Chocolate doughnuts
By VicentaLakin
Donuts have also been translated into Donuts, dating from the sixteenth century and more than 150 years old in the beautiful Netherlands. It was just sweets with a bunch of sugar on it, which the Dutch call fried cake. The original look was not the medium-space shape that was seen today, but, in 1847, in Maine, in the United States, a long-time sea captain, Grey, who had to take the helm for a long time, stuck a hole in the face, and put it on the rudder, making the donuts look pretty. It's nice to see a nice combination of donuts with all the colorful sweets. When you eat, close your eyes and feel the delicate taste of chocolate and donuts at the entrance...
Recipe Recommendations
- high-gluten flour 250 grams
- low-gluten flour 50 grams
- dry yeast 3 grams
- unsalted butter 20 grams
- pure milk 160 ml
- egg liquid 30 grams
- white granulated sugar 30 grams
- salt 2 grams
- dark chocolate appropriate amount
- white chocolate appropriate amount
- Pearl color sugar appropriate amount
- almond slices appropriate amount
- sweetening
- baking
- ten minutes
- ordinary
Steps for Chocolate doughnuts
1
All the materials were measured and, with the exception of butter, were poured into the inside of the bread machine。
2
Select the face sheet and face。
3
In 20 minutes, the butter will be put in and the flour will continue。
4
Check if the noodles have reached the extension phase。
5
First fermentation twice as big。
6
Squeeze the face of the face and squeez the face of the face and remove the bubble。
7
the face of the noodles is covered with a stick of pasta of approximately 1-1.5 cm thick, and the doughnut model is used to crush the doughnut shape, with a little flour on it。
8
A shovel was used to shovel onto the oven and put in the oven for final fermentation。
9
fermentation to 80% to remove。
10
The boiler is hot and hot enough to blow up to gold and extract controlled oil。
11
The black and white chocolates melt into juices and pour on cold doughnuts。
12
Decorated almonds and curds are then eaten when chocolate condenses。