Donuts
by Mingyue Dance Tsing Yi
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Prepare materials. The butter is softened at room temperature and set aside.
2. Add all the ingredients except 30 grams of butter (250 grams of high-gluten flour, 10 grams of milk powder, 3 grams of salt, 4 grams of yeast, 95 ml of water, 30 grams of powdered sugar, 50 grams of egg liquid) into liquid-noodles-yeast Put them into the mixing tank in sequence.
3. Start the dough (kneading) program, after the kneading program is over, the dough can be pulled out of a thicker film. Add the softened butter and start the kneading process again. After finishing, knead the dough to a smooth state. At this time, the transparent and flexible film can be pulled out, and the dough can be kneaded to the complete stage.
4. Start the fermentation program. The dough is fermented to 2-2.5 times the size. After the dough is fermented, press out the gas inside by hand, and then leave the dough at room temperature to ferment for 15 minutes
5. After proofing the dough, use a rolling pin to roll it into a sheet with a thickness of 1cm-1.5cm. After rolling it out, let it wake up for another five to ten minutes.
6. Use a doughnut mold to cut the dough into doughnut shapes.
7. The cut doughnut dough is placed on a floured baking pan.
8. The cut doughnut dough needs a second fermentation. Don't use too high temperature for the second fermentation of doughnut dough. If it is summer, cover doughnut dough with plastic wrap or a damp cloth, and leave it at room temperature for about 1 hour until the dough becomes 2 times the original size (if it is winter, put the doughnut dough in the oven and put it in a bowl of warm water or an oven with fermentation function, 40-45 degrees, fermentation for 40 minutes).
9. Heat the frying pan, put the doughnut dough in the frying pan, and fry until golden on both sides. When one side is fried, turn it over in time. Drain the fried doughnuts to cool. Dip cinnamon sugar or powdered sugar on the surface as a decoration.
