How to make bread doughnuts?

Donuts are crispy outside and tender inside, fragrant and sweet. Take a bite, the soft taste is soothing. I like the delicious taste of donuts very much. I think it's easier to make doughnuts than bread and cake. The home version only needs an egg, a bowl of flour, a proper amount of sugar and yeast, no oven, no kneading, no beating eggs and cramping, just oil.

Family version of donuts, relatively simple to make and quick to use, zero failure. Let's see how to do it. food

300g of flour (low-gluten flour is the best, if not, ordinary flour is used), egg 1 piece, 20g of sugar (this can be put according to your own preference, adding sugar here can not only improve sweetness, but also speed up yeast fermentation), 3g of yeast powder, 5g of edible oil15g, and 30g of powdered sugar (finally sprinkled on doughnuts).

Specific production process

(1) Put 300 grams of flour into the pot, add sugar, stir well, beat an egg, stir well, melt 3 grams of yeast powder with about 100 grams of warm water (the water temperature is about 30 degrees), then pour it into the flour several times, while stirring, and stir it into a floccule. At this time, add cooking oil, knead into smooth dough, and cover it.

(2) Prepare powdered sugar (sprinkle doughnuts while it is hot after frying). I have homemade powdered sugar here. Just roll the sugar into powder with a rolling pin.

(3) When the dough is fermented to twice the size and there are abundant honeycomb structures in the dough, take out the dough and put it on the chopping board, sprinkle it on your face, fully knead it and exhaust it, then knead it into long strips and divide it into 8 equal parts with appropriate size. Here, I divide the circumference of each dose into a circle, then flatten each dose, sprinkle a little flour to prevent sticking, and cover it with plastic wrap.

(3) Hold the re-baked dough lightly in your hand, buckle it in the middle of the dough with a suitable mold (here I use a mineral water bottle cap that has been washed and dried in advance), and hollow out a round hole in the middle, so that the dough embryo of a doughnut is ready for use.

(4) Boil the oil, and the oil temperature should not be too high. When it is about 50% hot, put the dough embryos in turn. If the dough does not open, it can be divided into two pots. Don't turn it over in a hurry, because donuts float on the oil surface, and when fried slowly, one side will turn yellow. When it is turned over, it will fry the other side golden brown. When it feels crisp, the doughnut explodes. After taking out the oil, it can be loaded.

skill

(1) Dough needs full fermentation and secondary baking, which is the key to deep-fried donuts. This process is long, so everyone should be patient. You can also squat a small pot of dough on another pot of warm water to provide the right fermentation temperature for the baking powder and promote fermentation.

(2) Doughnut dough, you need to take out a round hole in the middle to make the dough appear hollow and round. You can use molds, such as mineral water bottle caps or other suitable molds. Some friends like to poke a hole with their fingers, and then turn their fingers and pull out a round hole in the middle of the dough. But you should pay attention to trim the round holes on both sides and make them bigger to prevent the dough from shrinking, so that there is no hole in the middle when frying.

(3) When frying doughnuts, the oil temperature should not be too high, so as to avoid the dough embrittlement, quick coloring and inconsistent internal and external maturity. Familiar outside, unfamiliar inside.