Put the other ingredients except butter into the bread machine, knead into a smooth dough, add butter and continue kneading until complete. The film can be pulled out by hand. The kneaded dough ferments, and the fermented dough deflates. Divide into 10 equal portions, roll into balls and let rest for 10 minutes. Deflate the rested dough again. Then shape it into a donut shape. After the secondary fermentation is completed, put it in an oil pan and fry until both sides are golden brown. The accompanying pictures are as follows:

Ingredients to prepare: 34g egg liquid, 120g water, 3g salt, 4g yeast, 300g high-gluten flour, 40g butter, 40g fine sugar

1. Put other ingredients except butter into the bread machine, knead into a smooth dough, add butter and continue kneading until complete.

2. You can pull out the film by hand.

3. The kneaded dough will ferment for about 45 minutes. Dip your fingers in flour and poke holes without shrinking, which means the fermentation is complete.

4. Deflate the fermented dough.

5. Divide into 10 equal portions, knead into balls and let rest for 10 minutes.

6. Deflate the relaxed dough again.

7. Roll it into a tongue shape.

8. Then turn it 90 degrees, fold the top edge down, and press with your hands.

9. Turn it 180 degrees and fold the top edge down, press with your hands, and pinch to close the edge.

10. Do the rest in sequence.

11. Roll it out slightly with your hands, and use a rolling pin on the right side to press out a thin slice.

12. Place the left piece on the right piece.

13. Pinch it tightly and place it on the baking paper.

14. After the secondary fermentation is completed, put it in the oil pan and fry until both sides are golden brown.

15. Put oil in the pot, then heat it up to medium-low heat.

16. After taking it out of the oven, place it on the drying net and sprinkle with powdered sugar.

Notes:

After the oil is hot, turn to medium-low heat and fry the donuts until both sides are golden brown. Do not turn up the heat, otherwise it will easily cause the outside to color too quickly and the inside to become golden brown. If the core is not yet cooked, turn it over frequently when frying to ensure even coloring.