Round Fried Bread Bread
Round Fried Bread
Ingredients:
A. 420g of high gluten flour, 180g of low gluten flour, 62g of sugar, 10g of salt, 25g of yeast, 12g of powdered milk, 60g of egg, 270c.c. of water
B. 60g of softened butter
Methods:
1. Directions:
1. Put ingredient A into a mixer and beat on low speed until a paste is formed, then beat on medium speed for about 8 to 10 minutes. At this stage, the gluten in the dough will be formed and the fermentation will start gradually.
2. Add the cream to the mixer in step 1 and beat for about 1 to 2 minutes until the dough is smooth and elastic.
3. Once the dough is formed, scrape the bowl with a spatula to keep it in one piece, and use the palm of your hand to bring the dough out in its entirety instead of pulling, striking or tugging it to avoid damaging the gluten.
4. Divide the fermented dough into 125g pieces and shape into rounds.
5. Place the dough from step 4 on a table and flatten it out with the force of your palm, about the same amount as the area of your palm.
6. Dip the flattened dough into some water, coat it with breadcrumbs, and deep-fry it in a frying pan.
Take the dough out of the frying pan and roll it out with a rolling pin to a thickness of 0.8 cm.
Imprint several circles on two different sized lids.
The finished product
Today, I had a craving for fried snacks, so I made breaded doughnuts according to the recipe. It's pretty easy to make, just like bread, and it tastes pretty good, so I'll have something for breakfast tomorrow!
Ingredients: 160g of all-purpose flour (or 80g of all-purpose flour + 80g of all-purpose flour), 75mL of warm milk, 1/2 tsp of dry yeast, 1/2 tsp of baking powder, 3 tbsp of sugar, 1/4 tsp of salt, 1/2 egg, and a good amount of granulated sugar
Methods: First, knead all the ingredients together and put them into a dough, and then leave it in a warm place to basically ferment for 1 hour
Source: sohu
Traditional doughnuts
Ingredients: 210g high-gluten flour, 90g low-gluten flour, 1-1/2 tsp instant baking powder, 30g granulated sugar, 1/4 tsp salt, 2 whole eggs, 20g water, 50g milk, 15g unsalted cream
How to make doughnuts
Methods: 1.1 Mix all the ingredients except the unsalted cream into a ball. Add the cream and continue to form a smooth dough, cover with plastic wrap and leave to ferment at room temperature for about 50 minutes.
2. Shape the dough into a sheet about 1.5 cm thick, press it into a donut cutting mold, and let it rest for about 10-15 minutes.
3. Deep-fry both sides at 170°C until golden brown, then coat with even fine sugar or coat with black and white chocolate and strawberry chocolate ......, and sprinkle with assorted nuts.
Tips: 1. If you don't have access to a doughnut cutting mold, you can use your hands to cut the doughnuts, as in the case of the Crunchy Milk Doughnuts.
2. The dough in the center of the cut doughnut can also be deep-fried to a golden brown and then dipped in various flavors of chocolate.
3. Instant baking powder (yeast), also known as quick baking powder, is used in pasta dishes such as bread and buns, and can be purchased at baking ingredient stores.
Honey doughnuts
Materials: 20g melted butter, 60g granulated sugar, 2 egg yolks, 80g fresh milk, 1/2 tsp vanilla extract, 150g low gluten flour, 1 tsp baking powder.
Honey syrup: 50g granulated sugar, 20g honey, 50g water.
Methods: 1. Honey syrup: add honey and water to granulated sugar, cook over low heat until the sugar is melted, then continue to cook for about two minutes and remove from heat.
2. Melt the cream and sugar with a whisk, then add the egg yolks, milk and vanilla extract.
3. Sift in the flour and baking powder, mix with a rubber spatula to form a smooth batter, cover with plastic wrap and let stand at room temperature for about 15 minutes.
4. Put the batter into a piping bag, squeeze the batter onto a 10cm x 10cm sheet of cake paper, and deep-fry both sides at 170℃ until golden brown.
5. After deep-frying, dip the cake in honey syrup to coat evenly.
Tips:
1. Deep fry the batter together with the cake paper, and then remove the paper when the batter is slightly dry.2. The batter can also be put into plastic and cut a small hole to squeeze out the batter.
Crunchy Milk Doughnuts
Ingredients: (1) 45g fresh milk, 15g granulated sugar, 5g unsalted butter, 35g low gluten flour. (2) 150g fresh milk, 200g high gluten flour, 20g powdered milk, 1/4 tsp baking powder, 1 tsp instant yeast. (3) 1tbsp baking powder, 1tbsp milk powder, 1tbsp milk powder, 1tbsp milk powder. Crisco batter: 50g low gluten flour, 1/8 tsp baking powder, 80g ice water, 1 tbsp salad oil.
Methods: 1. Sift the flour and baking powder together, add ice water and mix well, then mix in salad oil and refrigerate for 30 minutes or more.
2. Cook the milk, sugar and unsalted butter in Ingredient (1) over low heat until it comes to a boil, then remove from the heat, add the gluten free flour and quickly whisk with a wooden spoon to form a homogeneous mass, and set aside until it cools down completely.
3. Combine all ingredients of Ingredient (2) with the dough from Ingredient 2. and mix by hand or with a mixer to form a smooth dough. Cover the dough with plastic wrap and let it rise at room temperature for about 30 minutes.
4. Divide the dough into five equal portions and knead with your hands to form a smooth ball, then use your thumbs to make a hole in the center and shape it into a hollow, and let it rise for about 10-15 minutes. Coat the dough evenly with the crumb batter and deep fry both sides at 170℃ until golden brown.
Tips: 1. Do not stir the dough when putting it into the frying pan, and turn it over only after the batter has set in contact with the hot oil.
2. Low-gluten flour can be replaced by other flour for the crumb batter.
Cheese Donuts
Materials: 30g condensed milk, 70g water, 30g mashed potatoes, 150g high-gluten flour, 20g low-gluten flour, 50g granulated sugar, 1/8 tsp baking powder, 1/2 tsp instant baking powder, 10g unsalted butter, 3 slices cheese.
Methods: 1. Add condensed milk, water and mashed potatoes and mix well, then mix with other ingredients to form a smooth dough, cover with plastic wrap and let ferment at room temperature for about 30 minutes.
2. After the dough has grown to a rectangle 15 centimeters long and 13 centimeters wide, cut it into six equal strips, flatten them with your hands, and spread cheese slices on the surface, then fold both sides of the dough and pinch it tightly, and then stick it in a circle.
3. Fry both sides at 170℃ until golden brown.
Tips: 1. Peel the potatoes and cut into small pieces, steam them and then press them with a fork while they are still hot.
2. Make sure to pinch the seal tightly to avoid bursting the filling when deep-frying.
Tips>
1. The signature shape of the donut is the hollow circle, you can use the ready-made cutting mold manufacturing, if you do not have ready-made appliances available at home, the use of a large and small cups can also make a beautiful hollow circle.
2. If you're kneading by hand, press a hole in the center of the dough with your thumb, and then slowly use your fingers to make a nice circle.
3. As for the cheesecloth-covered doughnuts, remember to pinch them closed. Although it's said that freshly fried doughnuts are the most enjoyable to eat when they're hot, don't rush to eat these cheese-filled doughnuts until the temperature drops a bit, so that the doughnuts are a little "hairy" and don't feel "sticky".
4. The oil temperature for deep-frying doughnuts is about 170 degrees Celsius. If you don't have a special thermometer to measure the oil temperature at home, you can insert chopsticks into the frying pan, and if there are small bubbles around the chopsticks, it will indicate that the oil temperature is OK, or you can throw some breadcrumbs into the frying pan, and when the breadcrumbs float up from the bottom of the pan, it will also indicate that the oil temperature is OK.
Changes>
1. Don't waste the small ball in the center of the donut cut-out, make it into a bite-sized ball donut, dip it in different dipping sauces, and make it small and super cute, which is definitely the children's favorite.
2. The traditional donut can also be changed into a lot of tricks, in addition to powdered sugar, you can also buy from the market back to the different flavors of chocolate, original, white chocolate, strawberry flavor to choose from, the practice of chocolate in a pot of water heating, to be melted, will be gently wrapped in a layer of doughnuts, sprinkled with walnut powder, peanut powder, or do something to change the pattern, can be a fun interaction between parents and children.