Chinese Food
Doughnut bread
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Doughnuts. Also called donuts and donuts. It's a kind of sweet food mixed with flour, sugar, cream and eggs and fried. Today's doughnuts are still the most popular dessert in the United States. From 5-year-old children to 75 year old people are fascinated by it. Let's make doughnut bread together this week. My official account, delicacy de tears. Look at more food -
Cooking ingredients
Cooking Steps
Step1:After the oil method knead. Knead to the expansion stage (stretch a piece of dough. Barely pull out the film. The crack can see the sawtooth. This is the expansion stage
Step2:Roll the dough in a container. Cover the dough with plastic wrap for the first fermentation. It can be fermented at 28 ℃ for 80 minutes. The temperature here is not so high now. The room temperature is about 25 degrees. I put the dough in the bread machine. The bread machine has a low-temperature fermentation function of rice wine. With that function, it just ferments for 80 minutes.
Step3:Ferment the dough to twice its original size. Dip some dry flour with your fingers. Poke a hole in the dough. The hole is not retracted or slightly retracted. If the dough is not collapsed, it means that it has been fermented. If it shrinks badly, it needs to extend the fermentation time. If the dough collapses as soon as you press it, it means it's over. It can't be used. It needs to be kneaded again.
Step4:After the dough is fermented, take it out and pat it gently for exhaust. Cover with plastic film and relax for 20 minutes.
Step5:Spread some high gluten flour on the kneading pad. Roll the dough open. Roll it thin as much as possible. But do not roll it too hard.
Step6:Press out the shape with the doughnut mold.
Step7:On a floured baking tray. A certain space should be reserved between each.
Step8:Then put the baking tray on the top of the oven. Put a large bowl of hot water on the bottom. There should be a certain gap between the hot water and the baking tray. Just close the oven door and ferment for about 40 minutes. There is no need to turn on the fermentation function of the oven. The temperature of hot water is about 45 ℃. Do not put boiling water. It will heat the dough. The bread is not delicious. My method is that the electric water heater can adjust the 45 degree hot water. I just use the 45 degree hot water in the water heater. 40 minutes fermentation is just right.
Step9:Knead the rest of the dough again. Cover with plastic wrap and relax for 20 minutes. Roll it out again.
Step10:After the dough is fermented, take it out and check whether it is well distributed. Test the method of second fermentation - press a small pit on the dough. If the pit does not rebound, it can be put into the oil pan to fry. If a puff of dough falls down like a deflated ball, it proves that it has been fermented. If you click once, the dough will rebound immediately, indicating that the fermentation is not enough, and continue to ferment.
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Cooking tips:1. The order of putting materials into the bread barrel is generally to put liquid materials such as water, milk, eggs, etc. first, and then put yeast. Yeast is dissolved in the water. Then add dry materials such as flour, sugar, milk powder, salt, etc. it is necessary to note that the salt should be placed in a small corner separately. It is not allowed to contact yeast alone. 2. Due to the different water absorption of flour used by everyone, when using the new formula, first add most of the water and leave a small amount for adjustment, so as to avoid the dough being too sticky due to too much liquid. 3. When the dough is just mixed, it is sticky. At this time, do not add powder easily. The dough will not be too wet and sticky after it is out of tendons. 4. Butter should be softened before use. If the butter is too hard, you can knead it a few times. Use the temperature of your hand to soften the butter. 5. Dough fermentation: the basic fermentation temperature is 28 ℃, the humidity is 75%, the secondary fermentation temperature is about 38 ℃, and the humidity is 85%. My first fermentation is usually on bread
