Donuts

1

The eggs are scattered and added to milk, sugar, sifting into flour, digging a small hole in the flour pile, putting the yeast in, burying the yeast, then mixing it into a powder-free state with chopsticks, then pouring it into a bakery, starting and face, 15 minutes, then adding shredding butter, continuing with the fermentation programme, for an hour and a half, removing the face and checking the film. (Turish and noodle steps, later detailed)

2

WHEN THE NOODLE IS REMOVED, THE AIR OF THE NOODLE IS EMPTIED WITH THE HAND, AND THE FACE CANE IS USED TO HIT THE NOODLE, AND THEN IT IS COVERED WITH A CLOTH, WHICH IS 15 MINUTES AWAKE, AND IT IS NOT FILMED. WAKE UP THE BACK OF THE PACK, AND IT'S GONNA BE BIG. THIN CAN BE PERSONAL, BECAUSE I LIKE THE KIND OF DONUTS THAT ARE FINISHED IN THICK LONDON, AND IF YOU LIKE THE TWILIGHT ONES, YOU CAN BE THINNER. BUT IT'S EVEN THICKER, BECAUSE THE MIDDLE HOLES AFTER THE FERMENTATION ARE GONE, NOT THE DOUGHNUT. HUH。

3

When you press a donut on it, prepare a piece of oil paper, and put it on it. It's best to use a shovel, because the fresh donuts are soft and easily deformed. Then put it in the oven for 40 minutes. It's fermented。

4

Cut the paper carefully with scissors, as the picture shows, fermented donuts, never touch it, very easily deformed. And when the membrane starts, you can't touch it. The one at the bottom right, the most beautiful, was the last one, the whole trip was untouched, the others were groping, and some moved slightly, and the model was less beautiful. Then a boiler of oil, as much as possible, so that donuts can fully float, and then gently grab both sides of the paper and slide the donuts into the pot, which is about 10 seconds to flip, and about 10 seconds to pull them out. It's done with chocolate and decoration。

1: When rolling out and cutting the dough, try to avoid dusting with dry flour as much as possible; dry flour easily causes the surface to crack after fermentation, which looks unsightly. The dough made following the steps is completely non-sticky; if it sticks, it means the dough wasn't kneaded well. If it is too dry or wet, figure out the reason and adjust the amount of flour or milk. 2: Do not underestimate the role of parchment paper; it ensures the fermented donuts keep their shape. You absolutely must not touch them with your hands; if you do, they will flatten, wasting all your previous effort. My parchment paper had grease from baking cookies, so the fermented donuts didn't stick to it at all and could gently slide into the oil. 3: Since I don't have an oil thermometer at the moment, I heat the oil over high heat first and then turn it down to medium-low. I feel the oil temperature isn't very high; about 10-15 seconds on one side is enough. The inside is completely oil-free, very light and refreshing. Fry them one by one because the process is fast, so there is no need to fry several at once. 4: I did add butter, and there was no oil absorption. I feel that without butter, the flavor and softness would be much worse. However, if you don't want the outer color to be too dark, you can reduce the amount of sugar. Since the surface will be coated with chocolate or dusted with powdered sugar anyway, the amount of sugar paired with this quantity of flour is quite sweet, so I feel you could reduce it by 5-10g.