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ChefSteps

V7
Texture: Very tender crumb structure; almost too tender. When you bite into it there is not much of any resistance. The cysteine definitely played a role in breaking down the starches into to sugars, and leading to the tenderer crumb. There was a little fat absorption in the doughnut, and that could be because there was not enough protein in the dough now that we are using cysteine. Another possibility is that, because we are frying larger doughnuts this time, the oil temp, frying time, and oil need to be adjusted.Flavor: Has a nice balance to it now. The diastatic malt elevates the sweetness just a touch. Color: Color forms well when frying in this recipe due to the milk powder. Don&#39;t see much of a reason to mess with it.For V8 we would like to taste V7 with only bread flour. This should elevate the protein levels helping with the fat absorption problem. The doughnut was a little too soft for us, the increased protein should help with that.