Cooking Steps

1. 

   Step1:DIY muffin powder (see other recipes in my series for its various uses^_ ^

2. 

   Step2:Mix high flour and muffin powder. Add sugar and salt. Bury dry yeast in the corner of flour (do not let yeast touch sugar and salt directly before kneading

3. 

   Step3:Add egg and water. Mix well. Add melted butter (solid butter can be microwaved for 30s). Knead into doug

4. 

   Step4:Knead the dough until it comes out of the gluten. Get out of the film (1012min with the noodle machine

5. 

   Step5:The container is covered with fresh-keeping film. It is fermented to twice the size at room temperature (about 1H

6. 

   Step6:Put the dough on the chopping board. Press to exhaust (sprinkle some powder if necessary

7. 

   Step7:Roll it into 1cm thick. Press it into a circle with the mould (15 small donuts of Sanneng can be made). Cover the fresh-keeping mould. Stand for 15min to wake up

8. 

   Step8:PS. if you want to make the doughnut more beautiful and plump, you can use a toothpick or something similar. As shown in the figure, draw a circle of thin thread on both sides (this step can be omitted

9. 

   Step9:PS. if the doughnut mold is not used, the dough will be divided into small parts after exhausting, kneaded into small pieces, covered with plastic wrap to wake up for 10min, poked holes in the center of the small dough, turned inward and outward, shaped into circles, as shown in the figure above, and then left for 10min

10. 

    Step10:Put oil in the pot. Deep fry at low temperature (below 150 ℃) until it is swollen and golden on both sides (please turn it over several times

11. 

    Step11:Chocolate melts in water. Dip the fried doughnut with chocolat

12. 

    Step12:Wait for the chocolate to coagulate and set (after cooling, it can be refrigerated and accelerated to coagulate). Let's move. Crispy and sweet^_ ^