Crispy cereal doughnut

material

Doughnut dough: 10g, high gluten flour 4 18g, whole grain flour 104g, yeast 18g, milk powder 16g, white oil 63g, whole egg 42g, fine sugar 63g and water 22g.

working methods

1. Five-grain flour is soaked in cold water for 30 minutes to make it absorb water and soften; Mix all the crispy paste materials for later use.

2. Put the materials except white oil 1 into a steel basin and stir them into balls, then add white oil and stir until there is a strong expansion stage, and let the bottom fermentation stand for 90 minutes.

3. Divide the fermented dough in step 2 into small dough of 60g each, round them separately, and then let them relax for15min.

4. Rub the dough loosened in step 3 into a round hole from the center with your fingers, then shape it into a doughnut shape, and leave it for 7 minutes for final fermentation.

5. Put the doughnut made by the method 4 into the hot oil at 180℃ and fry until the appearance is golden yellow, and take out and drain the oil.

6. Cool the doughnuts fried in the fifth method, put them in the batter and evenly wrap them with a layer of crispy batter, then put them in hot oil at 180℃ and fry them until golden brown, and take out the drained oil.