making twisted doughnuts/doughnuts
The twisted doughnut that I bought at the market I measured the recipe so that you can make it at home Taste of childhood memories at home It's 14 pieces
6 serving
Within 90 minutes
쿠루찡
Ingredients
  • Strong flour
    280g
  • Soft flour
    70g
  • Sugar
    35g
  • Butter
    42g
  • Salt
    5g
  • powdered milk
    10g
  • Instant Dryist
    8g
  • vanilla oil
    0.7g
  • Eggs
    52g
  • Water
    161g
  • Sugar
    96g
  • cinnamon powder
    4g
Cooking Steps
STEP 1/8
Before you start baking, measure and prepare the ingredients
STEP 2/8
Add the butter and all the ingredients at once and mix at a low speed
Add butter when lumped and mix until glossy and smooth
(The yeast should not touch sugar and salt at this time.)
STEP 3/8
When the dough is done, put it in a bowl and cover it with plastic for the first time
It needs to swell up three times
STEP 4/8
After the first fermentation, divide by 46g and circle
Cover it with plastic and take a rest for 5 to 10 minutes
STEP 5/8
Roll out the dough for a long time (about 35 to 40 centimeters)
Hold both ends and roll it in a twist shape
Second fermentation after panning
Do it until the dough is slightly swollen and feels like it (approximately 20 minutes)
Please check the batter while looking at the same time
STEP 6/8
In the meantime, pour oil into the wok and set the temperature between 180 and 195 degrees
STEP 7/8
Set the temperature, place in oil and turn over 1 minute or so
Flip it over and take it out in about a minute
Fry it within 2 minutes
STEP 8/8
Remove doughnuts, remove oil for a while, cool slightly, and coat with sugar + cinnamon mixture when warm
Completion
For the second fermentation, only 80% of the normal bread is done If you have a nutmag, I recommend you to put in two skewers The oil is hot, so be careful when frying If you fry a doughnut and coat it with sugar while it's still hot, the sugar will melt
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