Beignet Donut 沙翁 Airfried made easy by Chef mol on golden hill (Re-load)

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Beignet (Donut) 沙翁 made easy by Chef mol on golden hill (Quantity: 10 mini)

Ingredients: Bread Flour – 70g, Canola Oil – 3 Tbsp, Tap Water – 100 ml, Granulated Sugar – 1 TBsp + another 1 TBsp to coat the beignet for serving, Table Salt – ¼ tsp, Egg – 2 (beaten), Vanilla Extract – 1/3 tsp.
Note: There is no animal fat.

Chef mol on golden hill said, "Joy from food as well as health in life can be achieved with easy ingredient, simple equipment and small portion."

1. Place water, canola oil, sugar, salt and tap water in a pot over stove top. Stir and heat until it comes to a boil. Add vanilla extract last.
2. Reduce heat, add bread flour while continue stirring. Cook off the moisture until dough forms.
3. Put formed dough in a big bowl to cool for about 5 min. Add the 2 beaten eggs – one at a time. Use of electric mixer is helpful. The resulting batter is a lot smoother than the formed dough from the pot.
4. Chill batter in the fridge overnight. Otherwise, the batter is in such a liquid form that it may be impossible to air fry into ball shaped beignets. From Batter to Beignet:
5. Pre-heat airfryer to 375 degree F. Grease tart tins and line drawer with foil for easy cleaning. Scope chilled batter into the tart tins. Then air fry at 350-375 degree F for about 8-10 min, flip half way thru. Monitor closely starting at the 4th minute and every 2 minutes thereafter to avoid over-browning. Be prepared to turn down the temperature, if needed. Size expands at least twice with air frying.
Note: Make sure there is enough batter in each tart tin for the beignet to come out as a ball. Having too little batter results in having a flat disc rather than a ball. If the time of air-frying is not long enough, it comes out flat as well.
6. Coat beignet with granulated sugar for serving.