Round fried bread

Round fried bread

Materials:

A. 420g of high-gluten flour, 80g of low-gluten flour/kloc-0, 62g of fine sugar, 20g of salt/kloc-0, 20g of yeast, 2g of milk powder/kloc-0, 60g of eggs and 270g of water.

B.60 grams of softening cream

Exercise:

1. Put material A into a blender, stir at low speed until it becomes paste, and then stir at medium speed for about 8 ~ 10 minutes. This stage lies in the formation of dough gluten, and fermentation will gradually begin.

2. Add the cream into the blender made by 1 and stir for about 1 ~ 2 minutes until the dough is smooth and elastic.

3. After the dough is formed, scrape the dough in the container with a scraper to keep the dough intact, and take it out with the palm of your hand. Do not pull, pull or drag it to avoid gluten damage.

4. Divide the fermented dough into 125g 1 dough, shape and roll it into a circle.

5. Put the dough in step 4 on the table and flatten it with the power of the palm, which is similar to the area of the palm.

6. Dip the flattened dough in some water, then wrap the bread flour on the surface and fry it in the oil pan.

After the basic fermentation, take it out and roll it into 0.8 cm thick dough with a rolling pin.

Use two covers with different sizes to print several circles, and repeat the above steps for the remaining dough to print circles.

The middle ring and ball are placed on a plate sprinkled with dry powder and placed in a warm place for final fermentation for 30 minutes.

Heat half a pot of oil, fry it on low heat until both sides are golden, and then drain the oil.

Final result

I wanted to eat fried snacks today, so I made a bagel according to the recipe. The method is quite simple, almost like bread, and it tastes delicious. Tomorrow's breakfast will be late!

Ingredients: medium gluten flour 160g (or high gluten flour 80g+ low gluten flour 80g), warm milk 75ML, dried yeast 1/2 spoon, baking powder 1/2 spoon, sugar 3 spoon, salt 1/4 spoon and egg/kloc.

Practice: First, all the materials are mixed and kneaded into dough, and the dough is basically fermented in a warm place 1 hour.

Source: Sohu

Traditional doughnuts

Ingredients: 2 10g of high-gluten flour, 90g of low-gluten flour, namely, instant yeast powder 1 and 1/2 tablespoons, 30g of fine sugar, 4 tablespoons of salt1/,2 whole eggs, 20g of water, 50g of milk and salt-free cream/kloc-0.

Practice: 1. All the ingredients except the salt-free cream are mixed and made into balls, then the cream is added to make smooth dough, covered with plastic wrap and fermented at room temperature for about 50 minutes.

2. Roll the dough into thin slices with a thickness of about 1.5 cm, and then cut into doughnuts, and the fermentation is relaxed for about 10~ 15 minutes.

3. Fry both sides at oil temperature 170℃ until golden brown. After cooling, wrap it with even and delicate cotton candy, or wrap it with dark chocolate, white chocolate and strawberry chocolate respectively, and sprinkle with various nuts for decoration.

Tips: 1. If you can't get the doughnut to cut the mold, you can also operate it directly by hand, such as "crispy fresh milk doughnut".

2. After cutting, the small dough in the center can also be fried into golden brown, and then wrapped in various flavors of chocolate.

3. Instant yeast, also known as fast yeast, is used in bread, steamed stuffed bun and other pasta, and can be bought in bakery stores.

Honey doughnut

Ingredients: 20g of melted cream, 60g of fine sugar, 2 egg yolks, 80g of fresh milk, vanilla extract 1 2 teaspoon, low-gluten flour 150g, baking powder1teaspoon.

Honey syrup: 50g of fine sugar, 20g of honey and 50g of water.

Practice: 1. Honey syrup: add honey and water to the fine sugar, cook it on low heat until the sugar melts, and then continue cooking for about two minutes.

2. Stir the melted cream and fine sugar evenly with an egg beater, and then add the egg yolk, fresh milk and vanilla extract respectively.

3. Sieve in the low-gluten flour and baking powder at the same time, stir with a rubber scraper into a uniform batter, cover with plastic wrap, and let stand at room temperature for about 15 minutes.

4. Put the batter into a flower-squeezing bag, then squeeze the batter on 10 cm x 10 cm cake paper respectively, and fry at the oil temperature of 170℃ until both sides are golden.

5. After frying, dip it evenly with honey syrup.

Tips: 1. The batter and cake paper are fried together. When the batter is slightly fried, the cake paper can be taken out.

2. The batter can also be put into plastic, and it can be squeezed out by cutting a small hole.

Crispy milk doughnuts

Ingredients: (1) fresh milk 45g, refined sugar 15g, salt-free cream 5g and low-gluten flour 35g. (2) Fresh milk 150g, high-gluten flour 200g, milk powder 20g, baking powder 1/4 spoon, that is, dissolved yeast powder 1 spoon. Crispy batter: 50g low-gluten flour, 8 tsp baking powder 1, 80g ice water, salad oil1tsp.

Practice: 1. Crispy batter: Mix and sieve low-gluten flour and baking powder, add ice water and stir well, then add salad oil and refrigerate for more than 30 minutes.

2. Cook the fresh milk, fine sugar and unsalted cream in the material (1) with low fire until they are about to boil, then turn off the fire, add low-gluten flour, and quickly stir them into a uniform ball with a wooden spoon until they are completely cooled.

3. Mix all the materials in the material (2) and the dough in the material (2) and knead them into smooth dough by hand or blender. Cover the dough with plastic wrap and ferment at room temperature for about 30 minutes.

4. Divide the dough into five equal parts, knead it into a smooth ball by hand, then rub a hole in the middle with your thumb and shape it into a hollow shape, and finally ferment it for about 10~ 15 minutes. The fermented dough is evenly coated with crispy paste, and then both sides are fried to golden brown at the oil temperature of 170℃.

Tips: 1. Don't stir the dough when you put it in the oil pan, and turn it over after the crisp batter that comes into contact with hot oil solidifies.

2. The low-gluten flour of pastry batter can also be replaced by other flour.

Xiang q cheese doughnut

Ingredients: condensed milk 30g, water 70g, mashed potatoes 30g, high-gluten flour 150g, low-gluten flour 20g, fine sugar 50g, 1/8 tsp baking powder, namely 1/2 tsp instant baking powder, 10g salt-free cream, and 3 slices of cheese.

Practice: 1. Mix condensed milk with water and mashed potatoes evenly, then mix with other materials and stir into smooth dough, cover with plastic wrap and ferment at room temperature for about 30 minutes.

2. After the dough sticks grow into a rectangle with a width of 15cm, cut them into six equal strips, flatten them by hand, spread cheese slices on the surface, fold them in half and pinch them tightly, and finally stick them into a circle.

3. Fry both sides at oil temperature 170℃ until golden brown.

Tips: 1. Peel the potatoes and cut them into small pieces. After steaming, press it into a paste with a fork while it is hot.

2. The seal must be pinched tightly to avoid bursting the stuffing when frying.

"skills"

1. The signature shape of doughnuts is a hollow circle. Just use a ready-made knife mold. If there are no ready-made utensils available at home, you can also make a beautiful hollow ring with large and small cups.

2. If you knead by hand, press a hole in the center of the dough with your thumb, and then slowly draw a beautiful circle with your fingers.

As for the doughnuts of the cheese sandwich, remember to pinch them tightly. Although the freshly fried doughnut is the most enjoyable to eat while it is hot, don't rush to eat this cheese sandwich doughnut. When the temperature drops slightly, the dough of doughnuts will "swell" slightly, so that it won't feel "sticky".

4. The oil temperature of donuts is about 170℃. If there is no special thermometer to measure the oil temperature at home, you can insert chopsticks into the oil pan. If there are small bubbles around chopsticks, it means OK, or throw some bread crumbs into the oil pan. When the bread crumbs immediately float from the bottom of the pot, it also means that the oil temperature is OK.

1. The doughnut cut off the small ball in the middle. Remember not to waste. Make a round doughnut one by one and dip it in different dips. Small shapes are super cute and definitely children's favorite.

2. Traditional doughnuts can also be transformed into many patterns. Besides dipping in powdered sugar, you can also buy back different flavors of chocolate from the market. You can choose the original flavor, white chocolate and strawberry flavor. The method is to put chocolate in a pot and heat it in water. After melting, gently dip doughnuts in a layer, sprinkle with walnut powder, peanut powder or make some pattern changes, which can be an interesting interaction between parents and children.