Cooking Steps

1. 

   Step1:Butter 16

2. 

   Step2:Seasoning 40g sugar with a little salt (about 1 / 4 spoon

3. 

   Step3:Milk powder 5

4. 

   Step4:Baking powder 7

5. 

   Step5:Purified water 90

6. 

   Step6:1 yol

7. 

   Step7:Low gluten flour 110

8. 

   Step8:High gluten flour 70

9. 

   Step9:Heat butter in wate

10. 

    Step10:Pour in sugar and salt and mix wel

11. 

    Step11:Add milk powder and continue mixin

12. 

    Step12:It's a little dry after mixing. It's in the shape of granule and dry sand

13. 

    Step13:Add yol

14. 

    Step14:It will be yellow at firs

15. 

    Step15:Add 90g water after mixin

16. 

    Step16:Water will be very thi

17. 

    Step17:When you beat it, it will break

18. 

    Step18:Mix high gluten flour, low gluten flour and baking powder evenly.

19. 

    Step19:And then put it in the liquid you just pumped.

20. 

    Step20:Hesheng dough wakes up for 30 minutes.

21. 

    Step21:30 minutes later, pave the panel. Prepare for the next process (I don't know if I'm using bread flour instead of high gluten flour. It's a little thin.)

22. 

    Step22:Because it's too sticky. I can't help it. I only get a lot of dry flour.

23. 

    Step23:Because it's not easy to set the shape of the surface. At last, I had to pull the preparation and knead it directly into a cake. Instead of using a rolling pin to make the thickness of the surface uniform.

24. 

    Step24:For dough without mold, press it to shrink. Use a hole in the middle of the rolling pin. Let it stand for another 15 minutes. Let the dough relax. Ha ha. You can deal with it

25. 

    Step25:Pour the oil in the pot. Heat 50% or 60% of the pancakes over medium low heat. Because the surface of the pancakes will soon paste, but the heart is not cooked. If the fire is too small, the dough will not expand quickly.

26. 

    Step26:Put them in separately. There's a time difference in the fishing process, so that they don't get out too late and turn black. On the other hand, after the other side is cooked, take out the drain oil and put it on the drain rack to cool.

27. 

    Step27:Because it's the first time to make it. It's also the work of several people at home. So the shape and strength of the dough are different. The time and color of the explosion are all based on individuals. (mine is black. It's like a mushroom. My heart is not very ripe when it's broken. But when it's cold, my heart is ripe instead. I summed it up. It's because the remaining temperature of the oil keeps the dough ripe. So when you fry it, I want you to take out the doughnut without such a ripe skin. Let the doughnut ripen by the rest of the temperature. It will not affect the appearance.

28. 

    Step28:Mumble.

29. 

    Step29:My work is the firs

30. 

    Step30:

31. 

    Step31: