Polish donuts
By VicentaLakin
It's good to make a cold, but irresistible, Polish donut today, easy to use, easy to operate, sweet to the end, with a little white sugar or frosting on the surface, and a chocolate, if you can。
Recipe Recommendations
- high-gluten flour 50 grams
- qingshui 50 grams
- yeast 0.5 grams
- medium-gluten flour 350 grams
- milk powder 30 grams
- white granulated sugar 30 grams
- salt 5 grams
- eggs one
- unsalted butter 30 grams
- fine sugar appropriate amount
- sweetening
- baking
- several hours
- senior
Steps for Polish donuts
1
A Polish yeast is prepared one night in advance, with 50 grams of condensed flour, 50 grams of fresh water and 0.5 grams of yeast mixed up to the point of no dry powder. Room temperature (around 25°C), fermentation for half an hour, then cooling the refrigerator for one night. The fermented Polish yeast, with small bubbles on the surface, the internal tissues with many mesh holes, smelling no sour smell, has grown three to four times as big as it was。
2
We start with a Polish yeast, a condensed flour of 350 grams, milk powder of 30 grams, white sugar of 30 grams, salt of 5 grams, yeast of 4 grams, clean water of 120 grams, eggs of 1 and start mixing directly on the cook machine。
3
Smuggled for about 10 minutes, evenly smouldered the thick membranes, then added 30 grams of salt-free butter with a softened room temperature。
4
It's about 15 more minutes, and I think I'll be able to get a thin mitt。
5
Take out the noodles, round them and wrap them up, and ferment the room for about 50 to 70 minutes。
6
Take the fermented pasta, take the air, and then make a big, 1 cm thick piece。
7
Cut out a circle face with a round mold and a small circle in the middle. If you don't have a mold, you can use a bowl or a cup
8
The rest of the dough is then round and thin and cut out again。
9
Cut out the noodles, put them on the tarp, put them in the oven and fermented again. The oven is 35°C, 80°C wet and fermented up to 1.5%
10
Prepare a boiler of oil, heat up to the chopsticks and put it in an intense little bubble。
11
Turn the fire, put it in the fermented noodles, and blow it up to two sides。
12
When it's out, put it on the shelf, and it's cool。
13
When the donuts are completely cooled, a little sugar or frost can be covered。
14
POLISH DONUTS. FINISH O
15
The heat explodes, but it is irresistible。
16
The smell of milk tastes so good, it tastes so good and chews so good。Polish donuts Make Tips
1. Flour use varies from brand to brand and may be added according to the water use of flour. 2. White sugar is better when the donuts are cool and the sugar melts when it's hot。