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Qiong Cooking

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Number of Videos: 379本

Ingredients

Strong flour : 300g
牛乳 : 205g
砂糖 : 38g
ドライイースト : 3g
塩 : 3g
無塩バター : 28g
打ち粉 : 適量
(A)砂糖 : 適量

Time required

40minutes

Procedure

1) Make dough 00:14
Mix milk, sugar and dry yeast in a bowl, add strong flour and salt, and mix with a rubber spatula.
When the dough comes together, knead it by hand.
Cover and let rest for 20 minutes.
Remove the dough from the bowl, flatten the dough on a mat, wrap the butter, and continue kneading quickly as if kneading.
2) Primary fermentation 02:11
Knead until the surface is smooth and then put the dough back in the bowl.
Ferment for about 1 hour until doubled.
3) Mold 02:18
Transfer the dough to a mat and degas.
Divide into 12 equal parts and roll.
Make a hole in the middle of the rolled dough.
4) 2次発酵させる 03:36
マットに打ち粉をしてその上に成型した生地をのせ、サランラップを被せ40分2次発酵させる。
5) 油で揚げる 03:56
Put the oil in the pan and add the dough when it reaches 160 degrees.
Wait without touching until one side is golden brown.
Turn it over and fry both sides.
Sprinkle with sugar (A) while hot to complete.

Point

・ Recipe for 12 donuts.
・ Adjust the milk to 200-210g while checking the amount.
・ After adding butter, the dough becomes sticky, but if you repeatedly hit and knead it, the dough becomes smooth and cohesive.
・ Make a hole in the center of the dough, pinch it with your fingers, spread it, and turn it with two fingers to make a donut shape.
・ After the secondary fermentation, dust the fingers to widen the hole in the center of the dough and then fry.
・ Put oil in a pan and heat it over medium low heat.
・ As soon as you put the dough in the oil, turn it over and wait without touching it until it turns golden brown.
・ Fry one side so that the donut has a white strip, then turn it over and fry both sides.
・ When frying donuts, the point is not to turn them over many times.