French doughnuts
By VicentaLakin
French snacks made of a large number of eggs made of puffy paste, with a soft and soft sense of glitter, but tastes rather odoury, with simple practices, with a safe zero base based on steps, which could be stored on weekends and afternoons. ---The wheat kitchen, Iceland
Recipe Recommendations
- low-gluten flour 90g
- eggs of 3
- white granulated sugar 20g
- water 100ml
- unsalted butter 80g
- sweetening
- roast
- ten minutes
- ordinary
Steps for French doughnuts
1
Pumping eggs into the jar, dispersing them with a hand-held eggmaker, to be used。2
AFTER COMPLETION OF THE MED PREHEATER, THE FOOD PAN IS PLACED IN SALT-FREE BUTTER, WHICH IS ADDED TO WATER, WHITE SUGAR AND SALT, AND MELTS TO SALT-FREE BUTTER。3
TURN THE LOW TEMPERATURE, SIFT IN LOW-BANDED FLOUR, AND COLLIDE INTO A RADIANT FACE。4
In several cases, the egg fluids are mixed into smooth paste using hand-held egg-cutting devices。5
Pasta。6
将面糊装入裱花壶中，使用星形裱花嘴挤Pasta。7
When the little red pot preheat is finished, it is squeezed into the paste, covered with a cap and baked for six minutes。8
Take out and put it on the hanger。9
Put sugar powder on the plate。French doughnuts Make Tips
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