Doughnut recipe and production process is what?

1. Ratio of raw materials: one catty of flour with seven taels of water five money, with alkali, alum two money eight points each, salt two money (summer days when the hottest days available salt, alkali four money four points each, salt two money eight points).

2. will be alkali, alum, salt in the basin, add a small amount of water, with a hard wooden mallet research, to be free of dregs, foam, and then into the water (warm water) and the noodles, with the hands of the jiao, see no dry noodles that is, with the hands of the jiao, so that the noodles moistened adhesion, and the good noodles and the outer skin smeared with oil. And the good noodles do not knead, with the hands of the long shot flat, with a knife cut into more than an inch long, eight minutes wide, and then the two pieces of the stack together, with a finger along the top of a press, and then use a knife along the middle of the cut a mouth (the two ends of the constant), with the hands of the long, under the hot frying pan frying, one side of the maturity of the side and then turn over to the frying into a little bit.

Doughnut is an ancient Han Chinese noodle dish, a long, hollow, deep-fried food with a crunchy texture, one of China's traditional morning snacks. Doughnuts called different places, "Tianjin, said doughnuts for the fruit; Anhui, some areas called oil fruit; Northeast, said the big fruit; Minnan Fujian and other places called fried ghost.