Donuts
By VicentaLakin
Recipe Recommendations
- high-gluten flour 150g
- low-gluten flour 100g
- yeast 3g
- bread improver 1.5G
- powdered sugar 25g
- salt 3g
- milk powder 10g
- egg liquid 15g
- water 135G
- butter 25g
- sweet fragrance
- roast
- several hours
- ordinary
Steps for Donuts
1
Prepare all raw materials。
2
The dry materials are placed in the face machine, the salt is separated from the yeast and they are mixed。
3
Add egg fluids and low water levels。
4
High-to-high-surface smooth and then low-shell blend。
5
High-speed smoothing to the surface can pull out a thin film and not break it。
6
The fermentation in warmth is done by placing the fermented face on the cover of the container。
7
Finger powder is inserted into the flour, the small hole does not bounce back, and the face does not collapse to prove fermentation is sufficient。
8
Flowed fermented noodles and split them into 50 g/pieces, with a round pine for about 15 minutes。
9
An elliptical form of a loose pasta。
10
Turn the noodles up and down。
11
Then the palms of the folding hands were stretched and flatted。
12
The other side was wrapped up on a flat-looped face and squeezed。
13
The dish is covered with a small amount of flour, and the lasagna is placed on the dish, leaving the corresponding space。
14
The film is protected, fermented at 30 degrees in the middle of the oven for 40 minutes, and the oven is filled with bowls of open water to ensure the humidity of the noodles during fermentation。
15
It's fermented twice as big。
16
There's plenty of oil in the pan。
17
Turn the fire and blow it in the face。
18
Blasted donuts out of the boiler。
19
It's cold and sugar powder。
20
The finished chart。