material
Dough ... whole wheat flour (or medium gluten flour) 300g melted salt-free cream 30g sugar 30g salt 1 teaspoon dry yeast powder 2 teaspoons warm water (used to melt yeast powder) 30ML warm milk or normal temperature boiled water 170ML egg 1 icing ... 2 tablespoons brown sugar 2 white sugar 2 tablespoons cinnamon powder (like to add more).
working methods
1 First, stir the dry yeast with 30ML warm water for later use. Except for melting the cream, the rest dough materials (including yeast water) are poured into a steel basin and kneaded into balls by hand.
2 Pour the melted cream into the dough and knead it slowly by hand, and the cream will be gradually absorbed by the dough. At this time, you can also preheat the oven (35 degrees)
3 Turn off the oven when it reaches 35 degrees, cover the kneaded dough with plastic wrap or clean wet cloth, and put it in the oven for fermentation 1.5 hours.
4 The fermented dough is about twice as big, and it is divided into 7~8 equal parts after being taken out (or according to your own preferences, the weight of each part is as consistent as possible).
This time it is divided into seven points, each of which is about half the size of a palm.
6. Knead the divided dough into a circle and flatten it slightly, then poke a hole in the center with your finger, and hook it with your index finger with your other hand. While picking and turning the dough, help gradually widen the hole.
Because the dough contains yeast, it is also fermenting while standing, so when making the second doughnut, you should pull the doughnut made in front slightly to avoid the hole becoming smaller. Cover with plastic wrap or wet cloth for the second fermentation for about 30 minutes.
8. Pour the oil into the pot and heat it on medium-low heat. When chopsticks are in Guo Zhongmao's bubble, you can put doughnuts in the oil pan. When frying, turn it from time to time to avoid blackening, and don't heat it too much.
9 Prepare a plate, pour in all the powdered sugar and stir. After the doughnuts are colored on both sides, they can be forced out by fire before they are taken out of the pot, and then they are picked up and drained, and put into a sugar powder pot for soaking evenly.
10 Because donuts don't absorb oil, it is relatively difficult to coat them with powdered sugar. It is suggested that powdered sugar can be gently pressed on doughnuts by hand or spoon. It's done. !
1 1 If you like the wet taste, it is recommended to use condensed milk instead of powdered sugar.