Donuts
By VicentaLakin
The donut is a pasta pastry paste with chocolate and sugar beads for decorative dessert, and it's too sweet for a person, but it's too sweet for a traditional pasturage, too greasy for an oven, not sweet, not greasy, good-looking, good-looking, and daughter can help. A cup of flour and milk and fermentation. It can be done without a donut. Guess what I used? It's good to see Moose's molds, fried egg molds, and little bottle caps, and it's great to make donuts, and my daughter's little sugar beads, and it's so good to see a dibs. It's so easy, it's not hard. Let's just say that you want to do something nice, or do it with a little skill。
Recipe Recommendations
- sweetening
- baking
- several hours
- simple
Steps for Donuts
1
First, milk and eggs are poured into the bread machine, sugar and salt are placed on the corner, then high-weather flour is poured into the bread machine, with yeast in the middle, and paste is rubbed into a soft butter until it can pull out a large sheet of film, and the room is warm enough to ferment twice as high。
2
it's not too thick, because it's fermented. if it's too thick, it's thicker, and donuts are too thick, then they're too thick, and they're too thick. they're pressed out of shape with their favorite molds, and they're punched out with a bottlecap. that's the shape of the doughnut, and i made the flower, heart and pentagon。
3
The pressured noodles are then carefully placed in a non-clattering dish, and if the dish is not non-clause, the oil sheet is attached to it。
4
fermentation is repeated, twice as large as the original one, preheating the oven, 180 degrees, burning up and down, mid-level, 12 minutes of roasting。
5
Chocolate insulation heats, melts to liquids。
6
Take a bread with chocolate, then put sugarballs。
7
Donuts are ready。Donuts Make Tips
1. If bread is to be made so soft, it must be fermented, otherwise the doughnuts will be hard, inelastic and not good. 2. The temperature and time of the oven shall be adjusted according to its own oven. Chocolates are insulated from water for heating, otherwise excessive temperatures separate chocolates from oil。