Food Science and
Technology 401
Laboratory
Introduction to Food Systems
Bakery Processes
Doughnuts
Periods:
Three
Period
1: Planning
Period
2: Manufacture
Period 3: Product Formulation
Do-nut machine
Objectives:
1. To familiarize the student with the principles of confectionery processing, using doughnuts as the work experience.
2. To develop an appreciation for quality control procedures used in doughnut manufacture.
Doughnut recipes can be found at http://www.elliskaiser.com/doughnuts/recipies.html
http://soar.berkeley.edu/recipes/baked-goods/pastries/buttermilk-doughnuts1.html
http://soar.berkeley.edu/recipes/baked-goods/pastries/recipe162.rec
http://soar.berkeley.edu/recipes/baked-goods/pastries/recipe15.rec
http://soar.berkeley.edu/recipes/baked-goods/pastries/recipe163.rec
DOUGHNUT RECIPE
( Jelly-filled and ring )
Yeast-Raised Doughnuts
( 1 qt. ) Yield: 8 doz. of 1.5 oz. each
INGREDIENTS
|
POUND |
OUNCES |
MIXING PROCEDURE |
|
SUGAR |
X |
8 |
Blend ingredients together
until smooth |
|
SALT |
X |
1 |
|
|
MILK POWDER |
X |
3 |
|
|
SHORTENING |
X |
6 |
|
|
|
|
|
|
|
EGGS |
X |
6 |
Add in two stages and
blend well |
|
|
|
|
|
|
WATER |
1 |
8 |
Add and stir in |
|
VANILLA |
X |
1 |
|
|
MACE |
X |
1/4 |
|
|
|
|
|
|
|
YEAST(variable) |
X |
4 |
Dissolve and set aside |
|
WATER |
X |
8 |
|
|
|
|
|
|
|
BREAD FLOUR |
3 |
8 |
Sift, add, stir slightly,
add and yeast solution and develop the dough. |
Step
1.) Allow the dough to rise, by placing it into a warm,
humid place. Once the dough is ready to be punched, then…
Step 2.)…On the
bench, scale the dough into presses for the jelly-type, cruller type
doughnuts and round up as for roles. The ring doughnuts should have larger
scale pieces of dough ( up to 6 lb.) formed into rectangular pieces. Allow the
pressed or relaxed dough to rest for 15 minutes.
Step 3.) JELLY-FILLED
Doughnuts- press out the large units and separate the pieces of dough as
they are. The pieces may also be rounded up as for hamburger rolls. Before
placing the units in the frying fat, allow them to reach 3/4 proof.
Step 4.) RING
Doughnuts- Evenly roll out the large pieces of dough to about 3/8 to 1/2 in.
thick. ( Place both types of doughnuts on a flour-dusted pan). To avoid
excess scrap, cut as closely as possible using a doughnut cutter.
The ring doughnuts are also given 3/4 proof before frying.
Step 5.) Heat the
fresh oil or fat between 380 degrees to 385 degrees F. Use a frying
thermometer, which should be clamped on the inside of the kettle. ( If the
doughnut turns golden brown after 1 minute, then the fat is hot enough).
Step 6.) Place the
units on the frying screen, about 24 units to a 20 inch diameter screen,
and place gently in the fat. The carbon dioxide, which was produced
during the proofing process will cause the doughnuts to float. After about 1
minute check the doughnut should be browned, use a thin round stick to turn
the doughnuts carefully. Once both sides browned, then lift the screen
out of the fat and, pause for a few seconds and then carefully dump
the doughnuts on brown paper. This will allow the fat to be absorbed.
Step 7.) Jelly-filled
doughnuts- Allow it to cool prior to filling. If the jelly is too stiff,
use water or simple syrup to soften it. Using the jelly machine, fill the
doughnuts equally.
Step 8.) Ring-
doughnuts- While warm, they may be rolled in cinnamon sugar
or, dip the doughnuts into a thinned simple icing and then placed
onto a icing grate for the removal of excess icing.
Serve with a smile!!!!!