Airfryer Doughnuts 氣炸鍋冬甩

I couldn’t resist the price reduction so purchased my first airfryer during the Black Friday sale in November. Today I’d love to share with you my doughnut recipe. Fried doughnuts have been on my to-make list for a long time but the messy and unhealthy frying part has discouraged me from making them. I do have a recipe for baked doughnuts but the texture is more on the cakey side (read about my blog post, Baked Double Chocolate Doughnuts). Now everything is easy peasy when airfryer is used. My airfryer is not of a huge capacity and can only handle 3 to 4 doughnuts a time so I had to air fry them in three to four batches. Airfryer doughnuts do not taste as greasy as the fried ones and the texture is more of a super airy bread. Feel free to make some if you have an airfryer at home.
11月黑五時EC終於敵不過減價誘惑購買了人生中第一部氣炸鍋,而今天則會分享氣炸鍋冬甩/甜甜圈食譜。 一直以來EC很想在家中自製冬甩 ,但每每想起要用油炸便感到十分麻煩和不健康。過去曾分享過口感比較像蛋糕的焗爐版冬甩(詳細食譜可參考焗雙重朱古力甜甜圈),這次使用氣炸鍋感覺真的是十分方便。EC的氣炸鍋容量不大,因此每次只能製作三至四個冬甩麵糰,要重覆做大約三至四次才能把所有冬甩做完。氣炸冬甩不像油炸的油膩,口感似十分鬆軟的麵包,家中有氣炸鍋的朋友也可一試。


Airfryer Doughnuts 氣炸鍋冬甩

Makes about 12
大約12個份量

Ingredients

150 g milk
10 g vinegar
40 g egg, beaten
300 g all purpose flour
35 g granulated sugar (I used organic cane sugar)
1-2/3 tsp active dry yeast
1/2 tsp salt
40 g unsalted butter, softened
Grapeseed oil for brushing the dough
Icing sugar for dusting

材料

牛奶 150克
白醋 10克
蛋液 40克
中筋麵粉 300克
細砂糖(EC用有機原蔗糖) 35克
活性乾酵母 1-2/3茶匙
鹽 1/2茶匙
無鹽牛油(室溫放軟) 40克
葡萄籽油(掃麵糰用) 適量
糖粉(灑面用) 適量

 

Directions 做法

Make buttermilk by combining milk, preferably slightly warm, and vinegar in a large bowl. Let stand for 5 minutes until mixture is curdled. Set aside.
大碗內放牛奶(最好是微暖的)及醋拌勻做成白脫牛奶(buttermilk),靜置五分鐘待混合物結塊,備用。

Add homemade buttermilk and egg into the bread pan of the bread machine. Add in flour, sugar and yeast then select the dough cycle from the bread machine. Press start to begin the kneading cycle (Note: according to King Arthur Flour, it is no longer necessary to dissolve active dry yeast in warm water before using due to the much gentler modern manufacturing process). When a smooth dough starts to develop, add in salt and softened butter. Resume kneading cycle until a thin translucent membrane can be seen if you stretch a piece of dough (the dough will be soft and tacky). Let the dough perform its first rise in the bread machine until doubled in size.
把自製白脫牛奶和蛋加入麵包桶內,加入麵粉,糖和酵母,選擇麵糰功能後啟動麵包機開始揉搓(註:King Arthur Flour提及由於現代生產酵母技術已更溫和,因此活性乾酵母現巳不需溶解活化已可直接使用),揉成表面略帶光滑的麵糰後便可加入軟化牛油和鹽,繼續揉搓至可以拉出薄膜的狀況後(麵糰會很柔軟和黏手)留在機內直至第一次發酵完成,麵糰約兩倍大。

Scrape dough onto a floured work surface then gently deflate the dough. Shape into a ball, keep covered and let rest for 10 minutes.
取出麵糰放在已灑粉的工作枱上,用手按下排氣後滾圓收口向下,蓋上保鮮紙鬆馳10分鐘。

Roll out the dough to half-inch thickness. Cut out a circle with a 2.75” floured round cutter then use a 1.5” floured round cutter to remove the center. Repeat with the rest of the dough while placing the cutter strategically to minimize scraps. Place each doughnut individually on a parchment paper square and keep the doughnut holes on another piece of parchment paper to be air fried later. Gather dough scraps to form a dough. Let rest for 10 minutes then reroll to form other doughnuts.
把麵糰擀成半寸厚,用2.75”圓形切模切出圓形,再用1.5”圓形切模去除中央部分(切模可洒粉防黏),切出形狀時可留意切模擺放位置盡量善用空間切出最多麵糰,把造好型的冬甩麵糰逐個放在正方形牛油紙上,中央的圓形小麵糰可另放牛油紙上氣炸成冬甩小圓球,收集餘下的麵糰搓成一糰,鬆弛十分鐘後繼續再次擀薄和造型成冬甩麵糰。

Place all doughnuts with parchment paper squares underneath on a baking sheet. Cover with greased food wrap and allow to rise in a warm place until doubled in size, around 1 hour.
把所有冬甩麵糰連牛油紙排放在焗盆上,蓋上抹了油的保鮮紙,放在溫暖處發酵至兩倍大,約一小時。

Set the airfryer to 350℉/180℃. Brush both sides of doughnuts with oil then arrange, with parchment paper squares on, in single layer in the airfryer basket (I placed 3 to 4 each time). Air fry for 4 minutes then take out the basket. Flip doughnuts over and remove the parchment paper squares and air fry for another 3 to 4 minutes or until golden brown. Carefully remove doughnuts and place on a rack to cool.
氣炸鍋調教至350℉/180℃,把少許油掃在麵糰的正反兩面,連同牛油紙放入炸籃中(麵糰不能重疊,每次可放3至4個),氣炸4分鐘後拉出炸籃,把麵糰翻面並取走牛油紙,多炸3至4分鐘或至金黃色,小心取出冬甩放鋼架待涼。

Repeat with remaining doughnuts and doughnut holes. Cooking time for doughnut holes can be reduced by half and they are done as long as they look golden brown. Dust with icing sugar before serving.
繼續完成餘下冬甩麵糰和小圓球,小圓球氣炸時間大約可減半,目測炸至金黃色便可,食用前可灑上糖粉裝飾。

Place doughnuts individually on parchment paper squares for easier transfer.
把冬甩麵糰各自放在四方形牛油紙上可更方便移取麵糰。

Customize your own doughnut size by using a larger and a smaller round cutters.
可自行選用一大一小的圓形切模製造不同尺寸的冬甩。

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