Chinese Food
Shaping method of doughnut without using mould and wasting dough
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Last time I made a twist shaped doughnut. I still like the round one. It's cute. I always think that all the crooked nuts are cut with moulds. It's a waste of dough. I figured out a way not to waste dough. Although the shape is not perfect, it feels very simple
Cooking ingredients
Cooking Steps
Step1:According to the previous twist doughnut recipe. And good noodles. Hair twice. This is the second time I have a good hair. I can see the perfect tissue and smell the fragrance of yeas
Step2:Exhaust. Divide into as many dough as possible and round. Relax for 10 minutes. This recipe makes eigh
Step3:If the dough is sticky, put some oil on your hands. Flatten the dough into a round cake in the palm of your hand
Step4:Make a hole in the middle with your middle and index finger
Step5:Put it on the baking tray with baking paper for final fermentation. Put something in the middle to close the tissue. I used the flower mounting mouth. The surface was smeared with oil. It won't stick when I take it off for a whil
Step6:Cut the baking paper together after sending it. Take out the flower mounting mout
Step7:Hold the baking paper. Turn it over. Put the doughnut in the oil pan. Keep it as low as possible. Be careful of splashing oi
Step8:It's enough to fry at 177 ℃ until both sides are golden and crisp
Step9:Dip it in the crummy chocolate sauc
Cooking tips:There are skills in making delicious dishes.
