Albina
I also have electric assistants: a slow cooker, and sometimes I can get a wonderful oven (well, the one in the form of a frying pan)
Natali06
Quote: Albina
I also have electric assistants:
Changes things, so there is something to scratch your hands on
Albina
I also forgot to mention the constant worker BAKERY So not all is lost
Natali06
I must go with my own at least wipe the dust, otherwise I completely forgot something about her. But I wanted her so before, I can't.
Albina
True, there is still a microwave, but I have not learned how to bake in it. Maybe for now Although I have had it for 19 years
ang-kay
Natasha!I will definitely bake it. Nice donuts. Even nothing to say. All the girls have already expressed. : oops: Thank you, dear, for surprising and making us happy every time.
Natali06
Angela,Thanks for the kind words! I hope they will not disappoint!
Crochet
Quote: Natali06
Put the finished dough on a work table, lightly sprinkled with flour, knead. Roll out with a rolling pin to a thickness of 2 or 3 cm.
Using two rings of different sizes, cut out circles with holes in the middle from the dough layer.

Natulechka, and what if you just stick donuts from the dough, that is, just divide the dough into pieces and mold in the classical way, with a hole in the middle, is that possible?

Quote: Natali06
butter (soft) 350 g

Wow, with so much oil, I think mine will forgive me the donuts stuffed in the oven ...

In the very near future !!!
Natali06
Innus, Well, apparently, do as you like. And I also smeared the middle from the pochiks and into the matter, it turned out just donuts for one bite
tvt
Quote: Albina
True, there is still a microwave, but I have not learned how to bake in it. Maybe for now Although I have had it for 19 years
Of course you will learn ...
On my robot, a colleague bakes chic cakes in the microwave (due to the lack of an oven)
Natali06
Well, it depends on what kind of microwave I have it only for warm up, warm up
tvt
No, the one with the grill and the convector.
Crochet
Quote: Natali06

Innus, Well, apparently, do as you like.

But the current is under your responsibility, dear !!!

Natul, but to taste, do donuts really resemble, or is it more of a bun taste?
Natali06
You can imagine, I have never tasted deep-fried donuts. But they certainly don't look like buns to taste.
Crochet
Quote: Natali06
I have never tried deep-fried donuts



Well, mine know the taste of deep-frying donuts, and now it became interesting to me what they would say in comparison ...

Kneaded the dough for donuts, by the way, Natul, for so long it didn’t want to gather in a lump and lag behind the walls of the bowl, that I really thought that I had not weighed the flour correctly ... but then the gluten strings began to develop, and so all this liquid substance began to form into a lump! !! Such a dough turned out, you will admire ...

To be continued ...
Natali06

All in anticipation of an expert opinion.
Tumanchik
Quote: Krosh



Well, mine know the taste of deep-frying donuts, and now it became interesting to me what they would say in comparison ...

Kneaded the dough for donuts, by the way, Natul, for so long it didn’t want to gather in a lump and lag behind the walls of the bowl, that I really thought that I had not weighed the flour correctly ... but then the gluten strings began to develop, and so all this liquid substance began to form into a lump! !! Such a dough turned out, you will admire ...

To be continued ...

Here mlyn, and kneaded the dough for about 15 minutes, and it is so soft that it cannot be collected. I added flour - about 400 gr. Am I in a hurry? The dough is coming up now. I can't do it ??? and this is on such a day !!!! And how much time did you knead ??
Tumanchik
NATASHAAAAAAAA, I kneaded it, but it was liquid, it didn't want to roll, I added flour .... tell me how long did it take to knead?
Natali06
Don't scream, I'm running, I'm running Irish , everything went right for me, when I have more or less recipes, I finish writing the Final batch at a higher speed (I have 2), 10-15 minutes kneading
Natali06
Ahhh, I realized what was wrong. : sorry: I took flour "nordic! Because you need strong flour. Let me give it in the eye
izvarina.d
Quote: Natali06
I took flour "Nordic!
Natasha, it's good that saapchila! Fighting is not a boom. I, too, am going to sculpt donuts on vyhi, then you tell me, what to do - to add flour? I use "Zernosvit", maybe you know this?

PS: here Crochet did not run, for an hour, with donuts at the ready ?! It’s interesting ...

Cro-o-o-o-sha-a-a-a!!! Ay-oo-oo! Show donuts! Al uzho they snatched the truncated and show it ... So you at least give me a drink
Natali06
Don't comfort me, I'm upset Confused people

You see, to say from our torment which is the best is the most difficult question. I was wildly delighted with the "healthy line", and the last 2 purchased packages, this is complete ... "Zernosvit" did not seem to be seen, or maybe she just did not pay attention. So I won't say anything about her.
izvarina.d
Well, look: this flour does not float, I bake everything with it, according to any recipes and I never add anything, I don’t add anything Opchem, I will try - I will report!
In general, with flour, but an ambush! I, while I picked up the right one, oh, and worried.
Natali06
That which does not float is certainly good. But if you tried "Nordic" you would understand what the difference is between them. I keep it only for ceremonial occasions. The "healthy line" also developed very well with mixing. But here you see, it is the strong flour that is needed, it immediately holds all the water and is going so that it cannot be removed from the hook.
Quote: izvarina.d
Opchem, I will try - I will report!
And of course, first of all, you need to try everything.
vatruska
Girls, please do not beat ... But do not knead in a bread maker?
izvarina.d
Yeah, I've heard about "Nordic" that the flour is good, for Easter cakes this year I will definitely take it. And chop them off, just delicious quality. I constantly take oat and wheat.
Tumanchik
Quote: Natali06

Don't scream, I'm running, I'm running Irish , everything just went right for me, when I have more or less recipe, I finish writing the Final batch at a higher speed (I have 2), 10-15 minutes kneading

Oh Natalka, I really don't know what to say. Yes, I also kneaded at 2nd speed. I always have questions with flour, since it is difficult to find imported good flour here in Blue-eyed, since they take care of the domestic spoiler. And our climate is cold and wet. Therefore the grain. Accordingly, flour. I have already noticed that in the recipes of Russians there is always less flour. I have to boldly add, BUT SO MUCH !!!! I ... ate. The flour I have is the usual premium wheat RB brand M 54-25 gluten. Of course, the dough came out later, but there is really a lot of butter. In short, all the proportions flew. The dough rose a little completely in an hour and a half. She blinded donuts. Proofing didn't help either. I'm baking now. A couple of pieces didn't fit on the baking sheet - I baked it in a slow cooker. The shortbread dough turned out - well, well, flour and butter. Natashik, is the oil specified correctly? 350 g? Although, if you have spellbound flour, then maybe ... I want donuts !!!!!!!!

I baked everything. Do not worry. The taste is quite edible, something like a dough for dough came out. Powder tomorrow I will sprinkle and leave !!!!! To my horde ??? Thank you dear. Vusno.
Crochet
Quote: izvarina.d

Cro-o-o-o-sha-a-a-a!!! Ay-oo-oo!

I will show you tomorrow !!!

In the meantime, I'll let you know, everything turned out great for me, both the dough and donuts !!!

Donuts, not buns !!!

According to my eaters, donuts do not taste exactly like deep-fried, they are different, but they are donuts ...

All ingi gram to gram like u Natuli in the recipe, did not add or subtract anything from myself)) ...

Flour Syzran Extra (12% protein).

The dough at the highest speed was kneaded in a kneader for 12 minutes.

P.S. The second day, terrible troubles with electricity, I hope that tomorrow everything will work out and I can finally report as expected and show what I actually did !!!

Tumanchik
I baked everything. Do not worry. The taste is quite edible, something like a dough for dough came out. Powder tomorrow I will sprinkle and leave !!!!! To my horde ??? Thank you dear. Delicious. It is her own fault, it was necessary to find out what strong flour means. But she didn't spoil anything!
Tumanchik
Quote: Krosh

I will show you tomorrow !!!

In the meantime, I'll let you know, everything turned out great for me, both the dough and donuts !!!

Donuts, not buns !!!

According to my eaters, donuts do not taste exactly like deep-fried, they are different, but they are donuts ...

All ingi gram to gram like u Natuli in the recipe, did not add or subtract anything from myself)) ...

Flour Syzran Extra (12% protein).

The dough at the highest speed was kneaded in a kneader for 12 minutes.

P.S. The second day, terrible troubles with electricity, I hope that tomorrow everything will work out and I can finally report as expected and show what I actually did !!!

Happy for you. And devote, 12% protein - is this indicated in the energy value? Where else are fats and carbohydrates or what other indicators?
Tumanchik
Today, when it cooled down, it turned out a wonderful crispy shortbread liverDonuts in the oven!

And a photo of the dough after proofingDonuts in the oven.

And this is to the husband for Valentine's DayDonuts in the oven. Donuts in the oven
vatruska
Thanks for the pictures, otherwise I decided that it was my slanting handles ... It really turns out very tasty, just melt in your mouth. And how do you get them rosy?
Tumanchik
Quote: vatruska

Thanks for the pictures, otherwise I decided that it was my slanting handles ... It really turns out very tasty, just melt in your mouth. And how do you get them rosy?
I'm the top one - I forgot the last batch in the oven. but not burnt, but simply baked. that is why she immediately said that the dough was shortbread. and now we have reached the bottom - where the result is different - not familiar - a little flaky, a little sandy, a little rich. not even convey. very interesting, perhaps I'll work with this test on the portions - I want donuts !!! Although now I have doubts Belarusian donuts and donuts from Russia - maybe these are different tastes?
Tumanchik
Quote: vatruska

Thanks for the pictures, otherwise I decided that it was my slanting handles ... It really turns out very tasty, just melt in your mouth. And how do you get them rosy?
What did you do? I mean the finished product and components? Especially flour?
vatruska
It turned out the type of pale biscuits, which began to burn from the bottom. It never looks like what was posted on the photos in the first post from the author. It looks like I didn't knead the dough, or I still need more flour.
Tumanchik
Quote: vatruska

It turned out the type of pale biscuits that began to burn from the bottom. It never looks like what was posted on the photos in the first post from the author. It looks like I didn't knead the dough, or I still need more flour.
And they added it at the rate and what kind of flour? Brand, not name. It says on the pack.
vatruska
Flour TM DIXY
Tumanchik
Quote: vatruska

Flour TM DIXY
Such?Donuts in the oven
vatruska
She is the
Tumanchik
Quote: vatruska

She is the

good flour, but not strong. here it turns out to be specific - read above. and if you add more, you get my effect.
vatruska
I'm thinking, but to add panifarin - no?
Tumanchik
Quote: vatruska

I'm thinking, but add panifarin - no?
I am not familiar with such a beast
Crochet
Natulechka, brought you a huge thank you from my eaters !!!

Donuts in the oven

Donuts in the oven

I liked the donuts very much !!! Everyone !!!

I really stuck them in rounds, although I began to sculpt ringlets, but when I realized how many rings with a hole in the middle, the places on the baking sheet take up ... spat and stuck just balls ...

Sorry for the photo, dear, that I had time ...
Tumanchik
Quote: Krosh

Natulechka, brought you a huge thank you from my eaters !!!

Donuts in the oven

Donuts in the oven

I liked the donuts very much !!! Everyone !!!

I really stuck them in rounds, although I began to sculpt ringlets, but when I realized how many rings with a hole in the middle, the places on the baking sheet take up ... spat and stuck just balls ...

Sorry for the photo, dear, that I had time ...

Oh, Tiny, what a beauty! Yes, this is a completely different effect. It is the donut structure. In general, it turned out interestingly for me. I have three prototypes baked - the first is a donut molding, the second is croissants with thawed strawberries, the third is buns (like yours), but I poked a piece of chocolate in the middle. So all three have a different structure.The first one turned out to be a very high quality puff yeast shortbread dough! The second is butter. The third - (I forgot it a little in the oven) - and so a crunchy sandy pleasure. As a result, everyone is looking for pleasure for themselves. Class! I'm glad! But I still want donuts - we will still bake, change the flour and whether the proportions.
izvarina.d
Crochet, so cute! And I'm going to bake tomorrow or the day after tomorrow. All the same, you need to deal with flour. You wrote that you have flour 12 g of protein, in "Nordic" 13 g, I looked at the composition of your flour (grain sweet):
Wheat flour of the highest grade (GSTU 46.004-99).
It is made from soft food wheat.
Nutritional (food) value of 100 g of product:
proteins - 10.3 g, fats - 1.1 g, carbohydrates - 70 g.
Energy value of 100 g of product - 334 kcal.
Qualitative indicators:
humidity - 14.4-14.8%;
whiteness - 60-62 units;
gluten - 25-27%;
IDK - 75-90 units.
I'll try from it. Can we derive the arithmetic mean, which is good and which is not very good.
Albina
Crochet, it's good to share. And then I read that you need STRONG flour, but I don't know what kind of flour I have. I think not very strong
Natali06
Girls, excuse the silence, I could only read furtively. The owner of the computer came, could not hang out with him, like a teenager.
Girls, I'm very glad that you liked the donuts. Even with difficulties, but still the victory is yours!
Irisha, Svetik, Innuska, Diana, thank you for your kind words! Well, it was so joyful to see and feel that you liked it!

Quote: vatruska
I'm thinking, but add panifarin - no?

Svetik, I can try. Hamelman has rolls with a high oil content. It also says - flour is strong -, I added gluten to simple, and everything worked out great!

Quote: tumanofaaaa
And a photo of the dough after proofing
Irish, I really liked your dough after proofing
And I was also surprised that the same dough gave so many variations. But this is also good! We got three different baked goods
Quote: Krosh
brought you a huge thank you from my eaters
Innusik, to your health! I am very glad that your eaters liked it! Moreover, they know the real taste of pochik!
Crochet
Albinochka, how much protein is in your flour)?

Knowing the amount of protein, you can judge how it is, your flour), strong or not very ...
Tumanchik
Quote: Natali06
panifarin

well enlighten, what is it? and where do they get it?
Tumanchik
Quote: Krosh

Albinochka, how much protein is in your flour)?

Knowing the amount of protein, you can judge how it is, your flour), strong or not very ...

is the protein content in energy value described?

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