Fried doughnuts should choose low and medium gluten flour and doughnut special flour, the market sales of special two powder, special powder, refined powder, etc. are suitable for making doughnuts. In addition, when you buy flour, you can consult the staff of the noodle store, they usually know more about which kind of flour they sell belongs to the medium-low gluten flour, suitable for frying doughnuts.

The protein content of low and medium gluten flour is 8-10%, and the wet gluten content is between 20% and 26%. Technical indicators of low gluten flour: gluten index 50% to 65%; landing value of 300-400s; stabilization time of 2-3min; tensile height of 100-200BU.

Every year in June and July, the new wheat harvest, many flour mills will be using new wheat flour processing, new wheat flour frying doughnut will often result in the sticking of doughnuts can not afford to, and I hope that we pay more attention to the flour in this period of time! I hope you will pay more attention to the flour during this period. In addition, it is recommended that for the doughnut processor is best to buy 2 months of flour storage before the new wheat harvest, to avoid the new wheat processing period.

So in summary, it is recommended that when frying doughnuts, it is best to use gluten flour or high gluten flour, so that the fried doughnuts will not be soft, and moderate hardness, but also fully guarantee the shape of the doughnuts that will not lose the toughness, not to lose the crispy, so that fried doughnuts best, even if it is cooled and eaten up the same crispy, a lot of people do the wrong thing, it is no wonder that not crunchy.