-
posey posted an update
a year ago (edited)
Looking for advice on why some donuts fry up twice the size of others despite being cut from the same batch of dough. Suspect it has something to do with the temperature of the dough.
Mercedes Minaya Palacios2 Comments-
Level:
Scoolinary Team
Se nota que la fritura le dio un buen empujón de aire. ☺️
Lo que mencionas de la temperatura de la masa puede ser clave: si unos estaban más frÃos que otros antes de freÃr, quizás no se expandieron igual.
También podrÃa ser un tema de fermentación, ¿notaste si los más grandes tenÃan una textura más aireada antes de entrar al aceite?.
-
Hi, Sussan. A belated thank you for your comments about my donuts. I have thought of your advice often, especially your observation that something really added air to the donuts. So, I have been experimenting with different dough temperatures, fryer oil temperatures, and frying times. I finally found a great combination that produces plenty of air and more consistent-sized donuts. Thank you for help!
-
