The original donut
By VicentaLakin
The milky, soft-sniffed, original donuts are also loved by the baby。
Recipe Recommendations
- high-gluten flour 200 grams
- whole egg liquid 30 grams
- milk 100 grams
- dry yeast 3 grams
- salt 1/2 teaspoon
- butter 25 grams
- white granulated sugar 30 grams
- powdered sugar appropriate amount
- salad oil appropriate amount
- milk fragrance
- fried
- several hours
- ordinary
Steps for The original donut
1
All bread materials, except butter, are mixed in basins and mixed into dry powder。
2
The noodles were placed in the toaster and the first and face procedure was activated for 13 minutes。
3
The procedure was completed, the face was rubbed to smooth, and the thicker film could be pulled out and the softened butter added. Start the second and face procedure, 13 minutes。
4
The procedure is completed, the noodles are rolled into the extension phase and small pieces of film that are not easily broken can be pulled out。
5
Take the noodles out of the basin and ferment twice as big。
6
Take out the noodles, dry the powder, squeez the noodles, remove the air, and relax for 10 minutes。
7
It is formed into square pieces, approximately 8 mm thick。
8
A donut mold is used to crush a circular donut. The remaining sides of the condo are retorted and retweeted and pressured out of the circle。
9
Make it all right, open the distance over the baker with oilpaper, and ferment it again。
10
Two fermentations are over. The base boiler heats up to an appropriate level of salad oil, so that the oil is as hot as five cents, one by one, into a donut. It's going to blow up on a gold and yellow face。
11
It was blown up to two sides of gold and oil was extracted。
12
When the donuts are completely cooled, it's enough to sift sugar on the front。