I made it (followed everything as directed) and it's so good!! Thank you for the recipe and clear instructions Sifu. It's still soft even on the second day.
Alr, so I made this today and holy hell this was good, so here's my tips: -it took me a solid 3-4 hours. do this pretty early in the day cuz of all the fermentation, also the frying alone took me close to 40 min. -i actually had to add around 1-2 tbsp milk..? so idk what went wrong, but I measured w/scale. I used unbleached ap flour so maybe it's just my flour type -you want to put more oil than you think. about halfway up ur cast iron. I put about the same amount shown in the video and on donut #7-12, the area around the hole got darker than the rest of the donut. If you don't care about that, then it's fine. -would recommend u do no more than 3 at a time cuz you'll be taking donuts out, and drying it off, and then tossing it in sugar. That will take around 1-2 min, since you are taking 3 donuts out (which is around the time you want to check on your donuts). -each donut piece weighs around 45g. Doesn't have to be exact. Would recommend you using a scale to weigh each out. -honestly. if you have a donut cutter, just use it. the whole ball rolling and finger poking took me WAY more time that it should've lmao - although I personally don't mind because the donut looks a lot prettier and the hole isn't that big, so the extra effort was worth it. -kneaded around 6-7 min. dough will be smooth, but still kinda sticky. it's fine, still great donut. (will not be as smooth as the one shown in the video). -so the ball step is basically pushing all the ugly bits on the bottom and making the top smooth and pretty, also making the ball taunt. You'll basically end up with one really nice side, and one side with weird lines through it. doesn't affect taste or anything, but if that's just not how you vibe, then roll it out until it's about 1/2" thick and use donut cutters to cut out the circles. Amazing recipe, 10/10 would recommend using it so enjoy! :) sorry for any misinfo I put out; this was just how my donut process went.
do you recomend us to put in the freezer before frying (and take them out other day and fry) or when are already fryed and just take them out from the freezer, wait to templed and eat them??
Hi sister. .. When I frying. The shape only one side puffing while the other remained flat when I flip over. Why is this so? Appreciate your advice. Thanks
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
由于之前回复过的部分评论因为系统原因看不到了，这里总结一下常问到的几个问题，方便大家参考：
1. 可以提前一天做好，第二天再炸吗？
答：可以整形好后盖好保鲜膜放在冰箱冷藏发酵一晚，第二天稍微恢复一下室温再炸。不过冷藏发酵可能会受冰箱温度影响而发不起来，不是很建议新手使用这个方法。
2. 吃不完该如何保存？
答：视频结尾有讲。
3. 我可以减少面团中的黄油吗？
答：都已经是油炸食品了，减少黄油的意义是？
4. 可以使用自发粉吗？
答：自发粉(self-rising flour)是面粉+泡打粉，而我们需要面粉+酵母，所以不可以。
5. 可以用烤箱烤吗？
答：甜甜圈是油炸食品，烤的那个我不想把它叫做甜甜圈~~~
6. 为什么我炸不出白色的腰线？
答：炸的时候不要翻面过于频繁。
7. 可以用高筋面粉制作甜甜圈吗？
答：不是不可以，但我觉得中筋面粉做出的口感更加松软一些。
8. 为什么我做出的甜甜圈从里到外都吸满了油？
答：油温太低了。
qq
才看到這裡你已經回覆了所有問題，感恩
哈哈哈！烤的那個我也不想把它叫甜甜圈 😂
ll
แป้งอเนกประสงค์ของคุณมีสีเหลืองนวล คุณใช้แป้งแบรนด์อะไร
這個配方成功率好高😂😂但是我還是遇到一些問題，新手可以參考一下
1.麵粉吸水率不一樣，所以水真的不要一次全加~也不要因為很黏就一直加粉（我第一次就這樣失敗了XD
揉麵的時候可以用摔打揉面的方法比較快,小小黏手是沒關係的。
2.在炸的時候油溫不要太高，不然容易一下去就黑了，小火炸比較好拿捏。
以上是我遇到的問題
谢谢你！！
我用搅拌机打面团大约一到两分钟至出薄膜。整形一次发酵。甜甜圈放了三天也和第一天一样松软。
食谱+教学很棒，让我这笨手笨脚的居然也成功做出来了，很松软，很好吃。
I made it (followed everything as directed) and it's so good!! Thank you for the recipe and clear instructions Sifu. It's still soft even on the second day.
This is the best ever donuts recipe , must try !
這真的是非常好的視頻教學👍💖
I was trying for years to make the perfect donuts but failed. Tried this and This is the best donuts' recipe. THANK YOU. ❤
Alr, so I made this today and holy hell this was good, so here's my tips:
-it took me a solid 3-4 hours. do this pretty early in the day cuz of all the fermentation, also the frying alone took me close to 40 min.
-i actually had to add around 1-2 tbsp milk..? so idk what went wrong, but I measured w/scale. I used unbleached ap flour so maybe it's just my flour type
-you want to put more oil than you think. about halfway up ur cast iron. I put about the same amount shown in the video and on donut #7-12, the area around the hole got darker than the rest of the donut. If you don't care about that, then it's fine.
-would recommend u do no more than 3 at a time cuz you'll be taking donuts out, and drying it off, and then tossing it in sugar. That will take around 1-2 min, since you are taking 3 donuts out (which is around the time you want to check on your donuts).
-each donut piece weighs around 45g. Doesn't have to be exact. Would recommend you using a scale to weigh each out.
-honestly. if you have a donut cutter, just use it. the whole ball rolling and finger poking took me WAY more time that it should've lmao - although I personally don't mind because the donut looks a lot prettier and the hole isn't that big, so the extra effort was worth it.
-kneaded around 6-7 min. dough will be smooth, but still kinda sticky. it's fine, still great donut. (will not be as smooth as the one shown in the video).
-so the ball step is basically pushing all the ugly bits on the bottom and making the top smooth and pretty, also making the ball taunt. You'll basically end up with one really nice side, and one side with weird lines through it. doesn't affect taste or anything, but if that's just not how you vibe, then roll it out until it's about 1/2" thick and use donut cutters to cut out the circles.
Amazing recipe, 10/10 would recommend using it so enjoy! :) sorry for any misinfo I put out; this was just how my donut process went.
这个视频制作得好！首先具体精准的列出了甜甜圈所需的食材，接下来边操作边讲解，环环相扣生动有趣，引人入胜，效果非常好。于是依法炮制，喜获成功！✌️多谢🙏为你点赞！👍
喜欢你的教法，我照着做了两次都成功吔.
非常喜歡妳的影片教學！
do you recomend us to put in the freezer before frying (and take them out other day and fry) or when are already fryed and just take them out from the freezer, wait to templed and eat them??
Very knowledgeable kitchen. thank u so much.
太喜欢你了，一小点。简单又实用，非常棒。
照着方子做，很成功，谢谢。
请问普通的酵母粉能做成功吗 做好后甜甜圈会有酵母粉的味道吗
求回复 家人待会儿想吃
@@1sweettastekitchen829 谢谢 就等着回复了呢 我去做了哦⊙ω⊙
@@1sweettastekitchen829 请问 普通酵母粉需要用几多
第一次做甜甜圈。選用你的食譜 超贊的 我是用水不用牛奶 30克牛油也很好吃👍 還好有揉面機 不然我會放棄🤣
把什么替换成牛油了？牛奶吗？那还需要放黄油吗？
Como puedo ver tus videos con subtitulos en español, es que no me aparece la opcion
因为比较抗拒油炸食品，所以我尝试做了用烘烤的方式，成品很成功很不错哦! 会一直利用这个方子! 谢谢。
感謝分享~~
請問一下焗的話 用多少度和多久？
老师，请问不马上炸的话，可以冷藏保存吗？会影响口感吗？
I love the way to give shape of donuts 😆Eassssy
講解超詳細 淺而易懂
但要發酵幾次 好麻煩 哈
照著影片做很成功，謝謝！
I love donuts and yours look perfect!
Hi, I made this donuts. after fried, the donuts shrinked or the surface wrinkles when cool down. Do you have any idea why?
今天做了，很好吃，谢谢分享哦
一般上这样放置能搁多久
第一次照著做0失敗,信心大增>
老师您好，无盐黄油是起什么作用的，可以不加吗？
Hi sister. .. When I frying. The shape only one side puffing while the other remained flat when I flip over. Why is this so? Appreciate your advice. Thanks
Milk should be warm?
謝謝老師的分享，這甜甜圈太好吃了
謝謝您的分享⋯讚…。讚
Thank you for the recipe and video for infos , since I am vegetarian I must change a few ingredients in this method , anyway thank you again
请问可以减少面团里的油脂吗 谢谢～
@@1sweettastekitchen829 哈哈哈哈哈哈好有道理！！
想吃
Hi.. can you please tell me how much is 300g of flour in cup..also what is 130g milk in cup.. as I would like to measure this with cup
@@1sweettastekitchen829 thank you.. I made them.. they came out too good
博主的视频都是干货！
Please can u say measurements in cups.
做得太漂亮了
芝士什么做
老师
怎么我的不黏手
感觉好干
是不是面粉很会吸收水分
是的 这种情况要多加牛奶哦
好的
谢谢老师
下次再试试看
@1小点的 sweet taste kitchen, 老师请问可以晚上做好面团发酵然后放进冰箱冷藏，隔天从冰箱拿出来整形才炸吗？
可以在冰箱冷藏发酵 第二天回温以后炸
@@1sweettastekitchen829 老师的意思是整形了直接放进冰箱冷藏发酵？
可以 不过上面盖个布什么的保湿
如果鸡蛋gradeC 可以吗？冰箱就只剩最后一粒grade C的😄。 planta 能否代替butter?
Ok thanks
又来问下一小点，想请教这个面团除了可以炸甜甜圈还可以做什么呢😛 想充分使用面團🥰🥰
好像只适合炸甜甜圈 可以做成不同造型的甜甜圈 弄成圆形里面打馅也不错哦
@@1sweettastekitchen829 好的，谢谢哦🙏
阿母～我成功了
炸的時候一定要小火
不然很快會變成黑炭
口感是比較鬆軟的那種
揉完會黏手，發酵過後就不黏了
一定要忍住不另外再加粉
妳好,请问下如果今天我整形了放冰箱冷藏,明天才炸,那放冰箱发酵不可超越多久呢？那明天在冰箱回温多久才可以炸呢？谢谢
这个要看冰箱温度和室温咯 在冰箱最好不要超过一天
@@1sweettastekitchen829 如果是整形好了,发酵好了才放冰箱,明天才从冰箱拿出来回温了才炸可以吗？谢谢
不可以 会发过头
@@1sweettastekitchen829 妳好,我昨天做好形状放冰箱,今天早上才炸来吃,第一次做成功了,我家人说很好吃,很鬆软,👍谢谢你的分享😀
300g面粉用5g酵母?会不会太多?有酵母味道?小包装的一包已经是11g,没黄油可以用菜油吗？谢谢
这样我做1kg面粉就加一包酵母哦！我已经成功了跟着你方法做😍但是我用菜油一样可以，谢谢你的分享，请问那个模型烘焙店有吗？
做出來炒雞成功又超美的😍塑形真的好難呀～～邊緣都會凹凸不平的，用了模具也很難使用😔想請問是麵粉加的不夠多嗎？
应该是面团没有揉光滑吧？
请问我可以先用厨师机把面团揉成团，再加黄油吗？谢谢
1小点的 Sweet Taste Kitchen 谢谢你的回复！还想请教一下，面团主要揉光滑就好，不用出膜吧？
您好 請問可以用高粉製作嗎？會有什麼差別嗎？謝謝
我是不太建议 因为感觉中筋粉做出来口感更加松软好吃
老师，可以用烤的吗？
Can we make the dough in advanced??
@@1sweettastekitchen829 so the first stage of resting I put in fridge covered? And next day how long must keep outside before frying?
@@1sweettastekitchen829 how to half this recipe
@@1sweettastekitchen829 the egg?
Can I use water instead of milk I don't have now
Tq for your prompt reply.. Also my yeast package doesn't write which so idk if I have to actuator not
請問在揉麵團的時候，沒有像老師揉完那麼鬆軟、表面平滑，請問是為什麼呢？
是否麵團太乾？
可能是太干哦，揉不好让面团休息5分钟再揉会好揉一些
请问可以晚上做好面团第二天早上炸吗
可以整形好后放冰箱冷藏发酵 但是要密封好 就是有点占冰箱空间
@@1sweettastekitchen829 谢谢你回答的好及时，马上准备面团🥰 今天一口氣看了好多你的教學視頻，全部都特別的清晰明了，持續關注動起來，謝謝你用心分享🥳
期待你的成功😘
@@1sweettastekitchen829 成功啦，感謝你的食譜，非常完美！晚上做好麵團早上整形炸，好方便，真的好好吃😋
😘😘😘
Thank you
请问，冷冻保存是不是油炸之后凉了冷冻？
对的
Looks delicious😋, well done👍
看完了, 然後去了麵包店花幾塊錢買了兩個吃
哈哈哈，你来踢馆的吗
我這邊要12元一個，所以跟一小點學做了甜甜圈之後，每次小朋友說要吃就被我拉回家自己做🤣一半的量做6個😆
方子很赞👍宝宝很喜欢😘
非常好吃,👍👍
May I ask if this can be bake instead of frying? Will it be dry?
Ok noted. Thx for your reply 😊
如果用中种法会比较松软吗
也是可以尝试哦
好可愛
请问可以教棉花甜甜圈的做法吗？很柔软可以拉丝的那种
1小点的 Sweet Taste Kitchen 会拉丝很软的甜甜圈
请问如果没有速发干酵母，可以使用泡打粉代替么？
@@1sweettastekitchen829 好。谢谢排
很漂亮，感謝你的分享！🙏❤️👍like#73
如果1.5小时 面不发怎么办？什么原因？
试做了，很成功。
今天跟着做了一下，最后的成品特别特别油，不想你做出来的，中间的面干干的软软的，我做的整个donut里外都吸满了油，不知道哪个环节错了。
请问有没有烤箱版的甜甜圈配方呢？
请问可不可以前一天先做好 隔天才油炸？如果可以需要收进冰箱吗？
好的哦 谢谢你
为什么我的doughnut炸出来很黏腻? 油温稍高一点就容易糊, 稍低一点又很油?
最开始油温要够才能下甜甜圈 你这个应该是开始油温不够 甜甜圈下锅之后已经吸满了油 后面再试图提高温度不仅不能逼出油 还会导致糊掉。所以开始的油温要掌握好
做多怎么储存
你没有看完影片哦
請問沒炸的面團要怎麼保存？
冷冻
您好 请问吃不完 隔天吃会硬硬吗？
不会
请问为什么我总是炸不出中间有白腰带的甜甜圈？🥺
谢谢答复，我再试试 💪🏻😊
Nice
高筋面粉行吗？
我觉得口感不如中筋面粉松软 但是也可以做
請問若是吃不完，要如何保存
這配方可以做幾個呢？
謝謝妳
@@1sweettastekitchen829 我还是没有听明白怎样保存
我把材料減半用攪拌機打，結果越打越黏...
油溫165-170度比較剛好
一定要油炸吗？好费油
is this similar to Krispy Kreme donuts?
I meant the melt in the mouth texture
@@1sweettastekitchen829 我也觉得krispy kreme太甜了哈哈哈哈
Понравился голос Алисы
Why are you using gram not cup:??
Because weight is the most accurate way to measure ingredients. I highly recommend using a kitchen scale than measuring cups for most ingredients
@@1sweettastekitchen829 u have to convert also from gram to cup, bcuz some of house no balance or scale
You may find the conversion on google if needed.
1:59 的那个步骤我用手戳了个洞 为什么整个面团直接缩小了
求知道的人告知啊 面团醒着捏
是不是第一次排气没排完？
是发酵过度了
@@Charcolate_Ivy 怎么才能算排完气了呢
@@sharonchew 我后来想了一下，排气没排完不会导致回缩，1小点说是发酵过度，我觉得更有道理～就是室温太高，或者发酵时间太长，面筋被撑到极限，兜不住发酵产生的气体了，你戳个洞，面团就塌了～如果是发酵过度，你可以试试往面团里揣些面粉，重新揉一次面，把之前的气体都排掉，然后等十几二十分钟让新的面粉融合进去形成新的面筋结构，然后再继续按照食谱里的整形切割做第二次发酵就行了～
很漂亮
想詢問老師如果要在這配方 加入奶粉的話 需要怎麼改配方！感謝老師！
感謝老師
a。
请问可以用低筋面粉吗
1小点的 Sweet Taste Kitchen 好的．谢谢你
老师 我想问一下 如果放清水不放牛奶会不会没那么好吃 牛奶比较香吗
@@1sweettastekitchen829 好的谢谢
Tarifi türkçe yazarmisin turkiye den şevgiler
Why are you pressing the doughnuts with the tip of your finger
@@1sweettastekitchen829 thank you for replying but how can you tell if it puffed up enough just pressing it with your finger can you tell me plz
@@1sweettastekitchen829 thank you so much
这个好！
很喜欢你的视频，都是干货🌹🌹🌹
做起來好好吃
今天做了，好吃～蓬蓬鬆鬆，我下次要注意小火炸，今天的有點點黑掉，哈哈哈😂
请问若使用高筋面粉或自发粉可以吗？😊
@@1sweettastekitchen829 你的回复速度，让我关注了你。哈哈。够快。且解释很详细。谢谢你哦😊👍
@@1sweettastekitchen829 由于我担心跟你的食谱做出会太多份。我能否把食谱除二呢？😊
@@1sweettastekitchen829 好谢谢你哦😍
请問爲什麽要揉圆时 会裂呢~
为什么我做失败
wow..so yummy..i need it now..thanks for sharing your new friend and sub.