Thursday, 4 July 2013

Donat Singkong (Cassava Doughnut)

This doughnut was the last dish from my yellow cassava series these 2 weeks. Soft and less chewy, just as good as other doughnuts I ever made. 





Ingredients

2 tsp instant yeast
30 ml warm water
100 gr steamed cassava, mashed
300 gr bread flour
100 gr all purpose flour
75 gr sugar
20 gr milk powder
1 egg
1 egg yolk
50 - 100 ml cold water
1/2 tsp salt
3 tbs oil (or 50 butter/margarine if you like)

chocolate rice
milk baking chocolate


Method
  • Dissolve yeast in 30 ml warm water. Set aside.
  • Mash steamed cassava, add a little water until it forms a soft paste.
  • Combine mashed cassava, flour, milk powder, sugar, and egg with a wooden spoon.
  • When the yeast is already frothy, pour it into the mixture.
  • Pour the remaining cold water little by little (we may not use all the water, just as needed) and knead until all are well blended. We can use the mixer with the dough hook or just our hands.
  • Add oil (or margarine/butter if you like) and salt and knead again until the dough is elastic. Cover with cling wrap or damp tea towel and let rise until double in size for about 60 minutes or so.
  • Punch the dough. Knead again briefly.
  • Roll out half of the dough. Cut with doughnut cutter. Transfer to a greased baking pan. Divide another half of the dough into 20 gr each. Roll it into a ball and place on the baking pan.
  • Heat the oil. Fry doughnut until golden brown.
  • Drain on the wire rack to cool. For the ring doughnut, decorate with melted chocolate and chocolate rice. For the round doughnut, make a hole on one side of each doughnut with a bamboo skewer, then insert tip of pastry bag filled with melted chocolate into it , and pipe the chocolate to fill. Dust confectioners sugar on it.

    Enjoy...