donut

1

Weigh all ingredients, except butter, and pour into the inner cylinder of the bread maker.

2

Select a hair work file and dough.

3

After 20 minutes, add the butter and continue kneading.

4

Fermentation for the first time to twice the original size.

5

Remove the dough and gently squeeze the dough to remove air bubbles and knead it into a round shape.

6

Roll out the dough with a rolling pin into a dough sheet about 1-1.5cm thick, use a doughnut model to press into a doughnut shape, and brush the dough with a little flour.

7

Use a spatula to shovel onto a baking sheet and place in the oven for final fermentation.

8

Fermented to 80%, remove it.

9

Heat appropriate amount of oil in the pan, add a bagel and fry until golden brown, remove and control the oil, and serve.

1. After pressing the dough into a donut shape, avoid holding it with your hands. Use a spatula or spatula to prevent the donut from deforming. 2. Controlling the temperature of the oil pan is very important. If the oil temperature is too hot, the doughnuts will easily burn black. If the oil temperature is too cold, the doughnuts will easily eat too much oil. 3. The dough of fried bread generally does not need to be fully fermented, as long as it is fermented to 80%. The origin of doughnuts. In the 1940s, there was a captain Gray in the United States who loved to eat fried bread made by his mother when he was a child. But one day he found that the central part of the fried bread was not fully cooked due to insufficient frying time. So Gray's mother dug out the central part of the fried bread and fried it again. She found that the taste of the fried bread was even more delicious, so the hollow fried bread-doughnut was born