Donuts, also known as Donazi and Donazi, are sweets that are fried by mixing flour, white sugar, cream and eggs. The two most common shapes are hollow rings, or closed doughnuts with sweet fillings such as cream and egg paste (generally referred to as custard) in the middle of the dough.

1. Make Tang Zhong. Mix 15g of glutinous rice flour and 6g of water evenly, stir them into paste while cooking with low fire, take them out and let them cool, cover them with plastic wrap, and refrigerate for later use

2. Mix the dough materials except butter and Tang Zhong, start the bread machine to knead the dough for 2min, add softened butter, then start the dough mixing procedure again, and stir for 2min until the dough is pulled out into a transparent film, and cover it with plastic wrap. Ferment to 2-2.5 times the size

3. Take out the fermented dough, press and exhaust, divide it into 18 parts, knead and relax for 1 minutes

4. Poke a hole in the middle of the dough with chopsticks, then circle with the left and right index fingers to form a hollow in the middle, make bread blanks, and put them on oilcloth or oil paper to prevent sticking

5. Adjust the oven to 38 degrees, and put a bowl of boiling water to make them warm.

7. When frying, use chopsticks to keep turning in the cavity to prevent the cavity from shrinking, fry until both sides are golden yellow, and then cool and dip in powdered sugar.