The oil temperature of doughnuts should be well controlled, generally 190 degrees. If possible, you can buy a thermometer to measure the oil temperature. If the oil temperature is too low and the frying time is too long, donuts will easily absorb too much oil and become greasy. The optimal frying time for each doughnut is 1.5 minutes.
Doughnut dough will become very soft after the second fermentation. Be especially careful when you pick it up, and sprinkle more hand powder on your hands to prevent the dough from sticking to your hands. Sometimes, in order to make the dough easier to handle, you can not let the dough ferment completely, only ferment to 3/4, and the dough will be much easier to handle. But the softness of the finished product will be worse.
The origin of doughnuts
The origin of donuts, in the1940s, there was a captain Gray in America. When he was a child, he liked to eat fried bread made by his mother. But one day, he found that the central part of the fried bread was not completely cooked because of the lack of frying time, so Gray's mother dug out the central part of the fried bread and fried it again, and found that the fried bread tasted more delicious.
So hollow oil-fried bagels were born. Because doughnuts are fried at high temperature, the secret of doughnuts is how to make doughnuts completely fried in a short time.