Bonito balls & donuts

Put the ingredients except butter together, add yeast water, and knead until the surface is smooth and a thicker film can be produced.

Add butter and knead until expanded.

Cover with plastic wrap and proceed with basic fermentation.

Let it rise until doubled in size. Dip your fingers in flour and poke holes in the middle. If it does not shrink or collapse, the basic fermentation is complete.

Deflate the dough, divide into 6 20g small dough and one large dough, roll into balls, and rest for 15 minutes.

Roll out 20g of small dough into a round shape that is thick in the middle and thin around the edges.

Add pork floss.

Seal into a round ball and flatten slightly. The little meatball came out. Do the same for the remaining 5.

Next, make the donuts. Roll out the large dough into a 1CM thick sheet. Relax for 10 minutes.

Use donut molds to cut and shape.

Place the cut donuts and balls on the floured foil.

Knead the remaining corners into a ball again and let rest for 15 minutes. Repeat 9-11 below.

Place all the donuts and pellets in the oven for secondary fermentation. (about 40 minutes)

Add oil to the pot and heat the oil pot.

Add the fermented donuts. Turn over as soon as the bottom turns brown. Remove when both sides turn yellow.

Drain on a strainer. The same goes for small balls.

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