Materials:

200g of gluten, 25g of egg liquid, 4g of yeast, 20g of milk 1 10g, 20g of sugar and 2g of salt.

Exercise:

1. Heat the milk to about 40 degrees, dissolve the yeast, let it stand for a few minutes, mix all the raw materials evenly, knead it into dough, and reach the expansion stage after kneading for more than ten minutes.

2. Put the dough in a fresh-keeping bag, put it in a warm place and ferment it to twice its size. After taking it out, let it relax 10 minute. Roll the dough into a square cake about 1 cm, print a doughnut-shaped cake embryo on it with a mold, and put it in the oven for secondary fermentation for half an hour.

3, the oil is 70% to 80% hot, put it in the oil pan and fry it on a small fire, and turn it from time to time to avoid uneven coloring.

Exercise 2

Ingredients: (can make 8-9 donut bread)

Material A: 200g of high flour, 9g of dry yeast powder, 2g of salt and milk 130cc.

Material b: 53g of high flour, 8g of milk powder, 2 1g of eggs, 2g of salt, 3 1g of sugar, 4cc of milk and 30g of cream.

Exercise:

20 donuts with different tastes (1) and material A are mixed evenly and kneaded into dough until the dough is bright and not sticky;

2. The dough is fermented for 90 minutes for the first time;

3. Stir the material B except the cream evenly and add it to the dough fermented in step 2;

4. Add the cream in the material B into the dough of the method 3 and continue kneading (stirring);

5. Knead until the dough is pulled up to be firm and bright, and then stop;

6. Take out the dough, roll it with a rolling pin into dough with a thickness of about 1- 1.5 cm, and then wrap it with plastic wrap and let it rest for 10- 15 minutes;

7. Press out a doughnut shape with a doughnut model (I don't have it here, I'll use a bowl mouth and a bowl bottom with the right size), brush a little flour on the dough, shovel it on the baking tray with a shovel, and finally ferment for 7 minutes;

8. Put it in hot oil at about 180℃ and fry it until it looks golden yellow. Drain the oil from the pan.

Precautions for making donuts:

1) After the dough is pressed out into the shape of a doughnut, do not hold it by hand, but use a shovel or scraper to prevent the doughnut from deforming;

2) It is very important to control the temperature of the oil pan. If the oil temperature is too hot, doughnuts will burn quickly, and if the oil temperature is too cold, doughnuts will eat too much oil.