1.
After the butter is softened, add fine sugar and salt, and beat evenly with a whisk to become a slightly puffy state; add milk powder, mix well, and then add eggs in several times and mix well; the mixed butter paste is shown in the figure
2. The dry yeast is dissolved in an appropriate amount of water (within the formula weight). Pour the flour into the butter paste, then pour in the yeast water and the remaining water; knead into a dough. Put the dough on the chopping board and knead vigorously for a while, or use a kneader to knead the dough until it can stretch out the film. Then leave the dough at room temperature to ferment (cover the dough with a layer of plastic wrap or a damp cloth)
3.
Wait for the dough to ferment to 2.5 times its original size, the dough will be fermented. Under normal circumstances, the fermentation time is about 1 hour. The higher the room temperature, the faster the fermentation speed and the shorter the time required
4.
For the fermented dough, press out the gas inside with your hands, and then leave the dough to proof at room temperature for 15 minutes; use a rolling pin to roll the proofed dough into a sheet with a thickness of 1.1cm. After rolling it out, let it stand for another five to ten minutes; use a doughnut mold to cut the dough into doughnut shapes
5. The cut doughnut dough is placed on a floured baking pan. After cutting the excess dough, you can knead it into a dough again, let it rest for 15 minutes, roll it out and cut it again. The cut doughnut dough needs a second fermentation. Don't use too high temperature for the second fermentation of the doughnut dough. If it is summer, cover the doughnut dough with plastic wrap or a damp cloth, and leave it at room temperature for 40 minutes to 1 hour until the dough It becomes twice the original size (if it is winter, put the doughnut dough in the oven and put in a plate of warm water at the same time to keep the oven at a certain temperature and let the dough fully ferment)
6. Heat the frying pan, put the fermented doughnut dough in the frying pan, and fry until golden on both sides. When one side is fried, turn it over in time. After the fried doughnuts are drained, they are placed on a cooling rack to cool; after the doughnuts are completely cooled, dipped in powdered sugar on the surface as a garnish and ready to eat
Tips:Tips
Yingtai, an ordinary cooking woman, a working mother, loves life, loves food, welcome to follow Yingtai WeChat public account: Yingtai Baking Club (WeChat ID: hrmysk) OR Yingtai’s food group (385264139) share life and food together Bring the goodness, welcome friends on WeChat to communicate with me
