Dried Bonito Balls & Donuts
by happy Kiyosumi
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Put together the ingredients except butter, add yeast water, and knead until the surface is smooth, which can produce a thicker film.
2. Add butter and knead to the expansion stage.
3. Cover with plastic wrap and proceed with basic fermentation.
4. When it is twice as big, poke a hole in the middle with your fingers soaked in powder, without shrinking or collapsing, the basic fermentation is over.
5. Exhaust, divide into 6 small 20g dough and one large dough, round and relax for 15 minutes.
6. Roll out 20g of small dough into a thin circle with a thickness in the middle and a thin circle around it.
7. Add pork floss.
8. Seal it into a ball and squash it slightly. The small balls came out. The remaining 5 do the same.
9. Let’s make donuts. Roll the large dough into a sheet with a thickness of 1cm. Relax for 10 minutes.
10. Use a doughnut mold to cut and shape.
11. Place the cut doughnuts and small balls on the powdered tin foil.
12. Knead the remaining corners again and relax for 15 minutes. Repeat 9-11 below.
13. Put all the doughnuts and small balls in the oven for a second fermentation. (About 40 minutes)
14. Add oil to the pan and heat the pan.
15. Put in the fermented doughnuts. Turn over as soon as the bottom turns yellow. It can be picked up when both sides turn yellow.
16. Drain on the strainer. Do the same for small balls.
Tips:1. After the doughnut dough is rolled into a dough sheet, it must be fully relaxed so that the cut doughnut will not lose shape.
2. When the oil is over, you must quickly turn it over, as it will become muddy if you are not careful.
3. The donut after draining the oil can wear whatever beautiful coat you want, and you can adjust it as you want. It's delicious even without a coat.
