Traditional fried bread doughnut(chuan tong you zha mian bao tian tian quan )

Traditional fried bread doughnut

Introduction:

"You should remember doughnuts when you've seen the shoes of bloodthirsty forensics. Although the hero is a serial killer, he gives doughnuts to his colleagues with a gentle smile every morning during the day, which makes everyone praise his character. I'm crazy in love with doughnuts after watching this TV series. Doughnuts have a magic of killing the old and the young, and it's not difficult to do. Learn to give sweetness to those you love, or surprise your colleagues and friends, and you can harvest happiness and sweetness for a whole year. "

Production steps:

Step 1: beat the eggs, add milk and sugar, sift into flour, dig a small hole in the flour pile, put the yeast in, bury the yeast, stir it with chopsticks to a powder free state, then pour it into the toaster, start the dough mixing process, 15 minutes later, add the chopped butter, continue to start the dough mixing fermentation process, a total of one and a half hours, take out the dough, check the film condition. (the steps of Tusi and Mian can be written in detail later)

Step 2: after taking out the dough, empty the air of the dough by hand, use a rolling pin to beat the dough, then cover it with a cloth, wake up for 15 minutes, if not, roll it into pieces. After waking up, the dough will be bigger and rolled into 1cm thick dough. Thickness can be according to personal preferences, because I like the finished product is the kind of doughnut thick dundundun, if you like the elegant, you can roll thin. But it is not recommended to be thicker, because after fermentation, the holes in the middle will disappear, which is not the appearance of doughnuts. ha-ha.

Step 3: use the mold to press out the doughnut on it, and prepare a piece of oil paper. (I used yesterday's piece of baked cookies, and found that it was very good, and it didn't stick after fermentation) put the pressed doughnut on the oil paper. It's best to use a spade, because the doughnut is soft and easy to deform. Then put it in the oven to develop the ferment for 40 minutes. The picture is a good one.

Step 4: carefully cut the oil paper with scissors, as shown in the picture. Do not touch the fermented doughnut, it is very easy to deform. In addition, when the film is pressed at the beginning, you can't touch it after pressing. The one in the lower right corner is the most beautiful one. It's the last one. It's not touched in the whole process. The front ones are groping, and some of them have moved slightly, so the shape is not so beautiful. Then burn a pot of oil, oil as much as possible, so that the doughnut can float completely, and then gently grasp both sides of the oil paper, slide the doughnut into the oil pan, about 10 seconds to turn over, about 10 seconds on one side, you can take out. It's done with chocolate and decorations.

Materials required:

Gluten: 200g high

Pure milk: 60ml

White granulated sugar: 30g

Yeast: 6g

Butter: 10g

Medium size eggs: 1

White chocolate: moderate

Dark chocolate: moderate

Decorative sugar powder: appropriate amount

Decorative color needle: appropriate amount

Note: 1: when rolling thin die, try not to sprinkle dry powder, dry powder will easily make skin cracking after fermentation. The dough prepared according to the steps is not sticky at all. If it is sticky, it proves that the dough is not kneaded well. Dry or wet to find their own reasons, adjust the amount of powder or milk. 2: The role of oil paper can not be underestimated, can make a good doughnut fermentation does not deform. You can't touch your hand at all. It's flat when you touch it. All your efforts in front of you are in vain. There is biscuit baking oil on my oil paper, so the fermented doughnut is not stuck on it at all, and it can slide gently into the oil pan. 3: Because I don't have a thermometer to measure the oil for the time being, I first use the big fire to heat the oil, and then turn it off to the medium and small fire. I feel that the oil temperature is not very high, and it will be OK for about 10-15 seconds on one side. There is no oil in the organization, which is very refreshing. One by one, because the speed is very fast, we don't need to work together. 4: I put butter, and there will be no oil absorption phenomenon. I feel that if I don't put butter, the flavor and softness will be much worse. However, if I don't want the appearance color to be too dark, I can reduce the amount of sugar, because the surface will be coated with chocolate or stained with powdered sugar. My portion of flour with sugar is very sweet, which can reduce 5-10g.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: sweet

Chinese PinYin : Chuan Tong You Zha Mian Bao Tian Tian Quan