A doughnut not a doughnut

A doughnut not a doughnut

Introduction:

"Slim doughnuts? At first, I was a little curious. Actually, there was no doughnut mold. As a result, when pressing with mousse mold, the middle circle became larger, resulting in a larger hole in the middle and a smaller gap with the outer circle. After fermentation, the dough didn't feel swollen. Ah, it seems that it's time to lose more molds. Although it's a little slimming, it doesn't affect the taste. The taste is still very good. It seems that we must do it again when the mold fails. "

Production steps:

Step 1: raw material drawing.

Step 2: dry yeast is dissolved into yeast water with half warm water.

Step 3: add sugar and eggs to the flour.

Step 4: pour in yeast water, stir and knead into a smooth dough.

Step 5: knead the dough to the complete stage (the glove film can be pulled out, and the small hole will be in a regular round shape after being broken), put it into a basin, cover it with a wet cloth, and ferment to twice the size.

Step 6: press the middle of the dough with your fingers, and the fermentation is completed without collapse or retraction.

Step 7: ferment the dough, exhaust and knead well.

Step 8: cover with wet cloth and ferment for 15 minutes.

Step 9: spread salad oil evenly on the baking pan.

Step 10: roll the fermented dough into pieces and press it out with a mold.

Step 11: use a shovel to put the green body on the baking plate coated with salad oil, and finally ferment for 40 minutes until it is 80% large.

Step 12: pour the oil into the pan, the oil temperature is 80% hot, and put the green body into the frying pan.

Step 13: Fry one side and turn it over.

Step 14: fry both sides of golden yellow, then take out the oil control. Serve with chocolate sauce or sugar powder.

Materials required:

High flour: 220g

Dry yeast: 10g

Egg: one

Sugar: 30g

Warm water: moderate

Note: 1, dough water should be divided into several times, do not add all at once. 2. The dough must be covered with wet cloth during fermentation. I was a little lazy during the first fermentation, which caused the surface of dough to dry. 3. The fermented dough is very sticky, so be sure to apply a layer of salad oil to prevent it from sticking. 4. It's better to roll the dough into thicker pieces, which will be thicker after fermentation. 5. When the pressed dough is fried, use a shovel to lift it, otherwise it is easy to deform. 6. The oil temperature is 80% hot, otherwise the oil temperature is low, the dough eats more oil, the oil temperature is high, the dough is easy to burn. 7. According to personal preference, sprinkle with powdered sugar, almond slices, chocolate sauce, etc.

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: sweet