I made donuts, if I could, you can too

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Hola amigos de HIVE, como lo he comentado en otros de mis blogs culinarios, la cocina no es lo mio, sin embargo inventando aquí y allá he aprendido a hacer nuevas cosas que resultan mucho mas fácil de lo que jamas habría imaginado.

La mayoría de mis descubrimientos vienen por el lado de la panadería, me divierte bastante hacer refrigerios como tequeños, pizzas y ahora, mi mas grande sueño, DONAS <3.

Podría decir que la masa no tiene mayor ciencia. Para aproximadamente 7 donas de buen tamaño utilice:

500gr de Harina de trigo
130gr de Azúcar
20gr de levadura
40gr. de mantequilla derretida
2 huevos
1/2 cdta. de Vainilla
100 ml de leche

Hello friends of HIVE, as I have commented on other of my culinary blogs, cooking is not my thing, however by inventing here and there I have learned to do new things that are much easier than I would have ever imagined.

Most of my discoveries come from the bakery side, I have a lot of fun making snacks like tequeños, pizzas and now, my biggest dream, DONAS <3.

I could say that the mass has no greater science. For approximately 7 good sized donuts use:

500gr of wheat flour
130gr of Sugar
20gr of yeast
40gr. melted butter
2 eggs
1/2 tsp. vanilla
100 ml milk

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Sinceramente a mi me fastidian las recetas con tantos ingredientes, pero es un esfuerzo que para mi valió la pena.

Todos estos ingredientes en un bowl y a mezclar, es una mezcla bastante pegajosa, porque la idea es que sea una masa elástica, si se te pega mucho de las manos echa harina de a poquito, rápidamente se pone mas seca.

Honestly, recipes with so many ingredients annoy me, but it was an effort that was worth it for me.

All these ingredients in a bowl and mix, it is a quite sticky mixture, because the idea is that it be an elastic dough, if your hands stick a lot, add flour little by little, it quickly becomes drier.

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La dejamos levar 1 hora mínimo, y luego de pasado el tiempo estiramos la masa. Si vas a hacerlas fritas deja la masa con un grosor de 2cm, si las prefieres cocinar el horno, deja la masa con un grosor de 1cm.

Dales la forma que prefieras, puede ser el clásico aro, una estrella, un corazón, son tus donas, ponte creativo jejeje. Por la expectativa de ser mi primera vez no inventé mucho e hice los aros clásicos.

We let it rise for at least 1 hour, and after the time has passed we stretch the dough. If you are going to make them fried, leave the dough with a thickness of 2cm, if you prefer to cook them in the oven, leave the dough with a thickness of 1cm.

Give them the shape you prefer, it can be the classic ring, a star, a heart, it's your donuts, get creative lol. In the expectation of being my first time I did not invent much and made the classic earrings.

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Ahora viene la parte clave, la cocinada, de la que aprendí dañando. La receta que estaba siguiendo no me explicaba nada al respecto, así que me tocó improvisar.

Primero deje calentar mucho el aceite, pensando que esto seria algo de vuelta y vuelta, pero no; lo que paso, lógicamente fue que se quemaron y quedaron crudas. Ahora que lo pienso, era obvio que eso pasaría.

Segundo, utilice un recipiente para freír muy delgado, por lo que el fuego por mas bajito que estuviese llegaba muy directo y aunque baje la candela, seguían quedando mas bronceadas de lo necesario. Así que procura que sea un caldero u olla gruesa.

Finalmente baje mas aun el fuego y deje que las últimas donas se frieran a fuego lento, y quedaron muchísimo mejor, el color era ideal y estaban bien cocidas.

Now comes the key part, the cooking, from which I learned damaging. The recipe I was following didn't explain anything to me about it, so I had to improvise.

First let the oil heat up a lot, thinking that this would be something back and forth, but no; what happened, logically, was that they burned and were raw. Now that I think about it, it was obvious that would happen.

Second, use a very thin frying container, so that the fire, no matter how low it was, reached very direct and even if the heat went down, they were still more tanned than necessary. So try to make it a cauldron or thick pot.

Finally lower the heat even further and let the last donuts simmer, and they were much better, the color was ideal and they were well cooked.

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En esta foto pueden observar la diferencia entre la primera y las últimas donas que salieron jajajaja

In this photo you can see the difference between the first and the last donuts that came out hahahaha

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El Glaseado -
The Glaze

Hay dos formas de hacer el glaseado para las donas, uno con azúcar glass y otra con azúcar refinada. Yo hice ambas porque la de azúcar glass no nos gustó su sabor. Igualmente les dejo las dos opciones.

Glaseado de Azúcar Glass: Tan sencillo como, a la cantidad de azúcar glass que deseas convertir en glaseado, le agregas mínimas cantidades de agua para que se disuelva. yo le eche un chorrito de agua y quedó muy líquida así que me tocó agregar más y más azúcar hasta que agarrara mas o menos consistencia.

There are two ways to make donut glaze, one with icing sugar and one with refined sugar. I made both because the icing sugar did not like its taste. Also I leave the two options.

Sugar Glass Glaze: As simple as, to the amount of icing sugar you want to turn into a glaze, you add minimal amounts of water to dissolve it. I threw a splash of water on it and it was very liquid so I had to add more and more sugar until it got more or less consistency.

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Glaseado de Azúcar Refinada: 250gr de azúcar la cocinas en 125ml agua, a fuego lento y mas o menos media hora o 40 minutos ella comienza a burbujear y cuando veas que en los bordes de la olla se hace una capa blanca de azúcar, esta lista. si la dejas unos minutos mas se cristaliza completamente y tienes que comenzar de cero (me pasó, obviamente).

Aun no he logrado decorarlas bien, no se si es por que no tengo las herramientas necesarias o porque no le he agarrado el truco, pero cuando lo logre, lo compartiré con ustedes.

Refined Sugar Glaze: 250gr of sugar you cook it in 125ml water, over low heat and for about half an hour or 40 minutes it begins to bubble and when you see that a white layer of sugar is made on the edges of the pot, it is ready . if you leave it for a few more minutes it crystallizes completely and you have to start from scratch (it happened to me, obviously).

I still haven't managed to decorate them well, I don't know if it's because I don't have the necessary tools or because I haven't got the hang of it, but when I do, I'll share it with you.

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Si eres amante de las donas como yo, tienes que intentar esta receta!

If you are a donut lover like me, you have to try this recipe!

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