doughnut

doughnut

Introduction:

"Doughnuts are children's favorite food. The surface is covered with icing sugar, the appearance is sweet, the inside is flexible, and the aftertaste is full of fragrance! (expand)

Production steps:

Step 1: put the raw materials into the bread barrel except butter, and turn on the kneading mode.

Step 2: after the first kneading, add softened butter and start the second kneading.

Step 3: fermentation after kneading.

Step 4: ferment to twice the size.

Step 5: take out the exhaust and knead well.

Step 6: roll it into a dough about 0.5cm thick.

Step 7: use the doughnut mold to press out the shape. If there is no mold, you can also use the cup to press out the big circle first, and then press out the small circle at the mouth of the flower mounting mouth.

Step 8: take it out, put it on the baking tray, put it in the oven, put in a cup of hot water, and ferment for about 40 minutes.

Step 9: at the end of fermentation, you can see that the doughnuts are full.

Step 10: put the oil in the pan, heat it to 180 degrees, put the doughnut in gently, fry it for about one minute, turn it over, fry it for about one minute, and take it out.

Step 11: use kitchen paper to absorb grease from the fried doughnut and let it cool.

Step 12: sift the powdered sugar and serve.

Materials required:

GAOJIN powder: 150g

Low gluten powder: 100g

Fine granulated sugar: 25g

Salt: 3G

Milk powder: 10g

Egg liquid: 15g

Yeast: 3G

Butter: 25g

Water: 135g

Sugar powder: right amount

Note: this time we use the formula of love and freedom. I feel that the dough is relatively large. Instead of kneading the doughnut like his original formula, we roll the skin, which is easier to operate. Later, the dough was not used up, and about 250g was left. However, because it's relatively small, it shortens the time of frying, and you can turn it over after frying yellow on one side.

Production difficulty: simple

Technology: deep fried

Production time: several hours

Taste: sweet