Cooking Steps

1. 

   Step1:Pour ingredients other than butter into the container. Mix well and pour on the table. Yeast will fully blend into the dough during the kneading proces

2. 

   Step2:Press the dough with your left hand. Push the bottom of your right hand forward. Rub repeatedly like washing clothes

3. 

   Step3:Gradually dry the flour and mix it completely. Don't be afraid to rub the dough until it has certain gluten. The surface will become smooth

4. 

   Step4:When you can pull out a thick film by cutting a piece of dough with a scraper. Add butter and continue rubbing. The dough can be gathered with the help of a scraper

5. 

   Step5:Continue to knead repeatedly. Add the action of beating the dough. The gluten of the dough will gradually increase. It will become smooth and elastic

6. 

   Step6:After the dough is folded, cut a piece of dough and slowly pull it apart. When the translucent film appears, it is the expansion stage. It's enough to make doughnuts. If you can't reach this state, continue to beat the dough. At this time, you can't rub the doug

7. 

   Step7:Roll the dough in with both hands. Put it into a container and cover with plastic film for basic fermentation. It can be fermented at room temperature in summe

8. 

   Step8:When the fermentation is about twice the size, dip a little high gluten flour with your fingers, insert it from the middle of the dough, and the fermentation is completed without shrinkage. If the hole is restored to its original state immediately, the fermentation is not sufficient. Cover the plastic film to continue the fermentation; if the surface gradually collapses, it means that the fermentation is excessiv

9. 

   Step9:Take out the basic fermented dough, press it by hand and exhaust, and then roll it round. Cover the plastic film and relax for 15 minutes

10. 

    Step10:Use a rolling pin to roll the dough into a 1.5cm thick patch. Use a toothpick to puncture the air bubble. Pull the four corners to the right side, and then press the round mouth on the patch

11. 

    Step11:Press out some round dough in tur

12. 

    Step12:Take out the round doug

13. 

    Step13:The final fermentation can be carried out in groups of 6 according to the pattern above. When the dough does not rebound and is full of tension, touch it with your fingers. The final fermentation time is about 3040 minutes. After the final fermentation, the round dough will stick togethe

14. 

    Step14:Pour some corn oil into the pot. Heat over medium heat for 60% and turn to low heat. Put the bottom of the doughnut upward into the pot. Put the bottom up in the pot because the bottom will be full again after heating. Take a chopstick and put it into the oil pan. When there is a dense bubble floating at the head of chopsticks, it will be 60% ho

15. 

    Step15:Fry slowly over low heat until both sides are golden. Drain the oil on the airing net. Siev