Jelly doughnuts

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prepare raw materiala butter to melt; b yeast in hot milk

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High-banded flour fell into a big bowl

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Milk yeast slowly pours into flour

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Combining into thick granular form, covering membranes for 15 minutes

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The fine sugar, yolk, salt, melted butter is then mixed

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Synthetic smooth, dyslexic face; fermented up to one-fold

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noodle exhausts, platinum pressure 1 cm thick; crackers press approximate shape

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It's fermented in a dish with high powder, about twice as big

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It's between 160 and 180 degrees

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It's between 160 and 180 degrees

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Poke a hole with a chopstick, turn a few laps, and squeeze into the jam

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Wow, I can't wait to eat while it's hot

*Recipe quantity, suitable for about 4 people; donuts are not suitable for overnight storage so I saved one to test exactly what the texture would be the next day. It wasn't soft and chewy anymore, the texture became heavy, so I suggest choosing an appropriate portion size to make. *There is another method to preserve donuts: freeze them after frying, but I haven't researched it and don't know what the texture is like, not recommended, no explanation. *In fact, I used 1/2 of the amount to make 12 pieces, and used the remaining dough to bake ham bread; the crumb was also amazing. *Regarding decoration, I sprinkled my favorite cinnamon sugar (ratio of brown sugar, white sugar, and cinnamon powder 1:1:0.2). *Regarding filling, I used rose jam; you can also use apricot, plum, strawberry, or other flavors. *The oil temperature when frying donuts directly affects the texture; I hope you can prepare a thermometer (cheap ones are twenty to thirty). (If the oil temperature is too low, the texture is heavy; if too high, it burns upon entering the pot). *Make sure the dough is soft and very evenly mixed. *Dough fermentation is also important; over-proofing will affect the taste. *For cutting the dough, I used a 4.5cm diameter cookie cutter (optional). *When putting the proofed dough into the frying pot, try to handle it gently (a spatula can be used).