~Mashed Potato Doughnuts~
I am sitting for job desk now and trying to work on my thesis, but it's like I'm not in mood to do it, so I decided to write about this, but I will do my thesis after this :)
Mashed Potato Doughnuts is one of my favorite cakes, I have known to make this since I was 14, but maybe about 3 times I did that haha :D and it's about 7 years ago since I did this...and last Monday, I was trying to make this again.
Mix flour, potatoes, fermipan, sugar, milk powder and salt
Stir well and pour the ice water gradually while diuleni until well blended
Add the eggs and margarine. Knead the dough until smooth elastic
Round the dough and let stand for 50 minutes and the dough 2X the size of the original dough.
Kempiskan dough and weigh each weighing 30 g.
Shape dough into a round shape has weighed like a ball
Thin dough rollers and printing with print donut holes taste or enough dough that has been the center of the rounded
Allow the dough for 20 minutes
Heat the oil and fry the donuts until cooked and lightly browned
Remove from the pan, drain, and wait for it to cool down and then given a garnish for topping
and today I just got this quote which is blown me away :
No instant cake this time or later :D well I feel cooking it's like doing a test.. you will feel satisfying with what you have done without instant way. When encouragement words come to you it is like gravity that pull you back to cook or baking again. Just saying... :)
Love,
Delvalina
Mashed Potato Doughnuts is one of my favorite cakes, I have known to make this since I was 14, but maybe about 3 times I did that haha :D and it's about 7 years ago since I did this...and last Monday, I was trying to make this again.
~Mashed Potato Doughnuts~
Ingredients :
wheat flour
200 g potatoes, steamed and mashed
11 g fermipan ( active dry yeast)
50 grams sugar
1 tbsp milk powder
1 tsp salt
200 ml of ice water
1 egg
50 g margarine
Direction :
Stir well and pour the ice water gradually while diuleni until well blended
Add the eggs and margarine. Knead the dough until smooth elastic
Round the dough and let stand for 50 minutes and the dough 2X the size of the original dough.
Kempiskan dough and weigh each weighing 30 g.
Shape dough into a round shape has weighed like a ball
Thin dough rollers and printing with print donut holes taste or enough dough that has been the center of the rounded
Allow the dough for 20 minutes
Heat the oil and fry the donuts until cooked and lightly browned
Remove from the pan, drain, and wait for it to cool down and then given a garnish for topping
and today I just got this quote which is blown me away :
“If you are careful,' Garp wrote, 'if you use good ingredients, and you don't take any shortcuts, then you can usually cook something very good. Sometimes it is the only worthwhile product you can salvage from a day; what you make to eat. With writing, I find, you can have all the right ingredients, give plenty of time and care, and still get nothing. Also true of love. Cooking, therefore, can keep a person who tries hard sane.”
― John Irving, The World According to Garp
No instant cake this time or later :D well I feel cooking it's like doing a test.. you will feel satisfying with what you have done without instant way. When encouragement words come to you it is like gravity that pull you back to cook or baking again. Just saying... :)
Love,
Delvalina
Comments
Love and hugs,
Stephanie