Donut light puree recipe Daquan, cute donut recipe?

Production steps: 1. Pour the spontaneous powder into the basin, sieve in the cocoa powder, and stir well;

2. Beat in the eggs, pour in the milk and melted butter, and mix them all evenly, (the dough with cocoa powder is a little hard, and the same amount of original cocoa powder can be replaced with spontaneous powder);

3. Sprinkle an appropriate amount of flour on the panel and rolling pin, roll out the dough, circle the shape with a doughnut mold, or shape it manually, and the remaining dough can be made into small doughnuts;

4. Pour canola oil into the pot, boil until the oil temperature is 160 °C, put in the doughnut dough and fry for 3 5 minutes, remove it and place it on a drying rack to filter the oil to cool;

5. Break the chocolate, heat it in the microwave for 10 20 seconds, stir it and then continue to heat until it is completely melted and stir smoothly;

6. Dip the cooled doughnuts in a layer of chocolate sauce, and then pour a layer of different colors of chocolate after solidifying, and let it stand to solidify; You can also sprinkle cocoa powder or nuts and fruits for a slight garnish.

Donut section:

40 grams of granulated sugar, 55 grams of whole egg liquid.

50 grams of unsalted butter, a few drops of vanilla oil.

80 grams of low-gluten flour, 15 grams of cocoa powder, 2 grams of baking powder.

Garnish: 50 grams of sweet chocolate.

Production steps: 1. Pour the sugar and eggs into the egg bowl and stir well, then add the melted saltless butter and stir, then add a few drops of vanilla oil or vanilla extract and mix well;

2. Sift in low-gluten flour, cocoa powder and baking powder, stir well, put it into a piping bag, and squeeze it into a doughnut mold;

3. Preheat the oven in advance, bake at 170°C for 13 minutes, and turn it upside down after cooling;

4. Melt the chocolate in hot water or microwave, put it in a piping bag, pour it on the surface of the doughnut, decorate it with some sugar beads, and let it stand to solidify.

Creamy filling part:

50 grams of high-gluten flour and 150 grams of low-gluten flour.

65 grams of granulated sugar, 6 grams of baking powder.

1 whole egg, 75 grams of milk.

25 grams of unsalted butter.

Cooking oil in large quantities.

Garnish: 50 grams of sweet chocolate.

Production steps: 1. Pour high-gluten flour, low-gluten flour, sugar, and baking powder into the egg bowl and stir well;

2. Beat the eggs into a bowl, pour in the milk, and beat evenly;

3. Cut the butter into small pieces, heat and melt in the microwave;

5. Wrap the pressed dough in plastic wrap and put it in the refrigerator for 15 minutes;

6. Divide the frozen dough into 10 points and knead it into a doughnut shape;

7. Pour cooking oil into the pot and boil to 160 170 °C;

8. Cut a piece of dough in the middle, put it in the oil pan and fry it, and let the fried doughnuts cool;

9. Chop the chocolate, put it in a bowl, heat it in the microwave oven to melt, stir smoothly;

10. Dip the cooled doughnuts in a layer of chocolate and let them solidify.

The practice of making homemade doughnuts is not as complicated as everyone thinks. Prepare the tableware and seasonings first. Then follow the steps to start doing it, and remember to control the heat.

1.Prepare all ingredients.

2.After the butter is softened at room temperature, add caster sugar, salt. Beat well with a whisk. It becomes a slightly fluffy state.

3.Add the milk powder and stir well. Add the eggs slowly in 3 times, stir well without adding once, and then add the second time.

4.This is how the churned butter paste works.

5.Melt the yeast powder with 1 2 of the water in the recipe.

6.Pour the flour into the butter paste, then pour in the yeast water and the remaining 1 2 water.

7.Knead into a dough. Knead the dough vigorously on a cutting board, also with the help of a dough mixer. Knead the dough all the way to an extended stage where the film can be pulled out. Then cover the dough with plastic wrap and let it rise at room temperature until it doubles its original size.

8.Line a baking tray with oiled paper and sprinkle with dry flour.

9.After the leavened dough is deflated, it continues to rise at room temperature for 15 minutes. After proofing, roll out the dough into sheets of thickness. After rolling, let rise for another 10 minutes.

10.Use a donut mold to cut into the shape of a doughnut.

11.Cut and place in a floured baking dish. The remaining dough can be re-kneaded into a dough, and after 15 minutes of proofing, roll out and cut again.

13.When the doughnuts are well risen, pour oil into the pan. The oil should not be too little, it should be kept at a certain depth, and the doughnut will float only when it is put in the oil pan. Adjust the amount of oil according to your own pot.

15.Drain the fried doughnuts on the grill and let cool. Wait for it to cool before sprinkling it with sugar to garnish, or you can leave it alone.

16.Once cooled, you can also put it on a paper towel to absorb any excess grease (this step can also be omitted).

17.Wait until it cools and then sprinkle sugar to decorate, and if you don't like it, you can eat it without sprinkling.

After reading the above introduction, you don't have to envy others who can cook delicious food from now on. You can also do it yourself and make a homemade doughnut by following the steps above.

Donut, also known as Donazi or Donald, is a sweet dish that is fried with a mixture of flour, sugar, cream, and eggs. The two most common shapes are hollow rings or closed doughnuts with a sweet filling such as cream and egg pulp in the middle of the dough. Donuts are still the most popular in the U.S., and can be found in any pastry shop or fast food restaurant.

From 5-year-olds to 75-year-olds, there is a unanimous love for it. In Asia, donuts are mainly used as a snack food, but in the United States, many people eat donuts as a staple for breakfast, and the Riel Coze flavor is the most popular with children.

Ingredients: 260g flour

1 egg.

Milk 125g

Yeast 3g, caster sugar 30g

15g of butter or cooking oil

Method steps.

Prepare the ingredients, pour warm milk into a bowl, add the yeast to the warm milk and stir well, let it sit for about three minutes.

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Next, add the flour, eggs, and 20g caster sugar to a bowl.

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Then add the prepared milk yeast liquid and stir well with chopsticks as you add it.

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After stirring into a flocculent, add the softened butter, and add cooking oil without butter, such as: peanut oil, corn oil.

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Cover with plastic wrap and place in a warm place and let rise (for the first time) until the dough is twice the size of the original dough.

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Then the rounding is divided into nine equal parts.

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Flatten the plastic wrap and continue fermentation (for the second time).

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You can see that the cake is significantly larger and a little lighter, that is, the fermentation is complete.

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After the chopsticks are pierced in the middle of the cake, poke a hole with your finger and turn it around your finger a few times.

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Pour oil into the pot, heat it to 60% heat (about 160-170 degrees), and use chopsticks to test the small bubbles around.

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Put the doughnut embryo into the pot and fry it over medium heat, be sure not to turn it in a hurry, wait until one side is golden and then turn it over, and continue to fry.

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After both sides are golden, drain the oil and put it in the caster sugar to roll it, the caster sugar is just a decoration, and it is best to put a little less for children to eat.

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It's super fluffy and delicious.

1.Prepare the main ingredients first, weigh out the low flour, baking powder, and salt and mix them together.

Beat the sugar and eggs into a basin and stir well with your hands.

3.Sift the mixture of low powder, baking powder, and salt into the egg mixture.

4.Mix the flour and egg mixture in a Z-shape with hand pumping until there is no dry powder, add corn oil and stir until smooth.

5.After the butter melts in the microwave, brush the mold evenly, and then you can preheat the oven to 160 degrees.

6.Put the batter into a piping bag, cut small openings, and squeeze into molds. It's okay to squeeze about six or seven percent full.

7.Place the molds in the lower middle of the preheated oven and bake for 17 minutes.

8.After baking, place the doughnuts in a net to cool, and then prepare the chocolate coins and sugar beads for a while.

9.Chocolate coins are placed in an oil-free and water-free container and melted in hot water. I melted 70 grams of black and white chocolate coins each, but I didn't use them up, so I can save them for next time.

10.Dip the doughnut in the chocolate liquid on one side, decorate the sugar beads, and you're almost done. Wait until the chocolate liquid has solidified and you can start eating.

11.It's cute, it's very springy.

1. Mix glutinous rice flour and water and put it in the microwave on high heat for about two minutes;

2. Put the cooked glutinous rice paste in the refrigerator and refrigerate for an hour;

3. Mix flour, rock sugar powder, yeast, milk powder and salt;

4. Pour the egg liquid and glutinous rice paste into the bread machine bucket;

5. Pour in the mixed flour and prepare a quick kneading stall for 20 minutes;

6. Add butter and knead for another 20 minutes;

7. Check whether the fascia can be pulled out, if you can pull out the fascia, you can continue to knead it for a while;

8. Adjust to the fermentation file for about an hour of fermentation, and send it to double the size;

9. Exhaust, wake for about 15 minutes, and then roll into 5 mm thick slices;

10. Carve out the shape of flowers with abrasives;

11. Then use an egg tart grinder to carve out the hollow;

12. There is no special abrasive for doughnuts, so it is also beautiful to carve out like this;

13. Cover with plastic wrap and ferment again until twice the size;

14. Put the doughnuts in the oil temperature 30% hot, and fry them slowly over low heat;

15. Keep turning and fry until golden brown on both sides;

16. Decorate with desiccated coconut and sugar needles, and the beautiful and delicious doughnuts are ready.