High gluten flour 150g, medium gluten flour 80g, salt 5g, fine sugar 50g, baker's yeast 2g, high efficient active yeast 4g, salt-free butter 20g, chocolate 40g, butter 10g and milk 20g.

Exercise:

1. First, pour the water in the formula into a bowl and heat it in a microwave oven until it feels warm. Add sugar and yeast, stir well, and let stand 15-20 minutes. Pour into The Mixing Bowl, then pour in flour, and stir into dough.

2. Slice the unsalted butter, put it into the dough in a bowl and continue stirring until a noodle can be pulled into a film.

3. Then, put the dough into a large glass bowl, cover it with film and bake it in a warm environment for 90 minutes. It will be twice as much as before. Take it out, sprinkle a proper amount of dry powder on the chopping board, stir the dough by hand to make the dough foaming, then cover it with a film and wake it up 10 minute.

4. Divide the dough into 10 equal parts with an electronic scale, round one of the dough, and then flatten it slightly.

5. Poke a hole in the middle of the dough with your fingers, then put two thumbs in the hole and the other fingers outside the dough circle. Turn the dough around and slowly pull it to enlarge the hole.

6. Put the model on the oiled plate, cover it with a film, and let it stand at room temperature for 20-30 minutes.

7. When the time is up, boil the oil, and put medium and small oil into the oil pan for frying.

8. Always turn both sides when frying, so that the dough can be fried evenly.

9. The surface should be decorated with chocolate, which can be separated from water, and then the chocolate liquid should be put in a paper bag with a small mouth. Or spread chocolate liquid on doughnuts with a spoon, and then squeeze the flowers with cookie powder.

10, if you want to coat the surface with icing, you can make icing according to the ratio of 1 tablespoon milk to 2 tablespoons sugar, boil it in a small pot, and then pour it on the doughnut.