Donut bread

1

All materials other than butter are placed in a bakery and the face rub is activated. Except for donut oil

2

Scrambling to the face stretch, smoothing the surface. Add softened butter. Keep rubbing。

3

Just rub it into a fully expanded state。

4

The fermentation function of the baker is based on a two-2.5 times larger than the original one。

5

The fermented pasta is removed and the exhaust is pressured with a cane。

6

Make the noodles about a centimetre thick。

7

I don't have a doughnut mold. Just find a round bowl. And the bowl is on the face, and it's a circle。

8

And then a little circle in the circle. ♪ Little circle I've got ♪

9

Put your hands on the right size paper. Make a double fermentation. fermenting twice as big as that。

10

The pot is hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot. You can't get too hot, or the donuts are on the surface. It's in there

11

When you're in the pot, you're going to wrap it up with chopsticks。

12

If you blow it to the surface, you can make a pot。

13

Put some sugar powder on the fried doughnuts。

14

With other vegetables and fruits, it's a beautiful breakfast。

If there's anything wrong with my recipe that can be raised directly in the comment area, or if you send me a private letter, I'll see you talking to the boss. Since the amount of flour used for each brand is different, the noodle section does not pour water into it at once, leaves about 10 grams of water, the lumber moisture of the noodle considers whether to add ~2.2 donuts to the face, and the so-called “love membrane” is not deliberately covered, the face of the noodle is unbreakable and the mouth is serrated. 3 The fermentation must learn to look at the state, which is not the same as the fermentation time when the weather is not the same if it is 2.5 times larger. 4. The fermented pasta exhaust must be in place. Otherwise, the bread will be empty, bad internal organization, etc。