Chocolate Donut (qiao ke li tian tian quan )

Chocolate Donut

Introduction:

"Chocolate dough after fermentation, time precipitation, fried baptism, proud appearance hidden soft heart. Doughnuts are so delicious

Production steps:

Step 1: prepare the ingredients, chocolate or cocoa powder, weigh all the powdery ingredients, grape seed oil, if not, corn oil.

Step 2: put the water quality material into the toaster

Step 3: I use chocolate, so I melt it in water. If it's cocoa powder, you can omit this step.

Step 4: all powdery materials, including high sugar tolerant yeast, sugar and salt, are evenly mixed and covered on the water quality materials.

Step 5: start the dough mixing procedure, and the dough will be stirred crazily in it

Step 6: after a mixing procedure, the dough is basically smooth.

Step 7: in this step, you need to mix the oil into the dough. At first, you feel that you can't mix it in, but believe in the power of time. After a procedure, all the oil will be mixed in, and the dough will become smooth and glossy.

Step 8: check the appearance of the dough, so the degree is OK.

Step 9: enter the fermentation stage, wait for 1 hour, about 28 degrees, the best fermentation temperature.

Step 10: after fermentation, dip your fingers in dry powder and try to poke a hole. It's basically good if you don't retract.

Step 11: divide the dough into 55 grams each to make a circle.

Step 12: put it into the oven for secondary fermentation, or room temperature 28 degrees, and cover it with plastic film.

Step 13: after the second fermentation, it will expand about 2 times.

Step 14: heat the oil in the small milk pan and test the temperature with chopsticks. If there are bubbles coming out along the chopsticks, it means 180 degrees. OK.

Step 15: put in the doughnut and fry it. It's chubby and floats up with a lot of bubbles.

Step 16: both sides Golden State, chocolate dough is difficult to master, about a doughnut for 1 minute, deep fried.

Step 17: use melted chocolate and dip it in for decoration or not. Let cool and sprinkle with powdered sugar.

Step 18: for breakfast, bang bang. The internal organization is very soft. If you are interested, you can have a try.

Materials required:

GAOJIN powder: 400g

White granulated sugar: 56g

Salt: 4 g

Cocoa powder: 12g

Egg: 1

Water: 160g

Grape seed oil: 35g

High sugar tolerant yeast: 5g

Chocolate: 100g

Milk: 50g

White chocolate: 20g

Note: can use milk chocolate, not afraid of bitter with dark chocolate. Let the doughnut cool before decorating.

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: sweet

Chinese PinYin : Qiao Ke Li Tian Tian Quan