Pumpkin Donut & ”The Versatile Blogger” Award 黄澄澄的南瓜甜甜圈和领奖的事

左看右看我的甜甜圈都长得像加了糖的贝果多一点。

我没有甜甜圈切割器，所以把面团揉圆后在中间戳一个洞，但是我太“温柔”了，不敢把洞弄大一点，深怕面团会受伤，结果第二次发酵后那个洞变成了咪咪眼。

另一个方法是把面团擀开，找一个圆形切割器（杯子什么都行）分割成圆形，再找一个小的圆盖子在面团中间盖出洞来。割出来的小面团就滚圆做成小粒状的甜甜圈。这是很多年前我第一次做甜甜圈用的方法，还记得当时我是买了Prima牌的预拌粉，记忆中是很好吃，但是隔天会变硬。

这个配方做出来的甜甜圈很松软，刚炸好时真是好吃极了。还有，我很喜欢它的颜色，黄澄澄的好美。隔天外皮有点硬，但内部还是软的。配方没有加蛋，所以素食者也能做来吃。

Ingredients: (yield about 14 donuts)
250g bread flour (I used 180g bread flour & 70g plain flour)
10g custard powder
½ tsp salt
15g sugar
125ml cold water (I used about 100ml only)
4g (about 1tsp) instant yeast
50g pumpkin flesh (steamed and mashed)
20g butter
Castor sugar for coating

Method:

1) Mix all ingredients (except butter) to form a soft dough (do not add water at one shot, stop when soft dough is formed).
2) Turn out the dough onto a lightly floured work surface. Knead and mix in the butter into the dough. Continue to knead until the dough becomes smooth and elastic.

3) Form the dough into round ball, place it into a big mixing bowl and cover with cling wrap, let it rise in room temperature for 40 minutes.
4) Turn the dough onto a lightly floured work surface. Roll out the dough into a big rectangle with a floured rolling pin and cut with floured donut cutter. Alternatively, divide dough into 30g each, roll into small ball and make a hole in the centre. Place the cut dough on floured pan. Cover with cling wrap and let it proof for 35 minutes.

5) Prepare a large pan lined with kitchen paper towel and add castor sugar into the pan. Heat oil and fry donut at medium low heat (the oil must not be too hot) till both sides become golden colour (I find that using chopsticks to turn the donut is easier). Once done, place donut in the pan and coat with sugar while it is still hot.

(Recipe reference: Famous Cuisine Magazine Issue No. 64)

上个星期neyeeloh颁给了我这个奖，不好意思等到现在才领奖。

认识neyeeloh是从她在一则留言开始，忘了是哪一篇，但我记得当时我正在上班的途中。看到留言后拜访她家，结果一看就爱上了，吸引我的是那份温馨亲切的感觉，当然还有neyeeloh用心为老公和孩子准备的蛋糕甜点和便当。

在这里要谢谢neyeeloh，谢谢你的奖，谢谢你伸出的友谊之手。