doughnut
Step 1 . Prepare all raw materials.
Step 2 . Put the dry ingredients into the dough mixer, separate the salt and yeast on both sides, and mix well.
Step 3 . Add egg liquid and water and knead them into flocs.
Step 4 . Turn to high-grade, knead until the surface is smooth, add butter and mix well.
Step 5 . Turn it at a high speed and knead it until the surface is smooth. It can pull out a layer of film without breaking.
Step 6 . Put the kneaded dough into a container, cover it with plastic wrap, and put it into a warm place for fermentation.
Step 7 . Dip your fingers into the dough with powder, the small hole does not rebound, and the dough does not collapse, which proves that the fermentation is sufficient.
Step 8 . Exhaust the fermented dough and divide it into 50g / piece, round and relax for about 15 minutes.
Step 9 . Roll the relaxed dough into an oval shape.
Step 10 . Turn the dough upside down and fold in.
Step 11 . Then fold it in half, compress the seam with the palm root, rub it long, and flatten one end.
Step 12 . Put the other end on the flattened dough, wrap it and pinch the mouth tightly.
Step 13 . Put a little flour on the baking pan, place the dough circle on the baking pan, and leave corresponding space between the dough.
Step 14 . Put on fresh-keeping film and ferment in the middle of the oven at 30 ℃ for 40 minutes. The oven is layered with a bowl of boiling water to ensure the humidity of the dough during fermentation.
Step 15 . The doughnut ferments to twice its size.
Step 16 . Pour a lot of oil into the pan and cook until it bubbles.
Step 17 . Turn the heat down and fry in the dough circle.
Step 18 . Put the fried sweet ring out of the pot and drain the oil.
Step 19 . Let cool and dip in powdered sugar.
Step 20 . Finished product drawing.
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