Raw materials:

Main ingredients: 200 grams of flour, 3 grams of yeast, 20 grams of white sugar

Accessories: 1 egg, 10 grams of corn oil, milk 150g

How to make donuts:

Step 1:

Add yeast to milk and mix well. Add sugar to the flour and stir evenly with chopsticks. Let the sugar and flour evenly distribute.

Crack in an egg and stir evenly with chopsticks. Then pour the yeast milk you just mixed into the flour and stir it into cotton wool with chopsticks.

Add corn oil, knead it into a smooth dough, cover it and let it ferment in a warm place until it doubles in size. This is the fermented dough. Then take out the dough and flatten it slightly to deflate it.

Step 2:

Knead the dough again and shape it into a long strip. Cut the dough into equal portions and shape the dough into rounds one by one.

Sprinkle some flour on the mat to prevent sticking, and flatten the round dough slightly with the palm of your hand.

Cover with plastic wrap and let the dough rise until it expands. Just pick it up soft and soft.

Coat your fingers with flour, poke a small hole in the middle of the dough, and turn it clockwise to shape the hole.

Step 3:

Pour more oil into the pot, bring to a boil over high heat until the oil temperature is 70% hot, and put the dough into the pot. Turn to medium heat and fry slowly.

Fry until both sides are golden brown, then remove and drain the oil. Prepare fine sugar on the plate.

Place the fried donuts on the caster sugar while they are still hot, and coat both sides evenly with the caster sugar.

The most important thing in learning Western pastry baking is the recipe and the strength of the teachers. Different recipes will produce a very different taste. Normally, if you come to Jinan Delicious Academy Western Pastry Baking and master the core recipes, it usually only takes 3-15 days to get started and reach the level of opening a store. Since the raw materials for Western pastry baking are common in the market and the processing methods are relatively simple, the time required to learn Western pastry baking is relatively short compared to other food learning cycles.