Different bread and doughnuts(bu yi yang de mian bao tian tian quan )

Different bread and doughnuts

Introduction:

"Doughnut is one of ximiao's favorite breads. You must buy it every time you see it. So I lost the doughnut mold, and finally let it open during the Qingming Festival holiday. Before I started, I saw many recipes and practices of my predecessors, and the details were different. In the end, we used Jun Zhi's prescription, which is safe and has a high success rate. We doubled the original formula by * 2, cut the corners without reshaping them again, and then cut them into small pieces and fried them. It's a good number, and of course it's also very appetizing. "

Production steps:

Step 1: 1. After the butter is softened, add sugar and salt, and beat evenly with an egg beater to make it slightly bulky.

Step 2: 2, add milk powder, stir evenly, and then add eggs fractional times, stir evenly.

Step 3: 3. Stir the butter paste as shown in the figure.

Step 4: 4. Put the dry yeast, flour and butter paste into the toaster and knead the dough until it can stretch out the film.

Step 5: 5. Wait for the dough to ferment to 2.5 times the original size, and the dough will be fermented.

Step 6: 6. Press the gas out of the fermented dough by hand, and then let the dough wake up at room temperature for 15 minutes.

Step 7: 7. Wake up the dough and roll it into 1.1cm thick dough with a rolling pin. After rolling out, wake up for five to ten minutes.

Step 8: 8. Use the doughnut mold to cut the dough into doughnut shape.

Step 9: 9. Place the cut doughnut dough on a floured baking tray. For the second fermentation, heat the oil pan, put the fermented doughnut dough into the oil pan, and deep fry until both sides are golden.

Materials required:

High gluten flour: 180g

Dry yeast: 1 teaspoon

Butter: 18g

Egg: 25g

Milk powder: 6 g

Water: 95g

Fine granulated sugar: 25g

Salt: 3 G

Frying oil: 250g (actual consumption is about 30g)

Powdered sugar: (on the surface) right amount

Note: 1, the best choice for doughnut frying diameter is small, the height of the deep pot, so that you can save oil, and easy to fry. 2. Fried doughnut oil, with ordinary edible oil can. After frying the oil, filter out the impurities and keep it. I'll use it to burn eggplant. It doesn't affect the taste. 3. The oil temperature of doughnut should be controlled well, and the frying time of each doughnut should be controlled at 1.5 minutes. 4. The doughnut must be completely cooled before it can be stained with powdered sugar or white granulated sugar. When the hot doughnut is stained with powdered sugar or white granulated sugar, the powdered sugar or white granulated sugar will melt quickly.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Bu Yi Yang De Mian Bao Tian Tian Quan