Frying reflections

Frying reflections


This week was full of oil. we fried doughnuts, tempura and French cruller, the temperature of fryer was 375°C, the oil can hurt you easily. There are some tips when I frying foods which can keep myself and coworker safe:

  1. Keep everything organization and ready to use. When I prepare to fry donuts, I will get a tray with screen on it and close to the fryer, it make sure you have time to finish your product step by step, if you hurry to looking for something you missed when your donut is done, everything will be messy. And remember using mats when you hold hot tray or equipment.
  2. Make sure the floor is clean and not slip.  While you frying, the oil always flip over, or when you take out foods from fryer, the oil drop off the floor, it happens usually, you must clean it immediately, for make sure someone else and yourself safely; even the flour or batter drop off the floor, it is dangerous too.
  3. Drop food into fryer gently.   Whatever the time is hurry or how are you busy, you have to keep your own speed, don’t hurry, throw food in fryer, the oil will spill out of it and you’ll get burn.
  4. Get more safe space. When you working front of the fryer, to make sure leave more space behind you to let someone else go through, so you won’t get crush with someone else.



If I have a busy, heavy schedule of donut production, but I don’t like my yeast donuts get too big and too much fat, I would like to do something for it:

  1. Reduce the quantity of yeast. To slow down the fermentation.
  2. Don’t over proof.
  3. Make sure the temperature of oil not too low. Low temperature will take long time to frying; the donuts will absorb too much oil.
  4. Put some of the product in the refrigerator. So the dough doesn’t become old.
  1. The proofer temperature should be low.
  2. Give the dough relax time enough.

Cake donuts can be coarse and dense:

  1. Don’t over mix the dough. Too much gluten will make the donuts tough.
  2. The dough temperature should be at room temperature.
  3. Give 15 minutes to relax the dough before frying. It can relax the gluten and give the donuts nice expansion.
  4. The proper temperature must be 375°C -385°C.


I will Discuss the health implications of different kinds of fat used in donut production, as I know, good frying oil should be good- quality, flavorless and high smoke point.

  In our lab, we using solid shortening, it is popular cause it gives the donuts less greasy, but it can’t melt in the mouth and not healthy enough.

One of my favorite donut store was CARTEMS, the donuts are expensive and yummy, they emphasize the frying oil is coconut oil; it makes me feel it is healthier than others. But not everyone likes coconut oil. Lard is comes from pork, many years ago, when Chinese new year coming, people always use lard frying food, it is easy to get and has good tasty, but doctor doesn’t suggest old people eat it daily, it causes blood disease.

  I think the healthiest oil is avocado oil, it has high smoke point, and contain so many kinds of nutrition, but it is too expensive for frying donuts.

Problems while frying:

  1. Check out by eye. Sometimes we have to learn check the donuts is done or not by eye, if the oil too hot, we can’t leave the donuts in the oil for 5 minutes as usual, when Parry said the color of donuts should be lighter, but we still fried some dark donuts, just because we thought the time is not enough.
  2. Don’t fry a lot of donuts at a time. Once, I tried put the whole tray of donuts into the fryer, it caused three problems, first is I can’t give them a nice average turn, when they get out the color not evenly, some almost burn, some still in light color; second is they all squeeze together, they are lost shape, some triangle, some heart shape, but no one is nice circle; third is they lower the temperature, increase the frying time, make the donuts absorbed too much oil.Image

For next week, I hope I’ll show my professional when I baking, care more details, do the best job.






  For the past week, we spend much more time in lab, from baking quick breads and cookies we learned 4 type of mixing methods, they are one-stage method, muffin method; creaming method and biscuit method.

  one-stage method . it is the same to the all-in stage method ,  it means put all ingredients together, then mixing use the paddle in low speed. , we always use this method to bake cookie, because cookie doesn’t need too much gluten developed,   We’ve made coconut macaroons in one-stage method, this way is easier than other ways; we don’t need to separate ingredients to different bowls, so that we can save time and get uniform dough, but, in one-stage method, cause we put all ingredients combined at once, so it is not easy to control over mixing.images-1

  Muffin method. We usually use this method for quick breads which quick and easy to make. First of all, we need to separate ingredients to two parts, one is dry, like flour, baking soda, salt, and one is wet, like oil, water and yogurt. For example, when we made carrot zucchini muffin, we whisked every wet stuff together, including liquid oil, eggs, after that we whisked all dry stuff, then we putted all wet ingredients to dry one, used the spatula to stir, until the flour moistened and no lump, finally, we got perfect muffins. So, muffin method also is easy and fast way to bake, another benefit is we can storage wet and dry parts separately, when you want to have some delicious muffins to treat your gust, just combine them, it is faster than you thought.  In this way we still don’t need too much gluten development, we all know that enough mix can develop the gluten, so, the disadvantage of muffin method is the dough can become over mixed quickly.


  The creaming method is place(solid fat) butter and sugar in mixer, use the paddle in the second speed, you can’t exactly judge it which is done or not by the time, but from observe and feel, you must know it. When the cream becomes light and fluffy, then add the eggs one by one, creaming after each, after all the liquid stuff in, stir dry ingredients, and combine all ingredients together. There are two advantages of creaming method, it makes fat and sugar dispersed well, gives muffins nice crumb, and less danger of over mixing. but this method may spent more time than others. Last week we baked banana walnut muffins in creaming method, we spend long time and paid more patience, but it is worth doing. DSC05044

  Biscuit method has another name— pastry method, cause it incorporates the same technique for mixing pie dough, in this method, don’t need to melt or mix butter, just cut cold butter to small cubes into the flour, lastly add the liquids. When biscuits by heated, the butter melts, the water steams, your biscuits rise and got flaky layers. In this way, the advantage is don’t need mixer to mix, so, no worry about over mixing, in addition, there are not too much stages, it is fast to bake. Oppositely, the disadvantage is you have to scale all ingredients accurately, actually, the week before last, Ms. Fionna was give us a experiment to show a little bit different leaven agents, different weight must cause big different result.              leavening2_t


   These four mixing methods, they are all have advantages and disadvantages, if let me choose one over the other, it depends these questions: what will I bake? how many time do I have? what kind of ingredients do I have? who will eat it? and so on. It doesn’t make sense if someone just choose one method for every baking goods. whatever use which method to mixing, all have to bear in mind these details: scrap bowl after used, avoid waste! keep everything clean and tidy, it shows your organization well or bad!follow the instruction! be teamwork, try to get along with different people.