YAHOS SCHOOL OF SKILLS (L01520)

YAHOS CM206, TKT 1 BATU KAWAH NEWTOWNSHIP,

JALAN BATU KAWA,
SCHOOL OF SKILLS
93250 KUCHING, SARAWAK

INFORMATION SHEET
PROGRAM’S CODE & NAME HT-013-2:2011 BAKERY PRODUCTION

LEVEL 2

COMPETENCY UNIT NO. AND

HT-013-2:2011-C03 DOUGHNUT PREPARATION
TITLE

1 IDENTIFY DOUGHNUT PREPARATION

REQUIREMENT
2 PREPARE DOUGHNUT MISE EN PLACE

WORK ACTIVITIES NO. AND 3 CARRY OUT DOUGHNUT PREPARATION

STATEMENT 4 CARRY OUT DOUGHNUT FINISHING WORK
5 CHECK DOUGHNUT QUALITY AND QUANTITY
6 RECORD DOUGHNUT PREPARATION
ACTIVITIES

CODE NO. HT-013-2:2011-C03/IS(5/7) Page : 1 / 7

TITLE:

METHOD OF DOUGHNUT PREPARATION

PURPOSE:
This Information Sheet is intended to provide guidance, understanding and knowledge on the
doughnut mixing and the correct techniques to produce quality of doughnut products in
bakery production.
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INFORMATION:

All types of yeast products based on use a similar method to prepare the dough. The only
difference is the terms of the use of materials, the step of making and the time of its
preparation. The method of mixing dough for doughnuts plays a crucial role in
determining their texture, flavor, and overall quality. Different types of mixing
methods can be employed depending on the desired result, scale of production,
and available equipment. Below is a detailed note on various types of mixing
dough methods in doughnut preparation.

1) METHOD USED IN DOUGHNUTS PREPARATION

Dough mixing is a process in which flour and water are mixed until gluten is developed, a
result of the enhanced interaction between dispersed and hydrated gluten-forming
proteins. It’s quite different from batter mixing due to differences in their respective
formulations— specifically, the proportion between dry and liquid ingredients.

The purpose of mixing the dough is to distribute the yeast cells throughout the dough,
distribute food for the yeast, and to form and develop the gluten. Gluten is formed when
the two proteins of the flour, gliadin and gluten come in contact with water. The time
required to develop the gluten depends on the strength of the flour, and the speed of the
machine.

Generally speaking, the stronger the flour proteins the longer it takes to develop the
gluten and the faster the machine, the shorter the mixing time. An experienced baker can
easily determine when the gluten has been fully developed by taking a small piece of
dough out of the mixer and stretching the dough between the fingers. In small and
medium size bakeries, the two methods used to mix dough’s are the Straight Dough
Method, the Sponge and Dough Method and Yangzhong method.

1.1) Straight Dough/All in One Method

The Straight Dough Method is the most straightforward and commonly

used method for mixing doughnut dough. It involves mixing all the ingredients
together in one step without any pre-fermentation or additional processes.
This method is especially popular in small to medium-scale bakery production.
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In the straight dough method of mixing all dough ingredients are mixed at one time, and
prepared for a single fermentation process. Generally, the fermentation time for the
straight dough will vary from 2-1/2 hours to 3 hours.

This dough’s are also punched after about 80 percent of the fermentation time has
elapsed and given an additional 20 percent fermentation before make-up. Dough
produced by this method results in breads with coarse grain and texture and the crumb is
not as soft as that produced by other methods. The baked loaf will not have as much
volume as one made with the Sponge and Dough Method.

a) Process of straight dough method:

i) Combine dry ingredients: Mix the flour, sugar, salt, and yeast in a large mixing
bowl.
ii) Add wet ingredients: Add the milk, eggs, butter, and activated yeast mixture (if
using wet yeast).
iii) Mix: Mix all the ingredients together until a dough forms. This can be done by hand
or using a stand mixer.
iv) Knead the dough: Knead the dough for around 8-10 minutes until it becomes
smooth and elastic.
v) First proofing: Allow the dough to rise for about 1-1.5 hours until it has doubled in
size.
vi) Shaping and frying: After proofing, shape the dough into doughnuts, fry them, and
glaze as desired.

b) Advantages:

i) Simple and quick.

ii) No need for additional fermentations, which saves time.
iii) Common in small bakery settings where equipment and time may be limited.

c) Disadvantages:

i) Less flavor complexity compared to methods that allow for more fermentation.
ii) Can result in a denser doughnut if not properly kneaded and proofed.
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Figure 1 Straight Dough Method

1.2) Sponge and Dough Method

The Sponge and Dough Method involves an initial fermentation step to develop a
"sponge" or pre-ferment before the dough is mixed. This method is commonly used in
large-scale commercial production for doughnuts, as it improves dough quality, flavor,
and yeast activity.

In the Sponge and Dough Method, there are two mixing periods and two fermentation
periods. Part of the formula ingredients are mixed and allowed to ferment for 4 to 6
hours. How to determine the length of the fermentation of sponges is covered in a later
paragraph.

This is called the sponge. After the fermentation process is completed, the second part
is called the Dough. Basically, the fermented sponge is thrown back into the mixer and
the ingredients for the second part are added. The fermented sponge and all the
second ingredients are mixed together to form the dough.

After the gluten has been fully developed, the dough is dumped into a stainless steel
dough trough and given a second fermentation time. As compared to the sponge, the
fermentation time of the dough is very short (15 to 20 minutes).
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a) Process of the Sponge and Dough Method:

i) Prepare the sponge: Combine a portion of the flour, yeast, water, and some sugar to
create a sponge. Mix and allow it to ferment for about 15-30 minutes.
ii) Add the remaining ingredients: After the sponge has fermented, add the remaining
flour, eggs, butter, sugar, and other ingredients.
iii) Mix and knead: Mix everything together, knead for about 8-10 minutes, and ensure
that the dough is smooth and elastic.
iv) First proofing: Allow the dough to rise for about 1-1.5 hours.
v) Shaping and frying: Once the dough has risen, shape the doughnuts, fry them, and
apply any glaze or toppings.

b) Advantages:

i) The sponge method results in dough that has a more complex flavor due to the
fermentation step.
ii) Produces a lighter, airier texture for doughnuts.
iii) Yeast activity is more consistent, leading to a more reliable rise.

c) Disadvantages:

i) Requires an extra step and additional time for fermentation.

ii) May require more equipment (e.g., mixing bowls, fermentation containers).

Figure 2 Step 1 in Preparing Bread Using Sponge and Dough Method

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Figure 3 Step 2 in preparing bread using Sponge Method

1.3) Tangzhong

Tangzhong, also known as water roux, is a technique used in bread baking where a
portion of the flour and water is cooked together into a smooth paste before being added
to the dough. This method helps create a softer, fluffier, and more moist bread with a
longer shelf life. The roux is typically made by heating a mixture of water (or sometimes
milk) and flour to about 65°C (149°F) until it thickens into a pudding-like consistency.

When added to the dough, the Tangzhong improves the dough's ability to retain moisture,
making the bread softer and more tender. It's commonly used in Asian-style breads, like
Hokkaido milk bread or Chinese steamed buns.

Tangzhong is a bread-making method that involves cooking a mixture of flour and liquid
to create a thick paste that helps to retain moisture in the bread, resulting in a softer,
fluffier, and longer-lasting loaf. This technique is popular in Asian bread recipes and is
loved for the superior texture and quality it imparts to the bread. The process is relatively
simple but has a profound impact on the final result, making it a favorite technique for
home bakers and professionals alike.

a) How to Make Tangzhong:

Tangzhong is easy to make and involves two main ingredients—flour and water (or
sometimes milk).
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Here's a basic method:

i) Flour: Typically, bread flour is used because it has a higher protein content, which
helps create structure in the bread.
ii) Water (or milk): The liquid is the medium in which the starches in the flour gelatinize.

b) Procedure:

i)Mix the Flour and Liquid: For a standard Tangzhong, you use about 1 part flour to 5
parts water by weight. For example, for 25g of flour, you'd use 125g of water.
ii)Cook the Mixture: In a saucepan, combine the flour and water, and stir the mixture over
medium heat. As it heats up, the mixture will begin to thicken. Keep stirring constantly
to prevent lumps. You’ll notice the mixture transforming from a runny liquid into a
thicker paste. Continue cooking until it reaches a consistency similar to pudding or
thick custard. This should only take a few minutes.
iii)Cool the Tangzhong: Once it has thickened, remove the Tangzhong from the heat and
let it cool down to room temperature before incorporating it into the bread dough. This
prevents the dough from being affected by the hot paste.
iv)Incorporate into Dough: Typically, the Tangzhong is added to the dough mixture along
with the other wet ingredients. It's usually about 25-30% of the total flour weight in
the recipe, although this can vary depending on the recipe you're using.

c) Tangzhong-to-Total Flour Ratio:

The amount of Tangzhong added to the dough depends on the total flour used. A general
guideline is to use around 25-30% of the total flour weight in Tangzhong. For example,
if your bread recipe calls for 500g of flour, you would use approximately 125-150g of
Tangzhong.
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QUESTION:

1. Explain in detail what is straight dough method?

____________________________________________________________________

2. List down three (3) mixing method that you can use for making doughnut.

i.

ii.

iii. _____________________________________

3. How long you need to proof the sponge dough in preparing sponge and dough
method?
_____________________________________________________________________
_____________________________________________________________________

REFERENCES:

1. Gisslen, W. John Wiley & Sons Inc (2009), Professional Baking 5th Edition.

2. Gisslen, W. John Wiley & Sons Inc (2005), Professional Baking 4th edition.

3. Labensky, S.R., Tenbergen, K.G., VanDamme, E & Martel P. Prentice Hall (2004),
On baking: A Textbook of Baking and Pastry Fundamentals.

4. Joseph Amendola, Nicole Rees, John Wiley & Sons. (2002), The Baker’s Manual
Fifth Edition, ISBN 0-471-40525-6

5. Gisslen, Wayne John Wiley & Sons. (1946), Professional Baking Third Edition, ISBN 0-
471-34646-2