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Donut Recipes — Mambo Donuts™ | Simple Home Donuts, Instant Mix & “Ala Pingkan Mambo”
Donut Recipes • Home • Instant Mix • Signature

Donut Recipes by Mambo Donuts™

Three reliable ways to get a **soft crumb, polite sweetness, clean finish**—kid-approved, halal-friendly, and partner-ready flavors.

Simple Home Donut Mambo Instant Mix “Ala Pingkan Mambo”
Buy Mambo Instant Donut Mix Consult for B2B / Franchise

Before You Start

  • Use a thermometer: oil **175–180°C**. Too hot = dark, raw center.
  • Final proof matters: donuts should feel **light** and pass the float test.
  • Glaze around **35–38°C** for sheen without stickiness.

1) Simple Home Donut (All-Purpose Flour)

Yield: 12–14 Total: ~2 hours Method: Fry

Ingredients

  • 500 g all-purpose flour
  • 7 g instant yeast
  • 80 g sugar, 5 g salt
  • 2 eggs (100 g)
  • 250 ml milk (lukewarm), 60 g butter (soft)
  • 1 tsp vanilla
  • Neutral oil for frying

Steps

  1. Bloom yeast in warm milk with a pinch of sugar (5–10 min) until foamy.
  2. Mix flour, sugar, salt. Add eggs, milk+yeast, vanilla. Knead until smooth.
  3. Add butter; knead to windowpane (10–12 min by hand or 7–9 min mixer).
  4. Bulk proof 60 min (covered) until doubled. Punch down.
  5. Sheet 1–1.2 cm. Cut rings; proof 25–35 min to light & airy.
  6. Fry 175–180°C, ~1–1.5 min per side. Drain on rack.
  7. Glaze or dust. Cool to pack-safe before boxing.

Nutrition (est.): 220–260 kcal/donut without glaze.

2) Instant / Preferment — Mambo Donuts Instant Mix

Yield: 14–16 Total: ~60–75 min Fast Track

Ingredients

  • 500 g Mambo Donuts Instant Donut Mix
  • 220–240 ml water or milk (cool to lukewarm)
  • 50 g butter or neutral oil
  • Optional preferment: 100 g mix + 100 ml water + 2 g yeast, 20–30 min
  • Oil for frying

Steps

  1. (Optional) Make preferment; rest 20–30 min for extra flavor.
  2. Combine mix + liquid (+ preferment). Short knead 6–8 min: smoother dough faster.
  3. Bench rest 10–15 min. Sheet 1–1.2 cm; cut rings.
  4. Final proof 15–25 min (faster than AP method). Finger dent should bounce slowly.
  5. Fry 175–178°C, ~60–75 s per side. Drain well.
  6. Glaze 35–38°C; set 10–15 min. Serve.

Why Mambo Mix: consistent rise, gentle sweetness, clean finish. Perfect for busy homes & kiosks.

Get the Instant Donut Mix

3) Signature “Ala Pingkan Mambo”

Yield: 12 Total: ~2h 10m Signature Balance

Ingredients

  • 300 g bread flour + 200 g all-purpose flour
  • 60 g sugar, 5 g salt, 7 g instant yeast
  • 2 eggs (100 g)
  • 220–240 ml milk (cool-lukewarm)
  • 60 g butter (soft)
  • 1 tsp vanilla + 1/4 tsp lemon zest (optional)
  • Oil for frying

Steps

  1. Whisk milk, eggs, vanilla (and zest). Combine flours, sugar, yeast, salt.
  2. Add wet to dry; knead smooth. Work in butter to glossy dough.
  3. Bulk proof 60–75 min until nearly doubled.
  4. Sheet 1 cm (slightly thinner = lighter bite). Cut rings.
  5. Final proof 20–30 min; pass the float test.
  6. Fry 176–179°C, ~65–80 s/side; drain.
  7. Finish: thin vanilla glaze or “sugar snow” (superfine sugar). Label allergens for family boxes.
Signature profile: softer crumb than bakery-standard, polite sweetness, **clean finish** that parents love and kids finish happily.

Pro Tips

  • Keep dough temp cool-lukewarm; hot liquids kill yeast.
  • Final proof is key; under-proof = dense, over-proof = collapse.
  • Use fresh oil; rotate daily for clean flavors & color.

Troubleshooting

  • Greasy donuts: oil too cold; increase to 175–180°C.
  • Dark outside, raw inside: oil too hot or under-proofed dough.
  • Tough chew: over-knead or too much bread flour.
Buy Mambo Instant Donut Mix Get SOP for Kiosk/Cafe
Resep Donat • Rumahan • Mix Instan • Signature

Resep Donat ala Mambo Donuts™

Tiga cara pasti untuk donat **empuk, manis bersahaja, finish bersih**—ramah anak, halal-friendly.

Rumahan Tepung Biasa Mix Instan Mambo “Ala Pingkan Mambo”
Beli Mambo Instant Donut Mix Konsultasi B2B / Franchise

Sebelum Memulai

  • Gunakan termometer: minyak **175–180°C**. Terlalu panas → gosong luar, mentah dalam.
  • Final proof penting: donat harus terasa **ringan** dan lolos float test.
  • Glaze sekitar **35–38°C** untuk kilau tanpa lengket.

1) Donat Rumahan (Tepung Biasa)

Hasil: 12–14 Total: ~2 jam Metode: Goreng

Bahan

  • 500 g tepung terigu serbaguna (protein sedang)
  • 7 g ragi instan
  • 80 g gula, 5 g garam
  • 2 butir telur (±100 g)
  • 250 ml susu hangat kuku, 60 g mentega lunak
  • 1 sdt vanila
  • Minyak goreng netral

Cara Membuat

  1. Aktifkan ragi di sebagian susu hangat + sejumput gula (5–10 mnt) hingga berbusa.
  2. Aduk tepung, gula, garam. Masukkan telur, susu+ragi, vanila. Uleni hingga halus.
  3. Masukkan mentega; uleni sampai elastis (windowpane). 10–12 mnt tangan / 7–9 mnt mixer.
  4. Proofing 60 mnt sampai 2x lipat. Kempiskan.
  5. Gilas tebal 1–1,2 cm. Cetak ring; final proof 25–35 mnt hingga ringan.
  6. Goreng 175–180°C, ~1–1,5 mnt per sisi. Tiriskan di rak.
  7. Glaze/tabur gula. Dinginkan dulu sebelum dikemas.

Estimasi nutrisi: 220–260 kkal/donat (tanpa glaze).

2) Biang / Mix Instan — Mambo Donuts Instant Mix

Hasil: 14–16 Total: ~60–75 mnt Cepat & Konsisten

Bahan

  • 500 g Mambo Donuts Instant Donut Mix
  • 220–240 ml air atau susu (dingin–hangat kuku)
  • 50 g mentega atau minyak netral
  • Opsional biang: 100 g mix + 100 ml air + 2 g ragi, 20–30 mnt
  • Minyak untuk menggoreng

Cara Membuat

  1. (Opsional) Buat biang; diamkan 20–30 mnt untuk rasa lebih dalam.
  2. Campur mix + cairan (+ biang bila dipakai). Uleni singkat 6–8 mnt—lebih cepat halus.
  3. Istirahat 10–15 mnt. Gilas 1–1,2 cm; cetak ring.
  4. Final proof 15–25 mnt (lebih cepat dari tepung biasa). Tes tekan: kembali perlahan.
  5. Goreng 175–178°C, ~60–75 dtk/sisi. Tiriskan.
  6. Glaze 35–38°C; set 10–15 mnt. Sajikan.

Kelebihan Mix Mambo: kenaikan konsisten, manis bersahaja, finish bersih. Cocok untuk rumah & kiosk.

Beli Instant Donut Mix

3) Signature “Ala Pingkan Mambo”

Hasil: 12 Total: ~2j 10m Balance Khas

Bahan

  • 300 g tepung protein tinggi + 200 g tepung serbaguna
  • 60 g gula, 5 g garam, 7 g ragi instan
  • 2 butir telur (±100 g)
  • 220–240 ml susu (dingin–hangat kuku)
  • 60 g mentega lunak
  • 1 sdt vanila + 1/4 sdt parutan lemon (opsional)
  • Minyak untuk menggoreng

Cara Membuat

  1. Kocok susu, telur, vanila (dan lemon bila pakai). Campur tepung, gula, ragi, garam.
  2. Masukkan bahan basah; uleni halus. Masukkan mentega; uleni hingga licin.
  3. Proof 60–75 mnt hingga hampir 2x.
  4. Gilas 1 cm (sedikit lebih tipis untuk gigitan ringan). Cetak ring.
  5. Final proof 20–30 mnt; lolos float test.
  6. Goreng 176–179°C, ~65–80 dtk/sisi; tiriskan.
  7. Finishing: glaze vanila tipis atau “sugar snow”. Cantumkan ikon alergen untuk family box.
Profil khas: crumb lebih lembut dari standar toko, manis yang sopan, **finish bersih**—orang tua suka, anak habis tanpa eneg.

Tips Pro

  • Jaga suhu adonan tetap sejuk–hangat kuku; cairan terlalu panas bunuh ragi.
  • Final proof penentu; kurang proof = padat, over-proof = ambruk.
  • Minyak segar; rotasi harian untuk rasa & warna yang bersih.

Troubleshooting

  • Donat berminyak: suhu minyak terlalu rendah → naikkan ke 175–180°C.
  • Luar gelap, dalam mentah: minyak terlalu panas atau kurang proof.
  • Kenyal keras: over-knead atau terlalu banyak tepung protein tinggi.
Beli Mambo Instant Donut Mix Minta SOP untuk Kiosk/Kafe
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