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  1. tamdoankc

    Donut art?

    Thanks! <edit>I removed the link. Didn't know it would be a problem. Just something fun I liked doing.
  2. tamdoankc

    Dough sheeter or dough roller?

    Rolling by hand is a great work out but I'm looking to save time and increase production so am looking into investing into a dough roller. I would like a reversible sheeter but my kitchen space is limited and even a table top reversible sheeter would not fit. How do gravity fed dough rollers...
  3. tamdoankc

    Dough sheeter or dough roller?

    Rolling by hand is a great work out but I'm looking to save time and increase production so am looking into investing into a dough roller. I would like a reversible sheeter but my kitchen space is limited and even a table top reversible sheeter would not fit. How do gravity fed dough rollers...
  4. tamdoankc

    Freezing improves taste?

    I've been doing a lot of donut experimenting and one thing I found very interesting is that freezing a fresh donut will actually improve the taste. My theory is that freezing gives time for the CO2 to expel thus removing the tart after taste. Could this be correct and would it apply to most...
  5. tamdoankc

    Pancake syrup without corn syrup?

    Is there a pancake syrup recipe that doesn't use corn syrup? Is it possible to substitute wheat syrup in place of corn syrup?
  6. tamdoankc

    Donut shop advice

    I'm about to relocate my donut shop and need some feasibility help. It seems that rent will be my largest expense. What percentage of Total Revenue should go towards rent?
  7. tamdoankc

    Freezing dough

    What affect does freezing dough have on the end product?
  8. tamdoankc

    Dough enhancer/relaxer

    Has anyone used a dough enhancer for doughnuts or fried pastries? Would it make for a lighter or heavier doughnut? Any theories?
  9. tamdoankc

    Breaking down the science of dough

    I'm working on improving my doughnut making skills. But I'm more of a scientific person than a Chef so would like some of the professionals to explain what chemical reactions each of these ingredients have in the overall recipe. Basically the "why" you need it and "what" does it do and possibly...
  10. tamdoankc

    What does adding mashed potatoes do?

    I'm trying to break down the science in the ingredients of a doughnut. What does adding mashed potatoes to a bread type recipe do? I think I read somewhere that the starch in the potatoes reacts with flour to create sugar which feeds the yeast or something like that. Is this what it does? Does...
  11. tamdoankc

    Doughnuts are blistering on one side

    I am using a recipe for batter dropped doughnuts. When I make the donuts, one side is nice, round and smooth but the other side is blistered and develops warts. I'm not sure how to prevent the one side from developing warts. It usually occurs in the first few seconds the batter touches the hot...
  12. tamdoankc

    How do I sweeten yeast donuts?

    I've tried several yeast donut recipes but they don't seem to be sweet like I would have imagined. The actually taste a bit salty. More of something you'd eat as an appetizer rather than desert. I've tried adding more sugar to the recipe but that didn't help for some reason. From what I get is...
  13. tamdoankc

    Dried mix donut recipe?

    I have a donut machine that cuts and fries donuts automatically. I've been using commercial donut mix where you just add water and they come out perfect. I've tried making donuts from several recipes online but they don't come out as good. I live overseas and ordering commercial mix from the US...
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