[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.