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Add milk powder and stir well. Add the eggs slowly in three times, once without stirring evenly, and then add them again.
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Melt the yeast powder with 1/2 water in the formula.
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Pour flour into the butter paste.
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Then pour in yeast water and the remaining 1/2 water.
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Knead into dough, cover with plastic wrap, and ferment at room temperature to 2.5 times its original size.
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Vent the fermented dough, and then continue stirring at room temperature 15 minutes. After proofing, roll the dough into a dough sheet with a thickness of 1. 1cm. Will wake up after rolling 10 minutes.
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Cut into the shape of doughnuts with a doughnut mold.
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Spread oil paper on the baking tray, sprinkle a layer of dry flour, put the cut dough into the baking tray (the cut dough can be kneaded into dough again, and rolled out again after 15 minutes), and ferment to twice the size.
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Pour the oil into the pan, and when the oil is hot, pick up the fermented doughnuts and fry them in the oil pan until both sides are golden.
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After cooling, use kitchen paper to absorb excess grease, and then sprinkle with powdered sugar for decoration. If you don't like it, you can eat it directly without sprinkling it.
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