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Description
Mix for the production of yum yums and doughnuts
Ingredients
Method
Mixing time: 2 + 3 minutes
Dough temperature: 21° C – 24° C
Bulk fermentation time: 10 minutes
Scaling weight: 0.038 kg
Intermediate proof: approx. 10 minutes
Processing: yum yums
Final proof: approx. 55 minutes
Deep-frying temperature: approx. 190° C
Baking time: 1 minute (each side)
Instructions for use:
After the bulk fermentation time, fold in 22 % fat (per kg dough) with three single and one double turn and allow to prove. After the intermediate proof, roll out the dough to the desired thickness, cut into strips, of which the ends are twisted in opposite directions to one another, and allow to prove. After the final proof, deep-fry the yum yums for one minute on each side and coat with fondant.
