Well I have been searching for ways to make my dough lighter and fluffy...and possibly last longer. I may have stumbled upon something recently and I will be giving it a go this weekend with the PB&J doughnuts. For the lasting longer, I discovered that the bigger corporations use dough softeners and conditioners to make the dough last longer after cooking, yeah kind of like fabric softener and hair conditioner...yay chemistry!....not a fan of that idea so I will stick with what nature intended. The issue I have been having is the lack of that light ring around the middle, the dough comes out good and all, but it gets too dark when cooking fully. This is caused by a dense and heavy dough, even after proper proofing...it is too heavy and sinks into the oil, while it should be floating on top. After this weeks doughnut I will be taking a break for a week from the fried goodies and take a stab at cinnamon rolls...(my mom isn't able to eat fried doughnuts and she has been wanting me to make something she can eat). So we'll see how that goes. I intend on revealing the name I hope to use for my doughnut shop in the near future, it is a bit funny and some of you that even look at this blog already know it. I would also like to thank those of you who do give this blog some traffic, hopefully someday soon you can actually eat one of the doughnuts in the pictures!
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