1. Prepare 500 grams of flour
2. 2 eggs
3. 1 box of pure milk
4. 10g aluminum-free baking powder
5. 5 grams baking soda
6. Put all the prepared ingredients into a container and knead into a dough. There is a difference in the absorption of each type of flour. When kneading, the water should be released slowly. If it is too much, it will be too sticky. After kneading, seal it with oil and wrap it in plastic wrap Don't wrap it too tightly, leave a gap to let the noodles rise.
7. Knead it and wrap it in plastic wrap, put it in the refrigerator, and make it for 8 hours. If it is normal, knead it before going to bed and take it out in the morning.
8. Take out and let it warm up the good noodles first,
9. Fold the two pieces of dough together, and press firmly in the middle with chopsticks. Use your hand to stretch both ends appropriately, and then put them into a frying pan of about 180 degrees to fry them.
10. Oil temperature is very important and must be controlled well. The raw dough sticks will rise immediately after putting them in the frying pan. Use chopsticks to flip them over, and fry them over medium to high heat. Do not use low fire. The fried dough sticks will be hard. Wait until both sides of the dough sticks are golden brown. Take it out and place it on kitchen paper to control the excess oil.
11. Remember to keep using chopsticks to flip and press around the fritters
Tips:1: Don't knead the dough after refrigerating! ! Otherwise the fritters will not swell up! ! The refrigerated dough is very soft, just roll it out gently to the proper thickness.
2: The dough sticks should be deep-fried and fluffy: ①The amount of baking powder cannot be reduced ②The step of letting the dough relax in the refrigerator overnight cannot be omitted ③It needs to return to room temperature after taking it out of the refrigerator ④The dough needs to relax for at least 10 minutes after being rolled out ⑤The oil temperature should be High enough (180 degrees, put a piece of dough, the dough can float in 3-5 seconds)
Finally, pay attention to safety and don't scald the oil.
