| 摘要 |
PURPOSE: A production method for doughnuts is provided to reduce the content of flour, and to use various kinds of grains for improving nutrition and palatability. CONSTITUTION: Doughnut paste is filled with red bean paste, and the surface is coated with garnish before molding into a doughnut shape and aging. The aged doughnut is fried in a mixture of shortening and cooking oil in a ratio of 1:5-7. The doughnut paste is obtained by: mixing 1,000 parts by weight of strong flour, 900-1,100 parts by weight of grain powder, 100-120 parts by weight of rye powder, 200-220 parts by weight of sugar, 15-25 parts by weight of salt, 25-35 parts by weight of yeast, 150-170 parts by weight of milk butter, 10-12 parts by weight of expanding agent, 20-25 parts by weight of emulsifier, 90-120 parts by weight of eggs, 1,200-1,400 parts by weight of milk, 100-150 parts by weight of natural fermentation microorganisms, and 200-250 parts by weight of grain aged paste; and fermenting the mixture after kneading. The grain powder includes rye powder, malt powder, sunflower seed powder, flaxseed powder, and sorghum powder. |
