Learn to make donuts

Donuts are a kind of ring-shaped dessert and are also a popular food. Especially many children like to eat donuts. However, many people are afraid that some donuts sold on the market may contain too many additives that may affect human health, so they dare not eat them. If that is the case, then you can make donuts at home because the method of making donuts is not difficult. Here are three ways to make donuts!

Method 1

Ingredients: 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.

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 fresh-keeping bag and put it in a warm place to ferment until it is twice as large. Take it out to exhaust air and relax it 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 status depends on the fermentation status. That is, press it lightly with your finger. If it does not bounce back, it means it has not been fermented enough. If it bounces back quickly, it means it has been over-fermented. It is not fermented well only when 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

Ingredients: 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)

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 (I don’t have one here, so I use the mouth and bottom of a bowl of appropriate size) 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)

8. Put it in hot oil at about 180 degrees, fry for 30 seconds on one side, until both sides turn golden brown, then drain the oil.

Method 3

1. To make soup, mix 15g glutinous rice flour and 60g water, cook over low heat and stir until it becomes a paste, take it out and let it cool, cover it with plastic wrap, and refrigerate for later use

2. Mix the dough ingredients and soup except butter, start the bread machine and knead the dough for 20 minutes, add softened butter and start the dough kneading program again, stir for 20 minutes until the dough is pulled into a transparent film, cover with plastic wrap, and ferment until it is 2 to 2.5 times the size

3. Take out the fermented dough, press and exhaust, divide it into 18 portions, knead it into balls and relax it for 10 minutes.

4. Use chopsticks to poke a hole in the middle of the dough, then use the index fingers of your left and right hands to circle to form a hole in the middle to make a bread dough, and place it on oilcloth or wax paper to prevent sticking.

5. Adjust the oven to 38 degrees, add a bowl of boiling water, create a warm and humid environment, and put the bread dough in it for secondary fermentation until it doubles in size.

6. Heat the oil to 180 degrees, use chopsticks to pick up the fermented donuts from the hole in the middle and put them into the oil.

7. When frying, use chopsticks to keep turning in the cavity to prevent the cavity from shrinking. Fry until both sides are golden brown. After cooling, sprinkle with powdered sugar.