Raw materials: 200 grams of high-gluten flour, 30 grams of low-gluten flour, 50 grams of fine sugar, 4 grams of salt, 80 grams of water (plus or minus 5 grams), 9 grams of fresh yeast (3 grams of dry yeast), about 65 grams of egg 1 shell, 20 grams of butter, appropriate amount of vegetable oil for frying doughnuts, appropriate amount of moisture-proof sugar powder (for doughnut decoration), and milk powder.

1, all materials are kneaded until they are out of the film! Put it in a pot, put it in a fermentation box, and spread plastic wrap on the pot!

2, twice as big! Take it out and weigh it, about 60 grams!

3. Cover with a damp cloth or plastic wrap to prevent dry skin! Wake up for about 20 minutes! I used the lid of the sealed box! I have two copies here, so I have more points 15!

4, take a wake-up dough, glossy surface rushed up, rolled it out with a rolling pin, and poked a hole in the middle with your finger!

5. Turn it over and pinch the two sides to form a circle!

6. Cut the oiled paper in advance and put the finished dough on it!

7, all sorted out, into the fermentation box, put a bowl of hot water, increase the humidity! Ferment for about 40 minutes!

8, send a good blank, touch it and press it to rebound slowly!

9, put oil in a small pot, fire for a while, use a chopstick, poke in, there are small bubbles around the chopsticks can be fried!

10, fried.

1 1, done.