Crispy Milk Donuts
1.
The original doughnuts are deep-fried at 180°C until they are golden yellow, and then drain the oil.
2.
Place the fried doughnuts in Method 1 in a well-ventilated place to cool, without sugar on the surface, and set aside.
3.
Pass all the flour in the crispy flour paste material through a sieve.
4.
Put the sifted materials in Method 2 into a steel basin, add water to beat them evenly with a whisk.
5.
Continue to beat the powder slurry of Practice 4 until the powder slurry can drip in a straight line when the whisk is pulled up.
6.
Put the chilled original doughnuts into the slurry of Method 5 and coat them evenly.
7.
In a hot pan, pour in enough oil to cover the doughnuts. When it is heated to about 180°C, add the doughnuts dipped in the dough in Method 6 and fry them. Remove the small crumbs on the surface from time to time.
8.
Continue to fry the doughnuts until golden brown, remove the oil and drain.
