The doughnuts that I loved since childhood---doughnuts, delicious and sweet snacks, for most people, doughnuts may be more familiar and kind than sweet bread, because it stays Many people grow up in memory. The English word for doughnuts is Doughnuts, a kind of fried bread. In some bakeries, it is transliterated into "Donna" or "More". This translation is very embarrassing, but they are not destined to be a relishing name. I believe that for most people, the name of the doughnut is more popular (I want to ask how I got this.) In conclusion, let's take a look at everyone's comments and you will know.) The shape of Doughnuts is not necessarily a doughnut. There are many different methods of shaping, but in the country, the cute torus is the most well-known. Reference component: 6
After the butter is softened, add the fine sugar and salt, and beat it evenly with an egg beater to become a slightly bulky state.
Add milk powder, stir evenly, add eggs after several times, stir evenly
Stirred butter paste as shown
The dry yeast is dissolved in an appropriate amount of water (within the formulation). Pour the flour into the butter paste and pour in the yeast water and the remaining water.
Knead the dough. Place the dough on the chopping board and rub it for a while, or use the dough mixer to keep the dough in the extended stage where the film can be pulled out. Then ferment the dough at room temperature (the dough is covered with a plastic wrap or a damp cloth)
When the dough is fermented to 2.5 times the original size, the dough is fermented. In general, the fermentation time is about 1 hour. The higher the room temperature, the faster the fermentation rate and the shorter the time required.
Fermented dough, press out the gas inside by hand, then leave the dough at room temperature for 15 minutes
Wake up the dough and use a rolling pin to form a 0.1cm thick piece. After you have finished, wake up for five to ten minutes.
Cut the dough into the shape of a donut with a donut mold
The sliced donut dough is placed on a floured baking sheet. After the cutting, the excess dough can be re-kneaded into a mass, and after 15 minutes of relaxation, it is opened and cut again. The cut doughnut dough requires a second fermentation. Do not use too high temperature for the second fermentation of donut dough. If it is summer, cover the doughnut dough with plastic wrap or damp cloth, ferment directly at room temperature, ferment for 40 minutes to 1 hour until the dough It is twice as large as the original (if it is winter, put the doughnut dough into the oven, and put a plate of warm water to keep the temperature in the oven and let the dough fully ferment)
Heat the oil pan and place the fermented doughnut dough in a frying pan and fry until golden on both sides. When one side is blown up, it is necessary to turn it over in time. Fried doughnuts, drained, placed on a cooling rack to cool
After the doughnuts are completely cooled, they can be eaten with the powdered sugar on the surface.
1. A donut is a fried bread. It is similar to the general method of making bread, but it is finally fried in a frying pan instead of being placed in an oven. The donut recipe for doughnuts can be thought of as a typical sweet bread recipe, but the difference is that the dough dough has less butter, because the dough with a higher butter content absorbs the oil very easily during the frying process. It will be too greasy after being blown out. 2, fried donut oil, with ordinary cooking oil, such as corn oil, sunflower oil or edible blending oil. The amount of oil is adjusted according to the size of the pot. The oil should be kept at a certain depth. The doughnut should be able to float after being placed in the oil pan. The fried oil is filtered and the impurities are preserved. It can be reused the next time the doughnut is fried. The use of fried oil for a long time and repeated use will produce harmful substances, but our own fried doughnuts generally do not take too long, and the amount of fried is also small, so repeated use 3-4 times is no problem. 3, the doughnuts should be completely cooled before they can be stained with powdered sugar. When the hot doughnuts are stained with powdered sugar, the powdered sugar will melt quickly. If you don't want to get sugar powder, you can also stick it. 4, the oil temperature of fried doughnuts should be well controlled, generally 190 degrees. If you have the conditions, you can buy a thermometer that measures the temperature of the oil. The oil temperature is too low and the frying time is too long. The doughnuts tend to absorb too much oil and become greasy. It is ideal to control the time of each doughnut frying in 1.5 minutes. 5. After the second fermentation of the doughnut dough, it will become very soft. When you take it, be very careful. Sprinkle some hand powder on your hands to prevent the dough from sticking to your hands. Sometimes, in order to make the dough better, we can prevent the dough from being fully fermented, and only ferment to 3/4, the dough will be much better. But the softness of the finished product will be worse.