Cooking Steps

1. 

   Step1:The dough was kneaded to the completion stage by the post oil method. The dough was fermented to twice the size at 26 ℃.

2. 

   Step2:Let the fermented dough gently exhaust the surface. Then divide it into 50g pieces. Let the dough roll for 15 to 20 minutes.

3. 

   Step3:When it's relaxed, roll it into a tongue.

4. 

   Step4:Roll the dough horizontally. Fold it up and down in the middle. Pat it with your hand to make it bond and exhaust.

5. 

   Step5:Fold it in half again. Remember to close your mouth. It doesn't matter how much strength you exert. Make all the dough before you go on to the next step.

6. 

   Step6:Roll the dough long. Roll one end thin and wrap it around the other end and close the mouth.

7. 

   Step7:All of them are fermented to 1.5 to twice the size under the condition of 36 degrees. Pay attention to keep the humidity.

8. 

   Step8:Heat corn oil or salad oil to about 170 degrees in the pot. Fry the dough until golden on both sides.

9. 

   Step9:Tap the white part in the middle of the doughnut. It's ripe if it bounces back immediately. The fried doughnuts are put on the shelf and decorated after they are cool.

10. 

    Step10:Melt chocolate in water. Dip a third or half of the doughnut in the chocolate. Then dip it in the dried fruit.

11. 

    Step11:Or sprinkle some oatmeal, almond and white chocolate on it. You can use your imagination here.