Saturday, 5 May 2012

Donat tape (Fermented cassava doughnut)

I found the recipe for this tape singkong or fermented cassava donut in ncc-indonesia website. It looked like any other donut, ring-shaped with sugar coating. But I believed that this donut would taste different. Tape singkong never fooled me. It made my cakes taste beautifully unique. And it did the same with this little donut. The flavour of the tape singkong is present but not overwhelming. This donut really is pretty tasty, light and fluffy. Everybody loves it. Thanks NCC!


I made only half of the recipe. I divided all the ingredients into 2. Here is the original recipe with mine is in the brackets:

Ingredients
175 ml cold water (85 ml)
1 egg (1 egg yolk)
200 gr tape singkong, mashed (100 gr)
40 gr margarine (20 gr)
1 tsp salt (1/2 tsp)
400 gr bread flour (200 gr)
100 gr all purpose flour (50 gr)
1/2 tsp baking powder (1/4 tsp)
20 gr milk powder (10 gr)
40 gr sugar (20 gr)
11 gr instant yeast (6 gr)


Methods
  • Place The ingredients in the above order into the bread bucket of breadmachine. Select the dough menu and press start. Watch the dough, if it is too wet, sprinkle a bit more all purpose flour. Wait until the machine beeps.
  • Remove the dough to a floured table top. Punch the dough. Roll it out. Use a donut cutter to cut it out into rounds. Place them on a floured baking tin. Cover and let them rise until they are doubled in size.
  • Fry on medium heat until golden brown. Dust with sugar.


Source: NCC Indonesia