Fried Dough Balls Too Doughy [closed]

Fried Dough Balls Too Doughy [closed] - Coca Cola Can Beside Pizza on White Table

I'm (attempting) to make homemade Cinnamon Dough Balls. However they seem to always come out a little doughy. How can I eliminate this problem? I've tried to poke holes in them but they just get hard. I want them to be cooked but so it's still a little chewy. Any ideas?

The balls are about 1in. to 1 and a half inches in diameter. There is no hard recipe I'm making theses as like an experiment.

doughdessertdeep-frying


Best Answer

You're probably overmixing the batter, which is making the gluten form a "network" and rendering the product chewy. Mix just until there are no streaks of flour remaining.

Try not to roll the dough too much in your hand when forming balls. Instead scoop with a spoon and then lightly form in to a rough sphere.



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How do you tell if fried dough is done?

Cook it for 60 seconds. Each side should be golden, light brown. Be careful not to cook them too long, so they do not become too crisp. When each fried dough is done, place them on a paper towel-lined plate or wire cooling rack over a rimmed baking sheet.

What makes fried dough bubbly?

The crust forms while some of these little pockets of trapped steam are at fully inflated just below the surface. Thus, the even after the dough cools and the high pressure of the steam inside the bubbles goes back to normal atmospheric pressure, the crust is rigid enough that the bubbles keep their shape.

Is fried dough the same as fry bread?

Fried dough is also known as fry dough, fry bread (bannock), fried bread, doughboys, elephant ears, scones, pizza fritte, frying saucers, and bu\xf1uelos (in the case of smaller pieces).

How much oil do donuts absorb?

After frying, the oil makes up approximately 22% of the finished product. Color: Some oils will brown the donut exterior more quickly than others. External texture/mouthfeel: Either oily, dry or waxy.


Italian Fried Dough Crispelle



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