[jam doughnut] a delicious snack with exotic flavor(guo jiang tian tian quan ling lue yi guo feng qing de mei wei xiao chi )

[jam doughnut] a delicious snack with exotic flavor

Introduction:

"Jelly doughnuts is crisp, chewy, sweet and soft. It tastes like a crackle. This is the doughnut. In 1927, doughnuts became popular. There are many kinds of legends about its birth? U.S.A? Germany? ... it doesn't matter, so its enchanting posture reveals the country's love for it. It's no longer a single shape and taste. You can sprinkle chopped nuts, apply chocolate caramel sauce and frosting, squeeze into your favorite strawberry jam, apricot jam and cream, and you can make more beautiful doughnuts. By the way, the doughnuts are fried by my husband Yes, he thinks I can't do it well... "

Production steps:

Step 1: prepare the raw materials A. melt the butter; B. soak the yeast in the warm milk

Step 2: pour the high gluten flour into a large bowl

Step 3: pour the yeast into the flour slowly

Step 4: mix into coarse granules, cover with plastic film and let stand for 15 minutes (room temperature)

Step 5: add sugar, egg yolk, salt and melted butter in turn

Step 6: knead to form smooth, fascia dough; ferment to 1 times the size

Step 7: exhaust the dough, roll it into 1cm thick, and press out the general shape with biscuit mould

Step 8: ferment in a baking tray sprinkled with high flour, about 1 times the size

Step 9: heat the oil to 160-180 degrees, gently put in the dough, golden

Step 10: heat the oil to 160-180 degrees, gently put in the dough, golden

Step 11: poke a hole with chopsticks, turn as many times as possible, and squeeze into the jam (the inside is not hollow, so the space is larger)

Step 12: Whoa, can't wait. It's best to eat while it's hot

Materials required:

A high gluten flour: 360g

A yeast: 4G

A fine granulated sugar: 25g

A milk: 185g

A yolk: 2

A melted butter: 50g

A: 3G

B cinnamon: moderate amount

B Jam: right amount

Note: * the formula is suitable for about 4 people; doughnuts are not suitable for overnight storage, so I reserved one for testing. What's the taste of the next day? It's not soft and waxy, and the taste becomes thick. It's suggested to choose the right amount to make the doughnut. There's another way to keep the doughnut. It's frozen after deep frying, but I haven't studied it, and I don't know how it tastes. I don't recommend explaining it. In fact, I used 1 / 2 of the amount to make 12 doughnuts. The rest of the dough was used to bake Ham Bread, and the organization was excellent. About decoration, I sprinkled my favorite cinnamon sugar (red granulated sugar, fine granulated sugar and cinnamon powder ratio 1:1:0.2) * for sandwich, rose jam is used, you can also use apricot, plum, strawberry and other flavors * fried doughnut oil temperature directly affects the taste, I hope you can prepare a thermometer (cheap 20:30) (low oil temperature, heavy taste, high oil temperature, paste under the pot) * make sure the dough is soft and uniform *Dough fermentation is also very important, too much taste will be wrong * cutting dough I used a biscuit mold with a diameter of 4.5cm (optional) * when putting the fermented dough into the oil pan, handle it as gently as possible (shovel can be used)

Production difficulty: simple

Baking technology

Production time: several hours

Taste: sweet

Chinese PinYin : Guo Jiang Tian Tian Quan Ling Lue Yi Guo Feng Qing De Mei Wei Xiao Chi