Size: one plate

material

1.49g fine sugar.

7 grams of salt

Water185g

42 grams of soybean flour

Milk powder 18g

Whole egg 35g

87 grams of cooked mashed potatoes

5 grams of dry yeast

2.280 grams of high-gluten flour

70 grams of low-gluten flour.

3.56 grams of cream

Exercise:

1. Put the materials (1) and (2) into a jar and stir. When the dough is formed, add (3) cream and stir until it expands.

2. Basic fermentation: 45-60 minutes.

3. The rod is flat, about 0.8 cm, molded, and placed on an anti-sticking baking tray (the baking tray is sprinkled with thin powder).

4. Final fermentation: 30-40 minutes.

5. Fry until golden brown.

Dip in sugar or chocolate

Doughnut exercise 2

Quantity: 30 pieces

material

1 .50 cream

Sugar powder 150

Salt 5

Mashed potatoes 125

Milk powder 25

2. Whole egg 125

3. Water 150

A little vanilla extract

2. Low gluten powder 500

Hair powder 25

Practice (sugar oil method)

1. Put the material (1) into the cylinder and stir it in a paddle shape.

2. Add eggs in batches.

3. Sieve the low-gluten flour and baking powder, and add them into the tank alternately with water. Don't mix them for a long time, so as not to hurt your muscles. (White walls can also be used)

4. Relax 10 minutes

5. The bar is flat, about 0.8 cm, molded, placed on a non-stick baking tray (the baking tray is sprinkled with thin powder), and then relaxed for 10 minute.

6. Fry (180~ 190℃) until golden brown.

Step 7 touch cinnamon candy or chocolate

Doughnut exercise 3

Materials:

40 grams of cream

70 g sugar

Eggs 1

80 ml of milk

Low-gluten flour180g

A spoonful of half baking powder.

Cocoa powder 40g

Appropriate salad oil

Exercise:

1. Beat the cream until soft with an egg beater, then add sugar and continue to beat well, then add an egg and mix it with milk; 2. All the low-gluten flour, baking powder and cocoa powder are mixed together, sieved evenly with a sieve, and stirred evenly after adding the materials;

3. Wrap the mixed dough with plastic wrap and put it in the refrigerator, and wake it for about 20 minutes;

4. Divide the proofed dough into 12 equal parts and make it into a circle, then fry both sides with medium temperature salad oil.