Banana Toffee Donuts
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
Three questions:
1. Donuts? Or sweet rolls?
2. Butter = cheese?
3. What about eggs? Where did it go?
Question 1: Turn around OR Juanjuan.
Donuts, in the impression, are hollow, ring-shaped fried breads. And these three kinds of doughnuts, from the shape of the preparation to the English name of "sweet roll", make people think that it is more appropriate to call sweet rolls.
Question 2: Butter = Cheese?
Butter and cheese are entangled, starting with donuts, which is the biggest trouble in the second half of the bread book.
The first half is always clear. Butter and shortening are clearly distinguished in the basic part of the material and will not be confused. Cheese only appears in pizza bread. The three names show that they are different from butter. When it comes to donuts, the concept of butter begins to be ambiguous, making people feel like a cloud, and they have to confirm each other from the formula, step text, and pictures.
In the dough of donuts, butter is the usual butter, which is very clear. Turn to the filling sauce, butter, it seems that it is no longer the butter.
Three kinds of doughnuts, three kinds of fillings: raspberries, toffee and peanuts. For raspberry donuts, the recipe uses "15 grams of butter sauce" and "50 grams of cheese (normal temperature)"; the instructions are "put butter cheese in a basin", and "put cheese cubes in another basin to mix"; in the picture You can't see the cheese chunks, nor can you see that butter cheese that is evenly stirred and soft is butter. It can be roughly speculated that butter sauce = butter cheese. However, what is a piece of cheese?
Toffee donuts. Use "25 grams of butter (normal temperature)" for almond jam and "50 grams of butter (normal temperature)" for banana toffee. To make almond jam "put butter cheese in the basin", and make banana toffee "heat the pan... When it becomes the color of butterscotch, put some cheese"? Where does the cheese come from?
Peanut donuts. Use "butter (normal temperature) 30 grams", the step instructions "put butter cheese in the basin".
Combining three kinds of doughnuts, it is inferred that butter = butter cheese = cheese. It's all butter, choose banana toffee donuts-the ingredients are the most readily available. However, I had to play with a small revision, replacing the ingredient of toffee with someone who failed to make a toffee that was too soft and could not stand up to the wall, so I solved it.
Ready to start making dough. Suddenly came--
Question 3: What about eggs?
When feeding, I habitually glanced at the text of the steps, and was stunned, "Add the eggs and continue to stir"? ! Turning to the picture, the golden egg is obviously egg liquid, and then turning to the ingredient list, carefully distinguishing each item, there is indeed no egg. Where did the eggs go? Looking closely at the water consumption, a little bit is obviously not enough to knead a soft dough. The egg was indeed missed. Reluctantly, see the previous sweet bread made by Japanese masters, combined with the impression of making bread on weekdays, adding 30 grams of eggs to complete the dough.
The scrolls with a series of questions finally entered the furnace. After about 5 minutes, they suddenly realized that the coloring was too fast and a bit deep. Turning my head and glimpsing the example in the book, I immediately settled down-the fineness does not need to be too shallow. By the way, maybe it's because of the toffee, this guy has a deeper coloration than ordinary bread? "
1. Donuts? Or sweet rolls?
2. Butter = cheese?
3. What about eggs? Where did it go?
Question 1: Turn around OR Juanjuan.
Donuts, in the impression, are hollow, ring-shaped fried breads. And these three kinds of doughnuts, from the shape of the preparation to the English name of "sweet roll", make people think that it is more appropriate to call sweet rolls.
Question 2: Butter = Cheese?
Butter and cheese are entangled, starting with donuts, which is the biggest trouble in the second half of the bread book.
The first half is always clear. Butter and shortening are clearly distinguished in the basic part of the material and will not be confused. Cheese only appears in pizza bread. The three names show that they are different from butter. When it comes to donuts, the concept of butter begins to be ambiguous, making people feel like a cloud, and they have to confirm each other from the formula, step text, and pictures.
In the dough of donuts, butter is the usual butter, which is very clear. Turn to the filling sauce, butter, it seems that it is no longer the butter.
Three kinds of doughnuts, three kinds of fillings: raspberries, toffee and peanuts. For raspberry donuts, the recipe uses "15 grams of butter sauce" and "50 grams of cheese (normal temperature)"; the instructions are "put butter cheese in a basin", and "put cheese cubes in another basin to mix"; in the picture You can't see the cheese chunks, nor can you see that butter cheese that is evenly stirred and soft is butter. It can be roughly speculated that butter sauce = butter cheese. However, what is a piece of cheese?
Toffee donuts. Use "25 grams of butter (normal temperature)" for almond jam and "50 grams of butter (normal temperature)" for banana toffee. To make almond jam "put butter cheese in the basin", and make banana toffee "heat the pan... When it becomes the color of butterscotch, put some cheese"? Where does the cheese come from?
Peanut donuts. Use "butter (normal temperature) 30 grams", the step instructions "put butter cheese in the basin".
Combining three kinds of doughnuts, it is inferred that butter = butter cheese = cheese. It's all butter, choose banana toffee donuts-the ingredients are the most readily available. However, I had to play with a small revision, replacing the ingredient of toffee with someone who failed to make a toffee that was too soft and could not stand up to the wall, so I solved it.
Ready to start making dough. Suddenly came--
Question 3: What about eggs?
When feeding, I habitually glanced at the text of the steps, and was stunned, "Add the eggs and continue to stir"? ! Turning to the picture, the golden egg is obviously egg liquid, and then turning to the ingredient list, carefully distinguishing each item, there is indeed no egg. Where did the eggs go? Looking closely at the water consumption, a little bit is obviously not enough to knead a soft dough. The egg was indeed missed. Reluctantly, see the previous sweet bread made by Japanese masters, combined with the impression of making bread on weekdays, adding 30 grams of eggs to complete the dough.
The scrolls with a series of questions finally entered the furnace. After about 5 minutes, they suddenly realized that the coloring was too fast and a bit deep. Turning my head and glimpsing the example in the book, I immediately settled down-the fineness does not need to be too shallow. By the way, maybe it's because of the toffee, this guy has a deeper coloration than ordinary bread? "
