Recipe and process for making doughnuts? (Traditional method)

Raw materials: 5000g of common flour, alkali (60g in winter, 70g in spring, 85g in summer), warm water (3000g in winter, 2750g in summer).

Method of production

1. alkali, salt in proportion to the good, crushed into the basin, add warm water and stir to dissolve, into an emulsion, and generate a large number of bubbles, and there is a ringing sound, and then add the flour stirred into a snowflake, speculate on the pounding so that it becomes a smooth, soft and glutenous dough, with a warm cloth or quilt cover, waking up for 20 to 30 minutes, and speculate on pounding, and then folded, so 3 to 4 times, so that the dough produces gas, forming holes. The dough will produce gas and form holes to achieve smoothness.

2. oil on the board, take 1/5 of the dough on the board, drag it into a long strip, roll it into a 1 cm thick, 10 cm wide strip with a small rolling pin, and then chop it into a 1.5 cm wide strip with a knife, stack the two strips on top of each other, and then use the bamboo chopsticks to compact it with the middle, press it tightly, pinch the two ends gently with both hands, and then rotate and pull it into a long strip of 30 cm or so, and put it into a frying pan that's about 80% hot and fry it while flipping it, making it bulge and plump up. Make the billet bulge up, full of expansion and crisp, golden brown that is.

Principle: The dough used to make the doughnuts belongs to the alkali and salt dough. Due to the special reaction of this dough, so in the maturation process is subject to certain restrictions, generally only suitable for high-temperature deep-frying method, in order to achieve the characteristics of soft and crispy. Dough modulation mixed into the alkali (soda ash), salt (strong coarse salt) in the role of water and produce gas, so that the dough to achieve puffy.

3. whether the doughnut can be fried and loose, crispy, yellow and fragrant, the production of the main points are: each two up and down the stack, with bamboo chopsticks in the middle of the pressure; can not be pressed too tightly, so as to avoid the two stick together, the edge of the two pieces of dough absolutely can not be sticky; can not be pressed too lightly to ensure that the doughnut in the frying of the two are not separated; rotating is in order to ensure that the above requirements, and at the same time in the process of frying, it is easy to turn. The rotation is to ensure the above requirements, and at the same time, during the frying process, it is easy to turn. When you pinch both ends lightly, you should gently pinch the center of the two ends, and the two ends should not be separated during frying.