The doughnuts are soft and sweet, suitable for all ages. Every time they are a family, they like it. I tried several recipes to find the taste, so I recorded it and shared it with everyone.
Flour, sugar, salt, dry yeast, and eggs are placed in the pot (this time you need to do more to figure out the amount of 3 eggs), the milk microwave oven is warm, and it is poured into the mixture several times. Butter melts at room temperature in advance
All the milk is poured, the flour mixture is flocculated, and there is no dry flour at the bottom of the basin. Start to knead the dough, knead it into a smooth dough and add butter to continue to knead.
The dough can be smashed so that you can rest your wrists. It will be smoother after waking up for about half an hour. The black spot on the dough in the figure is cinnamon powder.
It is twice as large, and it can be used at room temperature for about 20 hours.
At this time, there are a lot of air bubbles in the dough, and the dough is exhausted with a little force. Don't be reluctant to lick. Don't worry that the finished product will not be soft, because there will be time to wake up later. If the exhaust gas is not enough to blow out, there will be big bubbles or hollows!
After the exhaust, the dough is kneaded into a dough of about 1.5 cm, not too thin. With the donut mold, you can find one or two prototypes of the right size without a mold.
Remove the trimmings, and the finished cover is covered with a damp cloth. Pay attention to the code to leave enough expansion distance. Repeat the previous step in the dough and repeat it several times until the dough is used up.
The figure shows the formation of the last dough, first smashed into a small ball, slap a flat hole in the middle to cover the small round bottle cap, and then turn the circle to flatten.
Wake up for half an hour to start frying, the medium heat oil temperature is maintained at about 180, too high surface is quickly burnt, the heart is still not cooked, the oil temperature is too low and easy to absorb oil. Boil until the light golden on both sides, and add oil-absorbing paper to the plate to cool.
When the bagel is not hot for two minutes, use a flour sieve to evenly sprinkle the powdered sugar. The bagel is too cold and the powdery sugar can't stick to it. The hot sugar powder will melt, and there is no effect of white snow frost.
The bread dough just out of the pan is soft and delicious!
You can also change the chocolate into a chocolate without adding sugar powder. When the water melts the chocolate into a paste, wait for the bagel to cool, pour it, or put a layer of chocolate on the bagel. The chocolate is crispy and tastes great! PS This amount can make 22,23 bagels for your reference. If you don't want to eat fried, you can also bake in the oven, but it is still more fried.