How to make chocolate donuts Who knows how to make chocolate donuts?

1. Beat the cream with a whisk until soft, add sugar and continue to beat well, and then add an egg and milk to mix evenly.

2. Mix low-gluten flour with baking powder and cocoa powder and sieve evenly and add materials.

3. Stir well.

4. Wrap the mixed dough in plastic wrap and store it in the refrigerator and let the dough rise for about 20 minutes.

5. Divide the dough into 12 equal parts and make it into a circle, then fry both sides of the dough with medium-temperature salad oil. Insert chopsticks into the dough, and if it is not covered with batter, it means that it is already fried inside.

The chocolate donut recipe is here, let's take a look!

Answer pro, hello, glad to answer your questions, prepare ingredients, dry yeast, dark chocolate sauce, white chocolate sauce, pink chocolate sauce, gluten flour, hot pure milk, cooking oil, white sugar, eggs.

The rich taste in the aftertaste makes you satisfied and intoxicated, and the rich honey of chocolate lingers in your heart.

Ingredients: 150 grams of water.

300 grams of granulated sugar.

Glucose syrup 300 grams.

200 grams of condensed milk.

Gelatine solution 120 g.

20 g of gelatin tablets + 100 g of water).

Covitra dark chocolate 300g.

Original donut & chocolate donuts.

250g of high flour, 27g of sugar, 38g of whole eggs, 22g of milk powder, 5g of salt, 105g of yeast water, 35g of butter

Method: 1. Mix the dry ingredients and yeast well, add water and mix well.

2. Knead into a dough, smooth and soft, add butter to form an extended state 3, proofing for about 20 minutes, knead well, divide, and proofing for the second time for 20 minutes 4. Roll out the dough, carve out the shape with a mold, put it in a baking sheet, and finally proofing for 30 minutes 5. Fry it in the oil pan until brown yellow, and after getting out of the pot, dip it in caster sugar or melt the chocolate and dip it on ps: 1-Master the heat when frying, put the chopsticks into the oil pot, and start to bubble next to it, at this time, the oil temperature is suitable for the bread embryo, fried over medium heat, Finally, turn to high heat to color and force out the oil in the middle.

2- The small piece in the middle can also be fried directly in the oil pan, sprinkled with powdered sugar is sugar naz.

Materials:

A few doughnuts of plain bread, 150 grams of bittersweet chocolate, 150 grams of white chocolateMethod

1.Let the fried doughnuts cool without sugar.

2.Heat the bittersweet chocolate and white chocolate separately in water until they are all melted into a liquid state.

3.Put the doughnuts from recipe 1 into the bittersweet chocolate melted in recipe 2, stir slightly so that the surface is completely wet, and let the chocolate cool to solidify.

4.After the top chocolate of the doughnut used as method 3 is completely solidified, dip half of the doughnut in white chocolate and let it cool again to allow the white chocolate to solidify.

First of all, you need to mix the dough, which can be mixed with a blender or kneaded by hand.4 Then the dough is rounded and fermented in a 28-degree fermentation tank for 40 minutes, which is almost twice as large. Divide 6 or 9 portions equally, roll and relax for 15 minutes.

The chocolate donut recipe is here, let's take a look!

<> "Chocolate Donut Tutorial.

Ingredients: 250g cake flour, 50g egg, 110g milk, 25g sugar, 3g salt, 4g yeast, 25g butter, appropriate amount of chocolate.

Method: 1. Put high-gluten flour, milk, eggs, sugar, salt, and yeast together in the kitchen machine and stir into a dough, add softened butter and knead out the glove film, cover the whole circle with plastic wrap, and ferment until it is twice as large.

2. Press and exhaust the fermented dough, divide it into nine parts, cover it with plastic wrap and let it stand for 15 minutes.

3. Roll out the dough a little, poke a hole in the middle of the dough, shake it with your fingers to shape, and ferment it twice until it is twice the size.

4. Pour the oil into the Teburon ceramic pot, heat it until it is 70% hot, and put the chopsticks into it with small bubbles.

5Put in the fermented dough and fry it until golden brown on both sides.

6The chocolate melts, dips the cooled doughnuts in the chocolate, and garnishes them.

1. Ingredients: 15 grams of glutinous rice flour, 250 grams of high-gluten flour, 60 grams of chocolate (black).

2. Excipients: 3 grams of yeast powder, 30 grams of eggs, 40 grams of caster sugar, 1 4 teaspoons of salt, 5 grams of cheese powder, 10 grams of milk powder, 110 grams of water, appropriate amount of vegetable oil.

3. Mix the glutinous rice flour with 50 grams of water, put it in the microwave for 30 seconds, take it out and stir it, then turn it for another 30 seconds, and stir it again until the glutinous rice paste is viscous.

4. Wait for the glutinous rice paste to cool to room temperature, seal it in a plastic bag and put it in the refrigerator to cool down.

5. Put all the remaining ingredients except dark chocolate and vegetable oil into the bread bucket of the bread machine.

6. Knead the dough with the dough mixing program until the film can be pulled out.

7. Take out the dough and knead it well by hand, put it in a container, cover with plastic wrap and ferment.

8. Ferment to twice the size, dip your fingers in some high-gluten flour and poke it into the dough, and the hole poked out does not retract or collapse, indicating that the fermentation is complete.

9. Take out the fermented dough of the Falu Hanpai, press the pores generated after fermentation with the palm of your hand to flatten the dough with a thickness of about 1 cm, and roll it out with a rolling pin.

10. Use the doughnut mold to cut out the doughnut embryo on the dough, and after cutting it again, roll out the remaining dough into 1 cm thick with old oak and continue to cut it with the mold.

11. The above materials can make about 8 doughnut embryos, cover with plastic wrap and relax for 20 minutes.

12. Pour oil into a small milk pot and heat it over medium heat until it is 50% hot.

13. Carefully throw the doughnut into the oil pan, and small bubbles will appear around the doughnut.

14. Turn the doughnuts over after ten seconds to prevent one side from being fried and the other side is not colored.

15. Keep turning the doughnut over, the doughnut will expand, and when it becomes golden brown on both sides, you can take it out and let it cool.

16. After all the doughnuts are fried, let them cool, break the chocolate and put it in a container, heat it through hot water, and stop heating when it reaches 50 degrees.

17. Stir the chocolate constantly until completely melted, then remove the container.

18. Take a doughnut and dip it in the Qiaobei Hekli sauce on one side.

19. Turn the doughnut upside down.

20. Take advantage of the fact that the chocolate sauce is not solidified, sprinkle with colored needles, and let it cool naturally until the chocolate solidifies.

<>1. Preparation of raw materials: 250 grams of high-gluten flour, 50 grams of low-gluten flour, 3 grams of dry yeast, 20 grams of unsalted butter, 160 ml of pure milk, 30 grams of egg liquid, 30 grams of white sugar, 2 grams of salt, appropriate amount of dark chocolate, appropriate amount of white chocolate, appropriate amount of pearl colored sugar, appropriate amount of almond slices in Dasun Zhenshan.

2. Weigh all the ingredients well and pour them into the inner cylinder of the bread machine except the butter.

3. Select the working file and surface of the surface. After 20 minutes, add the butter and continue kneading.

4. Check whether the dough is kneaded to the expansion stage. The first fermentation is 2 times the size of the original. Remove the dough and gently squeeze the dough to remove air bubbles and knead it into a circle.

5. Roll the dough into a dough with a rolling pin to a dough with a thickness of about 1, press out the doughnut shape with a doughnut model, and brush the dough with a little flour.

6. Use a spatula to shovel onto a baking tray and put it in the oven for final fermentation. Ferment to 8 percent and then remove.

7. Heat an appropriate amount of oil in the pot, fry in the bagel until golden brown, and remove the oil.

8. Melt the dark and white chocolate into juice separately and pour it over the cooled doughnut. Then decorate the almond slices and colored beads according to personal preference, and serve after the chocolate has solidified.