Homemade Fried Fritters
1.
Mix the high powder, eggs, fine sugar, salt, and leavening agent into an appropriate amount of water.
2.
Add appropriate amount of water as appropriate, knead until the dough becomes smooth.
3.
Cover with a wet tissue and leave it in a warm place to ferment to 2 times its size.
4.
Take out the dough and vent, sprinkle a little starch on the chopping board and roll it out.
5.
Cut into even long strips.
6.
Take two and roll them with a rolling pin.
7.
Take two long pieces of dough and stack them together.
8.
Use chopsticks to click in the middle.
9.
Pour oil into the pot, heat the fire to 60% heat, change to medium heat, add the dough, and stir constantly with chopsticks.
10.
Fry until golden on both sides, then remove and drain the oil.
Tips:
1. You can use 3 grams of baking powder instead if you don't have it.
2. When the dough is fermented, you can also put it in the refrigerator and ferment at low temperature for more than 9 hours (I used this method to ferment because I made the noodles the night before).
3. You can also deep-fry more at a time. When the color is light yellow, take it out and freeze it in the refrigerator. When you want to eat it, re-fry it. The semi-finished products sold in supermarkets are like this.
