[a doughnut that is not a doughnut] - a slimming version of doughnuts-You Are Foodie

By Jack
66

[a doughnut that is not a doughnut] - a slimming version of doughnuts

A slimming version of a donut? At first glance, I was curious. In fact, it was a mold without doughnuts. As a result, the circle in the middle was compressed with mousse mold, resulting in a large middle hole and a small gap with the outer circle. The dough after fermentation did not feel expanded. Alas, it seems that it is time to defeat some more molds.Although it is a little thin, it does not affect the taste. The taste is still very good. It seems that we must make it again when the mold fails...

Main Ingredients

warm water appropriate amount
White sugar 30g
egg 1
Dry yeast 10g
High flour 220g

1. Add water to the dough in several times, not all at once.2. During fermentation, the dough must be covered with a wet cloth. I was lazy during the first fermentation, which caused the surface of the dough to dry.3. Fermented dough is sticky, so be sure to brush a layer of salad oil to prevent it from sticking.4. It is better to roll the dough into thicker pieces, so that it will be thicker after fermentation.5. When the pressed dough is fried, shovel it with a shovel, otherwise it is easy to deform.6. The oil temperature is 80% hot. Otherwise, if the oil temperature is low, the dough will eat more oil. If the oil temperature is high, the dough will be easy to burn.7. When eating, you can sprinkle powdered sugar, almond slices, chocolate sauce, etc. according to your preferences.

Step 1 . Raw material drawing.

Step 2 . Dry yeast is dissolved into yeast water with half warm water.

Step 3 . Add sugar and eggs to the flour.

Step 4 . Stir in yeast water and knead into a smooth dough.

Step 5 . After kneading the dough to a complete stage (the glove membrane can be pulled out, and the holes are regular and round after pulling), put it into a basin, cover it with a wet cloth, and ferment it to twice the size.

Step 6 . The dough is pressed with fingers in the middle, and the fermentation is completed without collapse or retraction.

Step 7 . Fermented dough, exhaust air and knead well.

Step 8 . Cover with a damp cloth and ferment for 15 minutes.

Step 9 . Coat the baking tray with salad oil evenly.

Step 10 . The fermented dough is rolled into pieces and pressed into shape with a mold.

Step 11 . Use a spatula to put the green billets on a baking tray coated with salad oil, and ferment for 40 minutes to 80%.

Step 12 . Pour oil into the pan, and the oil is 80% hot. Fry the green billets.

Step 13 . One side is fried and then turned over.

Step 14 . Fry both sides golden yellow and then remove to control oil. Serve with chocolate sauce or powdered sugar.

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