Cooking Steps

1. 

   Step1:Mix medium gluten flour, anhydrous cream, yoghurt, soybean powder and water. Cover and ferment for one night.

2. 

   Step2:The next morning, if the batter can obviously see some bubbles, it will be fermented successfully if it smells slightly sour.

3. 

   Step3:Add baking powde

4. 

   Step4:And food coloring. Mix the batter again. It's ready to explode.

5. 

   Step5:Before you fry the doughnut, prepare the syrup. Heat the sugar, water and two slices of lime or lemon in a small pot until the sugar dissolves completely.

6. 

   Step6:Continue boiling syrup over medium heat until the bubbles are small. At this time, you can start to test whether the syrup reaches the required concentration. You can test syrup in two ways. The first is to take a little syrup with a small spoon and cool it slightly, then squeeze the syrup with your thumb and index finger, and then pull it apart. If the syrup forms a straight line and does not break, the syrup will be ready. The second way is to test the syrup temperature with a kitchen thermometer. If the temperature is between 110 to 112 ° C (230 to 234 ° f), the syrup will be good.

7. 

   Step7:At this time, you can turn the fire to the minimum, keep the syrup temperature, but not tumble.

8. 

   Step8:Put the batter in the mounting bag / squeeze bottle. Heat the butter and cooking oil in the pot. Turn to medium low heat.

9. 

   Step9:Use a mounting bag or squeeze bottle to fry the batter in hot oil from the middle to the outer circle. Use a small and medium torches to fry the batter in golden yellow, turn it over and then fry it in golden yellow.

10. 

    Step10:Drain the oil from the fried circle and soak in the boiled syrup for 23 minutes. If you want a hot one, you can eat it on a plate at this time.

11. 

    Step11:Take out the circle and put the drizzled syrup on the biscuit rack to dry for 30 minutes until the syrup forms a thin shell.

12. 

    Step12:It can be packed and collected at this time.