nicholas
816b28e179
Consolidate the application, culinary data model, read-only runtime, and registry-backed deployment.
149 lines
2.9 KiB
YAML
149 lines
2.9 KiB
YAML
schema_version: 2
|
|
id: donuts
|
|
title: Donuts
|
|
categories:
|
|
- dessert
|
|
tags:
|
|
- fried
|
|
yield:
|
|
amount:
|
|
quantity: 200.21
|
|
unit_id: gram
|
|
basis: theoretical
|
|
scaling:
|
|
mode: hybrid
|
|
basis_id: formula_basis
|
|
basis_amount:
|
|
quantity: 100.0
|
|
unit_id: gram
|
|
components:
|
|
- id: main
|
|
name: Main
|
|
items:
|
|
- id: line_01_flour_bread
|
|
reference:
|
|
ingredient_id: flour_bread
|
|
amount:
|
|
quantity: 100
|
|
unit_id: gram
|
|
percentage: 100
|
|
basis_member: true
|
|
- id: line_02_water
|
|
reference:
|
|
ingredient_id: water
|
|
amount:
|
|
quantity: 50
|
|
unit_id: gram
|
|
percentage: 50
|
|
- id: line_03_shortening
|
|
reference:
|
|
ingredient_id: shortening
|
|
amount:
|
|
quantity: 18.8
|
|
unit_id: gram
|
|
percentage: 18.8
|
|
- id: line_04_egg_whole
|
|
reference:
|
|
ingredient_id: egg_whole
|
|
amount:
|
|
quantity: 12.4
|
|
unit_id: gram
|
|
percentage: 12.4
|
|
- id: line_05_sugar
|
|
reference:
|
|
ingredient_id: sugar
|
|
amount:
|
|
quantity: 6.5
|
|
unit_id: gram
|
|
percentage: 6.5
|
|
- id: line_06_nonfat_milk_powder
|
|
reference:
|
|
ingredient_id: nonfat_milk_powder
|
|
amount:
|
|
quantity: 6.5
|
|
unit_id: gram
|
|
percentage: 6.5
|
|
- id: line_07_instant_yeast
|
|
reference:
|
|
ingredient_id: instant_yeast
|
|
amount:
|
|
quantity: 2.21
|
|
unit_id: gram
|
|
percentage: 2.21
|
|
- id: line_08_baking_powder
|
|
reference:
|
|
ingredient_id: baking_powder
|
|
amount:
|
|
quantity: 1.75
|
|
unit_id: gram
|
|
percentage: 1.75
|
|
- id: line_09_salt
|
|
reference:
|
|
ingredient_id: salt
|
|
amount:
|
|
quantity: 1.75
|
|
unit_id: gram
|
|
percentage: 1.75
|
|
- id: line_10_mace_nutmeg
|
|
reference:
|
|
ingredient_id: mace_nutmeg
|
|
amount:
|
|
quantity: 0.3
|
|
unit_id: gram
|
|
percentage: 0.3
|
|
equipment_ids:
|
|
- stand_mixer
|
|
steps:
|
|
- id: step_01
|
|
order: 1
|
|
instruction: Add water, egg, sugar, milk, baking powder, salt, nutmeg to mixer.
|
|
component_ids:
|
|
- main
|
|
- id: step_02
|
|
order: 2
|
|
instruction: Add flours, yeast, mix, conditioner.
|
|
component_ids:
|
|
- main
|
|
- id: step_03
|
|
order: 3
|
|
instruction: Mix until well incorporated.
|
|
component_ids:
|
|
- main
|
|
- id: step_04
|
|
order: 4
|
|
instruction: Add shortening.
|
|
component_ids:
|
|
- main
|
|
- id: step_05
|
|
order: 5
|
|
instruction: Mix until intense stage gluten development.
|
|
component_ids:
|
|
- main
|
|
- id: step_06
|
|
order: 6
|
|
instruction: Proof 1 hr, until roughly doubled.
|
|
component_ids:
|
|
- main
|
|
- id: step_07
|
|
order: 7
|
|
instruction: Sheet to 0.5 in.
|
|
component_ids:
|
|
- main
|
|
- id: step_08
|
|
order: 8
|
|
instruction: Cut donuts with 3 in donut cutter.
|
|
component_ids:
|
|
- main
|
|
- id: step_09
|
|
order: 9
|
|
instruction: Proof ≈45 min at 80 °F 65% rh on parchment.
|
|
component_ids:
|
|
- main
|
|
- id: step_10
|
|
order: 10
|
|
instruction: Fry 2 min per side at 350-365 °F.
|
|
component_ids:
|
|
- main
|
|
notes:
|
|
- Formula uses a nominal 100 g basis; review the yield before use.
|