Donuts

Donuts

1. Prepare all the ingredients.

2. Put the dry ingredients into the dough mixer, separate the salt and yeast on both sides, and mix well.

3. Add egg liquid and water and knead to form floc.

4. Turn to high-grade and knead until the surface is smooth, then add butter to low-grade and mix well.

5. Rotate and knead at high speed until the surface is smooth, and a layer of film can be pulled out without breaking.

6. Put the kneaded dough into a container, cover with plastic wrap, and ferment in a warm place.

7. Dip your fingers into the dough with the powder, the small holes will not rebound, and the dough will not collapse, which proves that the fermentation is sufficient.

8. The fermented dough is vented and divided into 50 grams each, rounded and relaxed for about 15 minutes.

9. Roll the loosened dough into an oval shape.

10. Turn the dough over and fold it up and down.

11. Then fold it in half with the base of the palm of your hand to compress the seam, and squeeze it with one end.

12. Put the other end on the flattened dough and wrap it tightly.

13. Spread a little flour on the baking tray, place the dough ring on the baking tray, leaving a corresponding space between the dough.

14. Spread plastic wrap and put it in the middle of the oven to ferment for 40 minutes at 30 degrees. Fill the oven with boiling water to ensure the humidity of the dough during fermentation.

15. The dough circle rises to twice its size.

16. Pour too much oil in the pan and cook until it soaks.

17. Turn the heat to a low heat and put in the dough ring to fry.

18. Drain the fried doughnuts out of the pan.

19. Dip in powdered sugar after cooling.

20. Finished picture.