Traditional Fried Bread--donuts
1.
After the eggs are broken up, add milk, sugar, sift into the flour, dig a small hole in the flour pile, put the yeast in, bury the yeast, then use chopsticks to stir until it becomes powder-free, then pour it into the bread machine, and start the dough mixing The program, 15 minutes, add chopped butter, continue to start the dough fermentation program, a total of one and a half hours, take out the dough, check the film. (The steps of toast and noodles, you can write in detail later)
2.
After taking out the dough, empty the dough by hand. You can tap the dough with a rolling pin, then cover it with a cloth, and wake up for 15 minutes. If you don't wake up, you won't be able to roll it into pieces. After waking up, the dough will become bigger and roll into a 1cm thick dough sheet. The thickness can be according to personal preference, because I like the finished doughnuts to be thick and thick. If you like delicate ones, you can roll them out thinner. But it is not recommended to be thicker, because the hole in the middle will disappear after fermentation, and it will not look like a doughnut. Ha ha.
3.
Use a mold to press out the doughnut on it, prepare a piece of oil paper, (I used the cookie I baked yesterday, and found it to be particularly good, it is not sticky after fermentation) Place the pressed doughnut Put it on greased paper. It is best to use a spatula, because the freshly formed doughnuts are very soft and easily deformed. Then put it in the oven and turn on the fermentation gear for 40 minutes. The picture shows the fermented state.
4.
Use scissors to carefully cut the oiled paper. As shown in the picture, don’t touch the fermented doughnut, it is very easy to deform. Also, when pressing the film at the beginning, it cannot be touched after pressing. The one in the lower right corner is the most beautiful. It is the last one I made. I haven't touched the whole process. The first ones are groping, and some have moved slightly, so the shape is not so beautiful. Then burn a pot of oil, use as much oil as possible to make the donuts float completely, and then gently grasp the two sides of the oil paper, slide the donuts into the oil pan, and turn it over in about 10 seconds. It can be taken out in 10 seconds. Coated with chocolate and decorated and you are done.
Tips:
1: When rolling out the die, try not to sprinkle dry powder, as the dry powder will easily crack and unsightly after fermentation. The dough made according to the steps is completely non-sticky. If it is sticky, it proves that the dough is not kneaded properly. If it is dry or wet, find the reason for yourself and adjust the amount of powder or milk.
2: The role of oil paper should not be underestimated, it can make the fermented doughnuts not deformed. The hands cannot be touched at all, and they become flat when touched, and all the hard work in front of them is wasted. There is oil for baking cookies on my oil paper, so the fermented doughnuts do not stick to it at all, and can be gently slipped into the oil pan.
3: Because I don’t have a thermometer for measuring oil, I use high fire to heat the oil first, and then turn it off to medium and small fires. I feel that the oil temperature is not too high, and it’s all right in about 10-15 seconds. It is very, very refreshing without oil. They are fried one by one, because the speed is very fast, so you don’t need to blow them together.
4: I do put butter, and there will be no oil absorption. I feel that if you don’t put butter, the flavor and softness will be much worse, but if you don’t want the outer color to be too dark, you can reduce the amount of sugar, because the surface is still It will be coated with chocolate or powdered sugar. The sugar with this amount of flour is very sweet, and it feels like it can be reduced by 5-10G.
