Practice one

Materials:200g of high-gluten flour, 25g of egg, 4g of yeast, 110g of milk, 25g of sugar, 2g of salt.

Donuts 1, milk heated to about 40 degrees, dissolve the yeast, let it rest for a few minutes, all the ingredients are mixed well, kneaded into a dough, kneaded for ten minutes to the extension stage.

2, the dough set of plastic bags in a warm place to ferment to double the size, remove the exhaust, relax for 10 minutes, the dough rolled into a square cake about 1 cm, with the mold printed on the top of the doughnut shape of the cake embryo, into the fermentation box secondary fermentation for 40 minutes (set the temperature at 35, humidity 65), the specific also depends on the state of the fermentation, that is, gently pressed with a finger, if pressed down does not rebound, that is not yet fermented in place. If it doesn't bounce back, it's not fermented yet. If it bounces back quickly, it's over-fermented, and it's only fermented if it bounces back slowly.

3, the oil to seventy-eight percent hot (temperature at 180 ° C), into the frying pan, to be a fierce reaction, the reverse side, and then fry for about 30 seconds, and then the reverse side of the pot can be filtered oil.

Practice 2

Materials: 200g of high flour, 9g of dry yeast, 2g of salt, 130cc of milk, 53g of high flour, 8g of milk powder, 21g of egg, 2g of salt, 31g of granulated sugar, 4cc of milk, 30g of cream (this portion can be used to make 8-9 doughnut bread)

1, mix the ingredients A evenly and knead the dough and knead it until it is glossy and non-sticky.

2, the first fermentation of the dough for 90 minutes;

3, except for the cream of the ingredients B mix well, and add the practice 2 fermented dough;

4, practice 3 of the dough and then add the cream of the ingredients in B continue to knead (mixing);

5, kneading until the dough pulls up the gluten and glossy expansion stage and stop;

6, take the dough out of the oven and knead until the dough is shiny and shiny;

6, the dough is not sticky, but the dough is not sticky, so the dough is not sticky. p>6, the dough out, with a rolling pin rolled into about 1-1.5cm thickness of the crust, and then wrapped in plastic wrap to rest and relax for 10-15 minutes;

7, with a donut model (I do not have here, I will use the appropriate size of the bowl mouth and bottom of the bowl) pressed out of the donut shape, pinch the opposite side of the hand onto a plate, and then the final fermentation for 40 minutes; (there is no fermentation box students can look for a foam box! (There is no fermentation box students can find a foam box, fill a bowl of hot water inside, put the donut plate in, cover the lid, this can also play a role in fermentation)

8, into the hot oil about 180 degrees, one side for 30 seconds, deep-fried to the exterior of the two sides of the golden brown, drain the oil from the pan.

Note

1) After the doughnut shape is pressed out of the doughnut, you can have an inverted movement while pressing, or you can press it and pinch a little bit of the inverted with your hand.

2) It's important to control the temperature of the frying pan, as too hot a temperature can make the doughnuts burn quickly, and too cold a temperature can make the doughnuts eat too much oil.

Practice 3

1. Mix 15g of glutinous rice flour with 60g of water, stir into a paste while cooking over low heat, remove from the oven and allow to cool, cover with plastic wrap, and refrigerate for later use

2. Mix the dough ingredients except the butter and the soup stock, start the bread machine and knead the dough for 20 minutes, then start the kneading program again with the softened butter, and mix for 20 minutes until the dough pulls out of a transparent film, then cover with plastic wrap. Cover with plastic wrap and let rise until 2 to 2.5 times its original size

3. Remove the dough from the machine, press down to deflate, divide into 18 equal portions, and knead for 10 minutes

4. Poke a hole in the center of the dough with chopsticks, and then use your right and left hands to turn your index fingers to form a hole in the center to form a bread billet, and place it on a greaseproof cloth or sheet of paper to prevent it from sticking to the sides of the dough

5. Set the oven to 38 degrees, put a bowl of boiling water to create a warm and humid environment, put the bread billet inside the second fermentation until twice the size

6. Oil to 180 degrees, use chopsticks to pick up the fermented doughnuts from the center of the hollow into the oil.

7. When frying, use chopsticks to keep turning in the cavity to prevent it from shrinking, fry until both sides are golden brown, let it cool and then dip it in powdered sugar

Folding Practice 4

1: Pour the water, sugar, and milk into a mixing bowl, and mix it well

2: Add the egg and mix it well, and then add the high-gluten flour and the yeast, mix it well and knead it.

3:Knead the dough until the surface is smooth and not sticky, then add the butter and soften until the surface is smooth and can pull out a glove film

4:Knead the dough and divide it into 80 grams of small dough, and leave it to rest for 10 minutes

5:Exhausted small dough with a rolling pin to roll out the dough, and then rolled up

6:Roll the rolled up dough into long strips, butt the ends of the long strips together, and form a circle, with the interface at the center. Drain the doughnuts

9:When the doughnuts are completely cooled down, dip the surface in melted chocolate and sprinkle some colorful chocolate candies as decoration.