Cake doughnut(dan gao tian tian quan )

Cake doughnut

Introduction:

Production steps:

Step 1: 1. Soften the butter with water.

Step 2: 2. Put the eggs into the container to disperse, add the fine sugar, and stir well with the electric mixer.

Step 3: 3. Add milk and stir well.

Step 4: 4. Add the butter softened by water and stir well.

Step 5: 5. Sift in low gluten flour and baking powder, cut and mix with a rubber scraper, and then knead into dough by hand.

Step 6: 6. Wrap the dough with plastic wrap and refrigerate for about 30 minutes.

Step 7: 7. Sprinkle hand powder on the chopping board, roll the dough to 1.5cm thick, and cut the dough with doughnuts.

Step 8: 8. Put the doughnut into the oil pan with the oil temperature of about 160 ℃. (note that the oil temperature should not exceed 170 ℃)

Step 9: 9. After coloring, turn it up and down continuously and fry it into golden yellow on both sides.

Step 10: 10. After the doughnut out of the pot is slightly cooled, it can be put into the plastic bag together with an appropriate amount of sugar powder, seal the mouth of the plastic bag, and gently tap the bottom of the plastic bag to make the sugar powder evenly stick on the doughnut.

Step 11: 11. You can also crush chocolate with a chopper and soften it with water.

Step 12: 12. Dip one side of the doughnut with the chocolate sauce softened by water. Put it on the plate and sprinkle with decorative sugar. Let it stand and air dry.

Materials required:

Meimei low gluten flour: 420g

Baking powder: 8g

Eggs: 2

Fine granulated sugar: 60g

Milk: 110g

Anjia butter: 50g

High gluten flour for hand flour: appropriate amount

Frying oil: proper amount

Sugar powder: right amount

Chocolate: moderate

Sugar: right amount

Note: my Sina blog address: http://blog.sina.com.cn/shiwei232

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: sweet

Chinese PinYin : Dan Gao Tian Tian Quan