Standard donuts require a golden outer crust, a flexible and porous inside, combined with a sweet creamy filling that is not greasy. Accordingly, housewives can refer to the secret to making standard donuts to treat their families.
Incubation control of flour
If the dough is too mushy or not fermented enough, the structure will become hollow and porous, forming gaps and pumping oil back inside the dough when frying. Housewives need to knead the dough and ferment until the dough doubles, press lightly and see a slow elastic indentation is required.
Add vinegar or lemon juice
A small but quite effective secret is to add about 1/2 teaspoon of white vinegar or lemon juice during the dough mixing process. The mild acid in vinegar or lemon will help create a smooth, even air bubble structure, and also help the crust surface quickly shrink when encountering hot oil and prevent too much oil from seeping inside.
Temperature adjustment when frying
Frying cakes at too low a temperature is the reason why donuts are soaked in grease. Conversely, if left at high temperature, the cake crust will burn on the outside but the filling inside is not cooked. The ideal temperature for frying donuts is maintained between 170 - 180°C. Accordingly, try dipping the chopstick tip into the pan, if you see air bubbles rolling around, it means the oil is hot and you can put the cakes in to fry until golden brown.
Applying standard frying techniques
Apply standard frying techniques when putting the donuts in a pan with hot oil, fry one side until golden brown and create a crispy crust before flipping to the other side. This frying method not only helps the donuts become crispy but also minimizes the amount of oil seeping into the donuts.
Pick up the cake and soak the oil properly
Many housewives have a habit of turning off the heat and then taking the donuts out of the pan. This is why the donuts are difficult to drain fat and quickly greasy. Take the donuts out when the oil is still boiling and place them immediately on an oil-absorbing paper-lined tray. However, note that placing the donuts sideways or lying on a mesh tray with a clear bottom will help drain fat and dry the donut crust quickly, easily putting the filling in the middle.
