Doughnut practice
1. and flour: 5 pounds of low gluten flour, 75 grams of non-aluminum doughnut fluffing agent, poured directly on the top of the flour, and then add 35 grams of salt, 20 grams of sugar, 20 grams of vegetable oil, into the vegetable oil to fry out of the doughnut is easier to rise. After putting all of them, mix the flour well. Now in the fall, frying doughnuts is best to use 40 ° warm water, winter 50 ° best, do not need to take a thermometer by feel to, after boiling water, flour and water ratio is a catty of flour 5 two water.
When you add water with one hand and flour with the other, start from one side of the basin and start, don't be solid, and become a softer noodle flakes. After all the mixing into the flakes, and then gently and form a dough, this time the noodles are very strong, to wake up for a few minutes, easy to operate later. After waking up the dough again and again, press in the center and repeat the dough for 5 minutes, after the doughnut surface becomes smooth, turn the surface over, put the smooth side up and close the mouth down, and then wake up for 20 minutes.
2. After the dough has risen again, brush a layer of vegetable oil on the board. Pinch half of the dough and place it on the board. Fold the dough in a little bit and close it a little bit under the side, then leave it for 5 minutes.
Burn the oil in a wok, and put a grate on the bottom of the wok to prevent the fritters from sticking to the bottom of the wok. While the oil is boiling, start rolling out the doughnuts. Dip the rolling pin in a little vegetable oil, roll out the doughnuts into long strips, and then cut them into equal-sized dosages. Fold the two dosettes together one on top of the other, pressing and stretching them with your hands so that the fritters don't rise and can still be easily separated.
3. Finally, there is a frying pan left, the oil temperature should be heated to 70% of the 210 ° or so. Then into the fritter, just under the pot do not move, floating up with a bend in the place with chopsticks gently pushed on the straight. After the fritters are floating on the oil surface, be sure to use chopsticks to keep turning, so that the fritters in the frying pan constantly rolling, heat evenly. Fry them until they are golden brown, then remove them from the frying pan to control the oil.