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Make a home-cooked donut that we can all do with ease today.
Full of energy to open your appetite, the outer layer is sweet and crispy, accompanied by fluffy dough.
The appearance and taste are online, and the children at home must love to eat.
<h1 class="pgc-h-arrow-right" data-track="5" > [raw material].</h1>
Dough raw materials
High gluten flour - 300 g
Yeast ——— 4 g
White Sugar: 40
Salt ———— 2 g
Milk ——— 130 g
1 egg ———
Unsalted butter - 40 g
Wrap the sugar solution
Unsalted butter - 35 g
Powdered sugar ——— 160 g
Milk ——— 35 g
Vanilla extract - 2 g
<h1 class="pgc-h-arrow-right" data-track="38" >[production process].</h1>
1, we first make the dough, take 300 grams of high gluten flour, 4 grams of yeast, 40 grams of white sugar, 2 grams of salt, 130 grams of milk, 1 egg, all put into the bread machine and stir.
2: Stir until a coarse film is produced, add 40 grams of unsalted butter that is completely softened at room temperature, and continue to stir until a thin bread film is produced.
3: Remove the kneaded dough, knead it into a round dough, cover it with plastic wrap, and ferment at room temperature for 1 hour, to twice the size.
4: Take out the fermented dough, sprinkle a little flour to prevent stickiness, drain the air, and roll out into 1 cm thick slices.
5: Cut out the doughnut-shaped dough, place on a baking sheet lined with oiled paper, cover with plastic wrap, and let it sit for half an hour.
6: Take a non-stick pan, the oil needs a little more, the oil temperature is heated to 6-7 into the heat, put in the slack doughnut doughnut.
7: Then reduce the whole heat and slowly fry until golden brown on both sides, then fish out and let cool.
8, then we make a sugar solution wrapped in noodles, take 35 grams of unsalted butter, 160 grams of powdered sugar, 35 grams of milk, 2 grams of vanilla extract, put together and mix well.
9: Fry the donuts, evenly coat them with sugar, let stand for 15 minutes, and slowly solidify the surface.
10: Donuts, complete O(∩_∩)O.
11, the outer layer is super sweet and delicious, the entrance is crisp, the inside is soft.
12, although it is fried, but it does not feel greasy at all, very tasty O (∩_∩) O
<h1 class="pgc-h-arrow-right" data-track="39" > [tips].</h1>
1, when frying, remember to fry slowly over low fire, the oil temperature can not be high, the surface is easy to burn off.
2, the first time cut a lot of dough, you can knead it again, relax for 10 minutes when convenient, continue to roll into 1 cm thin slices, and then cut out the shape.