donut
Is there anyone who doesn't know that donuts are fried? Today let's take a look at how donuts are made.
Has always been very fond of eating donuts, that one golden full of small circles, the surface is decorated with chocolate sauce or other various materials, the taste is super rich; the donut itself is soft and can taste very good, plus the icing on the cake of various materials, the flavor is on the next level, no wonder some bakeries rely on the donut This single product can be fired out of the circle, the donut can really play out the flowers, and eating the donut will really make people feel happy.
Materials required
Main dough
Yeast: 3 g
Purified water: 25g
Caster sugar: 35 g
Milk: 125g
Egg yolks: 25g
High gluten powder: 175g
Low gluten powder: 75 g
Baked milk powder: 7.5 g
Butter: 30 g
Sea salt: 5 g
Other materials
Cooking oil: Fried donuts
Powdered sugar: to taste
Production steps
1. Add yeast, purified water and castred sugar to the Small Beauty Pot together, set the time 30 seconds / speed 3 mix well;
2. Continue to add milk, egg yolk, high gluten powder, low gluten powder, baked milk powder, set the time 30, turn the speed knob from 3-6 to mix well until you can't see the dry powder;
3. After mixing well, knead the dough in the kneading mode for 4 minutes, then add butter and sea salt to the bottom of the small beauty pot and continue kneading the dough for 3 minutes;
4. Take out the kneaded dough, simply round and shape it, put the waking hair box sealed, and then put it into the fermentation box at a temperature of 28 ° C, and the waking time is 35 minutes;
5. After waking up, take out the patting to remove excess gas, cut into 50g/piece of small dough with a scraper, roll round seal and relax for 15 minutes;
6. Cut 10 square oil paper of 10 * 10 cm during the relaxation process, smear a small amount of flour on the oil paper to prevent sticking, and put it in the baking tray for later;
7. The dough is loosely completed, there are two kinds of shaping methods, the first: the dough is flattened or rolled out with a rolling pin, the fingers are dipped in an appropriate amount of flour, the hole is drilled from the center of the dough, and then the hand shape is kneaded into a ring; (This one is more suitable for novices)
8. The second method of shaping: the dough is flattened, rolled out with a rolling pin into a bull's tongue shape, smooth side facing down from one side to wrap into a long strip, slightly rolled by hand to shape the long strip, and then rolled out one end at the closing point upwards, and the other end is wrapped and kneaded tightly with the rolled part;
9. After the shaping is completed, the dough is placed on the oil paper, and the dough closure of the second shaping method should be placed facing down;
10. Put into the fermentation tank, wake up at a temperature of 35 ° C for 30 minutes;
11. Before the end of the awakening, heat the oil to 180 ° C, gently put the dough into the oil pan, and turn it while frying;
12. Fry until golden brown on both sides, take out and put it on the drying net to control the oil, dry until it is warm, and the surface is evenly coated with powdered sugar, and you can eat it;