Kazakh Baursaks are airy and soft, Kazakh donuts - how to cook baursaks without emptiness inside, so that they are fluffy and stay tasty for a long time? Why does the oil foam when frying these donuts, why don’t I prepare dough for baursaks only with milk anymore, and how is it better to add an egg to the dough without spoiling it? I share all the secrets! Happy Nauryz holiday!
Ingredients in spoons, cups, exact grams 👇
🔥 I recommend watching • Баурсаки к Наурызу 202...
🔥 Timing:
00:04 Happy Nauryz holiday!
00:49 why I rarely make baursaks with milk
01:32 which yeast is better to use (read about yeast below 🔥)
02:23 why oil foams when frying
03:10 dough for baursaks
04:04 which eggs are better to add to the dough and why
04:53 Kazakh baursaks
05:30 how much dough and how many baursaks there will be
06:50 why baursaks are empty inside
07:20 important moment in preparing baursaks
07:30 how to fry baursaks
07:37 how to check the readiness of the oil
07:47 tip!
08:37 how milk and sugar affect yeast dough
08:51 why oil foams when frying and how to fix it
09:29 how many baursaks were made
09:45 tasting Kazakh baursaks
10:10 shelpeki
🔥 About yeast:
✅ 8 g of yeast is taken for a recipe from a package where 10 g per 1 kg of flour;
✅ 8.5 g of yeast if the package contains 11-12 g per 1 kg of flour;
✅ 9 g of yeast if the package contains 7 g per 500 g of flour;
✅ 25 g of fresh pressed yeast.
🥛* a cup with a volume of 200 ml is used for measuring products
✅ Ingredients:
water - 200 ml = 1 cup*
milk - 200 ml = 1 cup*
pressed yeast - 25 g = a piece the size of half a box
salt - 7 g = 1 tsp.
sugar - 20 g = 1 tbsp.
vegetable oil - 20 g = 3 tbsp.
flour - 650 (+/-) g = 5 cups*
✅ Additionally:
vegetable oil for frying
❗Weight of raw dough: 1150
❗ Output: 44 pcs or 1.1 kg
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19 мар 2024
