Uploaded April 2023 | Updated September 2026, 3 weeks ago
Today, we're making these crispy crystal beignets with tangzhong, and we're calling them crystal-like because they have a beautiful open crumb like in crystal breads. Soft and fluffy on the inside and crispy on the outside, we'll be going into not only the recipe but also the science of the frying process and the dough, especially focusing on how we can minimize the absorption of oil in the dough. Watch the video for more!
#beignets #donuts #tangzhong
References:
1. K. J. Tan & G. S. Mittal (2006) Physicochemical Properties Changes of Donuts During Vacuum Frying, International Journal of Food Properties, 9:1, 85-98, DOI:10.1080/10942910500473947
2. Pariya THANATUKSORN, Chidphong PRADISTSUWANA, Pantipa JANTAWAT, Toru Suzuki
Oil Absorption and Drying in the Deep Fat Frying Process of Wheat Flour-Water Mixture, from Batter to Dough
3. The Staling and Texture of Bread Made Using the Yudane Dough Method
Hiroaki Yamauchi et. al.
Food Science and Technology Research.
doi.org/10.3136/fstr.20.1071
4. Iuga, Mădălina et al. “Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties.” Foods (Basel, Switzerland) vol. 9,6 828. 24 Jun. 2020, doi:10.3390/foods9060828
5. VanSteertegem, B., Pareyt, B., Brijs, K., & Delcour, J. A. (2013). The effects of fresh eggs, egg white, and egg yolk, separately and in combination with salt, on mixogram properties. Cereal Chemistry, 90(3), 269– 272.
6. Rheological Dough Properties as Affected by Organic Acids and Salt
A. Maher Galal et al. 1978.
Today, we're making these crispy crystal beignets with tangzhong, and we're calling them crystal-like because they have a beautiful open crumb like in crystal breads. Soft and fluffy on the inside and crispy on the outside, we'll be going into not only the recipe but also the science of the frying process and the dough, especially focusing on how we can minimize the absorption of oil in the dough. Watch the video for more!
#beignets #donuts #tangzhong
References:
1. K. J. Tan & G. S. Mittal (2006) Physicochemical Properties Changes of Donuts During Vacuum Frying, International Journal of Food Properties, 9:1, 85-98, DOI:10.1080/10942910500473947
2. Pariya THANATUKSORN, Chidphong PRADISTSUWANA, Pantipa JANTAWAT, Toru Suzuki
Oil Absorption and Drying in the Deep Fat Frying Process of Wheat Flour-Water Mixture, from Batter to Dough
3. The Staling and Texture of Bread Made Using the Yudane Dough Method
Hiroaki Yamauchi et. al.
Food Science and Technology Research.
doi.org/10.3136/fstr.20.1071
4. Iuga, Mădălina et al. “Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties.” Foods (Basel, Switzerland) vol. 9,6 828. 24 Jun. 2020, doi:10.3390/foods9060828
5. VanSteertegem, B., Pareyt, B., Brijs, K., & Delcour, J. A. (2013). The effects of fresh eggs, egg white, and egg yolk, separately and in combination with salt, on mixogram properties. Cereal Chemistry, 90(3), 269– 272.
6. Rheological Dough Properties as Affected by Organic Acids and Salt
A. Maher Galal et al. 1978.
