Instagram/@yenni_indah31
Donuts are a snack that is popular with many people and various groups. Everyone from children to adults will definitely not refuse this snack. Apart from its soft texture, donuts also have lots of toppings. Flavor variations ranging from chocolate, cheese, or even new flavors such as matcha, red velvet, tiramisu, avocado, or peanuts.
Unfortunately, behind the delicious taste of donuts , there is a quite complicated manufacturing process. Many people often fail to make donuts after frying them. The reason is, frying donuts carelessly can make them look flat or get greasy quickly. This of course means that the donuts won't last long if you want to store them.
Indeed, there are several things that must be paid attention to so that the donuts don't become oily and deflate quickly after frying. If you are confused, you can copy the trick shared by Instagram user @yenni_indah31 when making donuts. Through one of the uploaded videos, he admitted that even the addition of certain ingredients and the frying process can determine the texture of the donuts.
Reported by BrilioFood from Instagram @yenni_indah31 on Saturday (27/7), the first thing to do is pay attention to the addition of fat. In this case, the fat can be cooking oil or margarine. In general, oil or margarine is added to help make the donuts softer and more tender.
The fat contained in margarine or cooking oil coats the flour grains, which inhibits gluten formation. This results in a donut texture that is softer and not hard. Additionally, fat adds moisture to the dough, keeping the donuts from drying out quickly. However, if the amount of fat is too much, the donuts will easily become soft and deflate when fried later. Ideally, you only need to add 2-3 tablespoons of cooking oil for every 500 grams of flour. Meanwhile, you can add 50-75 grams of margarine for every 500 grams of flour. This way the donuts will be soft and remain perfectly fluffy when fried. "When you use too much fat, it will prevent excessive gluten development in the dough, thereby increasing the absorption of oil during the frying process," said Instagram @yenni_indah31.
Instagram/@yenni_indah31(brl/lut)
