[Simple Method of Donut Oven Edition]_ Production Method _ Practice Daquan
Many girls like desserts. There are many types of desserts on the market, such as puffs, donuts, durian crisps, etc.
Many cake shops now offer pastry classes. Many dessert-loving people will go and learn how to make their favorite desserts at home. If there is an oven at home, there are more types of desserts.
Now let ‘s introduce the simple version of the doughnut oven version. Can you learn it?
First, the method of making donuts is to make ingredients: 2 eggs, 50 grams of caster sugar, 100 grams of low-precision flour, 60 grams of corn oil, 6 grams of baking powder, a few drops of vanilla extract, a little salt, residue, strawberry chocolate amount,Decorate sugar beads in moderation.
(Ps: This is the amount of 12
donuts) Production method: 1.
The butter melts through the water.
Wash the molds and wipe them dry with kitchen paper; then apply a thin layer of paste.
Add the eggs to the sugar and stir well.
Add a few drops of vanilla extract and stir well.
Stir with a hand whisk.
Mix the flour and baking powder together and sieve into the bowl.
Add a bit of salt and stir until smooth and free of particles.
Then add corn oil.
Mix with a spatula until smooth.
Then put the batter into a decorative bag, squeeze the batter into the mold, and fill it with 6-7 minutes.
Preheat the oven for 5 minutes in advance, and then put it in the oven at 170 degrees for 15 minutes, depending on the temperature of your own oven.
Leave the baked donuts to cool.
Melt the chocolate until it is smooth, add the donuts and dipped the chocolate evenly, then sprinkle with a small amount of sugar beads to decorate.
Second, the[oven version of cinnamon donuts]material: donut part: A: sweet potato puree: 130g, (cooked sweet potato, scoop out with a spoon, and press into mud.
) B: High-gluten flour: 260gC: Milk: 120ml, dry yeast: 2 1/4 teaspoon (about 5 grams) D: fine granulated sugar: 5g, brown sugar: 35g, salt: 5g, vanilla extract: 1/2 teaspoon(About 40 drops), cinnamon powder: a small amount (about 1-2 grams), rum: 7ml, whole eggs: one, egg yolk: one, E: unsalted powder: 23ml (can be replaced with vegetable oil)Portion: Moderate amount of powdered sugar, a small amount of cinnamon powder (which means a little, it may be less than 1 gram or less, no salt paste: about 15g (melted).
Method: 1. Mix the four parts A, B, C, and D evenly, and put them into the chef’s machine or large bowl; if you knead with the chef’s machine, knead it at low and medium speed, then increase the speed slightly, continue to knead for a few minutes until10 minutes.
If there is no machine to help knead the dough, use a larger bowl, but the dough is wet and sticky, and it is easier to use the machine to do the work; after the dough is expanded, add E: paste or vegetable oil and knead well.
2. Finish the kneaded dough into a sphere, cover with a layer, and ferment in a warm place.
2 hours, swelling to 2-2.
5 times as large; 3. Take out the dough and place it on the floured surface, knead a few times to remove part of the air, then flatten with a rolling pin, press it into a circle with your cup or mold, and poke a hole in the middleOr press the round with a smaller cap.
Cover with plastic wrap or a damp cloth and continue to ferment to 2-2.
5 times bigger; 4, preheat the oven at 200 degrees Celsius, bake the donuts for about 20 minutes to golden color after fermentation (it is best to watch on the side for the last five minutes to prevent double overheating; 5. sweet and bakedTake the circle and let it cool a little; 6. Mix the sugar and cinnamon powder needed for the sugar portion, roll the donut in the melted paste, and then sieve the cinnamon sugar powder.