Appropriate salad oil

20 grams of sugar

200 grams of medium gluten flour

Eggs 1

Angel yeast 1/4 tablespoons

Appropriate amount of fine sugar

Salt 1/8 tbsp

80 grams of fresh milk

Salt-free cream 20g

Methods/steps

1. Pour all the medium-gluten flour, angel yeast, sugar, salt, eggs and fresh milk into 2/3 of the amount, stir and knead into balls.

2. Then slowly add the remaining 1/3 amount of fresh milk.

3. Add cream to the dough.

4. Knead the dough until it is smooth, then cover it with plastic wrap and ferment for 60 minutes.

5. Make bubbles out of the fermented dough, and then flatten it with a rolling pin.

6. Dip some flour into the doughnut mold and press the dough. (If there is no mold, two circles with different diameters can be used instead. )

7. Put the dough on baking paper so that it won't stick, and put it in a closed space for secondary fermentation for 40-60 minutes.

8. Pour salad oil into the pot and fry the dough until golden brown.

9. Take a plastic bag, put the sugar in it, and put the cold doughnut in it and shake it.

10, done.