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At last, Doughnut Holes Recipe Development Version 9 is here!Texture: This time it sprang back slightly when bitten into. The diastatic malt definitely played a role in breaking down the starches into sugars. There was much less fat absorption in the doughnut, because of the increased protein in the dough. 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.
There are so many different textures and varieties of doughnuts we are looking to explore. We would like to work on getting them more tender. I feel that can be achieved without the cysteine, glucose and glice, things that are limiting to a home cook. Increasing the fat and moisture content should help greatly.