Glutinous Rice Twisted Doughnuts in Traditional Korean Market-style｜Best Recipe

I made chewy Glutinous Rice Twisted Doughnuts in Korean traditional market style at home.
Fry delicious market-style Twisted Doughnuts with fresh oil!

In the video, wheat flour, alpha corn flour, and glutinous rice flour are added separately,
but mixing in advance is recommended.
(๑•᎑•๑)

Mukgling's baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.

(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)

■ Dough Formulation
B's(%): 70.0%, Tr(g): 140.0g Strong Flour
B's(%): 20.0%, Tr(g): 40.0g Alpha Corn Flour
B's(%): 10.0%, Tr(g): 20.0g Wet Glutinous Rice Flour
B's(%): 10.0%, Tr(g): 20.0g Sugar
B's(%): 5.0%, Tr(g): 10.0g Butter
B's(%): 1.8%, Tr(g): 3.6g Salt
B's(%): 1.5%, Tr(g): 3.0g Instant Dry Yeast
B's(%): 85.0%, Tr(g): 170.0g Water (27℃)

■ Process | Room temperature: 25℃
1. Add water into the bowl.
2. Add instant dry yeast and mix evenly.
3. Add sugar and dissolve.
4. Add salt and dissolve.
5. Add melted butter(35℃) and mix evenly.
6. Add strong flour, alpha corn flour, wet glutinous rice flour, Mix evenly until no flour is visible. (Dough temperature : 28℃)
7. After 20 minutes of rest, the first fold(folding).
8. After 20 minutes of rest, the second fold(folding).
9. Refrigerated fermentation: 4℃, 12 hours
10. Division and shaping. (please see video)
11. Pour cooking oil into the pan and preheat to 190°C.
12. Add the dough to the preheated oil and fry.
During frying, the oil temperature should be maintained at 180°C.
13. It is recommended to complete the frying time within 2 minutes.
(You need to adjust the time until the desired color comes out)
14. Eat with sugar to suit your preference.

■ Note: Be careful because the oil temperature is very hot!

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