1. Prepare the ingredients, chocolate or cocoa powder, weigh all the powdery ingredients, and if you don’t have grape seed oil, you can use corn oil.
2. Put water quality materials into the bread machine
3. The chocolate I used, so it melted in water. If it is cocoa powder, you can omit this step.
4. All silty materials, including high-sugar-tolerant yeast, sugar, and salt, are mixed together and cover the water quality materials.
5. Start the kneading program, the dough is mixed frantically in it, it’s hard work
6. The dough mixing process is over, and the dough is basically smooth.
7. This step requires mixing oil into the dough. At first, it feels impossible to mix it in, but believe in the power of time. After a procedure, all the oil is mixed in and the dough becomes smooth and shiny.
8. Check the film state of the dough, so that the degree is fine.
9. Enter the fermentation stage, wait for 1 hour, about 28 degrees is the best fermentation temperature.
10. After the fermentation is complete, dip your fingers in the dry powder, and try to poke the hole. It's basically good if it doesn't shrink.
11. Divide the dough, about 55 grams each, and make a circle.
12. Put it in the oven for secondary fermentation, or the room temperature is 28 degrees, and cover with plastic wrap.
13. After the second fermentation is completed, the expansion is about twice as high as the original.
14. Put the oil in the small milk pot and heat it with chopsticks to test the temperature. If air bubbles come out along the chopsticks, it means that it is 180 degrees.
15. Put in the donut and fry it, and it floats up chubby, with a lot of small bubbles.
16. The two sides are golden and the chocolate dough is more difficult to master. It takes about 1 minute for a doughnut, whichever is cooked.
17. Use melted chocolate, dipped in it for decoration, or not. Just let it cool and sprinkle with powdered sugar.
18. For breakfast, great. The internal organization is very soft. If you are interested, you can give it a try.
Tips:Milk chocolate can be used, dark chocolate is not afraid of bitterness. Let the donuts cool before decorating.
