Traditional Culture Encyclopedia - Traditional virtues - How to make traditional doughnuts
How to make traditional doughnuts
250g of wheat flour, oil, 175ml of warm water (50-60℃), 10g of doughnut bulking agent.
Methods
1. Knead the flour, bulking agent, and warm water together to form a dough, and let it ferment covered for about 30 minutes.
2: After the dough has risen, grease a work surface with some cooking oil and place the dough on the surface.
3: Stretch the dough into a long strip (press it gently, don't knead it anymore), and cut it into a long strip about 10cm long and 0.8cm thick. Then you can heat the frying pan.
4. Take 2 noodle blanks and stack them on top of each other, pressing slightly in the center with chopsticks.
5. When the oil in the frying pan starts to smoke, drop the dough into the frying pan by pulling the dough with the chopsticks and rotating it into a twist shape. Be careful, the oil is very hot, don't burn your hands.
6. Use long chopsticks to turn the doughnuts diligently so that they are evenly heated and fluffy.
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