I finally tried making my own doughnuts! Doughnuts are traditionally deep-fried and need proofing, which is a lengthy process for me. The ones I made are “cake doughnuts” which use the muffin mixing method and are baked in the oven. It is definitely more time-saving, less messy and a lot healthier (and of course the doughnuts are tasty). The recipe I followed contains too much baking soda and my doughnuts had a pungent baking soda smell. I have therefore reduced its amount and replaced some with baking powder. I have also cut the sugar from 1/2 cup to only two tablespoons (why eat so much sugar?). I have also made my own buttermilk with milk and white vinegar as I seldom have it in my fridge. The flavor of the doughnuts mainly comes from the cocoa powder and the dark chocolate ganache glaze. I usually make my ganache with whipping cream but this time I have decided to go with half and half cream which contains less fat. After fixing the sugar and fat content, I feel less guilty even though I eat more than one.
終於“的”起心肝整甜甜圈了！傳統的甜甜圈既要發酵又要油炸，難免麻煩了一點。EC今次試的是“蛋糕甜甜圈”，用鬆餅的做法，放入焗爐焗，省時快捷，比用油炸的健康，味道亦十分好。EC覺得原食譜含有太多梳打粉了，甜甜圈有刺鼻的梳打粉味道，所以將梳打粉份量減少了，同時加入少量泡打粉取替，糖量亦由半杯大幅度減至兩湯匙(吃太甜對身體不太好吧！)。Buttermilk不是EC常用的材料，所以是用奶加白醋自製的。甜甜圈主要味道來自可可粉及朱古力醬(ganache)，平時EC的朱古力醬一般用淡忌廉，今次改用了脂肪含量較少的half and half忌廉。糖量及脂肪量經過調整後，多吃一個亦不會有罪疚感。
Baked Double Chocolate Doughnuts
Makes 8 to 9 2.5-inch doughnuts
For the Doughnuts
(recipe adapted from Shutterbean)
120 g all purpose flour
25 g unsweetened cocoa powder
1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
30 g dark brown sugar
1 large egg
120 g milk
1/2 Tbsp white vinegar
45 g unsalted butter, melted
1 tsp vanilla bean paste or pure vanilla extract
For the Chocolate Glaze
50 g dark chocolate, chopped
30 g whipping cream (I used half and half cream this time)
淡忌廉 30克 (EC用了half and half忌廉)
For the doughnuts: preheat the oven to 350 °F/180 °C. Lightly grease a doughnut pan (skip this step if you are using a silicon one like I do).
甜甜圈做法：焗爐預熱350 °F/180 °C，甜甜圈模內抹一層薄油(像EC般使用矽膠模則不用抹油)。
Make buttermilk by combining milk and white vinegar in a large bowl. Let stand for 5 minutes (mixture will start curdling). Add in egg, melted butter, dark brown sugar and vanilla bean paste. Whisk until thoroughly combined.
In another large bowl or mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Mix well.
Pour the wet ingredients into the dry ingredients. Fold with a spatula or a whisk until all of the ingredients are just combined (do not overmix or doughnuts will be rubbery). Spoon this thick batter into a piping bag fitted with large round tip (or into a large Ziploc bag then cut off a corner). Pipe the batter into each doughnut cavity, filling about 2/3 to 3/4 full.
Bake until a skewer inserted into one of the doughnuts comes out clean and is springy to the touch. It takes about 12 minutes in my oven. Adjust baking time according to your own oven. Remove from the oven and transfer to a wire rack to cool slightly (about 5 minutes) before unmolding. Prepare glazing while the doughnuts are cooling.
放入焗爐焗至竹籤插入不沾麵糊和用手按甜甜圈表面有彈性後取出 (EC家的焗爐約需12分鐘，請自行調整時間 )，在模內待約五分鐘後可將甜甜圈取出轉到鋼架放涼，此時可預備朱古力醬。
For the chocolate glaze, place whipping cream in a microwave-safe bowl and heat in the microwave until it just begins to bubble. Add chocolate pieces and let stand for two minutes. Stir the ganache until shiny and smooth. While the doughnuts are completely cool, dip each doughnut into the ganache then decorate with sprinkles. Allow ganache to set before serving.
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