Milk Donuts
1.
Prepare all kinds of raw materials.
2.
Butter, melt in water.
3.
Pour the warm-dried butter in the high-gluten flour and mix well.
4.
Then add yeast powder, white sugar, and eggs.
5.
After stirring, slowly add milk.
6.
Stir it into a dough shape and directly knead it into a three-light dough (hand light, pot light, surface light).
7.
Cover the dough with plastic wrap and ferment at room temperature to double its size. Poke the dough with your hands without shrinking it.
8.
Take it out and pour it on the board, knead and vent, roll it into a dough about 8 cm thick, and use a bowl to press out a round embryo.
9.
In the middle of the dough, poke a small hole with your hand, cover with plastic wrap, and perform secondary fermentation.
10.
Heat the oil in a pot. When the oil is 50% hot, add the second fermented dough and fry slowly over medium and low heat.
11.
When deep-fried until golden brown on both sides, scoop it up to control the oil, sprinkle with powdered sugar when it is left to dry, and you can enjoy it beautifully.
12.
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Tips:
1: Add milk to the flour, and slowly add it bit by bit. Because the egg size is different, and the water absorption capacity of various flours is also different.
2: The larger the circle in the middle of the round embryo, the more beautiful it will be. There are also professional doughnut tools on the Internet, but we don’t make them every day. Personally, I don’t think it is necessary to start.
3: The noodle embryo can also be divided into small doses and then rolled into a round embryo, but if it is made in this way, the size is not uniform, and it is not convenient to control the heat when it is fried.
4: The amount of sugar used in this flour is not very sweet, so you can eat it with confidence. In addition, if you mind, the last step of sprinkling with powdered sugar can be canceled or replaced with sprinkling coconut.