April 19, 2017
1In a saucepan,mix milk and flour very well.
2Cook it on low heat and let it thicken.Keep stirring. Turn off the heat.Let it cool well.
3In a bowl mix flour, sugar,salt , fresh cream and instant dry yeast well.
4Mix 3/4 cup of water and tangzhong well without any lumps.
5Add this to the flour mixture.
6Knead well for 6-7 minutes.Now add 1 tbsp oil and knead further for 3 minutes.The dough should not be too stiff nor sticky. If they are to be baked ,add 1 1/2 tbsp extra water.
7Shape it into a ball.
8Apply oil on the dough and place it in a well oiled bowl and cover it with cling film. Let it double in volume.
9Once it is doubled, punch down the dough gently. Knead it for a minute or two.
10Roll it into rectangle shape. It shouldn't be too thin or too thick.
11Cut it in to desired shapes using doughnut cutter or cookie cutter.
12Transfer them to a aluminium tin lined with parchment sheet for second proofing. Cover it with cling film.
13Heat oil in a pan and fry them on low flame until golden brown.
16If you want to bake them ,arrange them on a aluminium tin with 1" gap between each pieces. Let it proof. Meanwhile pre heat the oven with both the coils on at 160 degree C. Bake until they are light golden brown in colour. The baking time differs according to the size of the doughnut.
17Let it cool ..Melt white or dark chocolate in microwave.. Dip the fried / baked doughnuts in melted chocolate or keep it plain by dusting them with icing sugar and cinnamon powder.
18I use 200 ml standard measuring cup..