Traditional doughnut production is basically the use of alum, salt in water and eggs stirred evenly into the mixture of baking powder yeast flour, and into a smooth dough, cover tightly awake for 20 minutes, take out the stretching and folding wake up for 30 minutes and then stretching and folding, plastic bag sealed in the refrigerator freezer to put at least 0.5 hours of alkali, salt to the surface, the need to three wake up three plungers, and then placed at room temperature to wake up. Depending on the temperature, the time to wake up is also different.

Doughnut is a long, deep-fried doughnut, but not just any piece of dough thrown into the hot oil, can be swollen from a small piece of doughnut into a big one, which is still some skills exist, and fried crispy effect is not an easy task. Then the dough with a rolling pin rolled into long strips, and then take two long strips overlap together, gently pressed with chopsticks, so that it is sticky in the freezer, it is a slow process, so as not to the surface of the hair over, adding too much trouble, and slow to wake up the noodle is more sinewy, easier to operate.

If you put it at 25 degrees or so, it will take too long to wake up the noodles. It's just safer to put it in the fridge. If you are in the north especially if you don't turn on the heat you should be able to leave it overnight. Some use milk to make doughnuts, the flavor is also good; there are also made with yeast plus baking powder, which are still more common, fluffy and soft, pure flavor, by the very good promotion.

Doughnut flour is not required to refrigerate, refrigerated mainly depending on the season, not necessarily that all have to be refrigerated, the external temperature is too high will let the yeast stop fermentation, but also let the dough deterioration, people in order to ensure that the dough can continue to rise on the thought of refrigeration will be better, or according to personal preference. Any pasta in the process of waking up is not required to refrigerate the dough in 27 ° ~ 30 ° when the dough will be waking up, which is why we have to put the dough bowl in the winter time next to the heater or sunny place for the reason that the temperature at 25 degrees or so waking up about 3 to 4 hours can be, the temperature is high and waking up too long the dough waking up too much, the dough is gluten-free, toughness is poor, and is not conducive to the production of the fritter, and even the dough can not hold the hand. Dough can not take the hand, let alone the production of doughnuts.