Doughnut practice is in fact very simple, and ordinary dough production method is basically the same, is no more than flour, eggs, water and some of the bulking agent, except that different varieties of dough flour and bulking agent is different, buns buns with gluten flour and low-sugar yeast, bread with high-gluten flour and high-sucrose yeast, and the doughnut with a more different, is high-gluten flour and doughnut bulking agent. The traditional doughnut puffer is alum and edible alkali, these two additives have two drawbacks, the first is the alum doughnut frying process will produce aluminum, more food on the human body is not beneficial, and edible alkali to be very precise to grasp the amount, a little more dough will produce bitter, astringent acidic taste. So now the fritters are basically a new generation of non-aluminum fritter puffer, the basic ingredient of this puffer is baking powder, does not contain aluminum, the content of edible alkali than to be a little smaller, so the taste will be better. This kind of non-aluminum doughnut puffer general supermarkets and Taobao are on sale, the price is also very cheap, a few dollars a bag, once with a few grams, can be used for a long time. Below to give a I use the doughnut puffer to do frosting sugar doughnut recipe, I hope to bring help:

Frosting sugar doughnut

Raw materials: 250g of high-gluten flour, non-aluminum doughnut puffer 10g (there is no puffer can be used to replace 5g of dry yeast, but it is generally not recommended to do so), 20g of powdered sugar, an egg, 150g of water, about 1000g of vegetable oil (frying)

and the method of kneading can be hand kneaded, want to save energy can also be used bucket whisk, bread machine or chef machine, I use a bucket whisk and the dough, home has a bread machine or chef machine of course more convenient, but note that the kneading by hand, it takes about 30-40 minutes, bread machine 20-25 minutes, chef machine first low gear 1-2 minutes, and then medium-high gear for 5 minutes can be.

1, the flour powdered sugar into the whisk bucket; 2, the doughnut bulking agent into the water and mix, and then pour the mixed solution into the basin; 3, the first egg beaten and poured, with chopsticks a few times, and then turn on the whisk, 1 gear whisking for 2 minutes, shut down, use chopsticks to gather a little, and then beat for another 1-2 minutes, and then shut down, and repeat 2 to 3 times, about the total **** whisking 8 minutes or so can be;

4, will beat the dough out, cutting board sprinkled with a small amount of dry starch, the dough and then kneaded for a minute or two, until smooth and non-stick;

5, the dough in a large pot, wrapped in plastic wrap placed in a warm place to ferment, the summer room temperature fermentation can be used in the winter fermentation box, the oven or a steamer to fermentation, with the oven on the top and bottom of the fire at 38 degrees in the oven, put a cup of hot water and then put the dough pots into the hair, with a steamer, the water is hot and turned off. Steamer pot to heat the water and turn off the fire, put the dough pot into the steamer to cover the lid, the advantage of the oven fermentation is that the temperature can be equilibrium long time fermentation, with the steamer temperature is not very good to master, hot dough was steamed, cold fermentation effect is not good, the key steamer temperature is not constant, hot pot after a while is also cooled down, and then heat the process of not paying attention to the dough will also be steamed, so there are conditions of the professional fermenter and the oven will save a lot of heartache. Oven will save a lot of heartache, really do not have, not waiting to eat, can be placed in the refrigerator for more than 9 hours of low-temperature fermentation, the general fermentation time with the weather room temperature and humidity time varies, a pan of oven fermentation summer 40-60 minutes, 60-90 minutes in the winter, there is no fixed time, so only have to observe the state of the dough puffed up on the good, fermented to the dough to swell to the original 2 times the size of the hair is good; 6, the good dough out of the exhaust, re-knead round, covered with a damp cloth, 15-20 minutes; 7, the dough will be rolled out as a rectangular sheet, and then cut into a long strip about 2.5-3CM wide; 8, take two pieces of pasta, with a rolling pin from the vertical rolling long;

9, two pieces of pasta stacked on top of each other, with the scraper in the middle of the place to press a little bit (I'm wrong in the photo, it is best to scraper the opposite press, with the thicker side of the scraper, the scraper is the best, and the scraper is the best, and the scraper is the best. The thicker side of the scraper, the thinner side is easy to cut off);

10, the pan into a large pot of oil, high heat to eighty percent of the heat change to medium heat, down into the prepared billet, deep frying until the embryo floats, with long chopsticks and keep flipping, until each side is uniformly golden brown;

11, out of the filtered oil;

12, powdered sugar in a large pan, and then the freshly baked billet, the billet, the billet, the billet, the billet, the billet, the billet, the billet, the billet. In a large plate, will be just out of the pot of fritters in the powdered sugar quickly make a roll, so that the surface evenly coated with powdered sugar, will be excess powdered sugar shake off, that is, into the frosting sugar fritters.