1. Weigh out high-gluten flour and add sugar
2. olive oil
3. Weigh 150g milk
4. Add yeast powder
5. Slowly pour into the high-gluten flour
6. Knead it into a smooth dough, knead it for a while, there will be more tendons
7. Cover with plastic wrap and ferment to double size
8. Take an empty bowl and add soda ash
9. salt
10. Add water and stir well
11. Put it into the dough and cover it with plastic wrap for secondary fermentation
12. The second fermentation is complete
13. Chopping board and rolling pin brushed with vegetable oil
14. Roll out the second fermented dough into a strip with a width of 5 cm
15. Cut into small strips
16. Fold the two together, press in the middle with chopsticks
17. Fry it in hot oil at 180 degrees, twist the fritters in opposite directions before putting them in the frying pan.
18. Fry it in hot oil at 180 degrees, twist the fritters in opposite directions before putting them in the frying pan.
19. Put the fried dough sticks on a kitchen towel to control the oil
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