/ck/ - Food & Cooking

[Anonymous No.19692565]

I made donuts before but never stuffed
I tried making Boston cream ones and everything went fine except 5 minutes later the Boston cream exploded out of the dobut
I used a syringe to stuff them and just poked them 4 times each to stuff them
What did I do wrong?

[Anonymous No.19692662]

Were they fully cooled before you stuffed them?

[Anonymous No.19692720]

>>19692662
Yeah they were
I fry them over very low heat but they are fully cooked

[Anonymous No.19692809]

ask your mom cause i make cream pies with her every night

[Anonymous No.19692848]

>>19692720
cooled

[Anonymous No.19692862]

I've never made filled doughnuts. I don't understand something: does the pocket just... happen? Cuz I've fried regular-ass dougnuts but no pocket occurs, though I /have/ baked and filled choux pastry.
Explain.

[Anonymous No.19692881]

hot

[Anonymous No.19693017]

>>19692862
Think of the piping bag as a penis, the penis goes in tearing up the dough making room, the penis then gives cream that fills in the recently created hole.

[Anonymous No.19693058]

>>19692565
You need to make a hole with a long thin dowel (or chopstick) and push it side to side and up and down to make sure there is a large pocket inside. Put the donut on a scale, weigh it, use a piping bag with a normal piping tip attached with the small diameter as the hole you've made. Insert it into the hole, give it a good squeeze, weigh it again. Try around 15g to start and see if that's enough for you. Rinse And repeat. You can also just squeeze some of the filling off out the piping bag into a bowl with a consistent pressure and count. Watch how much is extruded over a time period then repeat that using a donut.

You were probably just over filling it

>>19692862
Different doughs entirely. Choux pastry has less gluten and more hydration. Creates more steam as it bakes which creates larger air bubbles. It has no yeast and requires other leveling agents(eggs.) It is a pastry. (Yeasted) Donuts are more like a sweet bread so it has more of a bread texture. Tighter crumb, good chew. You need to manually make the pocket. You can even use a tiny pair of tongs to pull out more of the bread inside of the donut and replace it with even more filling

[Anonymous No.19693064]

>>19693058
You are not very smart.

[Anonymous No.19693139]

>>19693058
Yes, I add extra gluten to my flour to make donuts
I hear people buy special flour but I can't find it so I buy pure gluten and add about 15 grams to the flour
I didn't think of making a hole, I thought that the pressure I used to fill it up would have enough force to break the dough inside

[Anonymous No.19693306]

>>19693064
>You are not very smart.