2. Put the flour, milk powder and salt into a basin and mix well;
3. Pour in yeast water and mix well, and knead it into smooth dough by hand;
4. Put the dough on the chopping board, knead or break it into ribs by hand, add softened butter, knead until the dough is smooth and soft, and open the edge of the dough to make the holes look smooth.
5. Cover the dough with plastic wrap and put it in a warm and humid place for fermentation until the dough is twice as big as the original, which takes about 1.5 hours;
6. Put the fermented dough on a chopping board sprinkled with a little flour, press it out by hand, cover it and let it stand for 15 minutes;
7. Roll the dough with a rolling pin into a dough sheet with a thickness of 1.5cm;
8. Use a doughnut mold to press a circle on the dough, and the extra dough can be combined and pressed into doughnuts again. Finally, the remaining dough that is too small can be kneaded into doughnuts by hand;
9. Put the pressed doughnut dough on the chopping board, cover it with plastic wrap for the second fermentation, about half an hour to double the original;
10, heat the oil pan, put the fermented doughnuts into the oil pan one by one, fry them for 30 seconds, turn them over in time, and take them out when both sides are golden brown. When the doughnut is cooled, it is coated with powdered sugar.
skill
1, kneading dough by hand is hard work. You can combine kneading and beating together at the same time, so that the dough is easy to gluten.