Donuts
by o Xiaolong o
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Prepare the materials for weighing.
2. Knead the dough according to the direct method, and knead until the dough can pull out the film to start fermentation.
3. Put the dough in an oiled dish and cover with plastic wrap.
4. Put the dough into the oven to ferment with a fermentation stall, put a bowl of water in it to keep it moisturized, and ferment to double its original size
5. Take out the fermented dough, poke the holes with your fingers soaked in powder, and it will be fermented without rebounding.
6. Round the dough, cover with plastic wrap and let it rest for 15 minutes.
7. The chopping board is sprinkled with hand powder, and the dough is rolled into a 4mm thick crust shape with a rolling pin.
8. Use the doughnut stamp to make a circle shape.
9. Place the circle in a baking tray lined with greased paper.
10. Put it into the oven and use the fermentation stall to ferment twice, and ferment to twice the original size.
11. Heat the oil in the pan until it is warm, add the doughnuts, and the doughnuts will float to the surface after frying for about 15 seconds; turn it over frequently when frying, and remove it when both sides are golden brown.
12. The fried doughnuts are drained and placed in a baking dish lined with greased paper.
13. Melt the dark chocolate in water (if you feel bitter, add some fine sugar), put one side of the donut in the chocolate sauce for decoration, or sprinkle the surface with powdered sugar for decoration.
