doughnut doughnuts
By VicentaLakin
many friends think that bread can only be baked in ovens, but in fact it can be made in addition to roasting, and today they recommend a bread without ovens — donuts. friends who love to watch the opera must be lured by foods called doughnuts, and colours doughnuts are absolutely fatal. that's what we chinese call donuts, the sound of which is donnas, a fried pasta, which has the same thing as chinese oil cakes. in china, too, it was only a few years before it became popular, and it has always been a high name。
Recipe Recommendations
- high-gluten flour 200g
- low-gluten flour 50g
- water 115g
- eggs 30g
- fine sugar 35g
- salt 3g
- yeast 3g
- butter 20g
Steps for doughnut doughnuts
1
Handicraft or baker chefs rubbing their faces to the full expansion stage, then fermenting for the first time
2
When it's twice the size of the fermentation, press pressure to vent
3
When you're venting, it's rounded up again
4
When flattened, the face cane was applied to a face of 0.6-0.8 cm thick. (If there's bubbles, slap the pressure with your hands, don't push.)
5
Press it hard with a donut
6
As many donuts as possible on the face
7
Tear off the middle and the pieces around it with your hands
8
Put it in the oven for about 40 minutes
9
Hot oil in the pot. Temperature control around 180
10
It'll swell in the back of the pot
11
It's not too hot. It'll blow up on two sides
12
If the remaining dots don't work in circles, they can go round and blow up into a ball. Donuts are ready