Donuts in the oven

Donuts are a kind of flour, fried with a mixture of flour, sugar, and. The two most common shapes are hollow rings, or closed types with a sweet filling, such as cream, egg syrup, or doughnuts. In Asia, donuts are mainly used as snack foods, but in the United States, many people use donuts as a staple food for breakfast, and even set up "Donut Day", which is taken very seriously.

Method 1

Material

200 grams of high-gluten flour, 25 grams of egg liquid, 4 grams of yeast, 110 grams of milk, 25 grams of sugar, and 2 grams of salt.

practice

1. Heat the milk to about 40 degrees, dissolve the yeast, let it stand for a few minutes, mix all the ingredients evenly, knead into dough, and knead for more than ten minutes until it reaches the expansion stage.

2. Put the dough in a plastic bag and put it in a warm place to ferment until it is twice as large. Take it out to exhaust air and relax for 10 minutes. Roll the dough into a square pancake about 1 cm in diameter. Use a mold to print out donut-shaped dough on it. Put it into a fermentation box for secondary fermentation for 40 minutes (set temperature 35, humidity 65). The specific fermentation depends on the state of the fermentation. That is, if you press it lightly with your finger and it bounces back quickly, it means it has not been fermented enough. If it does not bounce back when pressed, it means it has been over-fermented. It is not fermented well only if it bounces back slowly.

3. Heat the oil to 70% to 80% (temperature at 180°C), put it into the pan, wait for the intense reaction, turn it over, and fry for about 30 seconds, then turn it over and remove from the pan and drain the oil.

Method 2

Material preparation

200g high flour, 9g dry yeast powder, 2g salt, 130cc milk, 53g high flour, 8g milk powder, 21g egg, 2g salt, 31g sugar, 4cc milk, 30g butter (this amount can make 8-9 donuts)

Method introduction

1. Mix material A evenly and knead into a dough, and knead until the dough is shiny and not sticky;

2. The dough ferments for the first time for 90 minutes;

3. Mix material B except butter evenly and add to the fermented dough in step 2;

4. Add the butter in material B to the dough in step 3 and continue kneading (stirring);

5. Knead until the dough reaches the expansion stage where it is elastic and shiny;

6. Take out the dough and use a rolling pin to roll it into a dough sheet about 1-1.5cm thick. Wrap it with plastic wrap and let it rest for 10-15 minutes.

7. Use a donut mold to press out a donut shape, pinch the reverse side with your hands and place it on a plate, and ferment for 40 minutes; (Students who don’t have a fermentation box can find a foam box, put a bowl of hot water in it, put the donut plate in it, and cover it with a lid, which can also play a role in fermentation)