Donuts are very popular candy, especially the decorations on cakes, which are of high value and taste great. So are doughnuts fried or baked? Next, teach me how to make doughnuts!

Can donuts be made without butter? Yes

Donut practice:

material

300g of doughnut ready-mixed flour, 80g of low-gluten flour, 50g of egg180g, 50g of milk, 20g of salad oil and 300g of fine sugar.

working methods

1. Doughnut ready-mixed flour and low-gluten flour are sieved for later use.

2. Add eggs, milk and salad oil into the recipe 1, stir evenly to form dough, and let it stand and relax for 20~30 minutes.

3. Put the dough in the method 2 into a flower squeezing bag and squeeze it into a circle on baking paper.

4. Take an oil pan and pour oil into it until the oil reaches about 180℃. Put the doughnuts made by the third method into the oil pan. When the baking paper is separated from the doughnuts, take out the baking paper first, then turn the doughnuts over with chopsticks until both sides are golden, and then take them out. Finally, sprinkle fine sugar on the hot doughnut and serve.

Are doughnuts fried or baked? Authentic donuts are fried or made in an oven.

Oven version+doughnuts

Ingredients: high gluten flour 250g, sugar 30g, milk powder 10g, eggs 30g, butter 25g, water 120g, yeast 3g and salt 2g.

Baking: 180 degrees for 20 minutes; Frying: medium-high temperature

Production process:

1. All materials except butter are put into the bread barrel;

2. Start the dough kneading program of Dongling 6D bread maker 10 minute, add butter after the thick film can be pulled out, and continue kneading the dough until the elastic transparent film can be pulled out, and poke a hole with a small sawtooth or smooth edge;

3. Round the dough, put it in a bread bucket, cover it with a wet cloth, and ferment for 1 hour;

4. When the dough is twice the original size, the fingers dipped in flour poke holes at the top, so that the dough does not collapse or retract, and the dough is fermented successfully;

5. Take out the dough, knead it for a few times, exhaust it, roll it into a large piece with a thickness of about 1 cm, and press it into a green body with a doughnut mold; Without a mold, the blank is carved with a blank mold and a nozzle;

6. Place the blank on a baking tray, stretch the leftover material into long strips, and then butt-pinch; Put it in the oven for secondary fermentation at 35 degrees for about 30 minutes;

7. When the dough 1.5 times the original size, take it out of the oven; Preheat the oven, fire at 180 degrees, put a plate of blank in the oven after preheating, and fire at 180 degrees for 20 minutes;

8. The other dish is put into 70% to 80% hot oil several times, with medium heat, constantly turned, and fried on both sides until brown;

9. Take out the doughnuts, cool them on the shelf and put them in the storage bag. Breakfast and afternoon tea are also very good!

Cooking skills:

Whether fried or baked, you can eat the blank directly, or you can decorate it with black and white Joe and colored sugar, which is more in line with the name of doughnut; The shape of the baked doughnut blank is not round enough, but the taste is crisp outside and tender inside; The appearance of the fried doughnut blank is round, but it should be fried in medium heat (70% to 80% heat), otherwise it will be easy to paste and endogenous.

How to make chocolate donuts?

There are several original bagels, 150g bitter and sweet chocolate, 150g white chocolate.

working methods

1. Let the fried original doughnuts cool without sugar.

2. Heat bitter-sweet chocolate and white chocolate to about 50℃ respectively by waterproof heating method, and continue to heat until they are all melted into liquid.

3. Put the doughnut made by 1 method into the bitter and sweet chocolate melted by 2 methods, gently rotate it to completely dye the surface, take it out and cool it to solidify the chocolate.

4. In Method 3, after the surface chocolate of the doughnut is completely solidified, half of the doughnut is immersed in the white chocolate, and cooled again to allow the white chocolate to solidify.