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Cripsy Sesame Donut Ball
Ingredient A
- 160 g All purpose flour
- 50 Icing sugar or castor sugar
- 80 grams milk ( I used 30 gram full cream powder milk + water until totality =80 grams)
- 1/2 teaspoon salt
- 3 gram Instant Dry Yeast
- 1 egg
- 20 grams Butter
Ingredient B:
Sufficient sesame seed for coating
Sufficient cooking oil for deep frying
Sufficient sesame seed for coating
Sufficient cooking oil for deep frying
Ingredient C- Tapioca starch solution
1 tablespoon tapioca flour
4 tablespoon water
Direction
- Mixed and knead for 5 minutes until well combine and set aside.
- It is easier to knead after leaving it for a 5 minutes rest cos it is sticky
- After 5 minutes .
- 1st - Hand knead till it well mixed, soft and fluffy dough. Leave to proof for 40 minutes.
- 2nd - Hand knead after 40 minutes, you will feel the soft texture as you keep on kneading.
- Knead until it doesn't stick to your palms. Roll into small balls until complete.
- Mixed water with tapioca starch for binding sesame seed purpose
- Dip into tapioca starch solution and roll into sesame seeds until fully coated.
- Ready for frying. Fry until golden even brown and that's it ready.
Note:
Do not use saucepan cos the heat is high instead use wok.
Do not all too little yeast otherwise it wont ferment.
If the dough float when we place in the wok .. this the correct dough fluffy and soft.
If it sink it will not be fluffy. take note.