Chinese Food
Cake doughnut
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Cake doughnuts and bread doughnuts eliminate the process of kneading and fermentation, and save time. In addition, the taste of cake doughnut is closer to that of cake.
Cooking ingredients
Cooking Steps
Step1:After the butter is softened, add sugar, milk powder and salt. Stir evenly. It will be a little dry. It will be in the state of dispersing. It doesn't matte
Step2:Add yol
Step3:Continue to stir evenly to form a smooth and delicate state.
Step4:Put water in the whipped butter.
Step5:Beat evenly with the eggbeater.
Step6:After mixing low gluten flour, high gluten flour and baking powder, sieve into the liquid mixture in step 5.
Step7:Make a dough by hand. Just knead it into a ball. Don't knead it too long. Cover the dough with plastic wrap and let it stand for an hour.
Step8:Roll the dough on the chopping board to form a 1cm thick piece, and then let it rest for 15 minutes.
Step9:Use the doughnut mold to cut out the shape of the doughnut on the dough. After cutting, the extra surface should be kneaded again. After 15 minutes of relaxation, roll it out again and cut.
Step10:Heat up the oil pan. Put the doughnut dough in the oil pan and fry until golden. When one side is fried, turn it over in time.
Step11:Fried doughnuts. Drain the oil. Put them on the cooling rack to cool. Cloth or paper for oil absorption of cushion block on cooling frame. Better effect.
Step12:After the doughnuts have cooled down completely, sift the sugar on the surface and you can eat them.
Cooking tips:This recipe is from Junzhi. Wish the formula of low gluten flour is 110g. High gluten flour is 70g. Because the dough is too wet when kneading, the low gluten flour is 15g. The high gluten flour is 10g. The formula of glycogen is 40g. Because it needs to be coated with sugar powder, it's afraid that it's too sweet. So it's reduced by 10g. There are skills in making delicious dishes.
