DICETAK CORONG! DONAT BOMBOLONI SUSU SUPER EMPUK

DONAT BOMBOLONI SUSU SUPER LEMBUT
Beneran ternyata, dengan penambahan Ansys, donat Bomboloni kali ini jadi super lembut. Dengan teknik resting dan degassing, dijamin, donat jadi lebih menul dan mengembang maksimal ya. Jika roundingnya bagus dan bulat sempurna, insyaAlloh dengan resep dan teknik ini, maka akan menghasilkan Donat dengan White ring yang tinggi. Cuma sayang, saya masih kurang mahir dalam merounding adonan, sehingga hasil donat masih bulat gepeng, dan hasilnya pun, white ringnya masih belum bisa menul ke atas hehe, but it’s OK, semoga ke depannya bisa lebh bagus lagi. Yang terpenting, untuk rasanya, Alhamadulillah, sudah enak, dan sudah sangat layak jual. CATAT.
Boleh banget dicoba resep dan tekniknya di rumah, semoga bermanfaat. 🙏

BOMBOLONI WHITE RING TINGGI

❤️BAHAN -BAHAN
👉250 g terigu [200 gr Tepung protein Sedang+ 50 gr Tepung Protein Tinggi], untuk perbandingan tepung sesuai selera ya.
👉3 gr Ragi instan yang kerjanya kuat, contoh Saft Instan atau Fermipan, jika menggunakan ragi yang kerjanya medium, misalnya merek Mauripan, maka gunakan sebanyak 4 gr
👉30 gr gula pasir
👉15 gr atau sekitar 1 sdm penuh susu bubuk
👉1 gr atau sekitar ¼ sdt bread improver [saya pake merek Bakerine Plus]
👉1 gr Baking Powder, opsional, agar WR lebih kokoh dan menul
👉2 gr atau sekitar ½ sdt Ansys, opsional
👉1 butir telur utuh atau cukup kuning telurnya saja + air es berat total 140 ml
👉30 gr margarin
👉2 gr atau sekitar ½ sdt garam

❤️TABURAN ATAU TOPPING
👉Gula halus dimiks dengan susu bubuk full cream perbandingan 2:1, Jika gula halus 100 gr maka susu bubuknya cukup 50 gr, aduk rata.

❤️FILLING
👉Secukupnya selai atau filling roti dengan rasa sesuai selera

❤️NOTE
👉Penggunaan baking powder, terbukti berhasil bisa membuat donat terlihat lebih mumbul, menul dan WR yang lebih kokoh. Tapi untuk rasa, jujur menurut saya sedikit lebih enak donat yang tanpa baking powder. Jika memang penggunaan baking powder itu menurut kita penting, maka gunakan sedikit saja yaitu sekitar 1 gr per 250 gr tepung, jangan kebanyakan karena bisa membuat donat rawan alot, dan rasa yang aneh pada donat, juga tekstur yang kurang lembab alias kering dan berpori kasar. Sehingga jika menggunakan baking powder, menurut saya, untuk cairannya sebaiknya gunakan minimal 2 kuning telur per 250 gr tepung, dengan begitu donat masih bisa tetap lembut, dan moist walau menggunakan baking powder.

🌺 Bergabung dengan channel TheHasanVideo sekarang untuk mendapatkan akses ke berbagai keuntungan:
https://www.youtube.com/channel/UC24ZucN01fK7JCdI5doPVKQ/join
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Beli kompor high pressure qinxi 1 tungku di https://tokopedia.link/RMkCiAO0Hwb
Beli Silicone Baking Mat Tebal 6 mm di https://shope.ee/f59QnxUP
Beli ANSYS Bahan Tambahan Untuk Pelembut Kue dan Roti – 250 gr di https://shope.ee/601L8iYW0M
Beli 1 set Cetakan donat kayu dan pembatas adonan di https://shope.ee/30OonZfqSd
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Can you see the difference? Super soft Bomboloni donuts, guys! Anyone a fan? Apparently, making donuts allows you to predict the results — whether they’ll be chubby or spread to the sides — all of it can be seen when it’s already mixed and rounded! Like this, for example …

These are incredibly soft and addictive. Making them is easy too because rounding can be assisted with a funnel! Okay, for those curious, let’s follow the video right away until the end. Ingredients and How to Make! First, add 250 g of All-Purpose Flour.

I’m using a mixture of 200 g Cake Flour and 50 g Bread Flour, or you can do the opposite, up to your preference. 30 g or about 2 full tbsp of granulated sugar. 3 g Instant Yeast with strong activity, for example, there is the Saft Instant or Fermipan brand.

If using yeast with medium activity, for example, the Mauripan brand, then use 4 g of yeast. # Note it! To make the donuts soft and stay tender longer, add 2 g or about ½ teaspoon of Ansys. Besides making the donuts softer, Ansys can also increase the shelf life of the donuts,

So, the donuts can stay soft longer, up to 5 days at room temperature. # Note it! Then 1 g or about ¼ tsp of bread improver. 15 g or about 1 full tablespoon of full cream milk powder. Next, add 1 whole egg or just use the egg yolk

Mixed with cold water or shaved ice, with a total weight of about 140 to 145 g, depending on the moisture of the flour used. Okay, stir until well mixed. Then add 30 g of Margarine or Butter. 2 g or about ½ teaspoon of Salt.

Next, mix with low speed until the margarine is incorporated. After it’s well mixed, increase to high speed so that the dough can quickly become elastic. The duration is about 12 to 15 minutes, depending on the power of each mixer. If using a large mixer, the duration is almost the same,

Around 11 to 12 minutes. Okay, mix until the dough is elastic, but there’s no need to stretch it like the windowpane, guys. Because for donut dough, it’s better not to be as elastic as bread. The level of elasticity is only about 75 percent like this.

So when stretched, it can still tear, but it’s okay. After it’s elastic, round it into one and make it compact, like this. To prevent it from drying out, grease the surface of the dough with a little cooking oil, like this. Then divide the dough according to your preference. For medium-sized donuts,

With a dough weight of about 30 to 33 g, you can divide it into 15 to 16 pieces. Next, round the dough, guys. Round the dough by rounding it like this. For an old-school or beginner method like me, rounding can be done by folding the dough inwards to form a compact ball.

Then seal the end by pinching it. And slam it like this to make the connection surface flat and smooth. Well, next, to make the dough rounder, we can use a funnel by rotating it like this. Ok, let’s repeat the same steps for clearer instructions.

Oh, I think if you use a funnel, use a smaller one than this, guys, so that the results can be easier and more optimal. This one is too big. By the way, besides the old-school method, we can also use a more professional rounding technique.

So, just rotate the dough using the pinky finger to the thumb by sticking it to a worktable with a hard surface, like this. Rotate while slightly pressing until the dough rounds and smoothens. Oh, unfortunately, for this professional technique, I’m not skilled at all, so at the end, it’s still not locked,

So it must be covered by pinching like this. Okay, slam it as hard as possible to make the connection tight. So make sure the top and bottom surfaces are equally smooth and flat like this, okay? By the way, to get a denser result, use a worktable with a solid and hard surface,

Such as granite, marble, or a stainless-steel table, or it can also be done on a stainless-steel cutting board, just use whatever is available. Okay, next, to let the dough relax and become more flexible, cover the dough and let it rest for about 15 to 20 minutes.

After resting, the next step is the molding and degassing stage. How? Prepare enough all-purpose flour. Then insert one ball of dough, coat it evenly like this. Then remove the gas by tapping it gently like this or you can also press it gently with a scrapper like this.

The main thing is to make sure the donuts are formed while removing the gas so that when fried later, they won’t easily inflate and tilt. Okay, place it on a donut base. Do the rest until it’s finished. By the way, if you want to make ring-shaped donuts,

You can make the holes at this stage using a mini ring cutter or you can also use a pen cap or a thread spool, just use whatever is available. Next is the proofing time. Cover the dough using a plastic sheet. Proof by letting it sit for about 1 to 2 hours

Or until the dough doubles in size. 90 minutes later, now if it has expanded like this, immediately open the cover. Let the donuts air-dry, without covering them for about 15 to 20 minutes. Make sure not to overproof them. While waiting, let’s heat the cooking oil.

By the way, this is intentionally mixed with Solid Frying Fat so that the donuts have a denser result, are less prone to being oily, and more stable. Okay, heat the oil to 160° Celsius. After the oil is hot, reduce the heat, and make sure the donuts have proofed perfectly.

One characteristic is that if pressed like this, it will leave a mark, but slowly it will return to its original shape. Okay, fry the donuts, putting them in with the upside-down position. And to make the donuts smooth and less prone to bubbles,

After putting them in and the donuts float for about 11 or 12 seconds, immediately flip them back to their original position. Fry the donuts with low heat until they turn golden brown on the bottom, well, the duration is about 6 to 8 minutes depending on the heat of each stove

And the number of donuts being fried and the stability of the oil temperature used. To fry Bomboloni, it must be until golden brown so that the result is sturdy. Okay, after turning golden brown, immediately flip them. Fry until cooked on both sides. After frying for a total of about 14 minutes,

And the donuts are cooked, immediately lift them. Give it a little tap so that the result is not too deflated, okay. By the way, because these donuts use Ansys, the result is very soft, so for the WR (White ring), it becomes slightly wrinkled. For a firmer WR result,

We can add 1 g or about ¼ tsp Baking Powder per 1 recipe. After I tried it, indeed, the WR looks firmer. However, honestly, for the taste, I think it’s a bit strange and tends to be drier, so for the level of softness too, it’s softer without using baking powder.

So, personally, if you think using baking powder is important, then it’s better to use 2 egg yolks for every 250 g of flour so that the donuts remain moist, but also sturdy. # Note it! Okay, after frying is done, next, fill the Bomboloni according to your taste. For the filling,

You can use various jams or whipped cream, to taste. And this one, I filled it with chocolate filling. Well, it looks pretty good, right? And to make the milk flavor more pronounced, sprinkle the Bomboloni donuts with enough powdered sugar, mixed with full cream milk powder. For the ratio, it’s 2:1,

So if the powdered sugar is 100 g, then the milk powder is enough for 50 g. # Note it! This one is really delicious when served warm with your favorite drink, guys. And because it uses Ansys, I think the donuts are more resistant to softness,

Even though they have been stored all day, like this. The texture is dense but still soft because earlier I used cake flour mixed with a little bread flour. If stored for too long, it turns out that the chocolate filling tends to be dry. And to keep the chocolate filling wet or melting,

It’s better to mix the chocolate filling with enough packaged cooking oil or melted butter before using it, until the texture looks moister like this. If the chocolate melts, it’s certainly tempting when sliced, and I think it’s also tastier because the chocolate flavor is lighter and not too sweet. # Note it!

For more results, we can shape the donuts with smaller dough, for example, made into 17 g like this, guys. If the dough is small, it turns out that the results are super cute like this. And this was using baking powder, guys. Thank God it’s still quite tasty

Because this time I used 2 egg yolks for every 250 g of flour. When rounding the dough, make sure it is rounded tightly and locked tightly. Because if it is not locked tightly, when fried, the dough becomes prone to leakage and breaks like this. ## Intermezzo ## If the donuts crack like this,

Then the donuts tend to be oily and not tasty. # Note it! During the degassing process, in addition to tapping gently and using a scrapper. We can also flatten the dough using a donut mold like this. With this method … The resulting donuts are tidier.

And more stable when fried, it’s not slanting here and there. Compare it with this, guys; this one looks like a tilted hat because during the degassing process, it’s only tapped lightly. So, do you want to make it flat like this?

Or do you prefer the look that appears more rounded but is prone to tilting like this? Please choose according to your preference. When frying, as soon as the donut goes in, it’s advisable to flip it immediately like this. Because if the donut is left to fry until fully cooked

Without flipping it at the beginning, and the donut still contains gas or air due to insufficient degassing, then the result might be prone to swelling like a blister, like this. ## Intermezzo ## Oh, this one is also the same, I forgot to flip it earlier.

For the type of flour, if using Cake flour, then the resulting donut tends to be less chubby because its gluten content is lower. However, for its texture, it is firmer, making it suitable for Bomboloni Donuts. The fibers are tend to be shorter, guys. Meanwhile, if using Bread flour,

With the same recipe, the same dough weight, and the same technique, when fried, the result tends to be more rounded than the donut using Cake flour earlier. Can you see the difference? Donuts with the same 33 grams of dough, it turns out when fried, the result using full Cake flour is like this,

While using full Bread flour is like this. Now, for this reason, in this recipe, I intentionally mixed the Cake flour with Bread flour so that the result can be more rounded but also dense and soft at the same time. And when bitten, it’s a bit squishy,

Then slowly opens up because it’s super soft but also firm. # Note it! And here, guys! The results of donuts using Bread flour; its texture tends to be lighter, like bread. When frying, make sure to maintain the oil temp. at around 155 to 165 °C,

Or at least not below 150 °C because if the oil temp. drops, the donuts will absorb too much oil, and the WR (white ring) will be prone to shrinking. But also, don’t let it get too hot, or more than 170 °C,

Because if the oil is too hot, the donuts will be prone to pimpling. You can see, those with pimples are donuts fried in oil that’s too hot, while the smooth ones are fried at the right oil temperature. Besides the oil factor,

Donuts can also have pimples when the dough is mixed for too long, making the dough warm, or when we knead the dough using warm water, making the donuts prone to pimpling when fried. So, for smooth and less oily donuts, it’s best to use ice water or shaved ice

And avoid overmixing during the mixing process. # Note it! Okay, guys, that was how to make Super Soft Bomboloni Donuts à la The Hasan Video. Hopefully, it’s useful! Anyway, for the family warriors using this recipe for business ideas, I hope everything goes smoothly… Given ease for the effort, aameen…

Bestowed with blessed and abundant sustenance, aameen. Stay spirited and always strive, may you succeed in this world and the hereafter, amin. And for friends who have just joined the THV channel, don’t forget to click the subscribe button. So that we stay motivated to share the latest recipe updates in the next video.

And I hope you guys enjoy this tutorial today, thank you so much for watching, see you guys next time. Wassalamualaikum warahmatullahi wabarakatuh.