Poland grows doughnuts, which are hot but irresistible.
Today, we made an irresistible Polish doughnut in a hot tent. The ingredients are simple, the operation is convenient, and the sweetness of the finished product is moderate. The surface is dipped with a little white granulated sugar or frosting, which is very delicious. If possible, it can be coated with chocolate, which will taste better.1. The water absorption of flour from different brands is different, so it can be added according to the water absorption of flour.2. It is better to wrap the white granulated sugar until the doughnut is cool. It is easy to melt the sugar when it is hot.
Step 1 . Polish seed starter shall be prepared one night in advance. Mix 50g of high gluten flour, 50g of water and 0.5g of yeast together until there is no dry powder. At room temperature (about 25 ℃), ferment for half an hour, and then refrigerate for one night. The fermented Polish seed starter will have small bubbles on its surface and many reticular pores in its internal tissue. It will smell no sour. It will be ready if it grows 3-4 times the original size.
Step 2 . First, we put the Polish seed yeast, 350g high gluten flour, 30g milk powder, 30g white granulated sugar, 5g salt, 4g yeast, 120g water and 1 egg into the chef's machine to start mixing.
Step 3 . Stir for about 10 minutes, and then add 30g of salt free butter softened at room temperature, and continue to stir.
Step 4 . After about 15 minutes of stirring, the glove film should be thin.
Step 5 . Take out the dough, knead it round, wrap it with plastic wrap, and ferment it for 50-70 minutes at room temperature until it is twice as big.
Step 6 . Take out the fermented dough, exhaust the air, and roll it into 1cm thick slices.
Step 7 . Use a round mold to cut a round dough, and then cut a small circle in the middle. (Note: If there is no mold, you can use a bowl or cup)
Step 8 . The rest of the dough is rolled round and thin, and then cut into shape again.
Step 9 . Cut the dough, put it on the oil paper, and put it into the oven for second fermentation. Oven 35 ℃, humidity 80 ℃, ferment to 1.5 times the size (Note: put a bowl of hot water in the oven to help ferment)
Step 10 . Prepare a pot of oil and heat it until the chopsticks are put into it and dense bubbles emerge. The oil temperature is about the same.
Step 11 . Turn the heat down, add the fermented dough, and fry until golden on both sides.
Step 12 . Take out the oil and put it on the cooling rack. Control the oil and let it cool.
Step 13 . After the doughnut is completely cooled, wrap it with a layer of fine granulated sugar or icing sugar.
Step 14 . Grow donuts in Poland, complete O
Step 15 . The heat is overwhelming.
Step 16 . The milk is full of fragrance and tastes solid. The more you chew, the more fragrant you will be.
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