Philips Airfryer - anyone have?

Bundu said:
View attachment 1334026
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Made some today for lunch. Used my great grandma's recipe, which comes out of a thin recipe book published by "Atlantic Refining Company of Africa Ltd. Their HQ was in Cape Town.

Vetkoek

4 cups flour
1/3 cup butter
4 level tablespoons sugar.
2 eggs
1 level teaspoon Bicarbonate of soda
Salt to taste
Sour milk

Found I had to bake them for 15 minutes though at 180 deg C.

The only difference is the vetkoek doesn't get as brown as they would in oil.
 
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Geoff.D said:
Made some today for lunch. Used my great grandma's recipe, which comes out of a thin recipe book published by "Atlantic Refining Company of Africa Ltd. Their HQ was in Cape Town.

Vetkoek

4 cups flour
1/3 cup butter
4 level tablespoons sugar.
2 eggs
1 level teaspoon Bicarbonate of soda
Salt to taste
Sour milk

Found I had to bake them for 15 minutes though at 180 deg C.

The only difference is the vetkoek doesn't get as brown as they would in oil.
Click to expand...
idk, I don't see gis in it.

[x] doubt
 
Geoff.D said:
Nice but complicated.
While on the subject of doughnuts, why the hole in the middle?
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Which part is complicated? I suppose I can understand that if you look at most of my bread-recipe I would have done a Tangzhong conversion after working out the hydration, because it is gluten free you have to convert first with as little as changing parts and then plug in the rest. So, attempt 1 was replaced by attempt 2 yesterday, which of course included the proper softeners and ready made Tangzhong:

  1. Prepare the flour mix (APF, used white light with milk powder as it should be closer to a 00 like)
  2. Then take a small amount from the APF and prepare a tangzhong, let that stand for 1 hour
  3. Added rest of the dry ingredients to the remaining APF (salt, baking powder, yeast and sugar)
  4. Mix that with the tangzhong into the wet (milk, water, apple cider vinegar, egg an egg yolk)
  5. Lite it rise for 1 hour or double in size, prepare the balls and let the balls stand for 30 mins
  6. Bake the balls in the airfryer at 180c for 5 mins, flip and another 4 mins
  7. Finally let them cool as they come out for at least 5 mins
Of course this adaption isn't on that page its my own amalgamation from the said examples, I even looked at Kook n geniet to get a general idea of their hydration, however as I guessed vetkoek is around 100 to 150% and not just 40-50%.

edit
Tangzhong will always give you a softer finish, but you have to do another hydration adaption to avoid over hydration when you use it.
 
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