阅读说明：本技术 一种甜甜圈及其制备方法 (Donuts and preparation method thereof ) 是由 李文杰 李志远 管迅 于 2020-07-01 设计创作，主要内容包括：本发明涉及食品加工技术领域,具体是一种甜甜圈及其制备方法。由下列重量份数的成分组成：高筋粉1200-1600g、低筋粉200-600g、糖140-340g、酵母10-30g、泡打5-15g、鸡蛋200-400g、土豆泥200-600g、牛奶400-800g、盐20-40g、黄油140-180g、山楂50-100g。本发明还公开了一种甜甜圈的制备方法。本发明通过在原有甜甜圈的配方的基础上,添加富含淀粉的土豆泥,通过将土豆煮熟后打成浆糊状制得土豆泥再加入到配方中,同时,添加黄油再进行调味增色,最后再通过油炸的方式将本发明进行炸制而得到,使用本发明的配方制备出的甜甜圈,由于其采用合理的配比与独有的制备方法,使得其在食用过程中不仅甜腻感完全消失,且还具有土豆的和黄油的香味,更容易被大众所接受。(The invention relates to the technical field of food processing, in particular to a donut and a preparation method thereof. The composition comprises the following components in parts by weight: 1600g of high gluten powder, 600g of low gluten powder, 340g of sugar, 10-30g of yeast, 5-15g of foam, 400g of egg, 200-600g of mashed potato, 400g of milk, 20-40g of salt, 180g of butter and 50-100g of hawthorn. The invention also discloses a preparation method of the donuts. The sweet doughnuts prepared by the formula are completely free of sweet greasy feeling in the eating process due to the reasonable proportion and the unique preparation method, have the fragrance of the potatoes and the butter and are more easily accepted by the public.)

1. The donuts are characterized by comprising the following components in parts by weight: 1600g of high gluten powder, 600g of low gluten powder, 340g of sugar, 10-30g of yeast, 5-15g of foam, 400g of egg, 200-600g of mashed potato, 400g of milk, 20-40g of salt, 180g of butter and 50-100g of hawthorn.

2. The donut of claim 1, wherein the donut comprises the following components in parts by weight: 1300 g of high gluten powder, 500g of low gluten powder, 300g of sugar, 15-25g of yeast, 8-12g of foam, 350g of egg, 300g of mashed potato, 500g of milk, 25-35g of salt, 170g of butter and 60-90g of hawthorn.

3. The donut of claim 1, wherein the donut comprises the following components in parts by weight: 1400g of high gluten flour, 400g of low gluten flour, 240g of sugar, 20g of yeast, 10g of baking, 300g of eggs, 400g of mashed potato, 600g of milk, 30g of salt, 160g of butter and 70g of hawthorn.

4. A method for preparing donuts is characterized by comprising the following steps:

(1) weighing potatoes, peeling, cooking, beating into paste to obtain mashed potato, taking hawthorn slices in hawthorn, grinding into powder, and adding the powder into mashed potato to obtain a potato and hawthorn mixture for later use;

(2) taking high gluten flour, low gluten flour, sugar and yeast, and putting into a container to be uniformly stirred;

(3) putting the mixture of eggs, milk, potatoes and hawthorn into a container, stirring, adding into the step (2) after uniformly stirring, and mixing and stirring;

(4) adding salt and foam into the mixture obtained in the step (3), stirring, adding butter, mixing, molding by adopting a molding die, standing and proofing for 40-60 minutes to obtain a primary donut;

(5) and (3) putting the rapeseed oil into an oil pan, heating the oil to 160-180 ℃, putting the primary donut after the shaping and proofing in the step (5) into the oil pan for frying, and taking out the donut after frying to obtain a finished donut product.

Technical Field

The invention relates to the technical field of food processing, in particular to a donut and a preparation method thereof.

Background

The donut is a kind of sweet food fried with flour, white granulated sugar, cream and egg. The two most common shapes are hollow rings or closed dessert bars with a filling such as cream, custard or the like in between.

The prior donuts are fried foods, mainly comprise flour, milk, eggs, sugar and the like, are delicious, but are too sweet and greasy, and are not suitable for being eaten by some people.

Disclosure of Invention

The invention aims to solve the technical problem of providing a donut which is suitable for the public to eat and solves the problem that the donut is too sweet.

In order to solve the technical problems, the technical scheme of the invention is as follows: a donut comprises the following components in parts by weight: 1600g of high gluten powder, 600g of low gluten powder, 340g of sugar, 10-30g of yeast, 5-15g of foam, 400g of egg, 200-600g of mashed potato, 400g of milk, 20-40g of salt, 180g of butter and 50-100g of hawthorn.

Preferably, the composition comprises the following components in parts by weight: 1300 g of high gluten powder, 500g of low gluten powder, 300g of sugar, 15-25g of yeast, 8-12g of foam, 350g of egg, 300g of mashed potato, 500g of milk, 25-35g of salt, 170g of butter and 60-90g of the mixture.

Preferably, the composition comprises the following components in parts by weight: 1400g of high gluten flour, 400g of low gluten flour, 240g of sugar, 20g of yeast, 10g of baking, 300g of eggs, 400g of mashed potato, 600g of milk, 30g of salt, 160g of butter and 70g of hawthorn.

A method for preparing donuts comprises the following steps:

(1) weighing potatoes, peeling, cooking, beating into paste to obtain mashed potato, taking hawthorn slices in hawthorn, grinding into powder, and adding the powder into mashed potato to obtain a potato and hawthorn mixture for later use;

(2) taking high gluten flour, low gluten flour, sugar and yeast, and putting into a container to be uniformly stirred;

(3) putting the mixture of eggs, milk, potatoes and hawthorn into a container, stirring, adding into the step (2) after uniformly stirring, and mixing and stirring;

(4) adding salt and foam into the mixture obtained in the step (3), stirring, adding butter, mixing, molding by adopting a molding die, standing and proofing for 40-60 minutes to obtain a primary donut;

(5) and (3) putting the rapeseed oil into an oil pan, heating the oil to 160-180 ℃, putting the primary donut after the shaping and proofing in the step (5) into the oil pan for frying, and taking out the donut after frying to obtain a finished donut product.

Compared with the prior art, the invention has the beneficial effects that:

the sweet doughnut prepared by the formula is obtained by adding mashed potato rich in starch on the basis of the original sweet doughnut formula, cooking the potato, pulping the cooked potato into paste to prepare mashed potato, adding the mashed potato into the formula, grinding the hawthorn slices into powder, mixing the ground powder with the mashed potato, greatly reducing the sweet feeling of the sweet doughnut, adding butter, seasoning and increasing the color, and finally frying the sweet doughnut in an oil frying mode.

Detailed Description

The following further describes the embodiments of the present invention. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.