Ingredients:
150 grams of water,60 grams of butter,1 gram of salt,150 grams of high-gluten flour,flour,4 grams of baking powder, 150 grams of whole egg,90 grams of milk,an appropriate amount of salad oil,an appropriate amount of sugarfor the dough:
Steps:
Preparation of equipment:
an appropriate deep-frying pot.
Cut parchment paper into 7x7cm pieces.
Fit a piping bag with a 1cm diameter,petal-shaped nozzle..1. Place the water, butter, and salt in a pot and cook over medium heat until the butter is fully melted, then bring to a boil; once boiling, add high-gluten flour and baking powder, mixing evenly.
.2. Continue heating the pot while continuously stirring with a long wooden spoon until the mixture is well-blended and cooked through, then remove from heat..3. Pour the cooked batter into a mixer bowl, using a whisk attachment to mix at medium speed until it has cooled slightly. When the temperature of the batter is around 60-65°C, gradually add in egg and milk alternately while mixing thoroughly each time.
.4. Adjust the amount of eggs according to step 3 so that when scraping up the dough with a spatula, the batter forms a thin triangular sheet sticking to the spatula without dripping off, indicating an ideal consistency.
.5. Transfer the mixed dough into the piping bag and pipe out dough circles.
.6. Heat the salad oil in a pot to 180°C; use the parchment side up and the batter side down to place the dough on the hot oil for frying until it puffs up, then remove the paper and flip the dough to fry evenly until golden brown. Drain excess oil before serving while still warm with sugar dusting.Donutsthe shape.
6. Heat salad oil in a pot to 180℃, place the dough balls with baking paper side up and batter side down into the hot oil for frying; after the dough expands due to frying, the paper will naturally fall off, remove the paper, and flip the puffs evenly until golden brown.puff pastriescan be removed and drained of excess oil, then drizzled with powdered sugar while still hot for consumption.