A donut is a deep-fried sweet dish made with flour, sugar, cream and eggs. The two more common shapes are hollow rings or closed types with sweet fillings such as cream and egg paste (custard) in the middle. In Asia, donuts are mainly used as a snack, but in the United States, many people use donuts as a staple for breakfast, and even set up a "donut day".
Introduction to the method of doughnut: 1, mix material A evenly knead into a ball, and knead until the dough is bright and non-sticky;
2, the dough is better fermented for 90 minutes;
3. Stir ingredient B in addition to the cream evenly and add it to the fermented dough in Recipe 2;
4, method 3 in the dough and then add the cream in material B to continue kneading (stirring);
5. Knead until the dough is pulled up and stretched to a reinforced and shiny extension stage and stop;
6, take out the dough, use the rolling stick to roll out into a dough skin of about 1-1.5cm thickness, and then wrap it in plastic wrap and let it sit for 10-15 minutes; 7, use the donut model to press out the doughnut shape, pinch the reverse by hand and put it on the plate, ferment for 40 minutes later; (Students without a fermentation box can find a foam box, fill it with a bowl of hot water, put the donut plate in it, cover the lid, so that it can also play a role in fermentation) 8, put into about 180 degrees of hot oil, one side for 30 seconds, Fry until golden brown on both sides, remove and drain.
There is no restriction on the learning time until the learning is learned, and the learning is satisfactory
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