Chocolate Donuts
Overview
I love donuts. If you are a weight loss expert, cut them into pieces. The delicious donuts are coated with thick chocolate sauce and sprinkled with tempting candies and shredded coconut. It is definitely a delicacy in the world and the bane of dessert lovers. Colorful donuts are definitely suitable for warm winter days (you know, I'm from all over the country!). In the afternoon, on the balcony, with a few donuts, a cup of coffee, and lazily basking in the sun, it's not only warm, but also joyful. I reduced the sugar during the production process because the chocolate coating and candies on the surface make the donuts less likely to be overly sweet and can effectively reduce the greasiness
Tags
Ingredients
Steps
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Mix other ingredients except butter.
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Knead into a smooth dough, add butter and continue kneading until it reaches the final stage, which is the legendary glove film.
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Cover the basin with plastic wrap and place it in a warm place to ferment (in this cold weather, I feel that children’s shoes in the South will grow faster if left outdoors than indoors.)
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The dough will ferment about 2-2.5 times in size, just press it with your index finger and the holes will not disappear. Take out the fermented dough and deflate it
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After deflating, let it rest for about ten minutes, then slowly roll out the dough into a dough about 0.5 cm thick.
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Use the donut mold to press out the shape on the dough. Roll out the excess dough into thin sheets and continue to press and shape. Repeat until the dough is used up. (Don’t have a donut mold? I won’t tell you. In fact, sometimes I use a cup and a bottle cap to make donuts)
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After the dough is pressed into the shape of the donut, it is best to use a shovel or spatula to place the donut semi-finished product on the baking sheet. Avoid using your hands. If you say too much, you will cry. After everything is done, put it in the oven for secondary fermentation. Put a basin of hot water in the oven to ensure not only the temperature of the oven but also the humidity. The oil paper under the donuts must be cut into small squares, and a donut is placed on each piece of oil paper so that the shape of the donuts will not deform.
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Pour oil into the pot and prepare for frying. When measuring the oil temperature, you can use chopsticks to put it into the pot. If there are dense bubbles, it means that the oil temperature is ready and you can start frying at any time.
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With the oil paper facing up, slowly put the donuts into the oil pan
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Fry until both sides are golden brown and serve. (Don’t worry about the oil paper, the oil paper will fall off automatically when the temperature reaches it.)
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Take out donuts, chocolates, candies and use your imagination to decorate. First, apply a layer of chocolate (put the chocolate in a bowl in advance and melt it over water.) Then sprinkle with beautiful candies.
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Dang Dang Dang! Completed.
