Donuts, crispy on the outside and soft on the inside, fragrant and sweet, eat a mouthful, soft texture, like a gentle touch, soothing the heart, I would love to donuts wonderful flavor donuts to do, I think it is easier than doing bread and cake, the family version of the only one egg, a bowl of flour, the right amount of sugar and yeast, do not have to oven, do not have to knead, and do not have to beat the egg tired to the hands of the cramps, just over the The oil to fry it golden, as fluffy and sweet, delicious and irresistible.
The home version of the donut is relatively simple to make, quick to start, zero failure, come to see how to do it, right?
Ingredients
Flour (low gluten flour is the best, if not with ordinary flour) 300 grams, 1 egg, 20 grams of sugar (this according to their own preferences, the addition of sugar, not only to enhance the sweetness, but also accelerate the yeast yeast fermentation), 3 grams of yeast, 15 grams of cooking oil, 30 grams of powdered sugar (the last sprinkled in the doughnut on the).
Specific production process
(1)Put 300 grams of flour into the basin, add sugar, mix well, beat an egg, mix well, the yeast 3 grams of about 100 grams of lukewarm water (the water temperature of about thirty degrees) dissolved, and then poured into the flour in small batches, pouring the same time. Stir, stir into flocculent, at this time add cooking oil, hand knead it into a smooth dough, cover, put in a warm place, and then wait for fermentation.
(2)Prepare the powdered sugar (sprinkle it on the doughnuts while they are still hot after frying), I have homemade powdered sugar here, just roll the sugar into powder with a rolling pin.
(3)When the dough is fermented to twice its size, and there is abundant honeycomb tissue inside the dough, take the dough out and put it on the board, sprinkle it with pumpernickel and knead it well to exhaust it, then roll it into a long strip, divide it into suitable sizes and even dosages, here I divided it into 8 dosages, and then put the circle of each dosage down to the dough and ball it up into a circle, then press each dosage flat, sprinkle it with flour, and then put it into a round shape. Then flatten each dessert, sprinkle with flour, cover with plastic wrap, and let rise again until doubled in size, which will take about 20 minutes.
(3)The dough should be light and fluffy in your hand, so use a suitable mold in the middle of the dough (I used a washed and dried mineral water bottle cap), hollow out the center, and make a round hole, and then you have a donut doughnut.
(4) start a pot of oil, the oil temperature should not be too high, about fifty percent of the heat when the doughnut doughnut embryo in turn into the doughnut embryo under the open, then can be divided into two pots, do not rush to turn, because the doughnut is floating in the oil on the surface of the low-fire frying, one side of the frying until brown, turn the other side of the frying into a golden brown, feel the turnover of the sense of crispness, the doughnuts on the deep-fried! Well, fish out the oil control can be mounted on a plate, and then sprinkle powdered sugar while hot can be served.
Warm Tips
(1)The dough should be fully fermented, and the second molasses, which is the key to a good doughnut frying process, this process is relatively long, we need to have patience, but you can also squat the small pot of dough on the other pot of warm water, to give the baking powder to provide the appropriate temperature for fermentation, to promote the fermentation temperature of the dough. temperature for it to ferment to promote fermentation.
(2)Donut doughnut embryo, you need to hollow out the middle of the round hole, so that the embryo presents a hollow circle, you can use molds, such as mineral water bottle caps or other suitable molds, some friends like to poke a hole in the middle of the doughnut embryo with a finger, and then use your fingers to turn around the hole in the middle of the round hole, but pay attention to the front and back to the round hole to trim the hole, and to make the round hole larger, in order to make the doughnut embryo, the hole in the middle of the doughnut embryo. The holes should be made bigger to prevent the dough from shrinking back and not having a hole in the center when frying.
(3) When frying doughnuts, the oil temperature should not be too high, so as to avoid the embryo down into, quickly coloring, inside and outside of the maturity is not consistent, the outside is cooked, the inside is not cooked.