Doughnuts in soup(tang zhong mian bao quan )

Doughnuts in soup

Introduction:

"This doughnut is fried and made of glutinous rice flour. It tastes special, non greasy and delicious."

Production steps:

Step 1: make soup: mix 30g glutinous rice flour with 100g water, cook over low heat and stir to make a paste. Turn off the fire.

Step 2: cool, cover and refrigerate for about an hour.

Step 3: weigh all the ingredients you need.

Step 4: after an hour, mix all the ingredients of the soup, glutinous rice paste and the main dough. Do not add butter (butter is not in the main dough).

Step 5: make a smooth dough by kneading machine.

Step 6: add softened butter and continue stirring.

Step 7: until the dough is stretched.

Step 8: put it into the greenhouse for the first fermentation. To 2-2.5 times. (remember the first fermentation time)

Step 9: roll the dough into a centimeter thin slice. (put in some dry flour to prevent sticking)

Step 10: press out the doughnut mold one by one.

Step 11: put it into the greenhouse for the second fermentation, and the fermentation time is twice as long as the first fermentation time.

Step 12: put oil into the pot. (you can put more oil, it's not easy to fry, it doesn't need much in fact.) 70% hot oil, deep fry in the pot, low heat, then deep fry on the opposite side and color.

Step 13: This is the reverse explosion.

Step 14: put the doughnut on the oil absorption paper and let it cool.

Step 15: what a lovely bagel. I didn't put any icing on it. It's very delicious. The soup made of glutinous rice flour tastes soft and chewy. This kind of doughnut has been made many times. If you like it, you can do it boldly.

Materials required:

GAOJIN powder: 500g

Milk powder: 20g

Sugar: 80g

Yeast: 6 g

Salt: 3 G

Eggs: 100g

Water: 100g

Cheese powder: 10g

Butter: 30g

Oil: right amount

Dry flour: right amount

Glutinous rice flour: 30g

Note: soup can not be made out of pimples, must be mixed into paste water and then made into paste.

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: sweet

Chinese PinYin : Tang Zhong Mian Bao Quan