Methods for Making Doughnut Rolls

Ingredients: 300g high-gluten flour, 5g salt, 180ml warm water

Instructions: Add 300g high-gluten flour, 5g salt, and 180ml warm water to a bowl. Mix and knead into a medium-soft, smooth dough. Divide into 6-8 dough pieces, knead each piece into a smooth, long strip, and brush with oil to proof for about 50 minutes.

After proofing, press the dough into thin sheets and roll out to a semi-transparent state. The thinner, the easier it is to bubble. Brush with a little oil. With the right hand, lift the dough sheet, and with the left hand, quickly stack the dough sheet together.

Heat the electric griddle to a small flame, and when the oil is slightly hot, place the dough into it, and bake the bottom to a golden brown. Flip and bake both sides to a crispy golden brown, about 3-4 minutes. Proofing requires brushing with oil and good extensibility, otherwise it will not break.

Crispy outside and soft inside, thin as a cicada's wings, it can be out of the pot in a few minutes. Many friends like to eat it! It's perfect with a cup of milk for breakfast. If you learn it, quickly make it at home!