1. All materials are put into the bread machine to start the dough and fermentation process. Remove the dough after fermentation.
2. Divide 10 equal parts and round them.
3. After relaxing for 10 minutes, remove a small portion of the dough and press a small hole in the middle.
4. From this small pit, it slowly expanded into a ring shape.
5. All 10 do this. Put a piece of baking paper under each donut, first to prevent it from sticking to the panel during the second fermentation, and then put it into the oil to float during the second frying, to keep the donuts in a perfect image.
6. The second fermentation is about 20 minutes, and the dough dough will become round and bigger. Put half a pot of oil in the pot, heat it to about 10 degrees, and put the doughnuts together with baking paper.
7. When the dough is deep-fried with hot oil (about 5 seconds), take out the baking paper, wait for one side of the doughnut to fry until golden and slightly burnt, then flip it over and fry the other side.
8. After frying, dry the oil powder and sprinkle with powdered sugar, and you can eat it.
