Mini Donuts
1.
Mix 15 grams of glutinous rice flour and 60 grams of water, cook over a low fire and stir into a paste, take out and let cool, cover with plastic wrap, refrigerate and set aside; mix all the soup and dough ingredients (except butter), knead Make a smooth dough, add softened butter and knead until a large fascia appears, and ferment to 2-2.5 times the size; take out the fermented dough and roll it into 1 cm thick slices; use a red wine glass to carve a circle on the dough; use one The large piping mouth has a hollow in the middle (you can use a suitable mold at home); cover the engraved bagel mold with plastic wrap, leave it in a warm place to ferment, re-knead the remaining dough on the edge, and repeat the above steps; bread dough After the second fermentation to double the size, prepare for frying; heat the oil to 180 degrees, put in the doughnut, fry it until golden and turn it over (you can put a small piece of leftover in the oil, and the dough can quickly rise. Fried)
2.
Fry until golden brown on both sides, remove the oil control, use kitchen paper to absorb the excess oil; add dark chocolate and light cream to melt over water; put the doughnut in the chocolate, so that one side is full of chocolate; Sprinkle with sugar beads when dry, or decorate with melted white chocolate; place the decorated bagels at low temperature until the chocolate is solidified and ready to be eaten
