Donat menul metode Sponge and Dough
Donat menul metode Sponge and Dough

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, donat menul metode sponge and dough. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Donat menul metode Sponge and Dough is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Donat menul metode Sponge and Dough is something which I have loved my entire life. They’re fine and they look wonderful.

The sponge and dough method is a type of bulk fermentation used in commercial bread-making. A light, airy sponge is created by mixing a portion of the flour, water, yeast and improving Sponge and dough is a breadmaking method that involves two stages: A pre-fermentation step for sponge mixing. Resep donat ini resep pertama kali saat saya sukses belajar membuat donat.

To get started with this particular recipe, we must first prepare a few components. You can have donat menul metode sponge and dough using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Donat menul metode Sponge and Dough:
  1. Take Bahan Biang
  2. Get 200 gr Terigu Protein Tinggi
  3. Make ready 7 gr Ragi Instan
  4. Make ready +200ml Air matang
  5. Make ready Bahan Inti
  6. Prepare 300 gr Terigu Protein Tinggi
  7. Take 2 butir kuning telur
  8. Get 1/2 sdt garam
  9. Take 35 gr margarine
  10. Make ready Secukupnya air untuk adonan jika terasa kurang lembab

Kekurangan dan Kelebihan Metode Sponge and Dough Kelebihan • Waktu toleransi lebih lama. The very first step in creating donuts is blooming your yeast: dissolve sugar into lukewarm water, then stir in the yeast. Donut dough needs to rise twice: first, the dough itself, then the punched out donuts. While the second rise is happening, begin heating up your oil and.

Instructions to make Donat menul metode Sponge and Dough:
  1. Kita bikin biangnya dulu. Mix Ragi, air dan tepung terigu. Diamkan sekitar 30 menit. Sesuai suhu masing - masing. Jika prpses lama boleh pakai metode air hangat. Di bawah tempat biang ditaruh wadah yang berisi air hangat.
  2. Setelah bahan biang selesai. Campur bahan inti kecuali Garam dan Margarine. Uleni sampai setengah kalis. Kemudian masukkan margarine dan Ragi. Uleni kembali hingga kalis maksimal.
  3. Proofing sekitar 30 menit. Sampai adonan mengembang 2x lipat. Jika sudah kempiskan adonan uleni sebentar untuk menghilangkan udara.
  4. Potong dan timbang dough sesuai selera. Saran ku jangan berat - berat. Karena, ini super ngembang dan gede banget
  5. Panas kan minyak dg kondisi api sedang, setelah setengah panas kecilkan api ke paling kecil. Adonan donat sudah bisa lgsg digoreng. Kemudian goreng. Balik sekali saja biar gak nyerap minyak dan keluar white ringnya.

This method is the most common manufacturing commercial process used in the USA. In the sponge and dough method the yeast is first mixed with warm water and a small quantity of flour and the mixture is worked up into a kind of sponge. After fermentation is complete, the dough enters the divider and continues through the same makeup equipment as for the sponge and dough method. There are wet sponges and dry sponges. Supposedly the ratio of flour to water in your sponge can have different effects on the final product.

So that’s going to wrap this up with this special food donat menul metode sponge and dough recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!