation. In total, the total fermentation time is approximately 1.45-2 hours.
During the preparation of the dough, do not allow:
- the use of very warm or hot water;
- high temperature during fermentation;
- applications a large number yeast (30g or more, if the dough is not rich);
- bad punch down dough.
1. Temperature of water, dough, fermentation.
The initial temperature of the doughless dough should be 28 ... 30 ° C, while water is taken at 25-30 ° C. The optimum temperature for fermentation should be 35-40°C. At this temperature, the yeast develops better and the dough rises evenly. Thus, the structure of the dough improves, it becomes more elastic and stretchable during proofing and baking. The high temperature of water and air adversely affects the development of yeast and the quality of finished products.
2. Preparation of dough.
Yeast dough is prepared in a sourdough or non-squash way. For donuts yeast dough(not rich) is mainly prepared in a non-dough way. Yeast, salt, sugar are dissolved in water, flour and butter are added. Everything is mixed well until a dough is obtained. homogeneous mass. The kneading is done within 5 minutes. Dough kneading speed. When preparing yeast dough, first all the components are stirred at a minimum speed, for even distribution, and then the speed is increased - beaten. With this kneading, the protein grains of gluten swell, the frame strengthens, and the dough accordingly becomes elastic and elastic.
3. Using a lot of yeast.
(if you use a large amount of yeast) When using a large amount of yeast, all processes in the dough are faster: the yeast breaks down sugars faster and develops more actively, the dough fills with bubbles faster and increases in volume. Thus, the processes in the test are much faster. However, the temperature for fermentation of such a dough should be low (25-30 ° C).
4. Warm up.
Short and slow warm-up: pores are larger, more carbon dioxide remains in the dough, as a result of which swelling (uneven distribution of gases in the dough) and cracks form on the surface of the product during baking. Intensive warm-up: pores are smaller, less gas remains in the dough, thus, when baking test piece-product increases in volume more evenly.
5.Duration of dough fermentation.
The duration of fermentation depends on the amount of yeast and the components included in the recipe. During the fermentation process, 1-2 punches are made, depending on the recipe and the sweetness of the dough. The dough is considered ready when it doubles in volume and begins to sag. The taste of the yeast dough should be slightly sour, but without any foreign taste.
Quality control of frying fat.
In the production of deep fried products, great attention must be paid to the choice of deep fat. Since the temperature to which the fat must be heated depends on the method of frying and the nature of the fat. The use of high temperatures during frying significantly degrades the quality of the fat, causing it to decompose, detectable by the appearance of smoke. Thus, the smoke point of fat depends on the nature of the fat and its acidity. The presence of free fat fatty acids lowers the smoke point. A decrease in the smoke point is also observed when the fat has been preheated for a longer or shorter time. In this regard, when frying the product, it is not recommended to heat the fat above 195°C. In the process of frying, fat is added to the deep fryer (approximately every 1-2 hours of continuous operation) to the maximum level mark in order to protect the heating elements from burning out and to better fry the product.
Smoke point of fats
The quality of fats used for frying products must meet the requirements specified in the standards. All fats entering the bases and intended for deep-frying products are subjected to incoming control for the content of secondary oxidation products. Fats used for deep frying food products, should contain no more than 0.5% secondary oxidation products.
In the manufacture of donuts, special attention is paid to the quality of frying fat. With prolonged heating and storage, fat oxidizes. The primary products of oxidation are peroxides, which accumulate in fats during storage, as a result of which the quality of the fat deteriorates, it acquires a dark color and a bitter taste. In this regard, strict control over the degree of fat oxidation is necessary. The mass fraction of thermal oxidation products in deep fat should not exceed 1% (SanPin 2.3.6959-00p8.16). fat with mass fraction more than 1% of the oxidation products is unsuitable for human consumption. Long stored and oxidized fats should not be used for deep frying.
After 6 ... 7 hours of frying, the fat is drained from fryers, the deep fryer is thoroughly cleaned of crumbs, burnt fat. The rest of the fat is allowed to stand for at least 4 hours, then separated from the sediment (sludge), and after an organoleptic evaluation, it is used with a new portion of fat for further frying. The sediment is disposed of. Reuse of deep fat for frying is allowed only if it is of good quality in terms of organoleptic indicators and the degree of thermal oxidation.
Deep-frying is allowed to be used for no more than 40 hours and the temperature of its heating should not exceed 185 ° ... 195 ° C, since the smoke point of oil is 200 ° C.
Deep-frying, which has pronounced signs of spoilage (significant darkening, a sharp unpleasant odor, bitterness), is not allowed to be used for frying. To prevent spoilage of fat when frying donuts, the following rules must be observed:
- Use special frying fats ( Palm oil with oleic fraction).
- Do not use unrefined vegetable fats for deep-frying (when the fat is heated, the impurities in the oil - protein and mucous substances, decompose and burn).
- It is not allowed to get small parts of the product into the fat: crumbs and pieces of dough, flour, etc.
- Periodic fat filtration is necessary.
- Avoid overheating of fat above 190-195°C, as it oxidizes and smokes.
- Stop heating the fat immediately after frying the donuts.
- When frying donuts, special attention should be paid to the quality of the frying fat. Fat that has rancidity, significant darkening, regardless of the time of its use, cannot be used as deep fat.
The process of frying donuts and quality control of deep fat must be carried out in accordance with the instructions developed by NIIO-Pom and approved by order of the Ministry of Trade of the USSR dated 07.12.76 No. 223.
Consumption of deep fat during frying donuts.
Due to the fact that the product absorbs oil during frying, its consumption increases. The average consumption of deep fat is 80-120 g per 20 donuts. Thus, with a capacity of 450 pcs / h, within 6 hours the oil will be completely changed in the fryer (
We offer you a delicious and delicate delicacy that can be quickly prepared and served with tea. These are donuts on sour cream. The article presents several simple recipes. We wish you success in cooking and good appetite at the table!
Recipe for donuts on sour cream (in a pan)
Grocery set:
- salt and vanilla - 1 pinch each;
- two eggs;
- ½ tsp of soda (extinguish it with lemon juice or vinegar);
- medium fat sour cream - 4 tbsp. l.;
- premium flour - for kneading;
- white sugar - enough 3 tbsp. l.
Practical part
Deep frying option
Required Ingredients:
- 50 gram piece of butter;
- white sugar - 3 tbsp. l.;
- 350 g sour cream (fat content - 15%);
- 8 gram pack of dry yeast;
- refined oil (fill in deep fat);
- eggs - 2 pcs.;
- 580 g wheat flour(grade is not important);
- powdered sugar;
- salt - no more than 1 tsp.
detailed instructions
Step number 1. We will knead the dough in a bread machine. And before that, melt a piece of butter in a frying pan, cool a little. Put sour cream into the bowl of the bread machine. We break the eggs there and add the melted butter. Pour in white sugar. Do you like sweeter baked goods? Then you can slightly increase the amount of sugar. Also add yeast and flour. Salt. We start the "Knead test" mode. The recommended time is 1.5 hours.
Step number 2. If you do not have a bread machine, then knead the dough by hand. Pre-breeding yeast warm water(50 ml). After 10 minutes, the mixture will reach the desired condition. In a deep bowl, combine 300 g of sour cream, melted butter and sugar. We break 2 eggs there and add the yeast that has come up. Knead the dough, gradually pouring flour into the bowl.
Step number 4. Put the dough on a floured table. It must first be kneaded well, then rolled into a layer (1-1.5 cm thick).
Step number 5. We give shape to our donuts. For example, you can cut circles out of dough with a glass. And a lid from plastic bottle cut out the core. We get something like donuts with a hole in the center. Donuts should lie down on the table for another 30-40 minutes. Cover them with a light towel.
Step number 6. Pour a sufficient amount of oil into deep fat. We warm it up. Gently lower the donuts from the dough into the boiling oil. Fry until golden brown on one side, then flip to the other. So let's get started with the tasting!
Grocery list:
- three eggs;
- poppy seeds for sprinkling baking - to taste;
- 250 g sour cream (fat content - medium);
- salt - a pinch is enough;
- 0.4 kg flour;
- ¼ tsp baking soda;
- white sugar - 4-5 tbsp. l.;
- some vegetable oil.
Cooking
Finally
We talked in detail about how donuts are prepared on deep-fried sour cream, in a pan and in the oven. It doesn't matter which way you choose to prepare the dessert. In any case, you will get fragrant and airy pastries.