Raw materials for making doughnuts: 200g gluten, 25g egg liquid, 4g yeast, milk 1 10g, 25g sugar and 2g salt. Practice: 1. Heat the milk to about 40 degrees, dissolve the yeast, stand for a few minutes, mix all the raw materials evenly, knead into dough, and knead for more than ten minutes to reach the expansion stage. 2. Put the dough in a fresh-keeping bag, put it in a warm place and ferment it to twice its size. After taking it out, let it relax 10 minute. Roll the dough into a square cake about 1 cm, print a doughnut-shaped cake embryo on it with a mold, and put it in the oven for secondary fermentation for half an hour. 3, the oil is 70% to 80% hot, put it in the oil pan and fry it on a small fire, and turn it from time to time to avoid uneven coloring. 4, slightly cool after the pot. Puffs: cream puffs

Ingredients: 65g butter, low-gluten flour 100g, 3 scattered eggs, 25cl water (originally water 12.5cl, milk 12.5cl), one teaspoon salt and sugar.

Operation: 1, water+salt+butter, put it in a pot and bring it to a boil.

2. Pour all the flour into the pot at one time and stir evenly, continue to heat, stir while cooking, and leave the fire when there is no flour.

3. Keep stirring after leaving the fire and let the batter cool to about 60 degrees. Add the eggs several times and stir well once.

4. spread oil paper and put a small piece of batter.

5, oven 190 degrees, 25 minutes. At the 7th minute, open the oven door a little. This was taught by the French "saveur", and the first set was followed and kept open; The second set is turned on for 2 minutes and then turned off.

6. It is very important to take it out after shutdown until it is completely cooled.

7. After cooling, cut from the middle. Puffs are hollow and filled with sweet cream or something delicious.

Eating too much fried food is unhealthy, and everything I said is good.