【jam Donuts】a Delicious Snack with Exotic Flavors

【jam Donuts】a Delicious Snack with Exotic Flavors

1. Prepare the raw materials a. Melt the butter; b. Soak the yeast in warm milk (be careful not to scald to death)

2. Pour high-gluten flour into a large bowl

3. Slowly pour the milk yeast into the flour

4. Mix into coarse particles, cover with plastic wrap and let stand for 15 minutes (at room temperature)

5. Add caster sugar, egg yolk, salt, and melted butter in sequence and mix

6. Knead into a smooth, fascia dough; ferment to double the size

7. Exhaust the dough and roll it out to a thickness of 1cm; press it into a rough shape with a biscuit mold

8. Put it in a baking pan sprinkled with high flour to ferment, about 1 times the size

9. Heat the oil to between 160-180 degrees, take the dough gently and put it in until golden brown

10. Heat the oil to between 160-180 degrees, take the dough gently and put it in until golden brown

11. Poke a hole with chopsticks, turn it around as much as possible, and squeeze into the jam (the inside is not hollow, so there is more space)

12. Wow, can’t wait, it’s best when it’s hot

Tips:

*The formula is suitable for 4 people; the doughnuts are not suitable for overnight storage

So I left one as a test for the second day. What is the taste?

It is not soft and thick, and the taste has become thick. It is recommended to choose a suitable amount to make

*There is another way to preserve the donuts, which is to freeze them after frying, but I have not researched it, and I don’t know how it tastes. It is not recommended or explained.

*In fact, I used 1/2 of the amount to make 12 pieces, and the remaining dough was used to bake the ham bread, the organization is also superb

*For decoration, I sprinkled my favorite cinnamon sugar (red sugar, fine sugar, cinnamon powder ratio 1:1:0.2)

*For the filling, rose jam is used, you can also use apricot, plum, strawberry and other flavors

*The oil temperature of fried doughnuts directly affects the taste, I hope you can prepare a thermometer (cheap 20-30)

(The oil temperature is too low, the taste is very heavy, the oil temperature is too high, and it will be mushy when it is cooked)

*Make sure the dough is soft and even

*Dough fermentation is also very important, too much taste will be wrong

*To cut the dough, I used a biscuit mold with a diameter of 4.5cm (optional or not)

*When putting the fermented dough into the frying pan, take it as lightly as possible (a spatula can be used)